persillade – Jim Drohman https://www.jimdrohman.com Mon, 20 Jan 2020 18:45:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 New for Winter at Le Pichet https://www.jimdrohman.com/blog/2020/01/19/new-for-winter-at-le-pichet/ https://www.jimdrohman.com/blog/2020/01/19/new-for-winter-at-le-pichet/#respond Sun, 19 Jan 2020 18:40:04 +0000 https://www.jimdrohman.com/?p=7367

Just added to the Le Pichet menu by chef de cuisine Vince Hall:

Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge.

Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of parsley and garlic ground with fat from jambon de Bayonne, olive oil, basque chili powder and a squeeze of lemon – is one of the trademark dishes of the French Basque Countries. Chef Vince adds local fingerling potatoes simmered in duck fat to round out a tasty winter dish.

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