Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam
Special this weekend at Café Presse: Axoa d’Espelette! Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!
Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette.
Tartare lovers, hurry on over!
We use grass fed beef for its lower fat content, and use both sirloin and hanger steak, the first for its unbeaten texture and the second for its rich, beefy flavor. We hand season each order with traditional garnishes: shallot, garlic, Dijon mustard, Tabasco sauce, Worcestershire sauce, capers, lemon juice, thyme leaves, olive oil, salt and black pepper.
Our pâté albigeois has been on the menu at Le Pichet everyday since we opened in August 2000. Made with pork cheek, pork belly, pork shoulder and pork liver, served with honey and walnuts in the style of the town of Albi in France’s SW.