Le Pigeon

Hardcover $40.00

Sep 17, 2013 | 352 Pages

Ebook $19.99

Sep 17, 2013 | 352 Pages

  • Hardcover $40.00

    Sep 17, 2013 | 352 Pages

  • Ebook $19.99

    Sep 17, 2013 | 352 Pages


“Not many books have gotten my juices going as much as Le Pigeon; it’s a proper joy.”
—Fergus Henderson, founder of St. John restaurant and author of Nose to Tail Eating

“I’d heard nothing about this Portland, Oregon institution until the book landed on my desk and utterly awed me. The young chefs draw influence from the Fergus Henderson nose-to-tail school but introduce a whole layer of iconoclastic hipster inspiration. When reading the contents makes you salivate, you know you have a winner.”
Tim Hayward, “Best books of 2013″ Financial Times

“I absolutely love this book! A behind-the-scenes look at Portland’s beloved Le Pigeon restaurant, it’s fun, quirky, and delicious. With Gabriel Rucker guiding you through these beautiful recipes, you can’t go wrong.”
—April Bloomfield, chef-owner of The Spotted Pig and author of A Girl and Her Pig
“Gabriel once said to me, ‘We’re just trying to find new ways to get people to eat lots of butter,’ revealing his irreverent and over-the-top attitude to cooking (see his recipe for Bacon Butter, page 42) and life. What arrives on the plate at Le Pigeon is incredibly well thought out, sophisticated, and delicious. This is a remarkable collection of recipes and stories from one of the most hard-working and dedicated chefs I know, and his merry band of compatriots.”
—Andy Ricker, chef-owner of Pok Pok
“Gabriel Rucker, one of the hottest of the hot rock star chefs, has the humility to pay homage to the pillars of Portland’s dining scene and the brass to ‘Le Pigeonize’ every dish he cooks with his own high-spirited sensibility. Whether he’s dolloping oyster mayo on a hanger steak or turning lamb belly into a BLT, Rucker’s boisterous but disciplined cooking will both surprise you and charm the hell out of you.”
—Tom Douglas, owner of Tom Douglas Restaurants
“At Le Pigeon, Gabriel Rucker has the opportunity to cook in Oregon—a very soulful region where food and wine are in harmony with the terroir. His cuisine is all about balance, with a dash of American nostalgia. He gets it.”
—Daniel Boulud, chef-owner of Daniel

Table Of Contents

Foreword by Tom Colicchio 
Introduction: Five Years of Le Pigeon

BBQ Celery Root, Mâche, Dulce de Bourgogne 
Radicchio, Pears, Hazelnuts, Blue Cheese Dressing 
Butter Lettuce, Pickled Garlic, Ramps 
Butter Lettuce, Lemon Confit, Grapes, Spiced Brioche 
Dirty Potato Salad 
Le Pigeon Caesar 
Tomatoes, Plums, Watercress 
Grilled Romaine, Preserved Lemons 
Cedar-Planked Zucchini, Chèvre, Almonds 
Little Gem Lettuce, Gouda Cheese Dressing 
Mortadella, Mustard Greens, Swiss Cheese 

Grilled Lamb’s Tongue, Creamed Peas, Morels 
Elk Tongue Stroganoff 
Beef Tongue Reuben 
Tongue Bacon, Brioche, Celery, Capers 
Lamb Tongue Fries, Rosemary Ketchup 
Grilled Pork Tongue, Refried Beans, Lardo 
BBQ Beef Tongue, Fried Rice 

Su Lien’s Foie Gras Torchon 
Toasted Foie Gras and Jelly 
Fig and Foie Gras Terrine 
Foie Gras Bacon, Brioche 
Chanterelle Soup, Foie Gras, Candy Cap Sandwich 
Foie Gras, Peach Chutney Puff Pastry 
Foie Gras Carpaccio  
Foie Gras, Eel Pot-au-Feu, Pears, Dumplings 
Spinach, Artichoke, Foie Gras  
Foie-Creamed Spinach 
{Gabriel’s Love Letter to Plymouth Valiants}

Simple Roasted Pigeon 
Maple-Lacquered Squab, Duck Confit Hash 
Duck Heart, Green Bean Casserole 
Duck, Duck, Pigeon 
Chicken-Fried Quail, Eggos, Foie Maple Syrup
Pheasant Gnocchi, Sake Pears 
Pigeon, Liver Crostini, Anchovy 
Pheasant, Shiitake, Umami, Mizuna 
Duck Nuggets 
Quail, Pine Nut Risotto, Marmalade 
Duck Breast, Goat Cheese Pierogies 
Pigeon Crudo, Figs, Bourbon 
Smoked Rabbit Pie, Cheddar, Mustard Ice Cream 
Rabbit in a Pig Blanket 
Rabbit and Eel Terrine 
Rabbit Blanquette, Pearl Onions, Mushrooms 
Creamed Rabbit, Polenta, Black Truffles 
Rabbit Spanakopita, Prosciutto, Truffles 
Cognac, Braised Rabbit, Prunes, Sweet Potato, Chestnut Cream 
Chicken-Fried Rabbit, Wild Mushroom Salad 
{The Basement Tapes by Andrew Fortgang}

Hamachi, Foie Gras, Truffles, Mandarins 
Radis Beurre (Ocean) 
Fried Razor Clams, Habanero Buttermilk 
Clams, Kielbasa, Beer 
Boiled Dungeness Crab 
Geoduck, Portobello, Yuzu 
Octopus, Nectarines, Porcinis 
Parisian Gnocchi, Escargot, Bone Marrow 
Lobster Roe Pappardelle, Crab, Lemon, Crème Fraîche 
Black Scallops, Crab Salad 

Potato-Crusted Sea Bass, Leeks, Bottarga 
Short Rib, Scallops, Succotash 
Campfire Trout 
Seared Oregon King Salmon, Cedar-Planked Porcini 
Anchovy-Larded Swordfish, Fingerling Potatoes, Rosemary Aioli 
Sturgeon au Poivre 
Carrot Butter–Poached Halibut, Anchovy-Roasted Carrots, Fennel 
Shrimp-Crusted Halibut, Chervil 

Pork Belly, Tripe, Fennel Jam 
Potato and Nettle Soup, Crispy Pork 
Pork Cheek, Ouzo, Feta 
Pork, Pretzel Spaetzle, Kraut Slaw 
Pork Shoulder Confit 
Pork Tacos, Condiments 
Jacked Pork Chops 
Pig’s Foot, Watermelon, Feta 
The “Le Bunk” Sandwich 
Simple Roast Pork Loin 
{The Weird and Wonderful World of Lars Norgren}

Product Details

Back to Top