Fall dishes at Le Pichet

Crispy pork tongue served on a salad of winter pears, leeks, celery root and black currants with a creamy leek vinaigrette.

Salad of curly and Belgian endives, tossed with pecans, candied pumpkin and sherry vinegar.

Rich beef neck broth and shredded meat, with root vegetables, hearty greens and a chervil-marrow butter.

Oven roasted muscovy duck leg confit, served with winter squash-sage bread pudding, apple-calvodos butter and roasted Brussels sprouts.