Petit déjeuner, Basque-style, one recent morning at a table outside the covered market in Biarritz. A good strong noisette (we would call that a macchiatto I think), plus a warm slice of tortilla espagnole, the famous egg and potato frittata that is often served as a pintxo in the Pays Basque.
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Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!
Leave a CommentOur main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. …
Plat du jour at Cafe Presse Read More »
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It’s not easy to do justice to Axoa in a photo. Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings. Traditionally in the Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with …
Today’s special at Cafe Presse: Axoa d’Espelette Read More »
Leave a CommentWhat: Cooking demonstration and tasting by Le Pichet and Cafe Presse Executive Chef Jim Drohman When: Saturday, December 06, 2014 from 11am to 12 noon Where: The new show kitchen in the Pike Place Market Atrium Please join Chef Jim Drohman for a cooking demonstration in the Pike Place Market Atrium kitchen on Saturday, December …
Chef Jim Drohman cooking demo in the Market Atrium Read More »
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