Guest Chef Dave Cooper

of Le Pichet
Thursday, June 21, 2018
5:30pm - 8:00pm


Chef David Cooper became Le Pichet’s chef de cuisine in 2016. Prior to his return to the Pacific Northwest, he worked as chef de cuisine at HB Home Bistro and Executive Chef at Michelin recommended Bite Café in Chicago. In the kitchen, Dave favors dishes based on top quality seasonal ingredients simply prepared with respect to traditional techniques.  His commitment to his profession is reflected in the emphasis that he places on mentoring the next generation of cooks. 



Tartare de betteraves et sa salade aux endives

Beet “tartare” with capers, shallots, tarragon and grain mustard, served with a salad of curly and red endives and a warm goat cheese crostini


Tagine de poulet aux abricots secs

North African chicken ragout simmered with tomato, onions, garlic, ras al hanout, dried apricots and ground pistachios, served on couscous tossed with peas, asparagus and lemon zest


Substitute mushrooms and yams for chicken


Cerises provençales

Local Bing cherries poached in lavender syrup and served with orange-thyme scented shortbread and whipped cream

Upcoming Guest Chefs

Heartwood Provisions
June 28, 2018
London Plane
July 12, 2018