Author name: Jim

Cafe Presse

Winter Menu starts today at Café Presse

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The Winter 2017 menu started this morning at 9am at Café Presse.  As always, the first day of the new menu was kicked off by a all staff tasting before service this morning. Here are photos of some of  the new dishes (there are lots more in addition to these!).  You can check out the […]

Winter Menu starts today at Café Presse Read More »

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The Winter 2017 menu started this morning at 9am at Café Presse.  As always, the first day of the new menu was kicked off by a all staff tasting before service this morning. Here are photos of some of  the new dishes (there are lots more in addition to these!).  You can check out the

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Uncategorized

New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse

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2017 Dates for the French Conversation Table at Café Presse: January:           04, 18                  July:              05, 19 February:         01, 15                  August:         02, 16, 30 March:             01,15,29              September:   13, 27 April:                12, 26                  October:        11, 25 May:                10, 24                   November:    08  (no meeting on 11/22) June:               07,

New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse Read More »

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2017 Dates for the French Conversation Table at Café Presse: January:           04, 18                  July:              05, 19 February:         01, 15                  August:         02, 16, 30 March:             01,15,29              September:   13, 27 April:                12, 26                  October:        11, 25 May:                10, 24                   November:    08  (no meeting on 11/22) June:               07,

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Stuff

New Year’s Eve at Le Pichet

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If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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Desserts and Sweets

U Pastizza

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This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

U Pastizza Read More »

[portfolio_slideshow]

This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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Cafe Presse

New Year’s Eve Take-out Dinner from Café Presse

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Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2017 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner Menu for Two Salade aux endives, aux noisettes et à la truite

New Year’s Eve Take-out Dinner from Café Presse Read More »

[portfolio_slideshow]

Does a romantic New Year’s Eve at home sound like a good idea this year? Ring in 2017 chez vous, away from the crowds Choose dinner only or with a bottle of sparkling wine Includes party hats, noisemakers and confetti! Take Home Dinner Menu for Two Salade aux endives, aux noisettes et à la truite

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Stuff

New to the menu at Le Pichet

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Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!

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Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!

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Stuff

Autumn on the rue Saint-Antoine, Paris France

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Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille.  Wish that I was there.

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Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille.  Wish that I was there.

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Stuff

Making Presskopf for Alsace Dinner

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Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine. Here are a few photos of the process.

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[portfolio_slideshow]

Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine. Here are a few photos of the process.

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Markets

Charcuterie Louis Ospital, Hasparren France

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Few people would guess, on passing this nondescript butcher shop in the small Basque town of Hasparren,  that they are passing perhaps the most famous charcuterie in France.  This tiny store front was first opened in the 1970’s by Louis Ospital, who was part of a tiny group of hog farmer and ham makers (3

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[portfolio_slideshow]

Few people would guess, on passing this nondescript butcher shop in the small Basque town of Hasparren,  that they are passing perhaps the most famous charcuterie in France.  This tiny store front was first opened in the 1970’s by Louis Ospital, who was part of a tiny group of hog farmer and ham makers (3

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Cafe Presse

Menu for November Chef’s Dinner at Café Presse

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Café Presse and Le Pichet invite you to fête Fall in Alsace Tuesday November 29, 2016 6:30pm Les hors d’œuvre Presskopf, vinaigrette with shallots and mustard, sliced baguette Mini bretzel stuffed with Munster-chive cream Filet de carpe pochée au riesling, choux et choucroute Poached carp filet, fresh cabbage, sauerkraut, apples and scallions, creamy Riesling sauce

Menu for November Chef’s Dinner at Café Presse Read More »

[portfolio_slideshow]

Café Presse and Le Pichet invite you to fête Fall in Alsace Tuesday November 29, 2016 6:30pm Les hors d’œuvre Presskopf, vinaigrette with shallots and mustard, sliced baguette Mini bretzel stuffed with Munster-chive cream Filet de carpe pochée au riesling, choux et choucroute Poached carp filet, fresh cabbage, sauerkraut, apples and scallions, creamy Riesling sauce

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