Roasted beef marrow bones served with spring garlic broth, fava beans and grilled country bread.
It’s springtime at Le Pichet! Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work. Here’s hoping that these photos will put you in the mood for spring sunshine as well.
Cider marinated camembert serve warm on sliced baguette with a salad of spring lettuces, dates, walnuts and a walnut vinaigrette.
Crayfish rillettes: crayfish and white fish slow cooked with leeks and crayfish glace, served cold with grilled baguette slices.
Spring vegetable Vol a Vent with tri-colored baby potatoes, mushrooms and a creamy chevre sauce.Grilled duck-pork sausage on fromage blanc-nettle dumplings, poultry jus, spring greens and red wine poached rhubarb
Love your restaurant, Jim. I couldn’t find any contact information for you, so I apologize for leaving this in your comments. I am a local dating blogger, and I recently dined at Le Pichet. Had the marrow bones in fact. Delicious! Whenever I write about a date, I have the opportunity to write about the location where the date took place. Email me you are interested in having Le Pichet mentioned.
you missed the caption on the crayfish riette
David snuck one the other night — to die for!!
Love your restaurant, Jim. I couldn’t find any contact information for you, so I apologize for leaving this in your comments. I am a local dating blogger, and I recently dined at Le Pichet. Had the marrow bones in fact. Delicious! Whenever I write about a date, I have the opportunity to write about the location where the date took place. Email me you are interested in having Le Pichet mentioned.