Foreword by Tom Colicchio
Introduction: Five Years of Le Pigeon
LETTUCE AND SUCH
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
TONGUE
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
FAT LIVER
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}
LITTLE BIRDS
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
RABBIT
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}
LITTLE TERRY (SMALL FISH DISHES)
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
BIG TERRY (LARGE FISH DISHES)
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
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}
