France

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Ferme Bethanoun

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A Family Run farm Last week, I had a chance to visit another cheese producer in the Pyrenees of the French Basque countries (I say “another” because last Spring, I visited Ferme Kukulu which is just outside of the Basque town of Espelette).  Ferme Bethanoun produces farmhouse cheeses, including an AOC Ossau Iraty and sheep’s […]

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A Family Run farm Last week, I had a chance to visit another cheese producer in the Pyrenees of the French Basque countries (I say “another” because last Spring, I visited Ferme Kukulu which is just outside of the Basque town of Espelette).  Ferme Bethanoun produces farmhouse cheeses, including an AOC Ossau Iraty and sheep’s

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Stuff

Foie gras terrine: why not keep one around the house?

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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

Foie gras terrine: why not keep one around the house? Read More »

Slide 1

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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Famous Trout

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The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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Slide 1

The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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Stuff

First dinner in Orthez

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On arriving at our home in Orthez, the first order of business is always a visit to the market.  Conveniently, we arrived just in time for the Saturday Market (the smaller of the two weekly markets featuring exclusively local farm product  (the big market day, that includes in addition to food,  a wide range of

First dinner in Orthez Read More »

Slide 1

On arriving at our home in Orthez, the first order of business is always a visit to the market.  Conveniently, we arrived just in time for the Saturday Market (the smaller of the two weekly markets featuring exclusively local farm product  (the big market day, that includes in addition to food,  a wide range of

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Using every part of the walnut

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One of the things I find most endearing about the the French is how they find a use for just about everything.  They were eating pigs, lambs and cows (among other critters) from “nose to tail” long before anyone had heard of the term in the U.S.  They use the leftovers from making wine to

Using every part of the walnut Read More »

Slide 1

One of the things I find most endearing about the the French is how they find a use for just about everything.  They were eating pigs, lambs and cows (among other critters) from “nose to tail” long before anyone had heard of the term in the U.S.  They use the leftovers from making wine to

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Stuff

Recipe for Gateau Basque (from someone who ought to know)

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Noticed this piece on the website of Sud Ouest Gourmand, a French magazine featuring all things culinary from the Southwest of France.  The article includes a recipe for Gateau Basque, the quintessential Basque dessert and an emblematic part of Basque culinary tradition.  What’s unusual about this recipe is that it is provided by Eguzkia, the

Recipe for Gateau Basque (from someone who ought to know) Read More »

Noticed this piece on the website of Sud Ouest Gourmand, a French magazine featuring all things culinary from the Southwest of France.  The article includes a recipe for Gateau Basque, the quintessential Basque dessert and an emblematic part of Basque culinary tradition.  What’s unusual about this recipe is that it is provided by Eguzkia, the

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France

A la Cloche des Halles

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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

A la Cloche des Halles Read More »

Slide 1

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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Stuff

Good eating with a nice beurre blanc

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Recently caught in the waters of the Gave de Pau near Orthez (gave = river in the local dialect):  A pike measuring almost 1 meter in length.  The feature article in the local newspaper SudOuest goes on to state that it has been an exceptional year for fishing in the gave with unusually high number

Good eating with a nice beurre blanc Read More »

Recently caught in the waters of the Gave de Pau near Orthez (gave = river in the local dialect):  A pike measuring almost 1 meter in length.  The feature article in the local newspaper SudOuest goes on to state that it has been an exceptional year for fishing in the gave with unusually high number

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Le Pichet

Party for Bastille Day 2012 at Le Pichet

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Please join us at Le Pichet for our annual Bastille Day party.  We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a

Party for Bastille Day 2012 at Le Pichet Read More »

Slide 1

Please join us at Le Pichet for our annual Bastille Day party.  We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a

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