Even at Au Pied de Cochon, we seek out cheese

We are in Quebec for the cheese, but who can resist at least one meal at Martin Picard’s Au Pied de Cochon in Montreal?

Have no fear, there is cheese in this petite poutine! Delicious cheese curds from La Fromagerie Champêtre are buried in the potatoes fried in duck fat and smothered with calamari and a black squid-ink gravy.

Let's see, how shall I have my foie gras today? Let's start with a buckwheat pancake, add slices of potato, bacon, aged L'Île-aux-Grues Cheddar, eggs scrambled in a maple-syrup reduction, and the foie gras. Voilà, that's Plogue à Champlain at Au Pied De Cochon!

As Sarah Jane, our helpful waitress explained, plogue is a buckwheat pancake, made without eggs and butter and fried on one side only, popular in northwest New Brunswick. The maple syrup comes from the Chef’s own Cabane à Sucre aka Sugar Shack.

The Champlain in the name of the dish is not the early explorer of Quebec, rather it refers to Champlain Charest of La Bistro Champlain, famed promoter of fine wine in La Belle Province.

As hyperlinks don’t show in captions, here are links to La Fromagerie Champêtre and Fromages L’Île-aux-Grues.

Today, we’re off to Fromagerie Fritz Kaiser to meet the man who launched the artisanal cheese revolution in Quebec.

—Georgs Kolesnikovs

Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca, has never met a foie gras he didn’t like.

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