Tag Archives: Charcuterie
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 … Continue reading
It is not that often that one really gets the chance to let what’s fresh in the market determine what’s for lunch. However, a Tuesday market day in Orthez, with no obligations and no plans imposing, offered just such a … Continue reading
In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France. I mentioned that our host, Gaelle Vergnes, … Continue reading
Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017 MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, … Continue reading
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
Café Presse and Le Pichet were very proud to have been asked to be a part of the 2017 Premier Chef’s Dinner to support the great work they to that the Fred Hutchinson Cancer Research Center. The gala dinner, that … 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.