New dishes at Le Pichet

Grilled skewer of confit duck gizzards and prunes on a salad of escarole, radicchio, celery root and pine nuts.

Whole roasted chicken for two served on Corona beans, charred leeks, carrots, hedgehog mushrooms and a poulty-sherry jus.

Petrale sole poached with herbed white wine and fumet butter, served with a saute of heirloom spinach, salsify, crispy Serano ham.

Grassfed beef bavette steak, grilled and served with sauteed cabbage and apples, creamy Cognac-green peppercorn sauce and pommes frites.