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Pork cheeks braised with Normandy apple cider and violet artichokes

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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New on the menu at Le Pichet

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

Tagged , , , , | Leave a Comment
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