David Cooper at Le Pichet

Bio

David is the chef de cuisine for Le Pichet in Seattle.

Where I Eat

Behind the Scenes

Chef David Cooper reviews  at post.venue.name
"Nice surprise to find a Three Floyds calaborative on tap! @StormbirdSE5 in Camberwell, London"
Chef David Cooper reviews  at post.venue.name
"perfect sausage roll for soaking up some tasty suds at Tiger in Camberwell, London"

From My Menu

Chef Renee Erickson reviews Baguette au jambon at Le Pichet
$$ | French/Belgian
Downtown
"This classic sandwich from Paris is served at one of the sweetest places in the city to dine. It's seriously the one thing that makes me feel like I'm in Paris. The baguette is long and has just the right amount of chewiness. Butter and a little bit of Dijon are the perfect condiments for baguette sandwiches. I love having lunch at the bar."
Chef Renee Erickson reviews Salade verte at Le Pichet
$$ | French/Belgian
Downtown
"It's just a simple green salad with mustard and a hazelnut vinaigrette. However, it's the presentation that makes it special. They stack it in an opposite sort of way—similar to the way you would unfold Bibb lettuce to look like a flower—but they flip it over to make it look like a mound. It's visually appealing and delicious!"
Chef Jason Stratton reviews Œufs plats, jambon et fromage at Le Pichet
$$ | French/Belgian
Downtown
"I could eat this dish in the morning, afternoon, and late at night—and I have. Nothing fancy, but oh, is it satisfying! Two perfectly cooked eggs with runny yolks and a slice of ham underneath them are layered over with Gruyère, which lingers under the salamander just long enough to brown and crisp on the rim of this insanely hot gratin dish. Sometimes I'll add a dab of Dijon mustard from the pot on the table. Order a demi-pichet of Côtes du Rhône, and you're good to go!"