Martin Picard

Christmas log

The Passion of the Bûche: Lighting Cake on Fire for Christmas

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.
Nick Rose
12.21.17
CHEFS

A Minimalist Approach to Quebec’s Hearty Cuisine

We spoke to one of the chefs bringing small plates back to decadent Montreal.
Nick Rose
3.16.16
Chef

Sous Vide and Psychology with Montreal’s Pasta Queen

We spent an afternoon making sous vide tagliatelle and discussing the finer points of kitchen psychology with Nora Gray chef and co-owner Emma Cardarelli.
Nick Rose
2.26.16
Quebec

Martin Picard Won't Allow Canadian Sugar Shacks to Become Dinosaurs

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.
Xavier Girard Lachaîne and Stéphanie Mercier Voyer
12.26.15
Montreal

Rabbit, Rifles, and Risotto with Montreal’s ‘Mother Chef’

In the heart of Montreal's Little Italy is a landmark hardware store where Creuset pots, hunting rifles, and homemade ravioli exist in total harmony.
Nick Rose
11.20.15
sidemouth

Martin Picard Should Be Called Captain Picard

For the launch of his new book he had a massive hedonistic jam of fatty fun including several suckling pigs injected with maple syrup brine and a secret room housing a girl in a beaver skin bra.
Julia Kennedy
4.5.12
Stuff

Sidemouth - Martin Picard Should Be Called Captain Picard

For the launch of his new book he had a massive hedonistic jam of fatty fun including several suckling pigs injected with maple syrup brine and a secret room housing a girl in a beaver skin bra.
Julia Kennedy
4.5.12