Stuff

Stuff

New on the menu at Le Pichet

Posted on

New for spring on the menu at Le Pichet! Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.

New on the menu at Le Pichet Read More »

[portfolio_slideshow]

New for spring on the menu at Le Pichet! Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.

Tagged , , | Leave a Comment
Stuff

New on the menu at Le Pichet, late March 2017

Posted on

Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

New on the menu at Le Pichet, late March 2017 Read More »

[portfolio_slideshow]

Now on the menu for both lunch and dinner: Millas gascons au confit de porc, salade de cresson et oignons verts Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

Tagged , , , | Leave a Comment
Stuff

Bubbling Cassoulet

Posted on

The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link to video of the cassoulet coming out of oven:  Bubbling Cassoulet Video And check below

Bubbling Cassoulet Read More »

[portfolio_slideshow]

The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link to video of the cassoulet coming out of oven:  Bubbling Cassoulet Video And check below

1 Comment
Stuff

New Year’s Eve at Le Pichet

Posted on

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.

New Year’s Eve at Le Pichet Read More »

[portfolio_slideshow]

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.

Tagged , , , | Leave a Comment
Stuff

New to the menu at Le Pichet

Posted on

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!

New to the menu at Le Pichet Read More »

[portfolio_slideshow]

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!

Tagged , , , | Leave a Comment
Stuff

Autumn on the rue Saint-Antoine, Paris France

Posted on

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.

Autumn on the rue Saint-Antoine, Paris France Read More »

[portfolio_slideshow]

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.

Tagged | Leave a Comment
Stuff

Making Presskopf for Alsace Dinner

Posted on

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.

Making Presskopf for Alsace Dinner Read More »

[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.

Tagged , , | Leave a Comment
Stuff

Perfect Finale

Posted on

A nice way to end a Fall meal in SW France: cow’s milk blue cheese from les Landes, organic baguette, last of the season green figs, chocolate from a local organic artisan and a glass of madiran.

Perfect Finale Read More »

[portfolio_slideshow]

A nice way to end a Fall meal in SW France: cow’s milk blue cheese from les Landes, organic baguette, last of the season green figs, chocolate from a local organic artisan and a glass of madiran.

Tagged , , , | Leave a Comment
Scroll to Top