June Quarterly Dinner photos

June 2018 QD pastis

Pastis Landais: rich brioche cake flavored with rum, orange and vanilla

Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course.  But you can check out the entire menu from an earlier post.

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Leeks vinaigrette:  cold poached leeks served with Penn Cove clams marinated with thyme and green garlic, shellfish vinagrette and butter fried croutons

Leeks vinaigrette: cold poached leeks served with Penn Cove clams marinated with thyme and green garlic, shellfish vinagrette and butter fried croutons

Le vrai poule au pot Henri IV:  farm chicken stuffed with bread-sausage stuffing served and poacheds, served with baby turnips and sauce vertre

Le vrai poule au pot Henri IV: farm chicken stuffed with bread-sausage stuffing served and poached, served with baby turnips and sauce verte

For the salad course, bitter greens tossed with Bing cherries and piment d'Espelette vinaigrette. This salad was to accompany  sheep's milk cheese from the Val d'Aspe

For the salad course, bitter greens tossed with Bing cherries and piment d’Espelette vinaigrette. This salad was to accompany sheep’s milk cheese from the Val d’Aspe

June 2018 QD pastis assemble

Plating the dessert course, Pastis Landais

June 2018 QD pastis plate

Rich brioche cake scented with orange, rum and vanilla, served with Armagnac crème anglais and local strawberries

 

 

 

 

 

 

 

 

 

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