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Prepping for Winter menu at Café Presse
Spice mixture used to rub pork belly for our house cured pancetta. The entire process takes over a week. including 5 days of air drying under refrideration
Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th. Here are a couple pictures of some of different steps that go into it.
Rounds of compound butter made with Bleu d’Auvergne cheese are ready to garnish our petit sirloin steak frites. The ingredients include sweet butter, garlic, lemon zest, and Worcestershire sauce
Duck hearts confit slowly in duck fat on the oven. These were marinated with salt, garlic and spices for a few days before cooking.
This entry was posted in Stuff and tagged Butter, Cafe Presse, Charcuterie, Confit, Duck, New Menu, poultry. Bookmark the permalink.