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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 »

Slide 1

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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Recipes | Savory Dishes

Pork cheeks braised with Normandy apple cider and violet artichokes

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Tiny violet artichokes are one of the joys of late spring.  The pale green new leaves are tender enough to eat whole, especially if slowly braised.  Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it

Pork cheeks braised with Normandy apple cider and violet artichokes Read More »

Slide 1

Tiny violet artichokes are one of the joys of late spring.  The pale green new leaves are tender enough to eat whole, especially if slowly braised.  Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it

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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 »

Slide 1

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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