A glimpse into the bustling world of “Le Pied de Cochon,” an iconic Parisian brasserie that never closes its doors. From the lively atmosphere to the diverse clientele, the documentary captures the essence of this old-fashioned establishment. The focus is on the dedication of its staff, the culinary delights served, and the challenges faced. The narrative weaves through the experiences of employees, such as Romain, a young waiter, and Chef Christophe Lemaire, who ensures the quality of the dishes. The brasserie’s signature dish, the pied de cochon (pig’s trotter), takes center stage, attracting both local patrons and adventurous tourists. The documentary explores the dynamic rhythm of the kitchen, the traditional French dishes, and the unique culinary offerings, showcasing the enduring charm of this Parisian institution. Despite the difficulties in the restaurant industry, “Le Pied de Cochon” remains a beloved symbol, inviting viewers to savor the flavors, camaraderie, and timeless appeal of this cultural landmark.
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Even at midnight there’s a long queue outside this emblematic Parisian night spot this old-fashioned Brasserie opened from morning to night is the place to be for night owls you can play doubles you don’t need anything here we work in the restaurant business we finished our service we’re
Hungry this group of eight friends from the spent the evening at the stad de France yes we come to see rugby matches we come from the southwest and we have a little appar te and then we come to PDA koson it’s normal it’s our little ritual Le koson is one of the few
Restaurants in Paris that never closes its doors here you can come at any time of the day or night to enjoy an Entre coot a seafood platter but above all the house specialty ordered by one in five customers the pi before the Health crisis almost half our customers were
Foreign some tourists are back you start like these Americans who came to try a slightly extreme culinary experience it’s full of fat it really looks like a foot those are big toes right it’s really a toe oh my God it smells good it’s very delicious I’m going to pretend I didn’t see that
Toe while catering jobs have been shunned since the covid crisis due to working conditions deemed arduous here we need around 100 employees working 24 hours a day a NeverEnding Marathon to keep this old institution [Applause] running tightly organized starting in the early hours I should have my 20 kilos of ears
Chef Kristoff L receives over a ton of food every week he checks the quality of the products and here the most important thing is the fat we’re talking about pork chops from the bass country so what I’m checking is mainly the fat part that’s what really gives the meat this
Taste we’re on the border here for example the the fat part here is less important the fat is the Taste the kitchens are spread over three floors the basement is known as the mine that’s where everything happens we’ll be finishing the CET the Brigade of 40 Cooks prepares all the day’s courses gantu
Quantities 45 kilos of coule go on and get the potato there up to 300 kilos of home fries 160 L of onion soup one of the restaurant’s best sellers it’s a little something to warm you up in winter it’s it’s what warms my heart traditional French dishes and
Above all lots of pork in all its forms from the classic shakery board to porks croquettes and SN snails of Bon not to mention some even more unlikely recipes in this case we’re talking about an ear cooked in stock cooled and finally sliced for grilling later you’re making me 10 plates of
Temptation ducky yes chef does it work yes the chef even goes so far as to offer the tail the snout the shape of the Sout and the famous foot cooked in court Buon for 12 hours then breaded before being roasted in the oven here we see the bone part of
Course the meat and all the gelatin now you’re thinking it’s not very tasty no it certainly isn’t you have to emit all that gelatin in the pig and all that yes it has a particular taste after that it’s really for amateurs the pig’s trottle will be sold for 22
Euros 50 it’s been on the menu since the creation of the restaurant a Stones Throw from paris’s H’s District at the time restorator clemon blon decided to take the pig’s Trotters considered the least Noble part of the pig and cooked them in his Bistro open day and night the success was
Immediate at the counter the Hal Merchants were banging away in the midst of the Parisian aftershow crowd Stars such as Josephine Becka and Salvador di could be found there 75 years later two little pigs are even offered with the bill right now I’m laying the mering in
The shape of a pig it’s from the pig to the dessert it has remained the Hallmark of the establishment an omnipresent emblem from floor to ceiling over the years the the little beastro has become a three-story Brasserie it employs over 50 waiters some would never have imagined
They’d end up in this kind of old-fashioned establishment 30-year-old Roma is starting his 39-hour week today these are my work cats they’re the hardest to do who’s that ironing them for you that’s just between us she’s my mom she’s our little link our little Bond we see each other once a week I
Bring in my shirts and pick them up the following week that way he short to see me regularly this Parisian got into the restaurant business by chance 3 years ago when he was still studying town planning ah it’s weird isn’t it at first I was really anti- uniform I didn’t
Really want to do a job where you had to wear a uniform every day it wasn’t really a vocation I had rent to pay and I had to work on the side but I ended up getting hooked on it still yeah it’s nice it’s Lively his service will last 10
Hours carrots orange and ham for Vitamins because I don’t eat much so it keeps me going by joining this institution Roman discovered an almost military hierarchy before Duty briefing by the general that’s it for today so we’ve already booked about 80 covers so we’re guaranteed to serve between 200 and 220 covers this
Lunchtime I’ll give give you the Rouse now or will be in the P jardan Matias will be on the 30 with Roma good service good luck to you all and see you soon Roman’s objective to quickly serve as many customers as possible in his 25 cover row Madame hello a little naughtiness to
Start with you’re welcome he’s working that day under Matias 16 years with the company there will be two Leon sausages to start with dressed in a bow tie he’s a Metro doel he’s the highest ranking person in the dining room his role then take orders and supervise the entire
Department you can anticipate the little already great as Chef dang Roman is in charge of serving clearing and cashing up thank you sir it’s your toasted foot so far so good you get overwhelmed by the stress and when you get overwhelmed it’s very difficult to get back down usually you
Call for help so you call the Metro doel but this is a Matias is easy to work with Maas is a bit of a war machine here I’ll give you the menus he’s already done it to encourage the front of house staff to keep up the pace they are paid according to
Sales 15% of the result distributed according to rank and senority with a guaranteed minimum equivalent to the minimum wage in the hotel industry you’re welcome I’ll give you the pigs back as Chef durang Roman earns an average of €1,500 net per month that’s €100 more than the minimum wage in the
Hotel industry plus a tip of between 700 and €1,000 one muscle Mariner one grilled foot two grilled feet in the kitchen the chef and his Brigade turn out nearly three plates a minute through gratons chilo please remove that send me the pass damn it a pace far removed from Kristoff’s
Original Universe he trained with three star chefs such as Alan ducas and Joel Robuchon he now delivers far less sophisticated dishes such as this porkloin conit for € 22550 or this onet for 2350 when I first arrived in the first Saturday evening Services I did there were the vouchers lying around on the
Floor that’s when I started to get worried wondering where I’d got to it’s exciting it’s different every day there’s there’s no monotony I’ll tell you that it really gets me going as a result customers rarely have to wait more than 10 minutes between ordering and the first bite of the
Fork I think it’s an ear is that a pig’s ear the average bill is €50 and the bill can quickly sore when you’ve decided to treat yourself like these two friends who’ve come to celebrate a birthday champagne Lobster and shellfish is this the place for you getting back to institutions that are
Very institutions which suits us fine the service what we have the setting the atmosphere we go here quite often and finally profit in Paris breast A Feast for €29 here you go ma’am certain ladies please eight months after the reopening of the restaurants the brasserie is
Close to regain in the same level of patronage as before the Health crisis not all foreigners have returned but the Pino Foundation which opened just opposite the restaurant is attracting new customers I need three people here three people manager Jose duur knows he could accommodate even more people the queue grows
Longer while the second floor remains desperately empty the manager hasn’t been able to open it for lack of Manpower he short five waiters or 10% of the floor staff here we have 50 seats for a lunch it’s a rotation and a half so 75 people could have been accommodated in this
Area that I made them wait on the whole everyone agreed to wait except for two tables of six who were in a hurry and didn’t want to be outnumbered over the course of a day this can mean a loss of several thousand EUR since the beginning of the Health
Crisis 237,000 employees have left the hotel and Catering sector disavowed for its working conditions and long hours Jose consults the parent comp comp’s recruitment platform every day but there’s no shortage of applicants only three applications were received for the position of receptionist even though the position was opened on October 20 that’s one
Month earlier so there’s this problem too you leave a message and most of the time people don’t call you back the plant manager finds it hard to understand understand this lack of interest in the profession he hasn’t counted his hours since he started out as an apprentice 45 years
Ago it’s sad to see that this profession is attracting fewer and fewer people even though it’s a profession where there’s quite a bit of social Mobility better than in some professions I’ve got plenty of examples of young people coming back to work for us at just 18 and 25 because they’ve worked hard
Because they’ve learned to love this profession and have progressed to the position of Metro doel or even higher the week before Jose du was due to start a new Hostess but the young lady failed him a few days before she was due to start back to square
One today the manager is meeting another candidate I’ll be waiting for you don’t worry see you later thank you she’s already 25 minutes late we did have an appointment at halfast 3 but you have to be tolerant you have to be tolerant a FAA he would have considered
Inadmissible a few years ago but Jose can no longer be picky go ahead Nomi make yourself comfortable he even starts by flattering the candidate about her background Nomi 20 years old has just finished a BTS in tourism she’s looking for a part-time job in terms of language you’re fluent
In English yes English Cambridge English certificate yes I passed it this year Well Done For Me the hostess mission is a little bit about what comes out of you it’s about presentation wa the sav retra the sav VI the smile I think I can say that you have these
Qualities the roles are reversed it’s no longer up to Noemi to convince but up to the owner to extol the virtues of his establishment she explained it’s really one of our strong points the decor when you walk into the restaurant you can tell it’s a wow effect and we’re still
One of the few restaurants that pays its frontof house staff on a percentage basis but today we’re at a high sales level I’m not worried about paying you well mind you on a 24-hour a week contract Nomi can expect to earn up to 860 net per month listen Nomi it’s been a real
Pleasure meeting you although Jose would have preferred a full-time employee he will start her the following week a small victory but there are still five vacancies to fill would you like a drink while you wait yeah sure it’s 7 10 all right let’s do it Roma has already been running for 5
Hours he’s halfway through his shift did you catch the table mer it’s the regulation 1hour lunch break won’t be choosing his dish cart a moment I love the staff have their own menu concocted by the cooks a gra hopefully there’s some left over for the last people to arrive the evening
Shift now we’re out of dessert the desserts are quickly stripped down which is what goes away the fastest no Pig on the menu but the same Decor as the customers heran prefers to eat alone under the chandeliers than in the staff room we’re looking for a little peace
And quiet more than anything else we know it’s going to start up again right away so it’s time to relax the rhythm is hard because it requires concentration don’t lose the Rhythm don’t slack off because sometimes you’re constantly on the edge of the tide for an entire
Day so you have to get used to it but if I can do it we can do it Roman finishes his day in a few hours good evening Evelyn has just started her day how are you 49 years old with 15 years experience in the business this head
Waiter is the only woman on the team to work night shifts it’s 8:00 in the evening her shift will last until 7 a what rank am I 30 a rhythm Against the Grain for this mother of six hello good evening it’s my little family here Evelyn has three daughters and three
Sons the youngest still lives with her she waited until he was 14 to start working nights my granddaughter I’m Grandmom Evelyn is happy with her unusual hours there’s no night shift bonus in the restaurant business but she gets three extra days off a year and all her weekends to enjoy her large family the other side of the coin managing a festive clientele sometimes a little too
Alcoholic but when it comes to dealing with partygoers Evelyn is convinced that being a woman is an asset sometimes in the evening at night late around 2:00 in the morning when they see that it’s a woman and above all I’m not young I’m not in my 20s or 30s so when they see
Sometimes they manage to calm down I’ve seen several who have even called me Mom at times I’ve never had a party that got out of hand in any way throughout the night waves of customers come and go at halfast 4 a few night owls are still scratching at the
Door Sophia on the security guard assesses their level of drunkenness we just like some onion soup before our flight how many five people but we have to be selective sometimes he takes my hand when I refuse that’s it it’s not easy it’s not easy but hey it’s what we
Do in the early hours of the morning the brewery becomes a beacon for night workers for garbage collectors coffee is always on the house we’re here we wake up at at 4:00 in the morning but there’s no time for that we have to hurry so we can finish the collection have a nice
Day ch ch it’s 7:00 see you tomorrow Soph end of shift for Evelyn she’ll be heading home just in time to bump into her son before he leaves for school half an hour on the Metro in the middle of parisians on their way to Work Evelyn lives on the outskirts of Paris in a low-income housing project 17-year-old Benjamin has just rolled out of bed he’s in Premier yes are you you tired now yes a little it’s starting to go down yes frankly I’m brave too it’s pressure in any case it’s not a job I could
Do some days I can’t see the light of day when I get home when I finish at 6:00 it’s still dark and by the time I get there I go to bed and wake up at 4:00 when the night also sort of starts to fall and then I don’t see the
Day have a nice day okay the night Begins for me Evelyn will sleep until midafternoon before the Health crisis the brewery had never closed its doors in over 70 years of existence
1 Comment
Looks so yummy I want to go to France so bad