The arrival of quince is a landmark of late fall:  quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year.  This may be, in part, because quince pair well with game, mushrooms, goose, duck and foie gras, all of which show up on French Christmas and New Years menus.

Here in the Béarn, duck is finally becoming available again (and more affordable!) after a number of lean years due to the Bird Flu.  Since late summer, the new vaccine for Bird Flu is in widespread use here, the heart of French duck and foie gras production.  I am hopeful that I will once again be able to make a terrine of duck foie gras for Christmas.

While quince is often used in desserts, jams and compotes, this recipe features it in a savory preparation.  The pairing with rosemary helps bring out the floral flavor of the quince.

New salad for fall at Le Pichet:
Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.

Just added to the menu at Café Presse this morning: Cold salad of marinated white beans, roasted Delicata squash and Brussel sprouts, black currants and kale-parsley pistou, served with your choice of grilled marinated Portobello mushroom VG or olive oil poached Alaskan Pollock filet.

This Friday at both Le Pichet and Café Presse!

Made with onions, garlic, chicken stock, sherry and thyme, topped with brown bread croutons and melted Comté  cheese, our famous soupe a l’oignon gratinée is an annual fall and winter favorite. 

New this year, we are offering Bake-at-Home onion soup kits!  You provide the oven and the baking dish, we provide the rest, including heating instructions! 

Just added today to the menu at Cafe Presse: Salad of Belgian endive, Bosc pears, garlic croutons and creamy bleu cheese dressing. Choose the salad only (its vegetarian!) or opt to add slices of house smoked Muscovy duck breast. Miam Miam!

Check out these new dishes for Fall recently added to the menu at Le Pichet by chef Vince Hall….miam miam!

An old favorite returns to the menu at Le Pichet for Fall:

Crispy buttermilk-fried pork tongue served on a salad of raw carrots, parsley, black currants and cumin-sherry vinaigrette

Miam Miam!