New dishes at Le Pichet
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Charcuterie
Café Presse New Menu: Staff Tasting Photos
The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013. As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new
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The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013. As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new
Gateau de foie de volaille (smooth chicken liver terrine)
This recipe was inspired by a classic Paul Bocuse dish. In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream. I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result. It is
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This recipe was inspired by a classic Paul Bocuse dish. In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream. I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result. It is
Lamb neck
According to the old maxim, “a good friend is someone who sends you meat in the mail”. Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet. However, if it were an old maxim, it’s ending would be “…but the person who sends you 10#
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According to the old maxim, “a good friend is someone who sends you meat in the mail”. Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet. However, if it were an old maxim, it’s ending would be “…but the person who sends you 10#
Raclette at Le Pichet
This Thursday, December 13, 2012, Raclette Savoyarde makes it seasonal return to the lunch and dinner menus at Le Pichet. In addition to the traditional version served with cold cuts and pickles, Le Pichet will also be offering a vegetarian version served with pears, apples and walnuts. Raclette will return to the menu at Cafe
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This Thursday, December 13, 2012, Raclette Savoyarde makes it seasonal return to the lunch and dinner menus at Le Pichet. In addition to the traditional version served with cold cuts and pickles, Le Pichet will also be offering a vegetarian version served with pears, apples and walnuts. Raclette will return to the menu at Cafe
Foie gras terrine: why not keep one around the house?
On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight. Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year, most of the markets in the region are similarly gifted. The holiday
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On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight. Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year, most of the markets in the region are similarly gifted. The holiday
Jambon Persillé
Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.
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Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.
Fall dishes at Le Pichet
On October 4, 2012, we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.
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On October 4, 2012, we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.
A la Cloche des Halles
After reading my recipe post for Le Pichet and Cafe Presse favorite “Ouefs Plat Jambon Fromage”, Seattle based photographer Bob Peterson forwarded me these photos. Seems I am not the only one to have tried this dish at Paris Bistro a Vin and veritable institution “A la Cloche des Halles”. Bob notes that there seems
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After reading my recipe post for Le Pichet and Cafe Presse favorite “Ouefs Plat Jambon Fromage”, Seattle based photographer Bob Peterson forwarded me these photos. Seems I am not the only one to have tried this dish at Paris Bistro a Vin and veritable institution “A la Cloche des Halles”. Bob notes that there seems
Pork shank and Spring herb terrine
This terrine differs from the Burgundian classic Jambon Persillée in that it is made from fresh pork shanks instead of from smoked ham. The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines
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This terrine differs from the Burgundian classic Jambon Persillée in that it is made from fresh pork shanks instead of from smoked ham. The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines