The ingredients for our rillettes de porc, served at both Le Pichet and Café Presse: Berkshire Farms pork shoulder, carrots, onions, garlic, thyme and bay leaf. Add fat (we use duck fat) and a lot of time slow cooking and the rillettes are almost finished. The cooked pork is mixed with the cooking fat, salt and spices, then cooled and cut. Miam Maim.
It may be a first: a Swiss wine is coming to the wine list at Le Pichet. Wine Director Joanne Herron says that Swiss wines are rare in the U.S. because the majority of wine produced in Switzerland is consumed locally and never leaves the country. Here is a rare chance to try some for yourself! (btw pretty label, no?)
Tonight’s Lundi Vert special at Café Presse: Tartine of grilled country bread spread with fresh goat’s cheese, topped with a sauté of portobello mushrooms, celery root, red onions and garlic, served with a salad of frisée and chives with champagne vinaigrette
Ah, it still gives us a warm feeling 6 months later! This photo of the World Champion 2018 French National Team, which now has a home on the wall near the back room at Café Presse, is the center fold-out from a copy of French newspaper L’Equipe.
Pithivier, also know as Galette de Rois in France, is a traditional dessert make with sweetened puff pastry filled with almond cream, then baked to golden brown. Although it is famously served in France on January 6th to celebrate the 12th day of Christmas, we love it all year long because it is so good! Now at Le Pichet, while it lasts, try the version made by our pastry chef Drake Jones. Drake flavors the filling with a little rum and serves the galette with vanilla creme anglais. Yummy!
First step in making a pork belly roulade is to “butterfly” the belly so that it is twice as wide but half as thick.
Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019:
Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar
To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat and for its flavor. To assure that the flavors of the sage-salt-black pepper rub reaches every part of the roulade, we open the belly up to twice its size but half its thickness in a process that is called “butterflying”. The rub is then applied generously, the seasoned belly is rolled and tied so that it will keep its shape during cooking.
The seasoned pork roulade is trussed to assure that it will keep its shape during long slow cooking
Preparations finished, the roulade is then cooked in a slow oven oven for hours until it is tender and unctuous inside and crispy golden on the outside. Yum!