Au pied de cochon “, this mythical brasserie in the heart of Paris awaits you at any time of the day to enjoy traditional cuisine.

au pied de cochon
Copyright Au pied de Cochon

The pig’s trotter, the star dish

To tell the beginnings of Au Pied de Cochon, we have to go back to 1946, when a certain Clément Blanc bought a small bistro closed since the war, at 6 rue Coquillère. In its early days, the establishment became the meeting place for the “Forts des Halles”, handlers who transported goods to the pavilions of the old Halles de Paris. If the establishment welcomes a good number of workers, Clément Blanc has the idea of ​​offering its customers a continuous service. The restaurant opens its doors 24 hours a day, 7 days a week. In addition, the owner of the premises decides to make pig’s trotters (a piece not very popular with butchers) his star dish. And the success is immediately there !

au pied de cochon
au pied de cochon

A Parisian institution

In the 1950s, in addition to workers from Les Halles, the whole of Paris crowded Au Pied de Cochon, like Charles Aznavour or Jean-Paul Belmondo. A Parisian institution was born… With impeccable service, The restaurant has been serving onion soup or Saint-Antoine temptation (tail, ear, snout, pig’s foot and béarnaise) for over 60 years now. . In a decor created in the 90s by Fine Arts students, your eye lingers on the frescoes that adorn the room while waiting for your dish. In this very friendly atmosphere around a beautiful and generous traditional French cuisine, the chef offers you specialties. The Périgourdine-style stuffed pig’s trotter, the Saint-Antoine temptation or the Double Ibaiama pork chop to share, signed Eric Ospital. In fine weather, the large terrace which faces the gardens of the Forum des Halles, allows you to enjoy the sun while tasting seafood or charcuterie, pork loin or rib steak.

Au Pied de Cochon

6, rue de la Coquillere

75001 Paris

01 40 13 77 00

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