What better way to beat the winter blues than with some intentionally fattened duck liver? Before you indulge in savory platters of cured meats and pates, read this: our roundup of the city’s finest charcuterie plates.
La Salle À Manger
Salle’s atmosphere, wine list and late-night kitchen are terrific, but the killer charcuterie plate – replete with crusty bread, pâtés, fois gras and head cheese – is the real star. 1302 Mont-Royal E., (514) 522-0777.
Buvette Chez Simone
Parc Avenue’s newest wine bar has a paper menu, so you can check off your charcuterie choices, dim sum-style. With generous portions, the challenge is not going overboard. 4869 Parc Avenue, (514) 750-6577.
Au Pied de Cochon
Here you can find an abundance of locally grown products and the city’s finest foie gras. The cochonnailles (rough translation: pork tidbits) comprise an all-star lineup. 536 Duluth Ave. E., (514) 281-1114.
Only available on certain nights, the Joe Beef charcuterie plate – like everything else they offer – is among the city’s best, including the decadent, not-to-be-missed pâté campagne. 2491 Notre Dame W., (514) 935-6504.
Les Trois Petits Bouchons
Local artisanal charcuterie is the house specialty, enhanced by reasonably prices, a superb wine list and the cozy, subterranean space. 4669 St. Denis, (514) 285-4444.
La Queue de Cochon
Eat in or take out from this institution, renowned for blood sausages, duck rillettes and confit, and more than ten different kinds of pâté. 6400 St-Hubert St., (514) 527-2252; 1375 Laurier Ave. E., (514) 527-2525.
Photo courtesy of Stuart Spivack on Flickr.