Philippe en famille " Tripe A la Mode De Caen" difficulty easy

Today was not a very busy day , so I decide to cook what i didnt do for long time , one of the oldest recipe from Normandie France " TRIPES a La Mode De CAEN". lot of people s will think that really not for me and disgusting but when you taste it you love it and ask for more.. it is real delicacy

Just buy from your local store some different beef tripes ,two pigs feet and they are always clean .
Blanchie then cool them in a call water drain and cut them in a small 1 1/2 inch sq.(Tripe) leave the pig feet all
in a black pot put an oignon , carottes, celery in a mirepois add garlic as much as you like , a clove and bouquet garni. Salt and pepper put on the top all your tripes and cover with dry white wine with a glass of Calvados( apple brandy) cover and put in the oven for six hours at 280-300F check the seasoning , de bone the pig feet and slice the skin and mix with the tripe. serve very hot with boil potatoes.

We try the Tripe a la mode de Caen with a wonderful rose from Bourgogne and from one of the best wine maker Bruno Clair but that will work as well with any fresh and dry rose ..the delicate cherry flavor match and cut the sticky / fat feeling of the tripe .. its was outstanding.

Wine & Cheese tasting tomorrow night

if you have not reserved your spot for tomorrow night's Wine and Cheese Event, please contact us via email or by phone at 991-9794.

Be sure to join us tomorrow night as we sample wines picked to match various styles of cheeses. Among the wines that will be offered are:
_ Lopez de Heredia Vina Cubillo
_ Terre Dorée Côte de Brouilly
_ Domaine de l'Oubliée Bourgueil
_ Henri Bourgeois Sancerre les Baronnes _
Hopler Gruner Veltliner

_ Spy valley SauvignonBlanc

_ Stag's Leap
Artemis _ Spring Valley Red Frederick Cuvée
_ Robert Mondavi Cabernet Sauvignon Napa

We will also pair cheese with two ports.

The event is tomorrow evening, from 5pm to 7pm, at the Ambassador location.

whats for lunch sunday? cook with Philippe en Famille

Poulet D'elevage au naturel roti champignon sauvages ( Organic roat Chicken with wild exotic mushroom).
you only need some simple rules for cooking a Chicken if you want it moist and juicy.

advice for a successful roast chicken.
the pan has to be big enought to fit the bird to avoid the fat to burn . baste the chicken every 15 mn .
always start to cook the chicken on one side for 15mn then the other side , on the back for 15mn then finish on the belly until the juice run clear inside (meat temp reach 148F).
saute mushroom in butter till cook and crisp, salt and pepper and add mushroom to the gravy...

i served a wonderful Bourgogne rouge
Savigny les narbantons Premier cru 2008
the black and red current contrast and match the crisp of the skin and the moist and juicy meat , the harmony was unforgettable.

i could serve a pinot noir from Oregon too..

for more info on recipe e mail me at
Philippe@philippeswinecellar,com.

French and Italian Wines this week at Philippe's

Do not miss our weekly tastings this week!

First, tonight, from 5pm to 7pm, we will sample two Italian wines at our downtown location. Discover a wine made from the Ripasso method and one Nebbiolo. $5 fee.

Tomorrow night, at the Ambassador loacation, do not miss a French Wine Tasting, also from 5pm to 7pm. One white from the Loire Valley, two reds from the South of the Rhone, and one from the Languedoc area make up our line-up for the evening.

We hope to see you at both events.

Thank you.

Wine & Cheese Pairing with St. James Cheese Company

We will be doing a Wine and Cheese Tasting Event at the Ambassador location next Wednesday, March 16th, from 5pm to 7pm.

Inside the store, the tasting will take place at three stations where three cheeses will be served. Each station will be paired with three examples of a specific type of wine. In total, you will enjoy a pairing experience with nine cheeses and nine wines. Three wine suppliers will be available on site and the cheese will come from St James Cheese Company.

The cost for the event is $30 per person. Please RSVP by calling 337.991.9794

Store Remodeling Sale

As you may have noticed, we are in the process of remodeling the store and this process in near completion. As we were doing so, we found some loose bottles of wine lying here and there. We decided to put them all together on one side of the store with discounts from 10% to 20%. As you will see, it is a great variety. If you see something interesting, mention this email and you will automatically get 25% off instead of the discount listed on the bottle. This offer ends Monday.

Special Events in March

Please mark your calendars as the month of March promises to be eventful.

On Wednesday, March 16th at the Ambassador Caffery location, we will host a Wine & Cheese pairing event from 5pm to 7pm in partnership with St James Cheese Company. Come experience and learn how to pair cheese with wine with us.

On Thursday, March 24th, we will have a Cocktail Seminar starting at 5:30 that evening at the Ambassador location. For those of you who came to the Cognac Seminar, Hugo will again host this event.

Both events are limited and will offer unique experiences for a small fee.

We will have more details to come in the next few days. If you know you are interested in either, please call us at 991-9794.