Tag Archives: Fromage

Now on the menu at Le Pichet

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

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

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

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

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

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

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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Raw Milk Cheese Appreciation Day

At Le Pichet and Café Presse, we love Raw Milk Cheese!  That’s why we will be celebrating Raw Milk Cheese Appreciation Day to support traditional cheese making and great artisan cheese makers. Raw Milk Cheese Appreciation Day is Saturday April … Continue reading

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Delice du Jura

From: The region of the Jura in the French AlpsMade By:  Fromagerie Badoz Milk: Pasteurized cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 9″ in diameter and 1″ tall.  It weighs in at about 16 oz Rind: Washed … Continue reading

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Fall menu starts at Café Presse

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our … Continue reading

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