shellfish

Restaurants

Restaurant Le Socowa, Ciboure France

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Literally across the street from the Bay of Biscay, Le Socowa is the  French version of a beach front fish shack. With that in mind, you would expect that organization would not be a strong point, which it is not:  they almost never answer the phone if you call for a reservation and as far […]

Restaurant Le Socowa, Ciboure France Read More »

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Literally across the street from the Bay of Biscay, Le Socowa is the  French version of a beach front fish shack. With that in mind, you would expect that organization would not be a strong point, which it is not:  they almost never answer the phone if you call for a reservation and as far

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Stuff

Also special today!

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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 »

Slide 1

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

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Stuff

New for Winter at Le Pichet

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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. Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of

New for Winter at Le Pichet Read More »

Slide 1

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. Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of

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Cafe Presse

Winter Menu at Café Presse

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Café Presse Chef de Cuisine James O’Hern has rolled out his Winter 2020 menu full of dishes that will warm you up on a cold winter day. Here as some photos to whet your appetite. You can check out our full menu here.

Winter Menu at Café Presse Read More »

Slide 1

Café Presse Chef de Cuisine James O’Hern has rolled out his Winter 2020 menu full of dishes that will warm you up on a cold winter day. Here as some photos to whet your appetite. You can check out our full menu here.

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Cafe Presse

New dishes for fall at Le Pichet

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If you are feeling the draw of fall food, Chef de Cuisine Vince Hall has just added a trio of dishes to the menu at Le Pichet that will fit the bill perfectly. Enjoy!

New dishes for fall at Le Pichet Read More »

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If you are feeling the draw of fall food, Chef de Cuisine Vince Hall has just added a trio of dishes to the menu at Le Pichet that will fit the bill perfectly. Enjoy!

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Cafe Presse

February Chef’s Dinner photos

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Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food

February Chef’s Dinner photos Read More »

Slide 1

Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food

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Cafe Presse

“Celebrate Sparkles” Dinner Menu

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Tuesday February 26, 2019  Menu Les amuse bouches Mimolette and bacon gougères warm from the oven Black cod tartare, pink grapefruit, chervil, shallots on house-made buckwheat baguette ~ Potage aux légumes d’hiver et son consommé aux crevettes Shellfish consommé with leeks, spinach and celery root, smoked prawns and Brittany sea-salt butter ~ Salmis de canard

“Celebrate Sparkles” Dinner Menu Read More »

Tuesday February 26, 2019  Menu Les amuse bouches Mimolette and bacon gougères warm from the oven Black cod tartare, pink grapefruit, chervil, shallots on house-made buckwheat baguette ~ Potage aux légumes d’hiver et son consommé aux crevettes Shellfish consommé with leeks, spinach and celery root, smoked prawns and Brittany sea-salt butter ~ Salmis de canard

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Stuff

New to the menu at Le Pichet

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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 »

Slide 1

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

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Stuff

Periwinkles

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Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass of pastis, preferable facing the Mediterranean.  Ah, another time perhaps. These beauties were beach gathered

Periwinkles Read More »

Slide 1

Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass of pastis, preferable facing the Mediterranean.  Ah, another time perhaps. These beauties were beach gathered

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