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Thanks for asking, Bethany!

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Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now […]

Thanks for asking, Bethany! Read More »

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Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now

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Après marché

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After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up

Après marché Read More »

[portfolio_slideshow]

After doing our shopping at the Tuesday farmer’s market, we often stop for an apéro at our favorite bar, Lamerain, popularly referred to as “Chez Lamiche”, not sure why but I assume that it has something to do with the nick-name of the current owner’s father?  Lamerain is a bar/tabac, so I often pick up

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Brandade for lunch

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Brandade de morue was one of the all-time favorite dishes at Le Pichet and Cafe Presse. Whenever it was not on the menu, guests would be asking when it was coming back.  Our local fish shop, Poissonerie Otano, always has beautiful salt cod on offer, either as fillets or “miettes” which  means small odds and

Brandade for lunch Read More »

[portfolio_slideshow]

Brandade de morue was one of the all-time favorite dishes at Le Pichet and Cafe Presse. Whenever it was not on the menu, guests would be asking when it was coming back.  Our local fish shop, Poissonerie Otano, always has beautiful salt cod on offer, either as fillets or “miettes” which  means small odds and

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Wildlife photography

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Early winter hike near the town of Amou, France, in the Chalosse, 30 minutes north of our home in Orthez. A warm, wet winter meant that mushrooms were still abundant.

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Early winter hike near the town of Amou, France, in the Chalosse, 30 minutes north of our home in Orthez. A warm, wet winter meant that mushrooms were still abundant.

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What a beauty!

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I couldn’t resist a photo of this beautiful mid-winter oyster from the coast near Arcachon.  Now is the time for oysters, when they are sweet and firm and full fleshed.  Yum! PS  I know that the “month with an r” rule has fallen out of favor recently, but I still think treating oysters as a

What a beauty! Read More »

[portfolio_slideshow]

I couldn’t resist a photo of this beautiful mid-winter oyster from the coast near Arcachon.  Now is the time for oysters, when they are sweet and firm and full fleshed.  Yum! PS  I know that the “month with an r” rule has fallen out of favor recently, but I still think treating oysters as a

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End of an Era

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Recently spotted on a wall in Paris’ 11eme arrondissement.  Roughly translated, it reads “The era of impunity is coming to an end”. Hmmmm.

End of an Era Read More »

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Recently spotted on a wall in Paris’ 11eme arrondissement.  Roughly translated, it reads “The era of impunity is coming to an end”. Hmmmm.

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Still lovin’ the Salade Verte!

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I have recently had a number of requests for the recipe for our  Salade Verte that became such a fixture at Le Pichet and Café Presse over the years.  Rhapsodized by the Seattle Times, the Stranger and more, it became an unlikely signature dish of both restaurants. I hope that this recent interest means that

Still lovin’ the Salade Verte! Read More »

[portfolio_slideshow]

I have recently had a number of requests for the recipe for our  Salade Verte that became such a fixture at Le Pichet and Café Presse over the years.  Rhapsodized by the Seattle Times, the Stranger and more, it became an unlikely signature dish of both restaurants. I hope that this recent interest means that

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Chicken pot pie

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A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch.  It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking.  I poached the legs and thighs in chicken stock with aromatics, then used that

Chicken pot pie Read More »

[portfolio_slideshow]

A bubbly warm chicken pot pie is a perfect dish for a frosty December lunch.  It is also a perfect use for the hindquarters of a older farm chicken, which are pretty firm (not to say tough) and require long cooking.  I poached the legs and thighs in chicken stock with aromatics, then used that

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Oysters and bubbles!

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Wow, its oyster season and still warm enough to enjoy them outside on the terrace!  Fall has been unusually warm in the SW of France (the new normal?) so I have waited to try my first oysters of the season until the water is cooler – usually I start thinking of oysters in early October. 

Oysters and bubbles! Read More »

[portfolio_slideshow]

Wow, its oyster season and still warm enough to enjoy them outside on the terrace!  Fall has been unusually warm in the SW of France (the new normal?) so I have waited to try my first oysters of the season until the water is cooler – usually I start thinking of oysters in early October. 

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