Heading for a new adventure!

It has now been over 3 months since I stopped being the owner of Le Pichet, more that 8 months since we sold Café Presse.  I have to admit, as much as I loved opening and operating these two restaurants, as much as I enjoyed collaborating with the the great teams we had in the kitchen and dining room, as much as I loved greeting and serving our friends everyday, I am as thrilled to be starting a new adventure.  While I still have energy in my legs and arms and my back still functions.

My job now is getting everything ready for our departure for France. That’s right, if you havent heard me say it before – which I find hard to believe;  I have basically told everyone who would listen in the last 10 years that my wife and I are planning to live in France “someday” – we are pulling up stakes and moving to our house in France, more specifically in Orthez, in the deep southwest of France.  We have picked a departure date in mid February 2022, and are working through the immense pile of stuff that you can imagine accompanies an international move.  Next week, for example, we fly to San Francisco for an interview that is required to obtain a long-stay visa in France, a Visa Longue Durée. Continue reading

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So Long, Le Pichet! Its been a great ride!

On August 31, 2022, I spent time at Le Pichet as an employee for the very last time. It was a sad moment, as I said goodbye to colleagues, with whom I have worked side by side for many years, and also to friends we have welcomed as guests since 2000. But it was also a happy moment, when Joanne and Sheila and I could reflect with satisfaction on the good years we shared there. To everyone, both staff and guests, job well done! Together, we created something special! We have loved being a part of Le Pichet for all these years!

If you have not yet met new owners Michael Chick and Marcel Boulanger, I hope you will stop by to offer your support as they set out to chart their own history at Le Pichet. They both know the restaurant inside and out and they have the tools, the team and the desire to carry on its legacy. Best of luck to you, boys, I know you will be great!

As I look forward to a new life in France, I can only say THANKS to everyone for your support, your encouragement and your love of good cooking, good wine and the joy of the table.

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Sorry for the interruption!

If you have tried to access this blog in the last week or so, you probably got an error message instead. We are in the middle of making technical changes to the way this blog is hosted, which may result in it going off-line in the coming days as we complete this process. But never fear, we are not going anywhere and will be back soon!

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Accras de morue are back!

Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam

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Axoa d’Espelette

Special this weekend at Café Presse: Axoa d’Espelette!
Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!

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Steak Tartare at Café Presse today only!

Special today only at Cafe Presse (Sunday 9/26):

Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette.

Tartare lovers, hurry on over!

We use grass fed beef for its lower fat content, and use both sirloin and hanger steak, the first for its unbeaten texture and the second for its rich, beefy flavor. We hand season each order with traditional garnishes: shallot, garlic, Dijon mustard, Tabasco sauce, Worcestershire sauce, capers, lemon juice, thyme leaves, olive oil, salt and black pepper.

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New for fall at Le Pichet

New salad for fall at Le Pichet:
Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

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New croque for automn

New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.

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Classic pâté

Our pâté albigeois has been on the menu at Le Pichet everyday since we opened in August 2000. Made with pork cheek, pork belly, pork shoulder and pork liver, served with honey and walnuts in the style of the town of Albi in France’s SW.

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Le Pichet now open at 9am Friday Saturday and Sunday

Time for breakfast! How about oeufs plats and a mimosa?

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