Le Pigeon menu — United States

This dish features crab and sweet corn served with sugar cube melon, poblano pepper, and a hint of mezcal.

Grilled pigeon served with plum, liver, turnip, and chanterelle mushrooms.

A seared duck liver medallion served with pistachio, cherry, and truffle.

Smoked sturgeon served with a savory apricot and shellfish reduction, accompanied by carrots.

Crispy Australian lamb belly served with risotto, summer peppers, and pine nuts.

This blackberry mousse is served with spice cake, oat ice cream, and an Earl Grey infusion.

A delicate pastry puff filled with rich, savory foie gras mousse.

This vegetarian take on a classic Niçoise salad features green beans, potatoes, olives, and a refreshing tomato granita.

Crispy fried zucchini served with a basil-infused crème fraîche, sesame seeds, and fresh cucumber.

A soft, corn-based souffle served with creamy corn, spicy chili crunch, and truffle.

Cauliflower-filled pasta served in a harissa-spiced brown butter sauce, topped with crushed peanuts, fresh mint, and shaved Pantaleo cheese.

A caramelized peach pastry served with a savory leek and king trumpet mushroom garnish, finished with a peppercorn crème fraîche.

This blackberry mousse is served with spiced cake, oat ice cream, and an Earl Grey infusion.

A chilled, creamy dessert featuring the bright flavor of lemon blended with rich mascarpone cheese.