Helen Jo
Le Pigeon | Portland, OR | February 2018
FEATURED DISHES
Vanilla-Parsnip Pot de Crème and Maple Melt-aways
Pumpkin Graham Cracker Cake, Stout Beer Cream, Charred Marshmallow Mousse, Banana Toffee Sauce, Passionfruit-poached Kumquats, and Walnut-Espelette Crunch
Sticky Bun: Asian Pear Jam, Rosemary-Cashew Brittle, Ginger, and Vanilla Rosemary Ice Cream
Chocolate Malted Chestnut Crunch Cake, Bourbon Chestnut Sauce, Cherry Cassis, Chocolate Chip Ice Cream, Candied Chestnut, Chestnut Chiffon, Roasted Chestnut, and Chestnut Mousse
Photography by Megan Swann
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