At Au Pied de Cochon, the famed Les Halles brasserie, generous dishes deserve a generous plate. This large hollow plate, 29 cm wide with a shallow bowl, suits côte de bœuf, duck confit or the house-favourite Vacherin, a French-style ice-cream cake.
White porcelain with crisp red detailing, its gently curved form is practical and elegant, bringing the brasserie's convivial spirit to everyday dining and special occasions alike.
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.
