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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Cooking at La Pitchoune
For dinner, Kathie and I prepared a Puree of Potato and Leek Soup, Turkey Osso Bucco and Poached Pears for dessert. Lunch and dinner are always served with a baguette and if you’re lucky enough, a glass (or two) of wine. After dinner, stepping onto the terrace and looking beyond the pool surrounded by flowers and herbs in the front lawn, one could see the twinkling of lights from the villages perched on the hills.
It was a menu that included Amuses Bouches de Saumon Fume aux Herbes de Provence (Smoked Salmon and Herbes de Provence Appetizers); Timbale de Courgettes (Molded Zucchini Custards); Saumon en Papillote avec Sauce aux Herbes (Salmon in Parchment Paper with Herb Sauce); Risotto Simca’s style; and Crèmes au Citron Meringuées (Lemon Curd and Meringue Cups).
We again had our aperitif before lunch then sat down at the dining room table about 12:30pm for a 2 hour lunch. After class, students were free to explore the countryside with some going to Fragonard (the perfume factory in Grass) or setting out for Monaco, Antibes, or Nice.