Stuff

Stuff

Preserved and pickled lemons

Posted on

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 »

[portfolio_slideshow]

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

Tagged , , | 3 Comments
Stuff

Farm butter

Posted on

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

Farm butter Read More »

[portfolio_slideshow]

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

Tagged , , , | Leave a Comment
Stuff

Oysters fine de claire d’Oléron

Posted on

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 »

[portfolio_slideshow]

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

Leave a Comment
Stuff

Heading for a new adventure!

Posted on

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 »

[portfolio_slideshow]

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

Tagged | 3 Comments
Stuff

Sorry for the interruption!

Posted on

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 »

[portfolio_slideshow]

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

Leave a Comment
Stuff

Axoa d’Espelette

Posted on

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!

Axoa d’Espelette Read More »

[portfolio_slideshow]

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!

Tagged , , , , , | Leave a Comment
Stuff

Steak Tartare at Café Presse today only!

Posted on

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 »

[portfolio_slideshow]

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,

Tagged , , , , , | Leave a Comment
Scroll to Top