Stuff

Stuff

Wild-caught Alaskan Pollock

Posted on

At Le Pichet and Café Presse, we love featuring lesser known, little fishes that are both sustainable and good for you. Pollock is one of these, a fish that never really gets the respect it deserves. A smaller cousin of Alaskan true cod, pollock in the past was often considered too small for filets and […]

Wild-caught Alaskan Pollock Read More »

[portfolio_slideshow]

At Le Pichet and Café Presse, we love featuring lesser known, little fishes that are both sustainable and good for you. Pollock is one of these, a fish that never really gets the respect it deserves. A smaller cousin of Alaskan true cod, pollock in the past was often considered too small for filets and

Tagged | Leave a Comment
Stuff

New to the menu at Le Pichet

Posted on

Just added to the menu at Le Pichet: Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

New to the menu at Le Pichet Read More »

[portfolio_slideshow]

Just added to the menu at Le Pichet: Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

Tagged , , , , | Leave a Comment
Stuff

New for Winter at Le Pichet

Posted on

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 »

[portfolio_slideshow]

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

Tagged , , , , | Leave a Comment
Stuff

New at Café Presse – Canelés de Bordeaux

Posted on

Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while

New at Café Presse – Canelés de Bordeaux Read More »

[portfolio_slideshow]

Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while

Tagged , , , | Leave a Comment
Stuff

Le Pain de Coin, Salies-de-Béarn, France

Posted on

Le Pain de Coin is what happens when an iconoclastic personality takes up the art of bread baking. We first encountered artisan baker Etienne Leroy at the Wednesday farmers market in the little Bearnaise walled town of Navarranx, where a queue of eager shoppers were waiting to snap up the last of his offerings. His

Le Pain de Coin, Salies-de-Béarn, France Read More »

[portfolio_slideshow]

Le Pain de Coin is what happens when an iconoclastic personality takes up the art of bread baking. We first encountered artisan baker Etienne Leroy at the Wednesday farmers market in the little Bearnaise walled town of Navarranx, where a queue of eager shoppers were waiting to snap up the last of his offerings. His

Leave a Comment
Stuff

Get your tickets now!

Posted on

Café Presse chef de cuisine James O’Hern will be the featured Guest Chef at Farestart on Thursday September 12th. Make your plans (and reservations!) now to attend! It’s a great bargain, it’s fun and all proceeds support Farestart in the great work they do helping people with barriers to entry into the job market acquire

Get your tickets now! Read More »

[portfolio_slideshow]

Café Presse chef de cuisine James O’Hern will be the featured Guest Chef at Farestart on Thursday September 12th. Make your plans (and reservations!) now to attend! It’s a great bargain, it’s fun and all proceeds support Farestart in the great work they do helping people with barriers to entry into the job market acquire

Tagged , | Leave a Comment
Stuff

Celebrate Bastille Day in style

Posted on

It’s time to celebrate Bastille Day! At Le Pichet, get our limited edition Bastille Day T-Shirts, featuring an illustration by local artist Kyle Wendt, made in America and 100% cotton. Supplies are limited so come by today!

Celebrate Bastille Day in style Read More »

[portfolio_slideshow]

It’s time to celebrate Bastille Day! At Le Pichet, get our limited edition Bastille Day T-Shirts, featuring an illustration by local artist Kyle Wendt, made in America and 100% cotton. Supplies are limited so come by today!

Tagged , , | Leave a Comment
Our Suppliers | Stuff

Fromagerie Écologique Agour Irati

Posted on

In April 2019, I had the opportunity to visit the Fromagerie Ecologique Agour Irati located high up foothills of the Basque Pyrenees. A quick word about Agour (I also noticed it spelled Agur, which I believe is in Euskera, the Basque language? You Euskera speakers, correct me if I am wrong). If you are a

Fromagerie Écologique Agour Irati Read More »

[portfolio_slideshow]

In April 2019, I had the opportunity to visit the Fromagerie Ecologique Agour Irati located high up foothills of the Basque Pyrenees. A quick word about Agour (I also noticed it spelled Agur, which I believe is in Euskera, the Basque language? You Euskera speakers, correct me if I am wrong). If you are a

Tagged , , | Leave a Comment
Scroll to Top