Tag Archives: pork
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
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
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.
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
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students) When: Three different sessions of this class will be offered: Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January … Continue reading