Straight off the tables of Au Pied de Cochon, the Les Halles institution since 1947, this 26.5 cm dinner plate in classic white porcelain wears a bold red stripe around the rim, the name at the top and its opening date just below. The pig mascot's long, curly tail traces the circumference.
For steak frites or œufs mayonnaise at home, a collector's piece of Parisian gastronomy.
Au Pied de Cochon
In the heart of the capital, a stone's throw from the Canopée des Halles and the Louvre, Au Pied de Cochon was, when it opened in 1947, the first establishment to offer continuous service, day and night. This legendary Parisian brasserie, open every day from 8 am to 5 am, welcomes its guests in a convivial atmosphere built around traditional, generous French cooking.
The chef's specialities include stuffed pig's trotter Périgord-style, the Tentation de Saint-Antoine and the double Ibaiama pork chop to share, created with Eric Ospital, not forgetting the onion soup. On sunny days, the fine terrace of this festive restaurant is the place to share boards of charcuterie and cheese.
