Martin Picard is known as the wild man of Quebecois cuisine, and he's proud of it. His philosophy is to source locally-grown ingredients which he'll seek out himself if he has to. He hunts, digs clams, and hand-picks pigs from a local farm. His restaurant, Au Pied du Cochon celebrates the connection we have with the food source. There is no disguising it in his bistro: a pig's head or foot will likely be part of the presentation. His unique philosophy is striking a chord: his bistro has been rated as one of North America's best. Chef and writer Anthony Bourdain has called it "the restaurant I've been waiting for my whole life.?