Definitely proved the name of the restaurant was worthy. Everything was perfect. Le Pigeon was good, but it didn't blow me away. Butter was lightly salted, so that was nice.Beek Cheek Bourguignon ($36.00): Good portion size with really tender pieces of beef cheek. #FOURNews | 25 Years at the helm of Le Gavroche. The pigeon dish was good but the baby carrots were under cooked - some seemed to be blanched slightly  and others were raw: it would have been better to be pan or oven roasted to offer more flavor and less crunch. Cook, uncovered, for another 5 minutes or until all the water has evaporated and the onions are tender and lightly coloured. So, $85 for the 5-course tasting menu is a real bargain. Add the meat, glazed onions, speck and mushrooms to the sauce. Domaine Champet re-pioneered the sub-zone of Vialliere. Repeat with remaining beef. Touraine-Amboise ‘Clef de Sol’ (Cab Franc/Côt – aka Malbec), Domaine la Grange Tiphaine, 2012                                  The “Clef del Sol” blend of Cabernet Franc and “Cot” (which is what the Loire folks call Malbec) may make you re-think the varietal entirely. I really do.Please don't hate me.My Portland foodie friends may give me the stink eye, but Le Pigeon was good, but not great. As the designated driver, I truly appreciate the non alcoholic pairing as I felt that the chef had every diner in mind. I like Le Pigeon.I really do.I don't love Le Pigeon.I like it. Beer ma, This is what you get with the tasting kit from @th, Nothing like an end of summer Panzanella. Despite being good, the burger didn't live up to the hype and I wish I'd tried the Duck or Filet Mignon instead.One dish that did live up to expectations was our last. By itself, its flavor profile had nothing special going for it. ***Overall you have all these interesting and complex flavors going on for each dish, but I am a man of simplicity and I personally prefer slightly less complex flavors. I kept stealing his meal. And I typically don't even like caramel, but I loved the complex flavors of the caramel from this dish that came out, as it was paired with distinct crystals of sea salt. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) The octopus dish had too many elements in it and tasted confused. It delivered the kind of taste you can only get at a French restaurant ... mixture of various flavors between bitterness, a hint of sourness from lime, and sweetness from Asian pear. We had reservations at 8:30PM and they were pretty on-time, maybe a couple minutes late, but can't complain about that. With two James Beard awards, how could I expect to walk out disappointed? Is so tender, moist and well seasoned. I hardly dream when I eat and this dish made me do that. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. If those times do not work for you, please let us know and we can arrange an alternative. No wonder the reservations were completely gone - this place is tiny! Ribeiro, ‘Escolma Branco’ (White) (Treixadura/Albariño/Torrontés/Lado), Viña de Martin (L. Rodriguez), 2013           Louis Rodriguez has been a driving force in the revitalization of the Ribeiro wine region; which in the 16th and 17th century was known throughout Europe for the quality of its wines. Sometimes with purchased fruit added in, but usually all Domaine fruit. No problem - Le Pigeon accepts customers without reservations and the 10 seats at the Chef's Counter (similar to a sushi bar - you get to see chefs doing all the cooking right in front of you) will be on a first-come, first-served basis. You really get a close and personal look of what they are made of as they pull out all of the stops to showcase their skills. NYT Cooking is a subscription service of The New York Times. Add the oil to the pan and, when hot, add the mushrooms and season to taste with salt and pepper. 16/100 Yelp 2018 Review ChallengeI wish I could give Le Pigeon 5+ stars because this was easily the best meal I had while I was visiting Portland. The beef cheek was super tender. Find Us: Le Pigeon 738 E Burnside St Portland, OR 97214 (503) 546 – 8796, Canard 734 E Burnside St Portland, OR 97214 (971) 279 – 2356, Filed Under: Alcohol Related, COVID-19, Wine Tagged With: Canard Restaurant, Le Pigeon Restaurant. one dish tasted a bit plain and sauces for few dishes tasted slightly salty).Chef / owner Gabriel Rucker is a two-time James Beard Award winner (the James Beard Award for Rising Star Chef of the Year in 2011 & the James Beard Award for Best Chef: Northwest in 2013). This was a wonderful dinner full of unexpected surprises. First time.I ordered the Beef Cheek Bourguignon and this dish is so @&&*%#€ A-M-A-Z-I-N-GThe meat is so succulent in an awesome reduction sauce. To complete the night, we had the famous Foie Gras Profiteroles for dessert. We thought this place was overhyped. The grapes are foot-trodden in old wooden fermenters without de-stemming and after fermentation the family uses their 130-year old press to extract the juice for aging in neutral oak barrels. And, the dessert course had both Profiteroles and Flourless Chocolate Cake. Another cant miss is the bold and rich flavor of the beef cheek Bourguignon. Wow! I prefer the location and atmosphere at their sister location, Little Bird. It might be a bit different from what we had a few nights ago.CHEF'S TASTING MENU:Tasting menu requires the participation of the entire partyFive Courses $85 per personBeverage Pairings $45 per person"Reserve Pairings" $70 per personNon-Alcoholic Pairings $30Seven Courses $105 per personBeverage Pairings $55 per person"Reserve Pairings" $85 per personNon-Alcoholic Pairings $40Hamachi Crudoroasted ginger dressing, green apple,king oyster mushrooms,parsnip tofu, hazelnut $26Buffalo Sweetbreadshabanada hot sauce, smoked sturgeon,fennel salad, trout roe, finger lime $27Duck Breast & Crispy Confitroasted butternut squash, hatch chilies  $39Beef Cheek Bourguignonroot vegetable gratin, bacon apple butter, blue cheese, fried shallot $36Foie Gras Profiteroles $12 + Flourless Chocolate Cake $10 + a complimentary Le Pigeon Chocolate TruffleIt was all so very good. I would definitely come here again! After years of wanting to come here, I finally made it to one of the most consistent restaurants that are always on Eater's essential lists. I definitely would want to come back and try the tasting menu because that also looks pretty amazing! Not here! They simply love serving good food and they pay close attention to detail.Beef cheek bourguignonThis dish was magnificent. This is not an ink-colored fruit+alcohol+oak bomb but instead a well-balanced earthy red made from 120-year-old vines and aged in concrete egg. You can pick them up from our front door, or we can bring them out to your car. Been wanting to come for years. This is a great place to come for a fine dining experience in Portland. The information shown is Edamam’s estimate based on available ingredients and preparation. All the fruit for this flagship bottling come from the subzone of Salnes which is at sea-level and very close to the ocean, you can almost taste the ocean sea air in the glass. Service: Kind and active. The sale is back on! When the weather cools, and I see football on television, I think of two things; hey, look at the size of that guy's neck, and, this is a great time of year to make stew. I would definitely recommend this restaurant for an amazing meal in a cozy, comfortable, upscale setting! I did think the sauce wasn't reduced enough because it was very bitter still. Made from “Sirene” which is an ancient clone of Syrah that give even more aromatic intensity than usual. It also had this interesting potato-like texture.Seared Hudson Valley Foie Gras (chicken stuffed squid, coconut lemongrass vinaigrette, glazed chanterelles, peanut sauce): Man this was only a 2nd course and it was such a heavy hitter. And, we were so happy with the 5-course meal. We need to know your location so that we can provide you with the best results. Toss for 5–6 minutes or until golden and tender.Drain the meat and vegetables in a colander placed over a large bowl to catch the sauce, then strain the sauce through a fine-mesh sieve into a large saucepan. Bored of beef? (The cooking time depends on the quality of the meat. But we still weren't fully prepared for the fun and fantastic evening that awaited us!Reservations are hard to come by because the place is very small but they do have 10 seats at the counter that border the open kitchen. Our main meat was a beef cheek bourguignon, the best that I have ever had. This was followed by the Grilled Pigeon dish. Rather than create a second tier they make a second wine. Why not try this roast pigeon dish with walnuts and pomegranates by British chef Peter Fiori…, An evening with Michel Roux Jr and Slow Food UK, Roux at Parliament Square and Slow Food UK have joined forces to create a very special culinary evening, hosted by Michel Roux Jr.