Au Pied de Cochon

The story

Au Pied de Cochon keeps the old brasserie repertoire in heavy rotation: onion soup, escargots, seafood platters, pork croquettes, pig’s ears, frog legs, cassoulet, steaks, crêpes Suzette, and crème brûlée. Several floors add scale inside, while a terrace and classic dining rooms keep the place polished and busy. Near Les Halles, the restaurant runs from breakfast deep into the night, with continuous service and takeaway seafood also part of the operation. Evening arrivals can mean a queue, reservations help smooth things out, and the menu leans firmly toward shellfish and pork, with enough familiar brasserie dishes to broaden the choice.