Author name: Jim

Stuff

Jambon Persillé

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  Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come. […]

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  Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.

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Le Pichet

Fete de Beaujolais Nouveau 2012

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What:  12th Annual Fete de Beaujolais Nouveau When:  Thursday November 15, 2012 from 6pm till late Where:  Le Pichet The third Thursday of every November always means the arrival in the U.S. of the Beaujolais Nouveau, the fresh young cousin of Beaujolais that is the first new wine released each year.  At Le Pichet, it

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What:  12th Annual Fete de Beaujolais Nouveau When:  Thursday November 15, 2012 from 6pm till late Where:  Le Pichet The third Thursday of every November always means the arrival in the U.S. of the Beaujolais Nouveau, the fresh young cousin of Beaujolais that is the first new wine released each year.  At Le Pichet, it

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Cafe Presse

Last Presidential Debate Tonight!

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Tonight is the last of the 2012 Presidential Debates and the stakes could not be higher.  Join us at Cafe Presse for a live Debate Broadcast beginning at 6pm.  No Reservations, No Cover Charge, just come on down.

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Tonight is the last of the 2012 Presidential Debates and the stakes could not be higher.  Join us at Cafe Presse for a live Debate Broadcast beginning at 6pm.  No Reservations, No Cover Charge, just come on down.

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Salads

Buttermilk-fried pork tongue on carrot-cumin-current crudite

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This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

Buttermilk-fried pork tongue on carrot-cumin-current crudite Read More »

[portfolio_slideshow]

This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

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Savory Dishes

Oeufs Mollets

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Cooking a perfect soft boiled egg, known as an “Oeufs Mollet” is a tricky affair.  You want the white to be set, but the yolk to be deliciously runny.  Runny whites or hard yolks just don’t satisfy.    In the past, I have always taken the time to bring the eggs to room temperature to

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[portfolio_slideshow]

Cooking a perfect soft boiled egg, known as an “Oeufs Mollet” is a tricky affair.  You want the white to be set, but the yolk to be deliciously runny.  Runny whites or hard yolks just don’t satisfy.    In the past, I have always taken the time to bring the eggs to room temperature to

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Stuff

Salad of three endives, grapefruit and pecans

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Here’s a photo of the special salad that we are running tonight at Le Pichet. Salade aux trois endives au pamplemousse et aux noix de pecans “Salad of Belgian endive, frisée and curly endive, with grapefruit suprêmes, candied grapefruit peel and toasted pecans” We are considering this salad as a Fall dish to be added

Salad of three endives, grapefruit and pecans Read More »

[portfolio_slideshow]

Here’s a photo of the special salad that we are running tonight at Le Pichet. Salade aux trois endives au pamplemousse et aux noix de pecans “Salad of Belgian endive, frisée and curly endive, with grapefruit suprêmes, candied grapefruit peel and toasted pecans” We are considering this salad as a Fall dish to be added

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Stuff

Fall Menu starts at Cafe Presse

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The Fall menu at Cafe Presse started today!   We all think the new Fall dishes look and taste great but you will all be the final judges, we hope.  Like every Fall, this menu marks the return of Axoa d’Espelette and Local Oysters with sauce mignonette.  Here are some of the other new dishes:  

Fall Menu starts at Cafe Presse Read More »

[portfolio_slideshow]

The Fall menu at Cafe Presse started today!   We all think the new Fall dishes look and taste great but you will all be the final judges, we hope.  Like every Fall, this menu marks the return of Axoa d’Espelette and Local Oysters with sauce mignonette.  Here are some of the other new dishes:  

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Le Pichet

Fall dishes at Le Pichet

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On October 4, 2012,  we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.

Fall dishes at Le Pichet Read More »

[portfolio_slideshow]

On October 4, 2012,  we added new Fall inspired dishes to the Le Pichet menu…check out photos here. Crispy buttermilk fried pork tongue served on carrot crudité with black currents, Italian parsley and a cumin-brandy vinaigrette.

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Cafe Presse

First Presidential Debate at Cafe Presse

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We had a great crowd to watch the first  of the 2012 Presidential Debate’s last night…catch one yourself during October or join us for Election night results.  Click here dates and times.

First Presidential Debate at Cafe Presse Read More »

[portfolio_slideshow]

We had a great crowd to watch the first  of the 2012 Presidential Debate’s last night…catch one yourself during October or join us for Election night results.  Click here dates and times.

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Stuff

Recipe for Gateau Basque (from someone who ought to know)

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Noticed this piece on the website of Sud Ouest Gourmand, a French magazine featuring all things culinary from the Southwest of France.  The article includes a recipe for Gateau Basque, the quintessential Basque dessert and an emblematic part of Basque culinary tradition.  What’s unusual about this recipe is that it is provided by Eguzkia, the

Recipe for Gateau Basque (from someone who ought to know) Read More »

[portfolio_slideshow]

Noticed this piece on the website of Sud Ouest Gourmand, a French magazine featuring all things culinary from the Southwest of France.  The article includes a recipe for Gateau Basque, the quintessential Basque dessert and an emblematic part of Basque culinary tradition.  What’s unusual about this recipe is that it is provided by Eguzkia, the

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