One of the difficulties of translating French recipes for the American kitchen is that many of the ingredients are just not the same in France as in America. This difference in ingredients can often mean that getting good results using a French recipe can require a lot of modifications in measurements, timing and techniques. Take, …
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So it all started with a tajine that I saw at the local vide-grenier (vide grenier =”clear out the attic” = garage sale) to support the Calendretta, the local bi-lingual school, which teaches in French and Occitain. A brand new Emile-Henry tagine, still in its original box, never been used! Although my experience with cooking …
Preserved and pickled lemons Read More »
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Purchased this Tuesday at the farmer’s market in Orthez: organic butter from the farm Leit de Brunas. In Béarnais, the name means “milk from the Brunes”, which is fitting for this family-run farm located south of Pau that raises the Brunes des Alps breed of dairy cows. In addition to butter, their tiny stand in …
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Fat, briny oysters from Oléron, purchased direct from the producer at the Orthez Saturday market, made a quick and easy evening meal. These beauties are what they call “fines de claire” meaning that that they spent their last few weeks (before I popped them open and squeezed lemon on them) in a “claire”, a sort …
Oysters fine de claire d’Oléron Read More »
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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 …
Heading for a new adventure! Read More »
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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 …
Sorry for the interruption! Read More »
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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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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, …
Steak Tartare at Café Presse today only! Read More »
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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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