Salad of heirloom tomatoes, capers, parsley, and vinegar cured anchovies, with a roasted shallot-dill vinaigrette.
Special today at Café Presse Read More »
Salad of heirloom tomatoes, capers, parsley, and vinegar cured anchovies, with a roasted shallot-dill vinaigrette.
Still time to try this daily special which we will be offering this evening: Seafood terrine of bay scallops, prawns and white fish, served with spicy sauce rémoulade and a salad of frisée lettuce, fennel, capers with cornichon vinaigrette
Also special today! Read More »
Still time to try this daily special which we will be offering this evening: Seafood terrine of bay scallops, prawns and white fish, served with spicy sauce rémoulade and a salad of frisée lettuce, fennel, capers with cornichon vinaigrette
If you haven’t been to Café Presse yet today,sorry but you missed out on this brunch special. We sold them all out in just a few hours! Warm crepes filled with roasted Portobello mushrooms, spinach, caramelized onions,fresh goats’ milk cheese, drizzled with a warm sherry butter and scallions
Special today at Café Presse Read More »
If you haven’t been to Café Presse yet today,sorry but you missed out on this brunch special. We sold them all out in just a few hours! Warm crepes filled with roasted Portobello mushrooms, spinach, caramelized onions,fresh goats’ milk cheese, drizzled with a warm sherry butter and scallions
At the Broadway Farmer’s Market today we, found some really beautiful organic Charentais-style melons, so fragrant that, even uncut, their aroma fills the kitchen. The Charentais is the famous melon of Provence in SE France, know for its wonderful, sun drenched flavor and firm texture. The good people at Tonnemaker Farms specified that these can’t
At the Broadway Farmer’s Market today we, found some really beautiful organic Charentais-style melons, so fragrant that, even uncut, their aroma fills the kitchen. The Charentais is the famous melon of Provence in SE France, know for its wonderful, sun drenched flavor and firm texture. The good people at Tonnemaker Farms specified that these can’t
Pureed soup of roasted butternut squash and honeycrisp apples, garnished with chèvre crème fraîche. Miam Maim!
Special tonight at Café Presse Read More »
Pureed soup of roasted butternut squash and honeycrisp apples, garnished with chèvre crème fraîche. Miam Maim!
Tonight’s Lundi Vert special at Café Presse: Tartine of grilled country bread spread with fresh goat’s cheese, topped with a sauté of portobello mushrooms, celery root, red onions and garlic, served with a salad of frisée and chives with champagne vinaigrette
Special tonight at Café Presse Read More »
Tonight’s Lundi Vert special at Café Presse: Tartine of grilled country bread spread with fresh goat’s cheese, topped with a sauté of portobello mushrooms, celery root, red onions and garlic, served with a salad of frisée and chives with champagne vinaigrette
Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. Miam miam! Available while supply lasts.
Special today at Café Presse: Axoa d’Espelette Read More »
Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. Miam miam! Available while supply lasts.
It’s not easy to do justice to Axoa in a photo. Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings. Traditionally in the Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with
Today’s special at Cafe Presse: Axoa d’Espelette Read More »
It’s not easy to do justice to Axoa in a photo. Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings. Traditionally in the Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with
The special du jour at Cafe Presse this evening, Saturday June 22, 2013, while it lasts, hopefully tomorrow Sunday June 23 as well: “Saute of Gulf shrimp, sweet onions and asparagus finished with brandy and dandelion pistou, served on creamy black currant polenta”
Special tonight at Cafe Presse Read More »
The special du jour at Cafe Presse this evening, Saturday June 22, 2013, while it lasts, hopefully tomorrow Sunday June 23 as well: “Saute of Gulf shrimp, sweet onions and asparagus finished with brandy and dandelion pistou, served on creamy black currant polenta”
As always, New Year’s Eve 2012 at Le Pichet was a hoot. It was an evening filled with the traditional culinary elements of a French Réveillon celebration: Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more. Here are a few photos of the night.
As always, New Year’s Eve 2012 at Le Pichet was a hoot. It was an evening filled with the traditional culinary elements of a French Réveillon celebration: Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more. Here are a few photos of the night.
