Ninigret Pond in Rhode Island is another place our oysters come from. Unlike Wellfleet oysters, these oysters stay under water the entire time, where as the Wellfleet oysters are exposed to air twice a day at low tide.
Lovely French classics to accompany a nice Côte de Provence rosé in our back garden.
Our back garden Spring blooms are just starting with the onset of warmer weather. Stop in for a quiet morning coffee or an afternoon urban escape. Lots of private events booked already so if you're planning a party shoot us an email asap firstname.lastname@example.org
Now serving our new Spring 2017 menu.
The weather is just starting to get really nice. Finally after a very long...not so harsh...winter.
A farm visit is now part of our travel plans wherever we go. This is Rainbow Farm in Anguilla. We learned a lot about how to farm in a tropical climate. And it was a nice change to see things in bloom like papaya trees and passion fruit trees, after a long grey East Coast winter. And nothing's better than touring a farm in my swim shorts straight from the beach.
We joined some friends on a last minute trip to visit a friend's house in Anguilla. A great trip with lots of farm visits, buying local fish after unsuccessful fishing trips and lots of swimming. We most cooked at home with local produce, meats and fish. Beautiful island.
The birds are going crazy looking for food after their long journey north. They are also busy looking for a mating partner and building their nest.
Book your next event at our new Le Gamin Skygarden opening this spring, an extension of our backyard garden across the street. Wraparound rooftop planted terrace on the East River with 360 views to Manhattan and Greenpoint. Amazing sunsets. Catering and bar service by us. Once weather permits, we will be serving WEEKEND BRUNCH and SUNSET OYSTERS...stay tuned for opening dates. email@example.com (718)770-7918
Join us Feb 14, 2017 for our Valentine's Day celebration with a special menu available prix fixe or a la carte. Reserved seating preferred for 6pm and 8pm, drop ins welcome but not guaranteed a seat. Contact us 718-770-7918 or email firstname.lastname@example.org.
Short video of our first farm raised pigs this summer to butchering.
All our desserts are house-made on premise. Our Tarte Tatin and Chocolate Mousse are perennial best sellesr and can be ordered for takeout..
My cooking demo from the Abu Dhabi Book Fair.
Our local oysters have become very popular. We started serving fresh oysters when we acquired our Connecticut farm near the Rhode Island. We have been working with oyster farmers in Rhode Island and Wellfleet for our uber fresh supply. Oysters are a great starter with a chilled glass of Sancerre.
Celebrating Jacques Pepin's new cookbook at CHEF'S CLUB in Soho where my son is currently a garde-manger. Jacques was the dean of French Culinary Institute which I attended when I first arrived in NYC in the 90's. A full circle moment for me.
Four months until we start this exciting process again. We start planting pretty late in the Northeast, approximately mid to end May. The rule of thumb for farmers in our area is to start after the last full moon in May. The danger of a late frost is always a concern.
January is here and all we crave are soups and meaty stews.