Mackerel filets from Saint Jean de Luz, sauteed and served with bay leaf roasted new potatoes, fava beans, spring onions and lamb jus. Here are some photos of the preparation:
Dinner on the patio Read More »
Mackerel filets from Saint Jean de Luz, sauteed and served with bay leaf roasted new potatoes, fava beans, spring onions and lamb jus. Here are some photos of the preparation:
Just added to the menu at Le Pichet… Smoked wild steel head trout served on a salad of raw Brussel sprouts, red cabbage, golden beets, dill, pickled red onions and yogurt vinaigrette
New on the menu at Le Pichet Read More »
Just added to the menu at Le Pichet… Smoked wild steel head trout served on a salad of raw Brussel sprouts, red cabbage, golden beets, dill, pickled red onions and yogurt vinaigrette
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
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
New to the menu at Le Pichet Read More »
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
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
March 2018 Chef’s Dinner at Café Presse Fin d’Hiver en Normandie Tuesday March 20, 2018 MENU Huitres crues au citron, bigorneaux mayonnaise, crevettes rosé au beurre à l’ail Local oysters raw on the half shell with lemon; periwinkles and whelks with saffron mayonnaise; wild caught Gulf prawns with garlic-thyme butter Tripes à la mode de
March 2018 Chef’s Dinner Menu Read More »
March 2018 Chef’s Dinner at Café Presse Fin d’Hiver en Normandie Tuesday March 20, 2018 MENU Huitres crues au citron, bigorneaux mayonnaise, crevettes rosé au beurre à l’ail Local oysters raw on the half shell with lemon; periwinkles and whelks with saffron mayonnaise; wild caught Gulf prawns with garlic-thyme butter Tripes à la mode de
Our winter menu 2018 started yesterday at Café Presse and we are really excited about it! In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites: Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet
Winter Menu at Café Presse Read More »
Our winter menu 2018 started yesterday at Café Presse and we are really excited about it! In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites: Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet
Penn Cove Shellfish was established in 1975 by the Jefferds family in Coupville, Whidbey Island, and is the oldest commercial mussel farm in the United States. Today, the Jefferds are still hard at work producing some the best sustainably farmed oysters, clams and mussels available anywhere. Our friend Rawl Jefferds has driven the delivery truck
Penn Cove Shellfish Read More »
Penn Cove Shellfish was established in 1975 by the Jefferds family in Coupville, Whidbey Island, and is the oldest commercial mussel farm in the United States. Today, the Jefferds are still hard at work producing some the best sustainably farmed oysters, clams and mussels available anywhere. Our friend Rawl Jefferds has driven the delivery truck
LA FIN DE CHANTIER! The roof work is almost done! Help us celebrate and see the back room improvements! With all the renovation work at Cafe Presse, it has seemed like a very long summer. So we are marking the completion (almost!) of work with a Quarterly Chef’s Dinner! Chef Jim Drohman has designed a
August 2017 Chef’s Dinner at Café Presse Read More »
LA FIN DE CHANTIER! The roof work is almost done! Help us celebrate and see the back room improvements! With all the renovation work at Cafe Presse, it has seemed like a very long summer. So we are marking the completion (almost!) of work with a Quarterly Chef’s Dinner! Chef Jim Drohman has designed a
Please help us celebrate La Fin de Chantier! Tuesday August 29, 2017 MENU Les hors d’œuvres Pissaladière Tartare of beets with capers, tarragon, mustard and pistachios on toasted baguette Bleu cheese-sweet corn-thyme beignets Sardines farcies à la niçoise Pacific sardines stuffed with green chard and ricotta cheese, topped with bread crumbs and oven roasted Salade
Menu for August Chef’s Dinner at Cafe Presse Read More »
Please help us celebrate La Fin de Chantier! Tuesday August 29, 2017 MENU Les hors d’œuvres Pissaladière Tartare of beets with capers, tarragon, mustard and pistachios on toasted baguette Bleu cheese-sweet corn-thyme beignets Sardines farcies à la niçoise Pacific sardines stuffed with green chard and ricotta cheese, topped with bread crumbs and oven roasted Salade