Tag Archives: pork
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
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
Café Presse and Le Pichet invite you to fête Fall in Alsace Tuesday November 29, 2016 6:30pm Les hors d’œuvre Presskopf, vinaigrette with shallots and mustard, sliced baguette Mini bretzel stuffed with Munster-chive cream Filet de carpe pochée au riesling, … Continue reading
A really tasty dish at restaurant Chez Canaille in Pau….pigs ears simmered until tender, cooked on the plancha until crispy, then tossed with garlic-parsley persillade. That’s right, a whole plate of pig’s ears.
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
It’s beginning to feel a lot like Fall but summer produce is still filling the farmer stalls! Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.
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