La nourriture est magnifique!

 

We carry fine French and Belgian Cuisine.

In this week’s post, we are talking about what many Americans would call the most French of all French food. One is from the sea, one is from the earth, and one is quite possibly from heaven above!

Mussels and moules-frites (mussels served with French fries) are the two official “National Dishes” of Belgium. Caught in the cool waters of the North Sea, Belgians enjoy pots of mussels along with frites and often special mayonnaise! Want to pretend you are a native Belgian as you dive into another pot of mussels? Grab an empty shell and use it instead of your spoon to get all the deliciousness out of the other mussels. Delicious pots of steamed mussels are cooked in a variety of ways:

 

• Provençale Style which is typically with white wine, peppers, onions and tomatoes
• Marinière Style that includes leeks, shallots, and celery with the white wine
• Many restaurants offer other traditional choices including broths made from saffron or lemon grass, or various mustard or cream-based sauces

While some diners might be turned off by the thought of eating snails, when properly prepared, escargot is a satisfying dish. “Escargot” is, of course, French for snail. Not the kind you might find munching your Bird of Paradise plant, but special kinds that are farmed specifically for human consumption.

The best thing about eating escargot is the special utensils sometimes used, including special tongs and forks. These special implements were made famous in the comedy film “Pretty Woman”, where Julia Robert’s character flings a snail across the room. Of course you shouldn’t believe everything you see in the movies; escargot is not that slippery! Escargot is typically prepared by removing the snails from the shell and then cooking them in copious amounts of butter, often with garlic or parsley for flavor. Escargot is one of our most popular dishes.

We have naturally left dessert for last! No Belgian or French meal is complete with some mousse. Belgium is known for its rich chocolates, so naturally they like to add it to mousse. Mousse is a simple dish made mostly of eggs, cream, and sugar and, of course, chocolate. The word “mousse” in French means “lather” or “foam,” and that fits perfectly with the dessert’s light and creamy texture!

Pomme Frite serves a wide selection of French-inspired Belgian food. Stop by today for your perfect meal that might include escargot, mussels, or mousse – or maybe even all three!

Located in the heart of Palm Springs, Pomme Frite is a bistro that serves authentic French and Belgian cuisine in a relaxed setting. Available for brunch, lunch, and dinner, the restaurant serves Belgian and French favorites including nine different types of mussels dishes, fabulous pomme frites, and poached pears. The ambiance of the restaurant evokes a Brussels café with a bustling Palm Canyon Drive location. Oenophiles and beer lovers will be pleased with Pomme Frite’s expansive wine list and selection of Belgian beers.

 

 

 

The History of Belgium

 

Love beer? So do we.

 

After declaring independence from the Netherlands in 1830, Belgium was recognized as its own country. It now has a population of 10.8 million that is influenced by a variety of cultures.

The country has areas that are predominantly Dutch and French speakers as well as a small area that is mainly German. These distinct areas also have some autonomy in government and other facets of daily life. The capital of Brussels is officially bi-lingual Dutch and French. Due to its location and welcoming culture, Belgium is a true European melting pot. This melting pot is not without conflict, as there is frequent talk of splitting the country into two sections, the Flemish north and the French-speaking south side.This confluence of languages and cultures has influenced the country’s history, economy, politics, and most importantly, from our perspective, the food and drink!

Author Michael Jackson, in his book “Great Beers of Belgium,” is quoted as saying “Belgium serves food of French quality in German quantities.” Deep-fried potatoes, chocolate and mussels. That’s Belgian food in a nutshell. Comfort food with flavor is what we’re all about. In Belgium and in our bistro, we serve a thicker fried potato than your typical American restaurant. In Belgium, these tasty “frites” are sold out of mobile carts or kiosks. In French, they are known as “friterie,” and in Dutch, “frituur.” Either way you say it, a sidewalk or highway vendor selling “real” French fries is divine.

Belgian chocolate is another staple of the country, and is exported in massive quantities around the world. At Pomme Frite, we use Belgian chocolate in a number of dishes including our incredible mousse.

Belgian beer is also popular in Europe and has also caught on throughout the United States. There are approximately 125 breweries in the country, and every Belgian drinks an average of 93 litres a year. For those of you who have trouble with the metric system – that’s a lot of beer! The phrase “Belgian beer” evokes flavor and quality, so much so that Belgian beer companies are bracing for the uproar if the country splits and changes its name!

Jean-Claude Constant hails from multicultural Belgium, and he brings his experience with the country’s diverse cuisine to the restaurant he owns with partner. Whether you stop in for a cherry lambic or a quiche Lorraine, you will undoubtedly appreciate the finest Belgian and French food in the Inland Empire, right here at Pomme Frite.

Located in the heart of Palm Springs, Pomme Frite is a bistro that serves authentic French and Belgian cuisine in a relaxed setting. Available for brunch, lunch, and dinner, the restaurant serves Belgian and French favorites including nine different types of mussels dishes, fabulous pomme frites, and poached pears. The ambiance of the restaurant evokes a Brussels café with a bustling Palm Canyon Drive location. Oenophiles and beer lovers will be pleased with Pomme Frite’s expansive wine list and selection of Belgian beers.

The History of Palm Springs

Palm Springs has always been ahead of the curve.

Early History and Beginnings of Settlement

Populated by the Agua Caliente Band of Cahuila Indians more than 1,000 years ago, Palm Springs has grown into a city that is home to more than 45,000.

The Southern Pacific Railroad completed its East-to-West route through to the Pacific Ocean in 1877. Much of the land along the route became railroad property. The first non-Indians to settle in the area were Judge John Guthrie McCallum and his family in 1884. His family built a lengthy irrigation ditch which started water diversion and irrigation for the area.

Palm Springs was not yet known by its current own name until 1890 when Harry McCallum sent a letter via post that listed his address as “Palm Springs.”  The name stuck. Shortly after the town was officially named, the first hotel opened. The Palm Springs Hotel was located close to desert hot springs which were enjoyed by visitors.

Displaced Indians of the Agua Caliente tribe won legal rights to lands in 1959 when President Eisenhower signed the Equalization Law. This gave the tribe its rightful lands, and with 32,000 acres of reservation land, the tribe owns the largest portion of the city’s land.

Modernization, Cars, and Stars

The automobile and a special hotel brought more visitors to Palm Springs. After the Desert Inn opened in 1909, many automobile service stations began opening in order to assist travelers from across the nation. More tourists throughout the year meant Palm Springs was no longer a ghost town during the summer months. Facilities such as schools were built for the growing population of year-round residents.

When it was incorporated in 1938, Palm Springs had become famous as a winter haunt for Hollywood elite. Bob Hope, Frank Sinatra and Marlene Dietrich were some of the celebrities who flocked to the area to enjoy the warm winter weather.

Post War Boom

During the War, many soldiers were stationed in the area where they trained to fight in the deserts of Africa. Torney General Hospital, which is now Desert Regional Medical Center, was built to care for U.S. soldiers who were wounded in battle.

Tourism got another shot in the arm with construction of a military airfield. The airfield turned into Palm Springs Regional Airport, which greatly increased the types of tourists who could reach the city. Another modern convenience that emerged during this time was air conditioning, which allowed more and more tourists to visit during the warm summer months. Increased tourism meant more full-time residents as well as resorts, famous golf courses, and restaurants.

Now a modern mid-sized city that offers world class attractions, Palm Springs is popular as a tourist destination and has become a metropolitan city with an international feel, which is reflected in its variety of European-inspired resorts, culture and cuisine.

Located in the heart of Palm Springs, Pomme Frite is a bistro that serves authentic French and Belgian cuisine in a relaxed setting. Available for weekend brunch and dinner, and soon to offer lunch, the restaurant serves Belgian and French favorites including nine different types of mussels’ dishes, fabulous pomme frites, and poached pears. The ambiance of the restaurant evokes a Brussels café on bustling Palm Canyon Drive location. Oenophiles and beer lovers will be pleased with the expansive wine list and selection of Belgian beers.

SEPTEMBER THREE-COURSE MENU

Dine in style at Pomme Frite.

Only a few days left to enjoy our September Special

Sep. 1 – Sep. 30 (except Saturdays)

$24.00 per person

APPETIZERS (Choice of One)

COLD OR WARM SOUP DU JOUR
Fresh Soup of the Day
or
HOUSE CAESAR SALAD
Anchovy Dressing, Garlic Croutons, Parmesan
or
OVEN BAKED FRENCH ESCARGOTS
“Beaucoup” Garlic Butter and Parsley
or

ENTREES (Choice of One)

PAN SEARED TILAPIA FILLET
Ginger-Lime Beurre Blanc

Baby Bok Choy, Jasmine Rice
or
STEAK-FRITES-SALAD
Sliced Flat Iron Steak, Mixed Green Salad
Pommes Frites
or
PORK TENDERLOIN MEDALLIONS
French Ratatouille
Dauphine Potatoes

DESSERT ( Choice of One)

CHEF’S  PANNA COTTA
Fresh Berries & Coulis
or
FLOATING ISLANDS
Crème Anglaise & Caramelized Almonds
or
LA DAME BRUNE
Coffeee Ice Cream, Crème Chantilly, Chocolate Sauce