Martin Picard is a Quebecois chef known for his foie gras and his original way of revisiting various regional recipes. His experience and expertise quickly allowed him to become one of the essential figures in Canadian and international gastronomy.

Born in Repentigny on November 20, 1966, Martin Picard spent the first years of his childhood in Morocco, immersed in a world of flavors and scents. Later, as an adult, he decided to study food service management in Quebec at the Institut de Tourisme et d’Hôtellerie. However, he never obtained his diploma, having been captivated by cooking during his internship in France alongside the famous Pierre Gagnaire. Thus, in 1989, he began his apprenticeship at Citrus, where he continued the rest of his training. A few years later, specifically in 1993, he became Normand Laprise's sous-chef at the latter's request, as Laprise had just opened his restaurant, Toqué.

It was in 2001, thanks to the financial support of Jacques Malo and Elena Faita, that Picard opened his restaurant, Au Pied de Cochon. He could then, even more than before, give free rein to his talents and flourish as a chef. It must be said that he spared no effort to offer the best of Canadian cuisine. Indeed, thanks to his hard work and passion for the craft, his restaurant quickly became a true phenomenon, famous throughout Canada and in many other countries around the world. However, with his constant need to do more, he didn't stop at this success and decided in 2008 to take a new step. He purchased a sugar shack from his good friend Rafaëlle Germain, where he could produce his own maple syrup. Later, he opened the sugar shack to the public. Delicious reinvented traditional dishes are served there, accompanied, of course, by the delicious syrup. Besides his two major achievements, Martin Picard has also written two highly successful books. First, there was "Au Pied de Cochon," published in honor of the restaurant in 2006, which won numerous awards. Six years later, "Cabane à sucre Au Pied de Cochon" was released. This second book, a blend of cooking and art, was also a great success, even winning the Book of the Year award at the prestigious Gourmand World Cookbook Award.

In addition to managing his two restaurants and publishing his books, Picard also hosts or presents numerous television shows. This is notably the case for "Martin sur la route" in 2007 and 2008, "Wild Chef" in 2009, and more recently in 2013, "Un chef à la cabane," which has a large audience on Télé-Québec. All these achievements clearly demonstrate the man's greatness and remarkable talent.

Thanks to all this, Martin Picard has transformed his passion into a Quebecois enterprise recognized for its distinctiveness.

Martin Picard is a Quebecois chef known for his foie gras and his original way of revisiting various regional recipes. His experience and expertise quickly allowed him to become one of the essential figures in Canadian and international gastronomy.

Born in Repentigny on November 20, 1966, Martin Picard spent the first years of his childhood in Morocco, immersed in a world of flavors and scents. Later, as an adult, he decided to study food service management in Quebec at the Institut de Tourisme et d’Hôtellerie. However, he never obtained his diploma, having been captivated by cooking during his internship in France alongside the famous Pierre Gagnaire. Thus, in 1989, he began his apprenticeship at Citrus, where he continued the rest of his training. A few years later, specifically in 1993, he became Normand Laprise's sous-chef at the latter's request, as Laprise had just opened his restaurant, Toqué.

It was in 2001, thanks to the financial support of Jacques Malo and Elena Faita, that Picard opened his restaurant, Au Pied de Cochon. He could then, even more than before, give free rein to his talents and flourish as a chef. It must be said that he spared no effort to offer the best of Canadian cuisine. Indeed, thanks to his hard work and passion for the craft, his restaurant quickly became a true phenomenon, famous throughout Canada and in many other countries around the world. However, with his constant need to do more, he didn't stop at this success and decided in 2008 to take a new step. He purchased a sugar shack from his good friend Rafaëlle Germain, where he could produce his own maple syrup. Later, he opened the sugar shack to the public. Delicious reinvented traditional dishes are served there, accompanied, of course, by the delicious syrup. Besides his two major achievements, Martin Picard has also written two highly successful books. First, there was "Au Pied de Cochon," published in honor of the restaurant in 2006, which won numerous awards. Six years later, "Cabane à sucre Au Pied de Cochon" was released. This second book, a blend of cooking and art, was also a great success, even winning the Book of the Year award at the prestigious Gourmand World Cookbook Award.

In addition to managing his two restaurants and publishing his books, Picard also hosts or presents numerous television shows. This is notably the case for "Martin sur la route" in 2007 and 2008, "Wild Chef" in 2009, and more recently in 2013, "Un chef à la cabane," which has a large audience on Télé-Québec. All these achievements clearly demonstrate the man's greatness and remarkable talent.

Thanks to all this, Martin Picard has transformed his passion into a Quebecois enterprise recognized for its distinctiveness.