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| Au Pied de Cochon ~ upscale **** 3315 Peachtree Road, NE Atlanta, GA 30326 Located inside the InterContinental Buckhead (404) 946-9070 www.aupieddecochonatlanta.com Open 24x7 Menu ***1/2 Au Pied de Cochon boasts of roasted pig’s trotter as the house specialty but this gluttonous piece of pork, complete with hoof, is not for everyone. Luckily, their wide offering includes an extensive raw bar, both duck and goose foie gras (served cold or sautéed), a list of hearty salads and entrees, and, of course, patisserie. Food Quality **** Fresh, high-grade ingredients are a given at a place like this. Food Presentation***** The food speaks for itself but the plating doesn’t lack for style. The duck foie gras, for example, is served on an oval plate with a duck head at one end. The oysters are served atop a two-tiered, silver lazy susan with an array of condiments below. And the Weiss chocolate “beret” comes garnished with a white chocolate ribbon imprinted with Pied Cochon. Atmosphere**** The restaurant is a complete work of art, from the extensive raw bar elaborately displaying oysters, shrimp, clams, lobster, stone crabs and mussels to the colorful Venetian chandeliers. Tables are cloaked in Egyptian combed linens, complimented by red leather chairs. And more than 30 hand-painted murals (by Mexico City artist, Fidel Figueroa) decorate every vertical surface. The dining room is luxurious but the ultimate perch is in one of the three, highly sought-after lovers’ booths. The spacious tables for four sit on a separate, upper tier against a mirrored wall with heavy, red curtains separating them. The curtains are easily pulled closed for complete privacy and the restaurant staff can’t wait to confide its pseudonym: cheaters’ booth. Cleanliness**** Imagine the look on a French aristocrat’s face if he found a dirty fork at his place setting. Exactly why you won’t find such a thing here. Service ***** After meeting the manager - Maxime de La Grange Sury, our waiter Girard, and chef Maxime Kien, I had to rethink my stereotype of intimidating French foodies. Everyone was overly polite and patient through my barrage of questions. (Just because I fear the complexity of fine French food doesn’t mean I won’t ask endless questions about it.) Recommendations: The foie gras is a must. Whether you choose duck or goose, it’s an absolute treat, combining that bitter liver flavor with rich buttery goodness. And the addition of sweet peach chutney is brilliant. Roasted pig’s trotter is not for the weak of heart but provides endless fascination, with over 30 bones, and an intense roasted flavor. The warm crepes are an excellent dessert, filled with thick, syrupy caramel, sprinkled with powdered sugar, and cinnamon ice cream on the side. Overall Rating**** The uncommon balance between authenticity and accessibility at Au Pied de Cochon is absolutely refreshing in the sometimes snooty world of upscale dining. While the food is seriously good and the atmosphere luxurious, the international staff’s relaxed air genuinely encourages comfort. And the pricing will surprise you in its proximity to reason. review by Christine Woodhouse |
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| Above: Cerveche with avacado and tuna; Seafood platter; Vanilla and peach creme brulee. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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