Mauleon-Licharre, Soule, French Basque Countries, April 2019
Mauleon-Licharre, Soule, French Basque Countries, April 2019 Read More »
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Fromagerie Écologique Agour Irati
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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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
Dinner on the patio
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:
Les Chèvres de Brassenx
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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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
Market bounty, Orthez April 2019
Market bounty, Orthez April 2019 Read More »
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Lunch in Orthez
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!
New for spring at Le Pichet
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
New on the menu at Le Pichet
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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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
We beat Restaurant Week every week!
Looking for Restaurant Week prices every week of the year? Every Tuesday at Le Pichet and Café Presse, try our Mardi Prix Fixe menus at prices that beat Restaurant Week! You make your choice from our special Prix Fixe menu, choose 2 courses (entree + plat or plate + dessert) or 3 courses (entree +
We beat Restaurant Week every week! Read More »
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Looking for Restaurant Week prices every week of the year? Every Tuesday at Le Pichet and Café Presse, try our Mardi Prix Fixe menus at prices that beat Restaurant Week! You make your choice from our special Prix Fixe menu, choose 2 courses (entree + plat or plate + dessert) or 3 courses (entree +
Brandade nîmoise back on the menu at Le Pichet
Brandade nîmoise is back on the menu, starting at 5:30pm this evening. This traditional favorite from the south of France is made with salt cod, cream and olive oil, seasoned with garlic, thyme, lemon and nutmeg. We also add a bit of potato, a variation found in the city of Nîmes. Try it with a
Brandade nîmoise back on the menu at Le Pichet Read More »
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Brandade nîmoise is back on the menu, starting at 5:30pm this evening. This traditional favorite from the south of France is made with salt cod, cream and olive oil, seasoned with garlic, thyme, lemon and nutmeg. We also add a bit of potato, a variation found in the city of Nîmes. Try it with a