As always, New Year’s Eve 2012 at Le Pichet was a hoot. It was an evening filled with the traditional culinary elements of a French Réveillon celebration: Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more. Here are a few photos of the night.
Festive ambiance at Le Pichet. Notice Javier Anderson and his Trio set up near the window.
Preparing Totten Inlet oyster potage with celery root, leeks, Montana river paddlefish caviar and butter fried croutons.
Quail stuffed with rice, barley, duck livers and fines herbes, served on a saute of salsify, trompettes de mort mushrooms and spinach, Cognac cream.
