Tuesday, April 6, 2010
Wednesday, November 11, 2009
Come taste our delicious pates in NYC :)
This month, we will be sampling pates and terrines at the following locations:
Fairway 2328 12th Ave (at 130th St) -- Friday, March 5th from 4pm to 7pm
Buon Italia 75 9th Avenue (Between 15th and 16th St) --Saturday, March 13th from 2pm to 5pm
Fairway 2127 Broadway (at 74th St) -- Tuesday, March 16th from 11am to 2pm
Mani Marketplace 697 Columbus Avenue (at 94th St) -- Saturday, March 20th from 12pm to 3pm
Fairway 2328 12th Ave (at 130th St) -- Friday, March 5th from 4pm to 7pm
Buon Italia 75 9th Avenue (Between 15th and 16th St) --Saturday, March 13th from 2pm to 5pm
Fairway 2127 Broadway (at 74th St) -- Tuesday, March 16th from 11am to 2pm
Mani Marketplace 697 Columbus Avenue (at 94th St) -- Saturday, March 20th from 12pm to 3pm
Thursday, October 8, 2009
Monday, September 21, 2009
Monday, August 3, 2009
Come taste our delicious pates :)
This week Les Trois Petits Cochons will be sampling at pates, sausages and/or charcuterie:
the Food Emporium @ 452 W. 43rd St. (Btwn 9th & 10th closer to 10th Av)
Saturday 8/8 from 4pm to 8pm
the Food Emporium @ 8th Ave & 49th St
Sunday 8/9 from 12pm to 4pm
Zabars @ 2245 Broadway
Saturday 8/15 from 2pm to 6pm
Union Market @ Union St & 6th Ave, Brooklyn
Sunday 8/16 from 4pm to 8pm
Bon Appetit! :)
Wednesday, July 29, 2009
Thursday, July 2, 2009
Check our new website @ www.3pigs.com and register at Le Club des 3 to receive a gift from the pigs :)
Les Trois Petits Cochons is sampling Pates and Terrines ~ if you're in the NY area, come and taste our products!
Les Trois Petits Cochons will be at :
- Fairway on Broadway & 74th street on Wednesday, July 8th from 10am to 2pm
- Murray's Cheese (Real Salami) @ Grand Central on Friday, July 10th from 3pm to 7pm
- Westerly Market on 8th ave & 54th street on Friday, July 10th from 3pm to 7pm... we'll be grilling sausages! yummy!
- Amish Market on 45th street between 2nd & 3rd ave on Tuesday, July 21st from 3pm to 7pm... another chance to try our delicious sausages!
- Murray's Cheese @ Grand Central on Friday, July 24th from 3pm to 7pm
- Fairway on Broadway & 74th street on Wednesday, July 8th from 10am to 2pm
- Murray's Cheese (Real Salami) @ Grand Central on Friday, July 10th from 3pm to 7pm
- Westerly Market on 8th ave & 54th street on Friday, July 10th from 3pm to 7pm... we'll be grilling sausages! yummy!
- Amish Market on 45th street between 2nd & 3rd ave on Tuesday, July 21st from 3pm to 7pm... another chance to try our delicious sausages!
- Murray's Cheese @ Grand Central on Friday, July 24th from 3pm to 7pm
Thursday, December 4, 2008
Wednesday, September 3, 2008
NEW PATE SLICES
New Pate Slices Available Now!!!
5.5oz New Packaging
Mousse Truffée
Truffle Mousse
Mousse de Foie de Canard au Porto
Duck Liver Mousse with Port Wine
Terrine aux Trois Légumes
Three Layer Vegetable Terrine
Call us for more information!
1-800-LES-PATES
5.5oz New Packaging
Mousse Truffée
Truffle Mousse
Mousse de Foie de Canard au Porto
Duck Liver Mousse with Port Wine
Terrine aux Trois Légumes
Three Layer Vegetable Terrine
Call us for more information!
1-800-LES-PATES
Tuesday, August 26, 2008
Thursday, July 31, 2008
About Foie Gras - history
Egyptians had noticed that the geese stopping over in the marshes of the river Nile were endlessly eating figs to prepare themselves for their long trip back to the North.
This overeating caused their livers to become naturally fat. Egyptians developed a technique to reproduce this work of nature at the hands of men by force-feeding geese with figs. Hebrews who were the slaves of Egyptians at the time, copied their masters methods and within centuries, carried it round to the Latin and Greek world and also into central Europe where the Romans learned it. This is where the Foie Gras makes its real entrance to the history and books.
This overeating caused their livers to become naturally fat. Egyptians developed a technique to reproduce this work of nature at the hands of men by force-feeding geese with figs. Hebrews who were the slaves of Egyptians at the time, copied their masters methods and within centuries, carried it round to the Latin and Greek world and also into central Europe where the Romans learned it. This is where the Foie Gras makes its real entrance to the history and books.
Tuesday, July 29, 2008
Subscribe to:
Posts (Atom)
Posts
