Le Pichet

07/07/2022

Just added today to the dinner menu at Le Pichet: Pan roasted lamb-pork meatballs, with chickpeas simmered with tomatoes, carrots and summer squashes, and soft herb-lemon zest salad.

07/04/2022

Just a reminder that Le Pichet will be closed all day on Monday 7/4 so that our staff may spend the Fourth of July Holiday with their families. We will reopen for regular hours on Tuesday 7/5.

Have a great Fourth everyone!

07/03/2022

Today on our daily dessert list, a classic French ice cream sundae: La Dame Blanche! Vanilla ice cream, chocolate cookie crumbles, chocolate sauce and whipped cream.

06/26/2022

Fennel and sweet onion bisque, made with white wine and just a splash of pastis, garnished with 3 olive tapenade croutons. Miam Miam!

06/17/2022

Early Warning: Le Pichet will be closed all day on Monday July 4th so that our staff may spend time with their families.

06/17/2022

Thanks to Eater Seattle for the nice mention!

With expert omakase, pillowy quiche, knockout tapas, and more

05/15/2022

Accras de morue are back! For spring, we are serving our crispy curried salt cod fritters on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam!

05/09/2022

Our selection of house-made and artisan charcuterie is available all day everyday. Choose your favorites as an Assiette de Charcuterie, Grande or Petite, or as a tartine on country pain a levain from Grand Central Bakery.

Tartine with our Saucisson de Lyon, a pure-pork sausage with pistachios. Miam Miam!

05/07/2022

The changeable spring weather this year has been difficult for Washington asparagus: it first came in early after a warm snap in March, then our cold rainy stretch meant none was available, now finally we are getting a regular supply. Come try it before the season ends!

Warm Washington State asparagus served with shallot-leek-tarragon vinaigrette and a soft boiled egg.

04/28/2022

House-made brioche, baked fresh daily.

03/19/2022

Just added to the menu at Le Pichet for spring: creamy potato-sweet garlic-leek soup topped with parsley-anchovy-wild mushroom butter...Miam Miam!