Le Cochon Caché

***Sadly this Restaurant is Closed***

sorry we-re closed

The Divas love small places run by people who truly enjoy what they do; you can taste it in their food, see it in the service, and hear the enthusiasm in their voice. The Divas also really love porchetta … in a dirty kinda way! When our favourite Foodie Guy recommended that we try this fabulous lunch spot, we were more than eager to accept his recommendation. We are even considering him making him Diva #3… the boy loves his food!

Le Cochon Caché, Montreal RestaurantMarco Barone, former apprentice at Gordon Ramsey’s Boxwood Café in London and former chef at Montreal’s Hostaria and Get Fresh Mint, has recently opened a labour of love, Le Cochon Caché. Located in the Villeray district on Henri Julien, you are greeted by a cute piglet logo and an open door that explains the wafting smell of porchetta in Villeray.

Le Cochon Caché, Montreal Restaurant - Marco Barone

The menu is simple but we tried most of it, so we assure you that it packs a lot of flavour. It is a small place with counter seating, and of course, take-out is available. With Marco behind the counter taking the orders and preparing all the dishes, this one man show is impressive!

“Pizza: Marinara” 2.60$

“Pizza: Marinara” 2.60$

A menu for the Divas is like a really good book we can’t put down; we indulge ‘till we’re satisfied.   We started with the tomato pizza but there is also one topped with rapini and slices of porchetta. They also have a pizza special of the week, and on our visit the special was focaccia. The tomato pizza tasted exactly like the one Diva #2’s Nonna always made – perfection, from the dough to the sauce. We also added some chilli oil for a little kick because everything is better with a little spice! Of course because we were at an Italian eatery, the chilli peppers in oil were available at the counter, no need to ask!

“Poutine: Porchetta” 10.60$

“Poutine: Porchetta” 10.60$

We were told that the porchetta poutine was a popular choice so of course we ordered it. This isn’t any ordinary poutine and our readers are well aware of our stance on poutine – It really needs to be different to grab our attention! This one is made with potatoes prepared on the flat top for added crispiness, the customary squeaky cheese curds and Cochon Caché’s brown gravy which is made from scratch every day. Their gravy was to die for! And it was topped with slices of porchetta and crispy bits of pork-skin for extra indulgence. This is definitely a dish that can be shared, and at that moment we fell in love!

“Plate: Porchetta + Potatoes + Greens” 10.45$

“Plate: Porchetta + Potatoes + Greens” 10.45$

We also ordered the porchetta plate which came with two sides, the same potatoes used in the poutine and a generous portion of rapini, along with caramelized onions. The porchetta was tender and flavourful and topped with a fresh salsa verde.   The sweetness of the caramelized onions was balanced by the bitter rapini and shards of crispy porchetta skin were scattered on the plate for added crunch. We thought we’d have leftovers but we polished this generous plate clean!

Le Cochon Caché, Montreal Restaurant - Mtl Food Divas

Though Le Cochon Caché is new, it is definitely worth the trip to Villeray to indulge in their porchetta, whether you choose to have it in a poutine, a plate, or in a sandwich. Open seven days a week from 11am to 8pm, it’s the perfect spot to grab a quick bite or take food to go. You can really taste the difference when someone loves cooking, and Chef Barone loves cooking! And, of course, we signed the board hanging above the counter, after all, the Divas always leave their mark and we certainly love porchetta 😉


Our Rating: Splendid

Le Cochon Caché on Urbanspoon

Tagged: , , , , , , , , , , , , , , , , , , , , ,

Comments: 3

  1. Dahlia April 25, 2015 at 11:23 am Reply

    Ummm I want to go and EARLY before they run out of porchetta….

  2. Evan Ghetler April 10, 2017 at 3:09 pm Reply

    Le cochon caché might be closed but the recipes are still up in the air and in the back of our heads.
    – former employee Evan.

  3. Francois June 21, 2017 at 1:31 pm Reply

    please reopen this place!!!! Pretty please!!! Will drive to Rawdon if necessary.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.