David Cooper

Chef
David Cooper

Seattle

About David Cooper

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

Where I Go Out

At My Venues

Gâteau aux foies de volaille
Gâteau aux foies de volaille
$$$, Outdoor Seating, French, Downtown
"I don't know what magic they put in this thing, but this is the chicken liver that all others aspire to. Order extra baguette and eat all the mustard. If chicken liver isn't your jam, order the other charcuterie. It is all excellent."
Salade verte
$$$, Outdoor Seating, French, 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!"
Œufs plats, jambon et fromage
$$$, Outdoor Seating, French, Downtown
"I could eat this dish in the morning, afternoon, and late at night—and I have. Nothing fancy, but oh, is it satisfying! Two perfectly cooked eggs with runny yolks and a slice of ham underneath them are layered over with Gruyère, which lingers under the salamander just long enough to brown and crisp on the rim of this insanely hot gratin dish. Sometimes I'll add a dab of Dijon mustard from the pot on the table. Order a demi-pichet of Côtes du Rhône, and you're good to go!"
Œufs plats, jambon et fromage
$$$, Outdoor Seating, French, Downtown
"For those of you who don't speak French, this is two eggs broiled with ham and Gruyère. It's also known as a late-night remedy to cure the day’s ailments. It's the perfect weekend afternoon comfort food when I do not plan on moving very fast."