Savory Dishes

Pigeon cooked two ways, roasted breast and legs simmered with red wine

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A pigeon purchased from a butcher in les Halles de Pau was the inspiration for this spring meal. This bird caught my eye because of its robust size (the butcher described it as assez pour deux, basically meaning it is a monster!) and because of its absolute freshness. Note that, when a bird still has […]

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A pigeon purchased from a butcher in les Halles de Pau was the inspiration for this spring meal. This bird caught my eye because of its robust size (the butcher described it as assez pour deux, basically meaning it is a monster!) and because of its absolute freshness. Note that, when a bird still has

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Recommendations | Restaurants

Les Passionnés, Toulouse France

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Les Passionés bills itself as a cave a manger, which functionally, means a wine shop where you can also get something to each beyond the charcuterie and cheese you find in a bar a vin. The description written on the restaurant’s facade, “Cafe du marché Vins d’artisans” gives a better idea of the restaurants ambitions,

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[portfolio_slideshow]

Les Passionés bills itself as a cave a manger, which functionally, means a wine shop where you can also get something to each beyond the charcuterie and cheese you find in a bar a vin. The description written on the restaurant’s facade, “Cafe du marché Vins d’artisans” gives a better idea of the restaurants ambitions,

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Our Suppliers | Stuff

Fromagerie Écologique Agour Irati

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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

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[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

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Stuff

Dinner on the patio

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Mackerel filets from Saint Jean de Luz, sauteed and served with bay leaf roasted new potatoes, fava beans, spring onions and lamb jus. Here are some photos of the preparation:

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Mackerel filets from Saint Jean de Luz, sauteed and served with bay leaf roasted new potatoes, fava beans, spring onions and lamb jus. Here are some photos of the preparation:

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Stuff

Les Chèvres de Brassenx

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There’s a new fromagerie in Orthez (officially in Argagnon but that is only about 4 minutes from Orthez). This is big news because 1) well things can move pretty slow in Orthez and it is therefore not that often that we arrive to find something totally new and unexpected has opened up and 2) goat

Les Chèvres de Brassenx Read More »

[portfolio_slideshow]

There’s a new fromagerie in Orthez (officially in Argagnon but that is only about 4 minutes from Orthez). This is big news because 1) well things can move pretty slow in Orthez and it is therefore not that often that we arrive to find something totally new and unexpected has opened up and 2) goat

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Stuff

Lunch in Orthez

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After many hours of travel, finally the arrival in Orthez. For a simple lunch, crevette rose from Saint-Jean-de-Luz and freshly made mayonnaise. Deep sign!

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After many hours of travel, finally the arrival in Orthez. For a simple lunch, crevette rose from Saint-Jean-de-Luz and freshly made mayonnaise. Deep sign!

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Le Pichet

New for spring at Le Pichet

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New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou

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New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou

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Le Pichet

New on the menu at Le Pichet

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Just added to the menu at Le Pichet: Broiled Washington asparagus served with chopped white and yolk of hard cooked egg, herb-lemon crème fraîche and crispy shallots

New on the menu at Le Pichet Read More »

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Just added to the menu at Le Pichet: Broiled Washington asparagus served with chopped white and yolk of hard cooked egg, herb-lemon crème fraîche and crispy shallots

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