☰Au Pied de Cochon

Martin Picard's shrine to excess is the restaurant that made Québécois cuisine internationally famous. The menu is built around foie gras, duck and pork cooked with reckless abandon. The duck in a can — foie gras and duck confit sealed in a tin, opened tableside — has become iconic. It's not a place for the faint of appetite or the health-conscious, but if you eat meat, this is one of the great dining experiences in Canada. Book well ahead.