Cafe Presse

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Making Presskopf for Alsace Dinner

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Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine. Here are a few photos of the process.

Making Presskopf for Alsace Dinner Read More »

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Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine. Here are a few photos of the process.

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Stuff

The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne

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In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France,

The adventure in the Pays Basque comes to an end. Wherein Pat goes to the Fête de Bayonne Read More »

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In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne.    The Fête de Bayonne is the largest Basque festivals in France,

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Summer Chef’s Dinner photos

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

Summer Chef’s Dinner photos Read More »

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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on

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Cafe Presse

Menu for August Chef’s Dinner at Cafe Presse

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Café Presse and Le Pichet invite you to fete Summer in the Pays Basque Tuesday August 30, 2016 6:30pm Dinner including wine $75 per person Les hors d’œuvres Croquettas with spinach and Oussa Iraty cheese Vinegar-cured anchovy filet, nectarine-basil tartare, sherry, hazelnuts, grilled baguette Eggs scrambled with piperade, grilled jambon de bayonne, baguette slice Salade

Menu for August Chef’s Dinner at Cafe Presse Read More »

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Café Presse and Le Pichet invite you to fete Summer in the Pays Basque Tuesday August 30, 2016 6:30pm Dinner including wine $75 per person Les hors d’œuvres Croquettas with spinach and Oussa Iraty cheese Vinegar-cured anchovy filet, nectarine-basil tartare, sherry, hazelnuts, grilled baguette Eggs scrambled with piperade, grilled jambon de bayonne, baguette slice Salade

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Stuff

A chef in the Pays Basque

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For 5 days in July, Café Presse Chef de Cuisine Patrick MacWhorter visited the French Basque countries as the guest of Société Agour,  a producer of traditional Basque cheeses and jambon de Bayonne.  During this time, Pat had the opportunity to visit artisan fromageries, charcutiers and much, much more.  He also was in Bayonne for

A chef in the Pays Basque Read More »

[portfolio_slideshow]

For 5 days in July, Café Presse Chef de Cuisine Patrick MacWhorter visited the French Basque countries as the guest of Société Agour,  a producer of traditional Basque cheeses and jambon de Bayonne.  During this time, Pat had the opportunity to visit artisan fromageries, charcutiers and much, much more.  He also was in Bayonne for

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Salads

Buttermilk fried chicken livers on bean and pea salad

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This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

Buttermilk fried chicken livers on bean and pea salad Read More »

[portfolio_slideshow]

This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

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Cafe Presse

Tour de France 2016

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The 2016 edition of the Tour de France kicks off from Mont Saint-Michel on Saturday July 2nd and finishes on the Champs Elysée on Sunday July 24th. Café Presse will be showing every stage on the big screen over the bar beginning at 7am when we open.  Check our out Weekly Event Calendar for full

Tour de France 2016 Read More »

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The 2016 edition of the Tour de France kicks off from Mont Saint-Michel on Saturday July 2nd and finishes on the Champs Elysée on Sunday July 24th. Café Presse will be showing every stage on the big screen over the bar beginning at 7am when we open.  Check our out Weekly Event Calendar for full

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Tonight’s Special at Cafe Presse

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Today’s special at Café Presse combines lovage from our own garden with morel mushrooms:  Creamy potato-leek-lovage soup garnished with morel mushroom and Comté beignets For those not familiar with lovage, it is an herb that has a flavor similar to wild celery, more pungent and earthy than its domesticated cousin. The lovage for this soup

Tonight’s Special at Cafe Presse Read More »

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Today’s special at Café Presse combines lovage from our own garden with morel mushrooms:  Creamy potato-leek-lovage soup garnished with morel mushroom and Comté beignets For those not familiar with lovage, it is an herb that has a flavor similar to wild celery, more pungent and earthy than its domesticated cousin. The lovage for this soup

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Stuff

Let us do the cooking!

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Too hot to turn on the oven at home?  Let us cook a chicken for you, to enjoy either here at Café Presse or to take  “chez vous”.  You can choose a cold half-chicken served with mayonnaise and salad  or a whole chicken roasted to order for you, with or without pommes frites. Check out

Let us do the cooking! Read More »

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Too hot to turn on the oven at home?  Let us cook a chicken for you, to enjoy either here at Café Presse or to take  “chez vous”.  You can choose a cold half-chicken served with mayonnaise and salad  or a whole chicken roasted to order for you, with or without pommes frites. Check out

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Cafe Presse

Menu for Spring Lamb & Asparagus Fête

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Café Presse and Le Pichet invite you to celebrate Spring! Spring Lamb & Asparagus Fête Menu Tuesday May 24, 2016, 6:30pm  Dinner including five paired wines  $75 Les hors d’œuvres Asparagus tart with chèvre and smoked lamb lardons Warm asparagus-potato-leek soup raw milk Fourme d’Ambert Lamb loin tartare with radishes and watercress mayonnaise, on sliced

Menu for Spring Lamb & Asparagus Fête Read More »

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Café Presse and Le Pichet invite you to celebrate Spring! Spring Lamb & Asparagus Fête Menu Tuesday May 24, 2016, 6:30pm  Dinner including five paired wines  $75 Les hors d’œuvres Asparagus tart with chèvre and smoked lamb lardons Warm asparagus-potato-leek soup raw milk Fourme d’Ambert Lamb loin tartare with radishes and watercress mayonnaise, on sliced

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