Check out today’s Seattle Times, for a very nice article penned by Bethany Jean Clement, celebrating 25 years of Le Pichet. I was so glad that Bethany especially featured the wonderful group of people who have worked at Le Pichet during those 25 years, who prepared the meals and washed the dishes and brewed the coffee and served the wine and made our guests feel so at home. They are the real heroes of Le Pichet’s 25 year (and counting!) success story.

Thanks very much to Bethany for a great article and congratulations to Michael, Marcel and everyone who spent time as part of the Le Pichet team!

On August 3rd, 2025, Le Pichet marked 25 years since it first opened its doors. Wow, what a landmark!  Sitting at my desk in Orthez, its easy to forget all the challenges that came as part of those 25 years.  We all remember 9/11, but do we remember “Freedom Fries” and the backlash against all things French that followed (does anyone remember why we were mad at the French?).  How about the financial crisis of 2008, that caused the closures of so many restaurants? Or, worst of all, COVID, what a nightmare!

But all of the challenges seem small when I think back on how much I enjoyed working with our great team, who were both professionals at a high level  and just plain wonderful people. Or how edifying it was to have guests tell me how much they loved our restaurant, and then to prove it by coming back again and again.  I am so proud to have had a part in building a restaurant that has become iconic in its neighborhood and its city.  Finding a job that is also a passion is a rare thing, and I consider myself very lucky to have done just that.

Congratulations to everyone who worked to make Le Pichet what it is, and to all our friends and guests who’s support made 25 years possible.  Congratulation to Michael and Marcel,  who have stepped up to the tough job of taking over an icon. I am sure that, under their leadership, Le Pichet has many years ahead of it.

Jim

New salad for fall at Le Pichet:
Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

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.

Time for breakfast! How about oeufs plats and a mimosa?

You asked and we listened! As of May 26, Le Pichet is open Wednesday through Sunday!

Le Pichet Temporary Hours of Operation:
Wednesday – Sunday from 11am to 9pm

www.lepichetseattle.com

C

Caramels are back at Le Pichet! Our house-made salted butter caramels are made with cream, local organic honey, butter and sea salt and are individually hand wrapped. Now available by the piece or in a 12 piece gift box! Enjoy them at Le Pichet or take some home (or have them delivered!) to your house.

New to the menu at Le Pichet:

Salad of celery root, winter pear, parsley, black currants, piment d’Espelette pecans and roasted pear-pecan vinaigrette.

Covid has changed a lot of things, one of which was that we at Le Pichet stopped making breakfast pastries because our limited hours did not include breakfast time.

But now that we are open at 10am, we have heard from a lot of you that you miss the croissants, pain au chocolats and brioche we used to make. As a first step in that directions, we are now, once again, making our fresh brioche each morning! We are only making a few each day right now but will increase as demand increases!

Is there anything better than warm brioche and butter?

Washington coast rock fish filet served with roasted sweet pepper-orange coulis and a warm salad of nectarines, cherry tomatoes, sweet onions, corn and cilantro.