A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in the southwest of France.
Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.
Now on the cheese board at Café Presse, this goat’s milk tomme from the French Basque region is perfectly ripe and ready to sample. The Basques are famous for their sheep milk cheeses, but a small amount of goat’s milk cheese is also made. These large tommes, which weight about 9#, take their name from the word “cabri” = “kid” or “young goat”. Aged for about 8 months, with a natural rind, the taste is slightly sweet/salty with flavors of hazelnuts and caramel. Miam Miam
Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.
Name: Toma di Gressoney From: The region of Vallée d’Aosta in the Italian Alps Made By: Fromagerie Vallée de Gressony Milk: Raw cow’s milk Curdling type: rennet Size/ weigh: Round tomme about 5# in weight Rind: Aged in high humidity on oak boards to develop a wet rind, then finished at lower humidity Interior: semi firm, pale ivory color Aged: 4-6 months
We received this beautiful cow’s milk tome from Corsican Cellars earlier this month and this weekend it is at the perfect ripeness to enjoy. Made from raw cow’s milk in a high alpine valley in Northern Italy, the Toma di Gressoney is first aged in damp cellars on oak boards, then moved to a dryer cave, which yeilds a finished rind that is a mildly pungent and earthy . This particular toma has aged for about 5 months. Yummy!