Best Dishes at Au Pied de Cochon

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.

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.