As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack). Enjoy!
Spring dishes new to the menu at Le Pichet Read More »
As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack). Enjoy!
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.
Spring dishes at Le Pichet Read More »
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.
On November 1st, chef de cuisine Jack Spiess unveiled a new menu of dishes for Fall at Le Pichet. This new Fall menu also features some old favorites returning for a seasonal appearance, including Huites cru a la bordelais (Local oysters, raw on the half shell with lemon, sauce mignonette and a grilled pork sausage)
New Dishes for Fall at Le Pichet Read More »
On November 1st, chef de cuisine Jack Spiess unveiled a new menu of dishes for Fall at Le Pichet. This new Fall menu also features some old favorites returning for a seasonal appearance, including Huites cru a la bordelais (Local oysters, raw on the half shell with lemon, sauce mignonette and a grilled pork sausage)
Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.
Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.
