Just added to the menu at Le Pichet:
Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest
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.
Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of parsley and garlic ground with fat from jambon de Bayonne, olive oil, basque chili powder and a squeeze of lemon – is one of the trademark dishes of the French Basque Countries. Chef Vince adds local fingerling potatoes simmered in duck fat to round out a tasty winter dish.
Tuesday January 14, 2020
Viewing starts at 6:00 pm
The front room at Café Presse
No reservations, no cover, everyone is welcome!
Checkout out our on-line event calendar for up to date event information
Le Pain de Coin is what happens when an iconoclastic personality takes up the art of bread baking. We first encountered artisan baker Etienne Leroy at the Wednesday farmers market in the little Bearnaise walled town of Navarranx, where a queue of eager shoppers were waiting to snap up the last of his offerings. His most popular bread is the round whole-wheat country loaf known as miches but his market table was also covered with breads made with barley flour, others of whole wheat dotted with raisins or olives or rye flour with walnuts. We secured half of a giant country loaf, the only choice remaining by the time we reached the front of the line, and, immediately tearing off and tasting a hunk, found it excellent.
It turns out that all these lovely breads are made by Etienne in a bakery of his own construction on his farm nestled in the wooded slopes above the town of Salies de Béarn. In his fournil (or baking workshop) he takes an uncompromising approach to baking the best bread he possibly can. His ingredients come largely from the area within 10 minutes of his oven, from farmers working organically to raise ancient varieties of wheat requested by Etienne. The wood that fuels his oven he secures from the forest lands of the farm. His approach to bread baking is decidedly old fashion and artisan: he uses only sour starters, and favors very long, slow fermentation. And he only makes traditional styles of bread, refusing to offer a baguette.Continue reading
Ring in 2019 chez vous, away from the crowds
Choose dinner only or add a bottle of sparkling wine
Order one for a romantic dinner or several and make it a party!
Includes party hats, noisemakers and confetti!
Special Take-Home Menu for two: $60.00
Menu with a bottle Sparking Wine: $78.00
(Martinolles Blanquette de Limoux NV sparkling)
Available for Take-out only. Not available through any home delivery service.
Order at 206.709.7674 before 4pm on Monday 12/30
Your dinner will be ready to pick up at the time you choose between 5pm and 10pm on New Year’s Eve.
Menu for Two
Extended dinner hours from 5pm to midnight
Festive appetizer, main course and dessert specials
Noise makers, confetti, balloons, silly hats and more!
Call us at 206.256.1499 for reservations
It always warms my heart to come across a restaurant like the Auberge de la Fontaine. Knowing that is is still possible to dine so well for so little money reminds me of how and why I fell in love with traditional French cooking in the first place.
It only adds to the experience that this charming country restaurant is located in the tiny town of Laas (pop: 131), a town which seems to consist mostly of a church, several speed bumps and this auberge (and of course the famous 14c fountain, really more of a communal well, from which the Auberge takes its name). On a rainy December weekday, the dining room was filled with a mix of workmen, families, groups of friends and older couples, packed into the small dining room and steaming up the windows.Continue reading