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Ferme Bethanoun

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A Family Run farm Last week, I had a chance to visit another cheese producer in the Pyrenees of the French Basque countries (I say “another” because last Spring, I visited Ferme Kukulu which is just outside of the Basque town of Espelette).  Ferme Bethanoun produces farmhouse cheeses, including an AOC Ossau Iraty and sheep’s […]

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A Family Run farm Last week, I had a chance to visit another cheese producer in the Pyrenees of the French Basque countries (I say “another” because last Spring, I visited Ferme Kukulu which is just outside of the Basque town of Espelette).  Ferme Bethanoun produces farmhouse cheeses, including an AOC Ossau Iraty and sheep’s

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Foie gras terrine: why not keep one around the house?

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On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight.  Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year,  most of the markets in the region are similarly gifted.  The holiday

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[portfolio_slideshow]

On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight.  Not that the market at Orthez is uniquely gifted with foie gras; at this time of the year,  most of the markets in the region are similarly gifted.  The holiday

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Famous Trout

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The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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[portfolio_slideshow]

The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. The Branca trout are raised in stream-fed ponds in the mountain pass above Saint-Jean Pied

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First dinner in Orthez

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On arriving at our home in Orthez, the first order of business is always a visit to the market.  Conveniently, we arrived just in time for the Saturday Market (the smaller of the two weekly markets featuring exclusively local farm product  (the big market day, that includes in addition to food,  a wide range of

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[portfolio_slideshow]

On arriving at our home in Orthez, the first order of business is always a visit to the market.  Conveniently, we arrived just in time for the Saturday Market (the smaller of the two weekly markets featuring exclusively local farm product  (the big market day, that includes in addition to food,  a wide range of

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Using every part of the walnut

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One of the things I find most endearing about the the French is how they find a use for just about everything.  They were eating pigs, lambs and cows (among other critters) from “nose to tail” long before anyone had heard of the term in the U.S.  They use the leftovers from making wine to

Using every part of the walnut Read More »

[portfolio_slideshow]

One of the things I find most endearing about the the French is how they find a use for just about everything.  They were eating pigs, lambs and cows (among other critters) from “nose to tail” long before anyone had heard of the term in the U.S.  They use the leftovers from making wine to

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Help me plan Cooking Classes in 2013

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Some of you may remember back in 2009 when I offered several cooking classes exploring the basic techniques of French country cooking.  I have always very much enjoyed giving classes; Unfortunately,  I haven’t really had the opportunity during the last few years.  It is a pleasure for me to pass on  techniques that I have

Help me plan Cooking Classes in 2013 Read More »

[portfolio_slideshow]

Some of you may remember back in 2009 when I offered several cooking classes exploring the basic techniques of French country cooking.  I have always very much enjoyed giving classes; Unfortunately,  I haven’t really had the opportunity during the last few years.  It is a pleasure for me to pass on  techniques that I have

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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.

Jambon Persillé Read More »

[portfolio_slideshow]

  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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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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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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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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