Cuisine:

• Brew, Pubs, Microbreweries
• Others
• French
• Bistro

Au Pied de Cochon Description:
Hand-blown Venetian glass chandeliers and red drape-shrouded private tables complete a somewhat late nineteenth-century, decadent atmosphere in this 24-hour Paris-based establishment. Pigs' trotter, available in two versions, is the restaurant's iconic specialty. The simpler crumbed version fills the plate end-to-end. Your waiter will present the dish and debone it for you, although trotter enthusiasts prefer to perform that function themselves. A second version comes stuffed with foie gras. The terrine of foie gras, made in-house, merits top billing; you can obtain a glass of sweet wine to go with it from the excellent list. Devoted to bringing back the art of the tableside preparation, the staff prepares the Caesar salad and will debone the first-rate Dover sole in that manner. Bananas Foster and other dishes are flambéed to dramatic effect before their presentation. Late-night revelers like the breakfast buffet that starts at 3 a.m. At lunch try the classic French sandwiches, such as the croque monsieur. The wine list has gained depth and complexity, making the restaurant a destination for high-end business dining, yet there are value choices as well. The menu changes twice a year, but the core dishes remain on point. Attention romance diners: Ask for one of those tables swathed in red drapes for privacy.


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