Fall is Duck cooking season in Gascony
This is one of my favorite season heralds- a photograph taken by Tim Clinch a few falls ago for a magazine article I wrote. It is a reminder of the Fatted Duck and all the bounty of the fall-to-winter harvest that lies ahead. It is a reminder of good work we have done and good work yet to come. It is a very good reminder of what makes Gascony… Gascony, and why I live and work here. Substantial, real and textured with age and passion, Gascon cooking is best appreciated when... Read More
Apprentice & Residency Program Applications
Application process for Culinary Residencies and Programs for cooks, artists & writers. Pierre le Boulanger Apprentice Programs in charcuterie, baking and cooking as well as Creative Residencies for artists, photographers and writers are awarded based on availability. Our classes are deliberately small, hands-on and one-on-one working with professionals and mentors. To facilitate the selection of student to mentor match, we ask that you complete a brief application. All... Read More
Piggy Newtons part 2- the larder cookie
How a cook’s mind works. Not recipe development, but a ramble through past experience as it teaches the present. That perfect dark gooey figgy filling has been resting a couple days and I have some time between classes and visitors. I am going to figure out how to make those ‘piggy rolls’ that Miles offered me the other day. I’ve had all sorts of ideas on how to make them from baking them like brownies- fig bars, to making a tube like ravioli and filling... Read More
Camp Confit- everything you want to know about the French Duck
If you want to be THE person in your neighborhood that knows all about duck, then this is the workshop for you. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } Camp... Read More
What comes first, the chicken or French eggs?s
A totem tribute to some of my busy chickens working up the ‘feathered orchard’ and a few favorite eggs shots by fellow bon vivant Tim Clinch. Seems like everyone I spoke or twittered to today had something to say about eggs. Oh, these super fresh, straight from the hen house, goldenyolkedsilkywhite French EGGS!! this morning I splashed a tsp of sunflower oil in the pan, grated half a zucchini, a small chunk of cheese, some dried breadcrumbs and then after I flipped... Read More
