A voluminous and opinionated Montreal foodie blog:

Le Comptoir:

Rigid French classics, like veal kidneys and andouilette, with an accent on the canon of French sauces served at rock bottom prices (for French food that is). Le Grand Comptoir caters to the lunch crowd but is eerily quiet at night.

But apparently Au pied de cochon is the place to go:

Chef Martin Picard has become the golden boy of Quebec cuisine by reinventing upscale versions of proletarian Quebec classics such as poutine and pig's feet. The order of the day at APDC is excess, with no dish that can't be improved by the addition of a thick slice of foie gras and no seafood platter too gargantuan to serve. In going down this road APDC has broken new ground in promoting a market cuisine that is truly Quebecois and, in the process, become almost iconic in the minds of local foodies, many of whom might eat a napkin if Mr. Picard mopped his brow with it.

Although the reviewer complains that the portions are too large (generally an American failing, not a Quebec one).