An old favorite returns to the menu at Le Pichet for Fall: Crispy buttermilk-fried pork tongue served on a salad of raw carrots, parsley, black currants and cumin-sherry vinaigrette Miam Miam!
New on the menu at Le Pichet Read More »
An old favorite returns to the menu at Le Pichet for Fall: Crispy buttermilk-fried pork tongue served on a salad of raw carrots, parsley, black currants and cumin-sherry vinaigrette Miam Miam!
Now on the menu for late summer at Le Pichet. Enjoy the summer produce while it is here, fall is coming soon!
Now on the menu at Le Pichet Read More »
Now on the menu for late summer at Le Pichet. Enjoy the summer produce while it is here, fall is coming soon!
New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou
New for spring at Le Pichet Read More »
New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou
The ingredients for our rillettes de porc, served at both Le Pichet and Café Presse: Berkshire Farms pork shoulder, carrots, onions, garlic, thyme and bay leaf. Add fat (we use duck fat) and a lot of time slow cooking and the rillettes are almost finished. The cooked pork is mixed with the cooking fat, salt
Rillettes de porc in progress… Read More »
The ingredients for our rillettes de porc, served at both Le Pichet and Café Presse: Berkshire Farms pork shoulder, carrots, onions, garlic, thyme and bay leaf. Add fat (we use duck fat) and a lot of time slow cooking and the rillettes are almost finished. The cooked pork is mixed with the cooking fat, salt
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.
Prepping for Winter menu at Café Presse Read More »
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.
It is not that often that one really gets the chance to let what’s fresh in the market determine what’s for lunch. However, a Tuesday market day in Orthez, with no obligations and no plans imposing, offered just such a chance. This Dorade Royale, also known as Atlantic Sea Bream, had the clearest eyes and
Roasted fish: quick and easy supper Read More »
It is not that often that one really gets the chance to let what’s fresh in the market determine what’s for lunch. However, a Tuesday market day in Orthez, with no obligations and no plans imposing, offered just such a chance. This Dorade Royale, also known as Atlantic Sea Bream, had the clearest eyes and
Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting. The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are
Spring Menu starts at Café Presse Read More »
Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting. The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are
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
Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017 MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,
Fall Quarterly Chef’s Dinner Menu Read More »
Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017 MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,
