Le Pistache’s lunch

 

It is a cultural cliché to consider that French people spend two hours having lunch on a regular working day. Everybody imagine them leaving office to go sit down in a restaurant, napkin around the neck, getting a full menu (appetizer, entrée, cheese, dessert, coffee, mignardises), laughing and pouring wine to their collegues…

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When American workers would have a sandwich on the corner of their desk.

None of this is true. At least, French people take one hour only, and don’t really have cheese AND dessert for lunch anymore. On the other hand, New Yorkers can now switch to quiche, vegetable tarts, and a tray of desserts that would make the Parisians jealous.

See : Pistache recently catered a lunch for the Blogcademy, a week-end long workshop for bloggers who wanted to upgrade their online activity. A fun and working mood, serious and friendly (we could have stayed for the “class”) : great to observe and to be a part of.

On the menu that day : quiches lorraines, quiches fig-goat cheese, autumn tarts (with our handmade puff pastry) served with a salad, then myriads of sweets : petits fours (chou Brest, chocolate cake on the rocks, cheesecake blueberry-pistachio, raspberry bouchée) and macarons (coconut-lime, caramel-banana). Enough to have a long lunch break without noticing it. Easy.

 

 

 

Contact us for more informations, if you want us to cater your lunch. We also gather breakfast baskets and brunch menus! pistachenyc@gmail.com 

We are back!

It has been a long time, a long silence. A long summer, busy on a side, restful on the other.

And now we are back, Pistache is back. A lot of things happened during that time, especially during last weeks.

Most recently, we participated to the great Omnivore World Tour food festival. Providing two desserts : a chou tropical for their dinner at the Dekalb Market (previously presented here), and a pistachio cheesecake for their closing party the day after.

The opportunity for us to meet wonderful Michelin starred chef, French from France and San Francisco : Alexandre Couillon, Dominique Crenn and Christophe Dufau.

Their work is very impressive and inspiring. And during the dinner, we were surely in “our little shoes” (french for “to feel five inch tall”) when waiting for our time to send the desserts. But what an excitement (let’s say : some adrenaline in our legs, arms, hands and fingers) when our time came to plate 50 (60? we don’t even remember!) choux tropicaux with their pineapple and pistachio garnish in less than 5 (10?) minutes!

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the chou tropical, served at Omnivorious’s dinner last week-end

The day after was the one of the cheesecake : 80 little bites of a pistachio-blueberry cake delivered for the public of the festival’s closing party. The guests, cool crowd, sun and blue sky, good music were delighted/delightful. And we kind of liked the idea of making people happy with a creamcheese’s pastry a few steps away from the landmark of the landmarks : Junior’s…

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Photo Nadia Chaudhury

Merci Omnivore for trusting us! As a bonus, a little video summing up the event :

And a mention on the events magazine Biz Bash, houra!

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And before that Omnivore’s week-end came an other huge challenge. We catered a birthday’s party, Upstate New York. A dreamlike site, a demanding task, fine palates guests.

A stunning barn in the Catskills as a set for our catered dinner.

Our mission : to provide hors d’oeuvres, vegetable sides during dinner and, of course, desserts for 65 persons. To make a long story short : a lot of stress the day before, a maybe mindless shopping journey ending with a car overload with food, a long -but fun- trip to the countryside in the aforsaid car, then a previous night of prepping, cooking, rolling, baking, tasting, chopping, bowling, cutting, folding, sleeping (wait! no, not sleeping), and the biggest rush ever, a few hours before the dinner. The evening went on ultra fast, of course. The menu?

Buffet of cheese plate and hors d’oeuvres :
shrimps wrapped in kadaif shreds  + roe whipped cream
assortment of clothpins attached hors d’oeuvres (beets garnished with trout-cucumber-hazelnut tartare, apple with almond-coriander-cilantro, daikon radish with goat cheese and cumin)

Watermelon-ginger-lime chilled soup

Sides for a roasted lamb and a smoked salmon :
Iranian rice with herbs
zucchini tagliatelles with garlic chips, parmesan and preserved lemon
stuffed onions
mushrooms papillottes (parcels).
In the Mason jars :  pickled mustard seeds, pickled corn, plum chutney, pistachio relish
“Trou normand”, as a palate cleanser : rosé wine and strawberry syrup granita.

Then finally, as a cherry-bonus : three Pistache’s Red Velvet Cakes. They were definitely the kind of desserts that make your eyes open wide and your mouth craving for a slice. The guests loved them. A sweet closing for our tough night.

Photos!

 

The red velvet cakes, one more time!

And above all, two wonderful waiters, Flore and Robert, who were the pillars of a non-easy service.

Thank you so much, Flore and Robert

Conclusion : a lot of lessons for the future, a night that was like a debutantes’s ball wearing tight shoes (again). But the feeling that we will love to do it  again, so be ready to see more of these stories on this blog.

Our quiches next door, every day! (almost)

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Since almost two months now, our individual quiches are sold at the Ange Noir Café in Bushwick, Brooklyn (one block away from Roberta’s, so, hum, grab a quiche lorraine or a ratatouille + feta cheese one before you wait on line to get a table there. Quiche will open your appetite…).

A very nice place where you can also get good coffee, salads, other French pastries, and attend a concert by local artists at night. The owners are French and recently took over the coffeeshop, having great ambitions and projects. We are happy to be a part of it!

Ange Noir Café
247 Varet Street, Bushwick (718) 710 1188. Train : L to Morgan Avenue. Open from 7am to 10 pm.

The Pistache’s menu also tastes savory

When you think french pastries, sweet tarts, cakes and cookies pop up on your taste buds. But Pistache also works hard on its savory menu! And we started with variations around the traditional quiche (“keesh”), an hearty tart, made of pastry crust filled with a savory custard, cheese, meat, fish or and vegetables.

To add a little touch of fun, we made our quiches variable-geometry : a combo of asparagus and orange looks great as a rectangle and the combination tuna-spring peas-mint-red pepper is very nice as a square (or a triangle, we are still working on it…). The traditional circle molds are not banished, and fit perfectly to a cherry tomatoes-basil and mustard tart.

And since we cherish the regional french recipes, be ready for a delicious pissaladière (a pizza-like tart from Nice, covered with caramelized onions, anchovies and olives). Will it be round, square, triangle? You will know very soon!

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asparagus-oranges quiche, tuna-spring peas-mint quiche, the same with some roasted red pepper, and cherry tomatoes-basil-mustard tart