The restaurant's most emblematic dish, served since opening. Slow-cooked onions develop deep sweetness, topped with aged Gruyère and toasted bread that creates a crunchy-creamy contrast. This is the quintessential French onion soup Parisians queue for at 3 a.m.
Tips from diners
Order this at 2 a.m. when you arrive after a night out—it's warming and satisfying when nothing else is available.
A simpler preparation than Périgourdine, highlighting the textural contrast of crisp skin and tender meat. The grill imparts smokiness that pairs beautifully with the rich béarnaise. Lighter than the stuffed version but equally satisfying.
The house star, cooked in the Périgourdine style with rich forcemeat and shaved truffle. Multiple reviewers note the meat falls off the bone while the skin crisps. Each trotter is substantial enough to be its own meal.
Tips from diners
Don't let the presentation intimidate—the meat is tender and meant to be eaten with your hands. Order with crusty bread to soak up the sauce.
A nose-to-tail tasting within one dish. Each component is grilled separately to develop its unique texture and flavor, then plated together. This is the restaurant's celebration of all parts of the pig, a dish that teaches appreciation for every cut.
Tips from diners
Each piece tastes completely different. The ear is tender, the tail chewy, the snout rich. Try one of each bite to understand why the French prize all parts.
While famous for pork, the kitchen also sources excellent oysters directly from the Atlantic coast. Varieties and sizes change daily. The fresh, briny simplicity provides contrast to the rich meat dishes.
Opened in 1947 as the first restaurant to offer continuous 24-hour service, Au Pied de Cochon has been a Parisian institution through generations of diners—from market workers at 3 a.m. to tourists and locals at every hour. The kitchen celebrates all parts of the pig, honoring French working-class traditions.
Come between 2-4 a.m. if you want the authentic experience of market workers and night shift diners. The energy is completely different at 3 a.m. versus midday.
Dinner (6-11 p.m.) requires a reservation. Breakfast and late night are first-come, first-served. If you want to be spontaneous, go outside traditional dining hours.
Weekday lunch menu: 19.90€ for two courses, 26€ for three. This is the best value for experiencing the restaurant's classics.
Page last updated: