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Sheep’s Milk Ricotta Gnocchi with Artichokes Barigoule and Parsley Pistou
At Picholine, these handmade gnocchi are served with artichokes barigoule and parsley pistou, but the gnocchi can also be accompanied by any kind of Provencal-type vegetable sauce or pesto.
Parmesan Flans
These small savory flans are a great side dish to serve with grilled meats or fish; alternatively, they can be plated as a delicate first course, surrounded, if you like, by lightly sautéed greens or grilled vegetables.
Aged Gouda and Walnut Biscotti
The texture of these yeast-leavened biscotti is firm and crunchy like a cookie, but the flavor is decidedly cheesy and savory.
Potato, Bacon, & Reblochon Pizza
With a very French take on pizza, Chef Brennan combines the hearty flavors found in classic tartiflette and assembles them atop thin puff pastry rounds.
