Pastis Landais: rich brioche cake flavored with rum, orange and vanilla
Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course. But you can check out the entire menu from an earlier post.
And if you would like to receive emails with info about upcoming events at Le Pichet and Café Presse, be sure to sign up for our newsletters here.
Leeks vinaigrette: cold poached leeks served with Penn Cove clams marinated with thyme and green garlic, shellfish vinagrette and butter fried croutons
Le vrai poule au pot Henri IV: farm chicken stuffed with bread-sausage stuffing served and poached, served with baby turnips and sauce verteFor the salad course, bitter greens tossed with Bing cherries and piment d’Espelette vinaigrette. This salad was to accompany sheep’s milk cheese from the Val d’AspePlating the dessert course, Pastis LandaisRich brioche cake scented with orange, rum and vanilla, served with Armagnac crème anglais and local strawberries
