Tag Archives: Charcuterie
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!
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 … Continue reading
I am in Alsace! As a prelude to a visit to our house in the SW of France, decided to plan a week in a region about which I don’t know very much…a considerable shortcoming on my part, given that … Continue reading
September 2016 Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds … Continue reading
In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at … Continue reading
The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the … Continue reading
Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.
In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté. A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs.