http://vincechan.net/blog/bourdain-with-chef-martin-picard/ the web can be pretty boring if not for ... Tue, 06 Jan 2009 08:22:32 +0000 http://wordpress.org/?v=2.5.1 http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28479 Vince Chan Fri, 13 Jun 2008 11:48:38 +0000 http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28479 Thanks for the recommendation! I'll keep those in mind when I do visit ... it'll be a glorious gastronomical death! Thanks for the recommendation! I’ll keep those in mind when I do visit … it’ll be a glorious gastronomical death!

]]> http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28385 rcianci Fri, 06 Jun 2008 04:26:12 +0000 http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28385 <a href="http://www.restaurantaupieddecochon.ca/index_eng.html#" rel="nofollow"> Au Pied de Cochon</a> Au Pied de Cochon

]]> http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28384 rcianci Fri, 06 Jun 2008 04:23:28 +0000 http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28384 <a href="http://www.restaurantaupieddecochon.ca/index_eng.html#" title="Au Pied de Cochon" rel="nofollow"></a>

]]> http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28383 rcianci Fri, 06 Jun 2008 04:21:21 +0000 http://vincechan.net/blog/bourdain-with-chef-martin-picard/#comment-28383 Since you seem committed to Duck In A Can, a rich heavy main and assuming you want to keep the meaty theme going throughout the meal, I would start with a Cromesquis du Foie Gras, basically a deep fried foie gras popper. I'd follow that with the Cochonailles, a cold cuts platter which includes pickled venison tongue, various sausages and pates and blood jelly, or you could have some venison tartare. Check out the menu here: <a href="http://www.restaurantaupieddecochon.ca/index_eng.html#" title="Au Pied de Cochon" / rel="nofollow"></a> Since you seem committed to Duck In A Can, a rich heavy main and assuming you want to keep the meaty theme going throughout the meal, I would start with a Cromesquis du Foie Gras, basically a deep fried foie gras popper. I’d follow that with the Cochonailles, a cold cuts platter which includes pickled venison tongue, various sausages and pates and blood jelly, or you could have some venison tartare. Check out the menu here:

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