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
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
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.
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.
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.
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.
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: