Author Archives: Jim
The new fall menu for 2016 started on October 18 at Cafe Presse. Along with the return of a couple of old favorites (oysters on the half shell with sauce mignonette…soupe a l’oignon gratinée), Chef de cuisine Pat MacWhorter has … Continue reading
Cafe Presse and Le Pichet will observe the following special hours during the 2016 Holiday Season so that our hard-working team may spend time with their families. Le Pichet: Thanksgiving, Thursday November 24 Closed all day Christmas Eve, Saturday December … Continue reading
A simple dinner at the house in Orthez: small “merluchons” broiled with garlic, lemon and olive oil…yummy! Merlu is the Atlantic fish that we know in English as hake. You will also find it on French menus as colin … Continue reading
Hands-on Chicken Workshop What: A hands-on workshop all about cooking chicken. Each student will work with their own chicken to learn the basics, then divide up in pairs to actually practice three different cooking methods. When: Three class … Continue reading
Monday, look for a post with details about my next cooking class in November 2016…can you guess what the class topic will be?
A really tasty dish at restaurant Chez Canaille in Pau….pigs ears simmered until tender, cooked on the plancha until crispy, then tossed with garlic-parsley persillade. That’s right, a whole plate of pig’s ears.
The Vosges are a chain of low mountains that run along the western extreme of the Alsace, separating it from the Lorraine. Although these days the Vosges are much prized in the winter by skiers, both downhill and cross county, … Continue reading
Quick photo of me at lunch with the part of the Drohman family that lives in Alsace…where, incidentally,it is spelled Drohmann. This photo only shows a part of the group, which numbered about 25 guests, all of whom are either … Continue reading
I am in Alsace! As a prelude to a visit to our house in the SW of France, decided to plan a week in a region about which I don’t know very much…a considerable shortcoming on my part, given that … Continue reading