Living need the Pyrenees, where sheep’s milk cheese is king, inevitably means spring lamb. Ewes need to have lambs to continue producing milk, and the male lambs are of very little use on a dairy farm. Thus in the spring, when they are between 30 and 50 days old, the male lambs are culled from …
Spring lamb sweetbreads with cream and leeks Read More »
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After the longest of winters, spring always arrives…it just seems to take a long, long time years! So the first spring vegetables to grace the market tables are always a cause for celebration. Last Saturday, I found spring green garlic, which I snapped up, along with last of the season Jerusalem artichokes. The two ended …
First signs of Spring Read More »
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New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!
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One of the dishes on our Re-Opening Menu at Le Pichet is this vegetarian tartine that serves equally well as a shared appetizer or a light main course: Grilled country bread topped with herbed fromage blanc and a spring salad of arugula, fennel, peas, radish and spiced pumpkin seeds and green garlic vinaigrette Le Pichet …
New to the menu at Le Pichet Read More »
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Cold poached salmon from Le Pichet’s Saturday Take Out Dinner last weekend, 5/16. The menu for this coming Saturday’s Dinner will be posted Tuesday morning 5/19…watch our website for menu and ordering details! PS: Hard for us to get used to the to-go containers, lacks a certain je ne sait quoi. Sigh! Yakima asparagus with …
Saturday Dinner Take out at Le Pichet last weekend Read More »
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A pigeon purchased from a butcher in les Halles de Pau was the inspiration for this spring meal. This bird caught my eye because of its robust size (the butcher described it as assez pour deux, basically meaning it is a monster!) and because of its absolute freshness. Note that, when a bird still has …
Pigeon cooked two ways, roasted breast and legs simmered with red wine Read More »
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Mackerel filets from Saint Jean de Luz, sauteed and served with bay leaf roasted new potatoes, fava beans, spring onions and lamb jus. Here are some photos of the preparation:
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New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou
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Just added to the menu at Le Pichet: Broiled Washington asparagus served with chopped white and yolk of hard cooked egg, herb-lemon crème fraîche and crispy shallots
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