Notes about Recipes in this book

• BBQ celery root, mâche, Dulce de Bourgogne

  • tekobo on March 18, 2018

    Used brillat savarin cheese and found it quite strong. The Beaujolais based BBQ sauce was rather thin and wasn't worth the hassle. However, I like the idea of a grilled celeriac steak and will try that again.

• Grilled romaine, preserved lemons

  • okcook on September 01, 2016

    A delicious starter salad. There are two sauces to make but both are complimentary to each other and make the salad special. I am making this again.

• Grilled lamb's tongue, creamed peas, morels

  • happyheadbobber on May 08, 2023

    Requires extra wine in the braise. Make sure it doesn't get too low. I think the 1 tbsp of salt in the braising liquid should be 1 tsp.

• Lamb tongue fries, rosemary ketchup

  • okcook on October 25, 2014

    Very easy to make. Check the liquid level during the baking process. Mine were just about dry. Peel tongues when still warm.

• Chanterelle soup, foie gras, candy cap sandwich

  • happyheadbobber on February 03, 2018

    So this was a highlight of my Le Pigeon dinner party - the soup is delicate, very savory, a slight fruitiness accented by acidity from vinegar and paired with a tasty foie-gras-candy-cap sandwich. Some notes: -> if your chanterelles are very wet, consider using a bit more of them and reducing the volume of water to compensate. -> the candy-cap jam needed to be blended at high speed. I found it necessary to make a double batch for it to catch in my blender. A basic food processor left an undesirable texture. -> improves in flavor overnight. -> someone at the dinner who has "never like mushrooms before" loved this soup! -> I would love to hear what other people used for a beverage pairing with this.

• Pheasant gnocchi, sake pears

  • happyheadbobber on May 08, 2023

    A stronger-flavored sake is good for poaching the peasant. A more delicate sake is good for the pears.

• Smoked rabbit pie, cheddar, mustard ice cream

  • happyheadbobber on February 03, 2018

    Wow, what a combination - pulled rabbit bbq, cheddar and crust, mustard ice cream, and rabbit-heart chutney! This looked impressive on the plate, was yummy, and filled people up. Notes: -> I used the technique described by Naomi Pomeroy in Taste and Technique to smoke the rabbit on a gas stove. It worked well at smoking but dried out the meat a bit. -> Homemade tart crusts were exceptional and the added touch of cheese makes it worthwhile. -> I used 3.125" tart rings and found that my crusts only fit 1.5-2 oz of rabbit in them, so I had to pile it on top. In retrospect, for a 3 course dinner with the chutney and ice cream, 1.5 oz is plenty. -> I used chicken hearts for the chutney. this was fine. -> Consider broiling cheese to get it to crisp maybe? -> There will be extra rabbit, which can be combined with leftover cheese and mustard creme fraiche to make sandwiches the next day!

• Rabbit in a pig blanket

  • Srm on March 09, 2025

    Fun recipe to make. We found it to be a bit salty, so I’d eliminate the 1 tbs of salt with the ground rabbit next time. Also, to cut down on prep time, I started making the sauce right after I put the rabbit in the ice bath. It was plenty cool when the sauce was done.

• Fried razor clams, habanero buttermilk

  • Kduncan on December 28, 2020

    This was really good. Cleaning razor clams is a lot of work, but this recipe came out fabulously, the saltines as the batter was great. Also the buttermilk habanero dressing was a great dipping sauce. It was a bit much for 4 people but we finished it.

• Black scallops, crab salad

  • tekobo on March 18, 2018

    Fabulous, restaurant quality meal. The black scallops were dramatic and the Spanish ketchup was super tasty.

• Short rib, scallops, succotash

  • tekobo on July 14, 2018

    I made the succotash to go with a BBQ. Worked well. Used broad beans, one green pepper, courgette, golden crookneck squash, red onions and corn. Mark turned the left overs into soup with potatoes. He liked that too.

• Seared Oregon king salmon, cedar-planked porcini

  • tekobo on March 18, 2018

    I enjoyed the flavours and combination. Only disappointment is that the cedar planking didn't appear to make much difference.

• Hanger, broccolini, oyster mayo

  • tekobo on March 18, 2018

    Wow! You've got to make this. Wonderful layers of flavour and texture.

• Slow-roasted lamb neck, corn, chanterelle mac 'n' cheese

  • okcook on December 05, 2019

    Absolutely delicious. It does require a few steps but over the course of a day or two this is easy to make. I had lamb necks but if you can’t score some necks I reckon one could use lamb shanks...same kind of meat texture.

  • tekobo on November 19, 2022

    We really liked this take on mac and cheese. The lamb served as a spicy side alongside a lightly cheesy, creamy slightly sweet mac and cheese. Will definitely make again. A good reminder of just how good the Le Pigeon recipes all are!

• Baked carrots, almond cream

  • tekobo on March 18, 2018

    Great way to do carrots.

• Crepe lasagna, chard, sweet onion

  • tekobo on July 14, 2018

    I have made this twice. Used filo pastry in place of crepes and one time I added a layer of mince. Both times super delicious. Felt like a light version of lasagna and is a great way to use up chard from the allotment.

• Honey bacon apricot cornbread, maple ice cream

  • happyheadbobber on February 03, 2018

    This recipe is straightforward and, besides the ice cream, can be thrown together in an hour or so. Overall, it came out kind of subpar. Check out possible mistakes/typos in the following notes for improvements: -> there is no butter/oil listed in this recipe, and the resulting cornbread was very dry; perhaps this key ingredient was left out by mistake. Try with some butter next time. -> the recipe instructs to bake the bread at 325 F; however most cornbread recipes use a higher temp. The bread still had not set 15 minutes after it was supposed to. Perhaps it is a typo and should be 425F instead, a common temp for cornbread. -> the maple ice cream is a show stopper and somehow better than the sort I've gotten in stores. -> drizzle maple syrup on top and add extra bacon.

• Black garlic vinny

  • tekobo on June 25, 2019

    Super yummy. Whizzed on spice grinder size blender - doesn't work in a normal size blender.

• Food52

  Ultimately, this book is for the cooks who like to plan ahead, who are on first-name terms with their butchers and are happy to go further afield than the local supermarket...

  Full review

• Food52

  Q&A with co-author Meredith Erickson.

  Full review

• Kitchn

  Fans of the restaurant will want to pick this up, as much for the way it captures the whole culture of the place as the recipes offered. Carnivores who like to cook nose-to-tail will find a lot...

  Full review