Au Pied de Cochon

The cuisine at Au Pied de Cochon centers firmly on French traditional cooking, with a particular emphasis on the pork dishes that give the restaurant its name and the seafood that reflects its Les Halles market heritage. This is hearty, satisfying food executed with the confidence that comes from decades of practice, where classic techniques and quality ingredients take center stage.

The star of the menu remains the pied de cochon farci—the stuffed pig's trotter that has been the restaurant's signature since its founding. This dish represents French charcuterie tradition at its finest, with tender meat and rich flavors that reward adventurous eaters. The kitchen also excels with other pork preparations, including the tentation Saint-Antoine and the impressive Double côte de cochon Ibaiama, a substantial cut that showcases premium Iberian pork. The grilled pied de cochon offers a different take on the specialty, with a crispy exterior giving way to succulent meat. Other traditional pork dishes like oreilles de cochon (pig's ears) and andouillette Duval appeal to those who appreciate authentic French bistro fare.

Seafood receives equal attention, with fresh oysters available year-round and elaborate plateaux de fruits de mer that display the ocean's bounty in all its glory. These impressive platters combine oysters, clams, prawns, and other shellfish, served on ice with traditional accompaniments. The kitchen also prepares classic seafood dishes with skill and respect for the ingredients.

Beyond the specialties, the menu covers the full range of French bistro classics. The soupe à l'oignon gratinée arrives bubbling hot with its crown of melted cheese, a perfect comfort food at any hour. Cuisses de grenouille (frog's legs) are prepared in the traditional style, while the cassoulet offers rich, slow-cooked satisfaction. The kitchen doesn't neglect lighter options either, with dishes like ravioles aux champignons et truffe d'été showcasing seasonal ingredients and refined technique. Vegetarian diners will find options like velouté de butternut, demonstrating that the kitchen can adapt traditional techniques to contemporary preferences.

The lunch formula, offering entrée plus plat or plat plus dessert for €19.90, provides excellent value, while the Formule Pied de Cochon at €20 and the €26 menu offer structured options for those who prefer guidance. The extensive wine list complements the food perfectly, with selections that honor French wine regions and pair beautifully with the robust flavors on the plate.