Beef

Recipes | Savory Dishes

Beef shoulder braised in red wine with green chard and pearl onions

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The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday, […]

Beef shoulder braised in red wine with green chard and pearl onions Read More »

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The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday,

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Stuff

Axoa d’Espelette

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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!

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Stuff

Steak Tartare at Café Presse today only!

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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,

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Stuff

Plat du jour at Cafe Presse

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Our 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 »

[portfolio_slideshow]

Our 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.

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Stuff

New on the menu at Le Pichet

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Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu: Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives

New on the menu at Le Pichet Read More »

[portfolio_slideshow]

Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu: Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives

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Stuff

Special today at Café Presse: Axoa d’Espelette

Posted on

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. Miam miam!  Available while supply lasts.

Special today at Café Presse: Axoa d’Espelette Read More »

[portfolio_slideshow]

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. Miam miam!  Available while supply lasts.

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Cafe Presse

Winter Menu at Café Presse

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Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet

Winter Menu at Café Presse Read More »

[portfolio_slideshow]

Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet

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