Author Archives: Jim
2017 Dates for the French Conversation Table at Café Presse: January: 04, 18 July: 05, 19 February: 01, 15 August: 02, 16, 30 March: 01,15,29 September: 13, 27 April: 12, 26 … Continue reading
If its New Year’s Eve at Le Pichet, there just has to be foie gras! This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.
This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour. While doing recipe research, I discovered versions that used day old bread or even cous-cous for the thickener. … Continue reading
Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2017 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! … Continue reading
Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!
Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille. Wish that I was there.