Tony visits a duck farm and processing plant to see how foie gras is made, teaches a class at the Montreal Culinary Institute and plays hockey with a local university hockey team.
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Au Pied de Cochon
Tony checks out this renowned Montreal restaurant owned by chef Martin Picard. Tony samples many dishes including an Amuse bouche (a thick slab of duck terrine), duck foie gras, pumpkin foie gras, foie gras hot dog, halibut fish and chips.
536 Duluth Avenue East Montreal (Quebec) H2L 1A9, Canada
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La Banquise
At this restaurant, Tony indulges in an artery-clogging meal of poutine. The main ingredients of this Quebecois dish include fries, cheese curds and gravy. Then, Tony samples a Kamikaze, which is topped with peppers and Tabasco sauce.
94 Rue Rachel E, Montreal, QC, Canada
