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Opened in 2001, Au Pied du Cochon has become a city institution, with chef Martin Picard putting himself on the culinary map with his version of foie gras poutine, a play on the Canadian specialty of French fries, cheese curds and gravy. His rendition comes with a slab of seared foie gras and a delicious sauce of egg yolks and foie gras—surely not a recipe for dieters.
For the full article, check out the new issue of Wine Spectator, on newsstands September 22, 2009.
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