oysters

Stuff

What a beauty!

Posted on

I couldn’t resist a photo of this beautiful mid-winter oyster from the coast near Arcachon.  Now is the time for oysters, when they are sweet and firm and full fleshed.  Yum! PS  I know that the “month with an r” rule has fallen out of favor recently, but I still think treating oysters as a […]

What a beauty! Read More »

Slide 1

I couldn’t resist a photo of this beautiful mid-winter oyster from the coast near Arcachon.  Now is the time for oysters, when they are sweet and firm and full fleshed.  Yum! PS  I know that the “month with an r” rule has fallen out of favor recently, but I still think treating oysters as a

Tagged | Leave a Comment
Stuff

Oysters and bubbles!

Posted on

Wow, its oyster season and still warm enough to enjoy them outside on the terrace!  Fall has been unusually warm in the SW of France (the new normal?) so I have waited to try my first oysters of the season until the water is cooler – usually I start thinking of oysters in early October. 

Oysters and bubbles! Read More »

Slide 1

Wow, its oyster season and still warm enough to enjoy them outside on the terrace!  Fall has been unusually warm in the SW of France (the new normal?) so I have waited to try my first oysters of the season until the water is cooler – usually I start thinking of oysters in early October. 

Tagged , | Leave a Comment
Stuff

Fall menu 2014 starts at Café Presse

Posted on

Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes.  And check out the full

Fall menu 2014 starts at Café Presse Read More »

Slide 1

Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that  highlight Fall produce and flavors.  The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes.  And check out the full

Tagged , , , , , , , , , | Leave a Comment
Stuff

Huitres, fines de claires

Posted on

In France, the appellation “fines de claires de Marennes-Oleron” attached to the name of an oyster means that it has been ‘finished’ in one of the claires or tidal basins along the coast of Aquitaine, between La Rochelle and the mouth of the Gironde river.  The idea is that spending time in the nutrient-rich environment

Huitres, fines de claires Read More »

Slide 1

In France, the appellation “fines de claires de Marennes-Oleron” attached to the name of an oyster means that it has been ‘finished’ in one of the claires or tidal basins along the coast of Aquitaine, between La Rochelle and the mouth of the Gironde river.  The idea is that spending time in the nutrient-rich environment

Tagged , , | 1 Comment
Stuff

Winter Dishes at Le Pichet

Posted on

Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess.  Enjoy.

Winter Dishes at Le Pichet Read More »

Slide 1

Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess.  Enjoy.

Tagged , , , , , , , | Leave a Comment
Restaurants

“Le Petit Commerce”, Bordeaux France

Posted on

The Petit Commerce, a bistro specializing in seafood, reminds me of two points regarding the city of Bordeaux that are not necessarily the first that come to mind when I think of this capital of wine. First, Bordeaux is a port city and as such, has a rich culinary tradition surrounding fish and shellfish.  

“Le Petit Commerce”, Bordeaux France Read More »

Slide 1

The Petit Commerce, a bistro specializing in seafood, reminds me of two points regarding the city of Bordeaux that are not necessarily the first that come to mind when I think of this capital of wine. First, Bordeaux is a port city and as such, has a rich culinary tradition surrounding fish and shellfish.  

Tagged , , , , | 3 Comments
Le Pichet

Ringing in 2013!

Posted on

As always, New Year’s Eve 2012 at Le Pichet was a hoot.  It was an evening filled with the traditional culinary elements of a French Réveillon celebration:  Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more.  Here are a few photos of the night.

Ringing in 2013! Read More »

Slide 1

As always, New Year’s Eve 2012 at Le Pichet was a hoot.  It was an evening filled with the traditional culinary elements of a French Réveillon celebration:  Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more.  Here are a few photos of the night.

Tagged , , , | Leave a Comment
Stuff

Gratin Lyonnais and Seasonal Envy

Posted on

About this time of year, I start to get the question.  People call.  I get emails.  Guests stop me in the restaurants, or even on the street.  The question that is simmers up every year about this time is:  “When is the Gratin Lyonnais going to be back on the menu?” Trust me, I am

Gratin Lyonnais and Seasonal Envy Read More »

About this time of year, I start to get the question.  People call.  I get emails.  Guests stop me in the restaurants, or even on the street.  The question that is simmers up every year about this time is:  “When is the Gratin Lyonnais going to be back on the menu?” Trust me, I am

Tagged , , , | 1 Comment
Scroll to Top