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Tag Archives: Pays Basque
New for Winter at Le Pichet
Just added to the Le Pichet menu by chef de cuisine Vince Hall: Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge. … Continue reading
Haraneko Borda, Itxassou, France
In the Pays Basque, adding Borda to the name of an eating establishment signifies a rustic country inn. In Euskera, borda means barn and the original Bordas were kitchens set up in underused barns, often with the cooking done over … Continue reading
Special today at Café Presse: Axoa d’Espelette
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. … Continue reading
Asador Extebarri
We recently had the chance to have lunch at Asador Etxebarri, a restaurant that has gotten a lot of attention from the culinary press for its grill-centric take on traditional Basque food. I had read how great the food is … Continue reading
The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne
In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at … Continue reading
Summer Chef’s Dinner photos
The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the … Continue reading
Posted in Stuff, Uncategorized
Tagged Cafe Presse, Charcuterie, eggs, Fish, Pays Basque, pork, salads, Salt cod, shellfish, Special Events, Tomatoes
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Menu for August Chef’s Dinner at Cafe Presse
Café Presse and Le Pichet invite you to fete Summer in the Pays Basque Tuesday August 30, 2016 6:30pm Dinner including wine $75 per person Les hors d’œuvres Croquettas with spinach and Oussa Iraty cheese Vinegar-cured anchovy filet, nectarine-basil tartare, … Continue reading
A chef in the Pays Basque
For 5 days in July, Café Presse Chef de Cuisine Patrick MacWhorter visited the French Basque countries as the guest of Société Agour, a producer of traditional Basque cheeses and jambon de Bayonne. During this time, Pat had the opportunity … Continue reading
Chef’s Dinner August 2016 – Summer in the Pays Basque
Cafe Presse invites you to celebrate Summer in the Pays Basque! Recently, our Chef de Cuisine Patrick MacWhorter had the opportunity to visit the French Basque Countries for the first time. While there, he toured the workshops of artisan cheese … Continue reading
Poule au pot
Here is a photo of a very simple dinner we recently enjoyed: poule au pot. Not only is this one of the archetypical dishes of the southwest (remember the story of King Henry who promised “a chicken in every pot”? … Continue reading
Posted in Stuff
Tagged Béarn, Charcuterie, chicken, France, Pays Basque, poultry, Wine
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