Stuff

New on the menu at Le Pichet, late March 2017

Millas March 2017

Now on the menu for both lunch and dinner:

Millas gascons au confit de porc, salade de cresson et oignons verts
Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

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Bubbling Cassoulet

The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link to video of the cassoulet coming out of oven:  Bubbling Cassoulet Video

And check below for a few photos of the event as well.  If you would like to receive info about upcoming events, watch our website or sign up for our newsletter.

Crispy spinach and Fourme d'Ambert croquettes

Crispy spinach and Fourme d’Ambert croquettes

Qut Dinner Feb 2017 trout

House smoked trout, apple-Napa cabbage salad and chestnut-duckfat puree served on grilled baguette

Qut Dinner Feb 2017 eggs

Eggs scrambled with confit of duck heart and gizzard, hedgehog mushrooms and foie gras fat and duck cracklings served on country bread dumplings

Houes smoked trout, apple-cabbage salad and chestnut-duckfat puree served on grilled baguette

Squid hoods stuffed with brown rice, nicoise olives and braised squid legs, served on green chard braised with saffron, pine nuts, white wine and lemon zest and persillade

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Help us support a great cause

GCN EMAIL BLAST LE PICHET WITH menu-1

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New Year’s Eve at Le Pichet

nye-foie-gras-2016

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.

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New to the menu at Le Pichet

liver-terrine-dec-2016

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!

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Autumn on the rue Saint-Antoine, Paris France

rue-saint-antoine-by-s-purdue

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.

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Making Presskopf for Alsace Dinner

pigs-in-marinade

Pig’s heads marinating overnight in white wine with carrots, onions, celery, herbs and spices.

Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine.

Here are a few photos of the process.

heads-in-pot

The next day, the heads are simmered in the marinade and water until falling-apart tender.

jawbones

The cooked heads are ready to be trimmed, sorted and pressed into a terrine, along with an aspic made head-cooking broth.

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Now on the menu at Le Pichet

lp-oct-28-2016-belly

House salted pork belly, broiled crispy, served on collard greens braised with pork cheeks, onions and cider vinegar and winter squash-black currant bread.

lp-oct-28-2016-dumplings

Poached semolina dumplings, served with Madeira cream sauce and a sauté of Jérusalem artichokes, spinach, pecans and brown butter.

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Perfect Finale

cheese-and-figs

A nice way to end a Fall meal in SW France: cow’s milk blue cheese from les Landes, organic baguette, last of the season green figs, chocolate from a local organic artisan and a glass of madiran.

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Fall menu starts at Café Presse

Spice brined pork collar, grilled and served on a saute of root vegetables, Brussels sprouts, winter pears and parsley, with roasted pear-garlic puree.

Spice brined pork collar, grilled and served on a saute of root vegetables, Brussels sprouts, winter pears and parsley, with roasted pear-garlic puree.

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 introduced a whole slate of new dishes that feature the bounty of the fall farm tables.

Here are some photos from yesterdays staff menu tasting:

Salad of radicchio and Belgian endive, winter pears, hard cooked egg and vinegar cured anchovies.

Salad of radicchio and Belgian endive, winter pears, hard cooked egg and vinegar cured anchovies.

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