Tag Archives: Charcuterie
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.
Here is a photo of a very simple dinner we recently enjoyed: poule au pot. Not only is this one of the archetypical dishes of the southwest (remember the story of King Henry who promised “a chicken in every pot”? … Continue reading
Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects: making tête de porc. Thats pigs head to you and me. Tête de porc, however, is not the same as other, more well known … Continue reading