Au Pied de Cochon

The restaurant that kicked off Quebec’s dining revolution in the early aughts is as influential now as it was when it opened in 2001. Maverick chef Martin Picard’s restaurant makes the most of local ingredients including foie gras (which tops an already decadent poutine of fries, cheese curds, and gravy) and maple syrup (which serves as the main ingredient for a pouding chomeur—basically a maple syrup cobbler). Counter seats are prime for watching cooks in the open kitchen turning out dish after perversely satisfying dish.