December 2016

Stuff

New Year’s Eve at Le Pichet

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If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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Desserts and Sweets

U Pastizza

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This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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[portfolio_slideshow]

This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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Cafe Presse

New Year’s Eve Take-out Dinner from Café Presse

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Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2017 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner Menu for Two Salade aux endives, aux noisettes et à la truite

New Year’s Eve Take-out Dinner from Café Presse Read More »

[portfolio_slideshow]

Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2017 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner Menu for Two Salade aux endives, aux noisettes et à la truite

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Stuff

New to the menu at Le Pichet

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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!

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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!

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Stuff

Autumn on the rue Saint-Antoine, Paris France

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Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille.  Wish that I was there.

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Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille.  Wish that I was there.

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