Tag Archives: Fromage

February Chef’s Dinner photos

Posted on February 27, 2019 by Jim

Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine … Continue reading →

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“Celebrate Sparkles” Dinner Menu

Posted on February 6, 2019 by Jim

Tuesday February 26, 2019  Menu Les amuse bouches Mimolette and bacon gougères warm from the oven Black cod tartare, pink grapefruit, chervil, shallots on house-made buckwheat baguette ~ Potage aux légumes d’hiver et son consommé aux crevettes Shellfish consommé with … Continue reading →

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New on the menu at Le Pichet

Posted on January 23, 2019 by Jim
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Now on the menu at Le Pichet

Posted on February 4, 2018 by Jim

Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls vinaigrette

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Saint-Valentine’s Take-Home Dinner from Café Presse

Posted on January 25, 2018 by Jim

Does a romantic dinner for two at home sound like fun this year?  Don’t want to fight the crowds for a Valentine’s Day table?  Let Café Presse take care of all the details! Menu for two Terrine au fromage bleu, … Continue reading →

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Winter Menu at Café Presse

Posted on January 12, 2018 by Jim

Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde … Continue reading →

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Corsican Cellars

Posted on January 3, 2018 by Jim

If you love all the cheeses we use on our menu and cheese board at Le Pichet and Café Presse, you likely have Olivier Boye to thank for them.  We get most of our cheeses from him, including the raw … Continue reading →

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Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert

Posted on January 30, 2017 by Jim

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves … Continue reading →

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Perfect Finale

Posted on October 25, 2016 by Jim

A nice way to end a Fall meal in SW France: cow’s milk blue cheese from les Landes, organic baguette, last of the season green figs, chocolate from a local organic artisan and a glass of madiran.

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Now on the menu at Le Pichet

Posted on August 21, 2016 by Jim

Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.  

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