Comments on: How to butcher & cook a “French PIG” ? http://kitchen-at-camont.com/2010/03/15/how-to-butcher-cook-a-french-pig/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-butcher-cook-a-french-pig Teaching about good food in Southwest France Sun, 05 Feb 2012 18:24:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: IACP 2010 Conference in Portland « The Well-Tempered Chocolatier http://kitchen-at-camont.com/2010/03/15/how-to-butcher-cook-a-french-pig/comment-page-1/#comment-790 IACP 2010 Conference in Portland « The Well-Tempered Chocolatier Wed, 28 Apr 2010 20:25:33 +0000 http://kitchen-at-camont.com/?p=1298#comment-790 [...] Each part was neatly stacked on top of itself, forming an almost Lego-like deconstructed pig. Dominique Chapolard, a pig farmer and butcher from France, showed us his approach: seam [...] [...] Each part was neatly stacked on top of itself, forming an almost Lego-like deconstructed pig. Dominique Chapolard, a pig farmer and butcher from France, showed us his approach: seam [...]

]]> By: Serge Lescouarnec http://kitchen-at-camont.com/2010/03/15/how-to-butcher-cook-a-french-pig/comment-page-1/#comment-775 Serge Lescouarnec Thu, 08 Apr 2010 07:48:18 +0000 http://kitchen-at-camont.com/?p=1298#comment-775 Kate Just mentioned your West Coast Sessions on 'Serge the Concierge' Here is the link http://www.sergetheconcierge.com/2010/04/the-butcher-the-cook-and-their-french-pig-gascon-kitchen-west-coast-sessions.html It is a good warm up for my interview with Pascal Aussignac of Club Gascon. A bientot Serge 'The French Guy from New Jersey' Kate
Just mentioned your West Coast Sessions on ‘Serge the Concierge’
Here is the link
http://www.sergetheconcierge.com/2010/04/the-butcher-the-cook-and-their-french-pig-gascon-kitchen-west-coast-sessions.html
It is a good warm up for my interview with Pascal Aussignac of Club Gascon.
A bientot
Serge
‘The French Guy from New Jersey’

]]> By: adam stevenson http://kitchen-at-camont.com/2010/03/15/how-to-butcher-cook-a-french-pig/comment-page-1/#comment-714 adam stevenson Tue, 16 Mar 2010 07:33:39 +0000 http://kitchen-at-camont.com/?p=1298#comment-714 Hi Kate, it's been a long time, you may remember, you and I talked one weekend here in seattle and i help out with preparing the meats for Furgus Henderson. I am the Executive Chef at the W hotel and Earth&Ocean Restaruant. Anyway, I am planning on attending the work shop in April at the Herb Farm, not sure if you will be there, but I will keep the look out for you. take care and I hope you are well, sincerly, Adam Stevenson Hi Kate, it’s been a long time, you may remember, you and I talked one weekend here in seattle and i help out with preparing the meats for Furgus Henderson. I am the Executive Chef at the W hotel and Earth&Ocean Restaruant.
Anyway, I am planning on attending the work shop in April at the Herb Farm, not sure if you will be there, but I will keep the look out for you.
take care and I hope you are well,
sincerly,

Adam Stevenson

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