Author Archives: Jim

Pâté de campagne

In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté.  A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs. 

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Poule au pot

Here is a photo of a very simple dinner we recently enjoyed:  poule au pot.  Not only is this one of the archetypical dishes of the southwest (remember the story of King Henry who promised “a chicken in every pot”?  … Continue reading

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June 2015 Cooking Class: Le Pichet Classics

In honor of Le Pichet’s upcoming 15th Anniversary! What:  “Le Pichet Classics” Cooking Class and Supper presented by Chef Jim Drohman. (Each session limited to 16 students) When:  Three class dates will be offered: Tuesday June 16, 2015, 6pm to … Continue reading

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Sea bass with spring vegetables

It’s a cliché that chefs find their inspiration in the market.  Fortunately, it’s a clichés that also happens to be true, as often as schedules and demands of the kitchen allow (wish it was everyday!).  If a kitchen is available, … Continue reading

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Escargot a little too local

In Orthez, I took this photo of a local snail making his way across a rain-soaked bench.  If I was a more industrious sort, I would have captured this specimen, fed him on organic veggies, and kept him in captivity … Continue reading

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Tête de Porc at Café Presse

Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects:  making tête de porc.  Thats pigs head to you and me.  Tête de porc, however, is not the same as other, more well known … Continue reading

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New dessert menu at Cafe Presse

  Last Thursday at Cafe Presse, Pastry Chef Allyson Lanter rolled out new spring desserts to match our spring dinner menu.  Spring is an in-between time for desserts, when winter apples, and pears are gone, citrus and tropical fruits are … Continue reading

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Le Pichet de Paris

Here is a nice photo sent to us from Paris by a good friend mine.  Located in Paris’s 8th arrondissement, this Le Pichet (de Paris) obviously has no relation to our own Seattle Le Pichet, except for the shared name. … Continue reading

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New dishes for Café Presse Spring menu

Local asparagus, oil-poached albacore tuna, fingerling potatoes and creamy garlic-caper vinaigrette. This week, Cafe Presse chef de cuisine Dre Neeley rolled out the new menu for Spring 2015.  As always, the first day of the new menu included two menu … Continue reading

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Tomato Chutney

This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use.  You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is … Continue reading

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