Fromage

Le Pichet

Raclette in the Summer?

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Raclette Savoyarde is now available as a dinner special at Le Pichet Supply is limited, so call today to make a reservation for dinner.   Le Pichet’s Raclette Savoyarde was recently featured on the Food Network show “The Best Thing I Ever Ate” and many people have called to see if this dish is currently […]

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Raclette Savoyarde is now available as a dinner special at Le Pichet Supply is limited, so call today to make a reservation for dinner.   Le Pichet’s Raclette Savoyarde was recently featured on the Food Network show “The Best Thing I Ever Ate” and many people have called to see if this dish is currently

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Stuff

Cheese Label from Maison Jean d’Alos of Bordeaux

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Here is a new cheese label that recently turned up at Le Pichet.  It is a great example of the odd, esoteric sorts of designs you often find on French cheeses.  This one comes from Jean d’Alos, Fromager and Affineur of Bordeaux.  A “fromager” is of course a cheese seller or shop and the addition

Cheese Label from Maison Jean d’Alos of Bordeaux Read More »

Here is a new cheese label that recently turned up at Le Pichet.  It is a great example of the odd, esoteric sorts of designs you often find on French cheeses.  This one comes from Jean d’Alos, Fromager and Affineur of Bordeaux.  A “fromager” is of course a cheese seller or shop and the addition

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Stuff

Cheese Label Art

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I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

Cheese Label Art Read More »

I not usually the sort of person who collects things.  Well, some may argue with that assertion but if you leave aside books and old menus, I don’t collect much.  The one exception is cheese labels.  I have saved the labels from cheeses for since the period when my wife and I lived in France. 

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Food in the News

No More Raw Milk Cheese in America?

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Ah, the joy of cheese.  As anyone who has visited France can attest, one of it’s great pleasures is the unmatched selection of cheeses.  A walk though even the most modest Paris fromagerie is a study in mixed emotions:  I am off my head at the thought of this wonderfully varied selection at my disposal,

No More Raw Milk Cheese in America? Read More »

Slide 1

Ah, the joy of cheese.  As anyone who has visited France can attest, one of it’s great pleasures is the unmatched selection of cheeses.  A walk though even the most modest Paris fromagerie is a study in mixed emotions:  I am off my head at the thought of this wonderfully varied selection at my disposal,

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Charcuterie | Savory Dishes

Raclette Savoyarde

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Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

Raclette Savoyarde Read More »

Slide 1

Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

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Cafe Presse | Le Pichet

Raclette to be “The Best Thing I Ever Ate”

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I was contacted recently by The Food Network, about filming a segment for the show “Best Thing I Ever Ate” at Le Pichet.  Seems that Alton Brown, the host of “Good Eats” and front man for “Iron Chef America” was in for dinner at Le Pichet late last year and was very much taken by

Raclette to be “The Best Thing I Ever Ate” Read More »

Slide 1

I was contacted recently by The Food Network, about filming a segment for the show “Best Thing I Ever Ate” at Le Pichet.  Seems that Alton Brown, the host of “Good Eats” and front man for “Iron Chef America” was in for dinner at Le Pichet late last year and was very much taken by

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