Tag Archives: shellfish
Just added to the Le Pichet menu by chef de cuisine Vince Hall: Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge. … Continue reading
After many hours of travel, finally the arrival in Orthez. For a simple lunch, crevette rose from Saint-Jean-de-Luz and freshly made mayonnaise. Deep sign!
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
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
Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes. Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise. Accompanied by a glass … Continue reading