On Easter Sunday, the courtyard at
@primeseafoodpalace turned into a Mirabel sugar bush. The new generation of the storied
@restaurantaupieddecochon and its beloved
@cabaneaupieddecochon
✍️ :
@taraobrady
📷:
@cravingcurator
Buffalo plaid, toques, furs, open fires, and smoke curving through the air. Simmering maple water offered in cups, gin-spiked or not, silky and warming. A three-tiered cake of foie gras sliced and served on golden toast.
The collaboration was seamless, the miles between them collapsed. Each talent sharing their best, together.
To start, a familiar comfort in high res and served in a diminutive cocotte. Yellow pea soup, its earthiness made savoury by Tamarack Farm’s Mangalitsa ham and Avonlea cheddar. Alongside, an iteration of grilled cheese that will be spoken of as legend. More Mangalitsa, the coppa treated as pastrami, layered with Québec cheese, then blanketed in shaved Périgord truffle. | Au Pied de Cochon ‘À Côté’ Cidre NV
Next, la plogue à Champlain, a PDC signature, localized. A buckwheat galette anchored a stack of Palace bacon, egg, and seared foie gras, gilded in maple syrup. | Hidden Bench ‘Tête de Cuvée’ Chardonnay 2022
To follow, PSP’s hot smoked salmon, sublime beneath a king crab Béarnaise, partnered with a salad of endive and apple, and onion rings (because, of course). | Thomas Bachedler Wismer-Foxcroft Gamay 2023
Fourth was an aromatically peppered pork loin, tender spaetzle, cider-cooked apples, and a bowl of white beans redolent with bone marrow. | Big Head ‘Raw’ Syrah 2023
Expectedly, desserts went hard. A stack of PDC beignet-like pancakes, with more syrup, and a glistening heap of caviar. Beside, a Tamarack Farms maple tart, its bronzed crust surrounding a trembling interior, a powdery slab of délice de bourgogne atop, then a cloud of just-pulled maple sugar cotton candy.
It was a feast of the generous, polished yet easy hospitality for which both restaurants are famed. You left full, yes, and buoyed by the sense everyone knew how lucky we were.
