Béarn

January 2015 Cooking Class: Garbure Béarnaise Workshop

What:  “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)  When: Three different sessions of this class will be offered:   Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 28, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the […]

January 2015 Cooking Class: Garbure Béarnaise Workshop Read More »

What:  “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)  When: Three different sessions of this class will be offered:   Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 28, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location:  the

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“La Belle Auberge”, Castegnede, France

Having grown up reading Elisabeth David, I have always been enchanted with her descriptions of the auberges that populated the countryside of France when she first visited in the 1940’s.  The kind of place that one happens across when driving way off the beaten path, where a lunch of well cooked local fish, meat and

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Slide 1

Having grown up reading Elisabeth David, I have always been enchanted with her descriptions of the auberges that populated the countryside of France when she first visited in the 1940’s.  The kind of place that one happens across when driving way off the beaten path, where a lunch of well cooked local fish, meat and

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Pigeon des Landes roti en poele et sa salade verte

A quick supper dish that really was an inspiration du marché as the French say…an inspiration from a farm stand at the Sunday market at Amou, a short drive north of Orthez in the adjacent region of Les Landes  Pigeon breast, legs, gizzard and heart, marinated with a bit of port wine, thyme and garlic, then

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Slide 1

A quick supper dish that really was an inspiration du marché as the French say…an inspiration from a farm stand at the Sunday market at Amou, a short drive north of Orthez in the adjacent region of Les Landes  Pigeon breast, legs, gizzard and heart, marinated with a bit of port wine, thyme and garlic, then

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Its Spring in the Béarn

While Seattle waits for the Spring produce, spring arrived a few weeks ago in the Béarn.  Asparagus, both white and green and as thick as my thumb mark the apex of the season.  Strawberries (strawberries!  We will be waiting  weeks for then at home) from les Landes, 20 minutes north of Orthez in varieties with

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Slide 1

While Seattle waits for the Spring produce, spring arrived a few weeks ago in the Béarn.  Asparagus, both white and green and as thick as my thumb mark the apex of the season.  Strawberries (strawberries!  We will be waiting  weeks for then at home) from les Landes, 20 minutes north of Orthez in varieties with

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Foie gras terrine: why not keep one around the house?

On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight.  Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year,  most of the markets in the region are similarly gifted.  The holiday

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Slide 1

On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight.  Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year,  most of the markets in the region are similarly gifted.  The holiday

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Famous Trout

The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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Slide 1

The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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Good eating with a nice beurre blanc

Recently caught in the waters of the Gave de Pau near Orthez (gave = river in the local dialect):  A pike measuring almost 1 meter in length.  The feature article in the local newspaper SudOuest goes on to state that it has been an exceptional year for fishing in the gave with unusually high number

Good eating with a nice beurre blanc Read More »

Recently caught in the waters of the Gave de Pau near Orthez (gave = river in the local dialect):  A pike measuring almost 1 meter in length.  The feature article in the local newspaper SudOuest goes on to state that it has been an exceptional year for fishing in the gave with unusually high number

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Ferme KUKULU in Espelette

During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

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Slide 1

During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

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Big Americain in Pau

  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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Slide 1

  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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Garbure Béarnaise

The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

Garbure Béarnaise Read More »

The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

Tagged , , , , | 1 Comment
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