Pig parts is pork paradise at “Au Pied de Cochon”

Thanks to a review today in the Observer by the always readable (and fellow pig enthusiast) Jay Rayner, I am reminded of this Parisian classic restaurant, directly opposite Les Halles.

Au Pied de Cochon - Google Maps

Au Pied de Cochon – Google Maps

It claims never to have closed since it first opened in 1947 and thus needs no light switches or door locks. For some reason I cannot fathom, I have never been there. And for some one who (like Jay) has a taste for everything from the pig, this is a sad & (needing soon to be rectified) omission.

Au Pied de Cochon

Au Pied de Cochon

Remember when I mentioned St. Anthony? The patron saint of charcutiers everywhere? Seeing his review of their famed house speciality, the Temptation of Saint Anthony, breaded extremities…

Au Pied de Cochon restaurant_review, The Guardian 2016

Au Pied de Cochon restaurant_review, The Guardian 2016

…makes me want to jump onto the Eurostar this minute and sample their menu. I very well might. Soon.

Au Pied de Cochon menu

Au Pied de Cochon menu

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen....Salutate porcum!
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