Béarn
Farm butter
Purchased this Tuesday at the farmer’s market in Orthez: organic butter from the farm Leit de Brunas. In Béarnais, the name means “milk from the Brunes”, which is fitting for this family-run farm located south of Pau that raises the Brunes des Alps breed of dairy cows. In addition to butter, their tiny stand in
Purchased this Tuesday at the farmer’s market in Orthez: organic butter from the farm Leit de Brunas. In Béarnais, the name means “milk from the Brunes”, which is fitting for this family-run farm located south of Pau that raises the Brunes des Alps breed of dairy cows. In addition to butter, their tiny stand in
Menu for June Chef’s Dinner at Café Presse
June 2018 Chef’s Dinner at Café Presse Poule au pot Henri IV Wednesday June 6, 2018 MENU Poireaux vinaigrette aux coques et aux croutons Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette and butter fried croutons Bouillon de poule, pâtes fraiches et beurre aux foies de volaille
Menu for June Chef’s Dinner at Café Presse Read More »
June 2018 Chef’s Dinner at Café Presse Poule au pot Henri IV Wednesday June 6, 2018 MENU Poireaux vinaigrette aux coques et aux croutons Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette and butter fried croutons Bouillon de poule, pâtes fraiches et beurre aux foies de volaille
June 2018 Chef’s Dinner at Café Presse
Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a
June 2018 Chef’s Dinner at Café Presse Read More »
Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a
M de Pentes de Barène
In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France. I mentioned that our host, Gaelle Vergnes, had given us two bottles from their first ever bottling of a sweet wine, which
M de Pentes de Barène Read More »
In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France. I mentioned that our host, Gaelle Vergnes, had given us two bottles from their first ever bottling of a sweet wine, which
Domaine les Pentes de Barène
If these bottles look familiar to you, it may be because you have ordered one before at Le Pichet or Cafe Presse, where this white wine from the Tursan region in southwest France is one of our favorites. I have certainly drunk more than my fair share of this versatile, mouth filling wine recently. Domaine
Domaine les Pentes de Barène Read More »
If these bottles look familiar to you, it may be because you have ordered one before at Le Pichet or Cafe Presse, where this white wine from the Tursan region in southwest France is one of our favorites. I have certainly drunk more than my fair share of this versatile, mouth filling wine recently. Domaine
Pâté de campagne
In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté. A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs.
In anticipation of a number or social engagements at our place in Orthez, I though I would make a little pâté. A fat terrine full of county-style pâté is the perfect thing to have on hand to go with aperitifs.
Poule au pot
Here is a photo of a very simple dinner we recently enjoyed: poule au pot. Not only is this one of the archetypical dishes of the southwest (remember the story of King Henry who promised “a chicken in every pot”? This dish is often called poule au pot Henri IV in honor of that famous
Here is a photo of a very simple dinner we recently enjoyed: poule au pot. Not only is this one of the archetypical dishes of the southwest (remember the story of King Henry who promised “a chicken in every pot”? This dish is often called poule au pot Henri IV in honor of that famous
Still a few places left for January Classes
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students) When: Three different sessions of this class will be offered: Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location: the
Still a few places left for January Classes Read More »
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students) When: Three different sessions of this class will be offered: Saturday January 24, 2015, 12:noon to 3:30pm or Tuesday January 27, 2015, 6pm to 9:30pm or Saturday January 31, 2015, 4pm to 7:30pm Location: the
Garbure Béarnaise at Café Presse
Special at Cafe Presse today: Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables. Regional variations abound (Landaise? Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de
Garbure Béarnaise at Café Presse Read More »
Special at Cafe Presse today: Garbure Béarnaise One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables. Regional variations abound (Landaise? Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de