I am a sucker for all things French.Le Pichet I’m not sure what it is about. To my best knowledge, I am a descendant of people who had only a few, if any interactions with anyone of French origins. When I was a kid, my closest encounter with French food was the occasional crepe. To make matters more confusing, I’ve never been in France.Le Pichet
My first introduction to authentic French was when a lady who claimed to be French gave me the first glass of Lafitte. Then my second. She finally admitted that she was from Dublin. California.
The French have a particular way of doing things. In my opinion they are at the top spot in style and fashion, as well as flirtation, style, sexiness, seduction and of course, food and ambiance. My research into the Frenchifaction of life has evolved to be more than just a mere curiosity.
This is the reason why my excitement was soaring as Kranston and I came across La Pichet at the end of the night while we were speedily traversing Seattle to find the secrets of food.
The postage stamp-sized café located in the Belltown neighborhood in Seattlelocated just a few blocks further up to Pike Place Market- is an enthralling oasis of simple elegance amid the plethora of trendy restaurants that are often unable to hit their marks. In the First Ave. block, featuring Jimmy Choo knock-offs high-end fashion and a flash of hip the Le Pichet shines.
The glimmer originates from the pureness of its concept, which the owners Joanne Herron and her partner Jim Drohman have perfected since the cafe’s opening in 2006. The cafe is filled with many stories. Interludes in the late night or in the middle of morning meals. Consider this: Almonds simmered in olive oil, served alongside coarse sea salt. Potted duck served on soft celeriac and cucumbers served with a an alcoholic cherry vinaigrette. This, my dear friend, is the culinary equivalent of a foreplay. All day long, the simplicity of the concept is as impressive like the cuisine.
“After having spent some the majority of our time France we made the decision to open a tiny French Cafe. We came across this location and decided to do it.e brought a little bit of Paris back to our home.” Herron told the crowd on a busy morning, tempered only by the Seattle fog.
There were hardboiled eggs on the bar, and boxes of unpacked deliveries that were just brought into the cafe the cafe was bustling with waitresses wearing Francophile outfits, waiting for customers who were enjoying Pain et Buerre Oeufs plates jambone et fromage as well as other traditional French delights at a traditional French cafe. What was missing is an Americanization to French food. French concept. Bo sparkling pastry cases filled with ready-to-eat delicious delicacies made of sugared butter cream-filled puffs. No eclairs in sight. Simply authenticity.
This is the reason behind Joann and Jim’s successes. Concepts that are successful must be authentic. The two went to France and discovered cafes, and then designed their cafes with the same pristine design that the French have developed over time.
Conceptual purity and staying in the present, knowing your identity and staying true to your beliefs is an incredible skill that every restaurant owner must master, perfect and keep practicing.
Stay true to the original idea. Its authenticity Le Pichet has been a significant part of its popularity. Their idea is so pure easy to understand and true that it’s impossible not to be enthralled when you step through the cafe’s outdoor area and through the front doors. Events, a long zinc bars and, of course, customers spreading butter on the bread.
Yes they do, and the French have it down-right. Sexy seduction using an easy culinary idea. Conceptual putiya. Never lose focus. Much like those who own La Pichet.
I am a sucker for all things French. I’m not sure the reason. To my best knowledge, I am a descendant of people who had very only a few, if any interactions with anyone from French origins. As a kid, the closest I got to French food was a few times a crepe. The mystery continues: I’ve never stepped foot in France.
My first experience with authentic French was when a lady who claimed to be French gave me the first glass of Lafitte. Then my second. She finally admitted that she was in fact from Dublin. California.
The French have their own way with their lives. In my view they are at the top position in fashion and fashion, as well as flirtation, style, sexiness, seduction and of course, food and ambiance. My research into the Frenchifaction of living has grown beyond just a mere interest.
That’s why my enthusiasm was soaring at the time Kranston and I came across La Pichet in the late evening, while we were speedily traversing Seattle looking for the secrets of food.
The cafe that resembles a postage stamp located in the Belltown neighborhood in Seattlelocated just a few blocks away the hill from Pike Place Market- is an enthralling oasis of simple elegance amid a sea of slick eateries that often miss their marks. It is located on an First Ave. block, with Jimmy Choo knock-offs, high-end fashion and a flash of Funk the Le Pichet shines.
The glimmer comes from the simplicity of its concept that the owners Joanne Herron and her partner Jim Drohman have perfected since it opened six years ago. The cafe is filled with many stories. In the evenings, late nights and breakfasts in the early morning. Imagine this: Almonds cooked in olive oil and served along with sea salt coarse. Potted duck served on soft celeriac and cucumbers served with a the brandy cherry vinaigrette. That , my dear, is a an example of culinary foreplay. All day long, the simplicity of the concept is as amazing like the cuisine.
“After having spent some time in France we decided that we would like to start a small French Cafe. We found this location and decided to open it.e brought a little bit of Paris back to our home.” Herron told the crowd on a busy morning that was only dampened by the Seattle fog.
There were hardboiled eggs on the bar, and boxes of yet to be packed deliveries which had just arrived to the front door The cafe was crowded with waitresses dressed in Francophile outfits, waiting on patrons who were enjoying Pain et Buerre Oeufs plates and jambone et fromage as well as other traditional French delights at a traditional French cafe. The only thing missing is an Americanization to this French concept. Bo sparkling pastry cases filled with pre-made delicious delicacies made of sugared butter cream-filled puffs. No eclairs in sight. Simply authenticity.
That’s the secret to Joann and Jim’s successes. Concepts that are successful must be authentic. The pair traveled to France and discovered the concept of cafes and created their own cafe using the same purity that the French have perfected over the years.
Conceptual purity and staying focus- knowing your identity and staying true to your beliefs is an incredible skill that every restaurant owner must master, perfect and practice regularly.
Stay true to the style of your original idea. Incredibly, the authenticity Le Pichet has been a major part of its success. The concept is so simple easy to understand and true that it’s impossible to not feel welcomed when you step through the cafe’s outdoor area and enter the front entrance. The banquet area is long, with a zinc bars as well as customers spreading butter on the baguette.
Yes they do, and the French have it down-right. Sexy seduction with the simple concept of food. Conceptual putiya. Never lose focus. Like La Pichet’s owners. La Pichet.
