au pied de cochon
We asked former Au Pied de Cochon pastry chef Gabrielle Hiller-Rivard to make us a bûche de Noël and she created a flammable work of art.
In the name of journalism, I spent a full 24 hours at Au Pied de Cochon, the mythical Parisian restaurant that has been serving hungry night owls since 1947.
Consuming chef Martin Picard's decadent food is like eating the phrase YOLO. At Cabane à Sucre Au Pied de Cochon, the chef is keeping Canadian sugar shacks alive, well, and gluttonous. Unbutton your pants before reading any further.
John Bil is the person successful chefs call when their restaurant opening is swiftly approaching, they're hemorrhaging money, and their contractor just walked off the job. He's the Mr. Fix It type of miracle worker, but no one can articulate his exact...