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Happy Hour at Péché’s

October 15, 2010

There are evenings endured and evenings remembered; we offer the latter of the two. – Péché

Péché is the only place in Austin experience absinthe in its true form. Absinthe is a distilled, highly alcoholic anise-flavored spirit derived from herbs. It is unusual among spirits in that it is bottled at a very high proof but is normally diluted with water when consumed. Absinthe traditionally has a natural green color but can also be colorless. It is commonly referred to in historical literature as la fée verte (the Green Fairy). Absinthe has been portrayed as a dangerously addictive psychoactive drug. The chemical thujone, present in small quantities, was blamed for its alleged harmful effects. By 1915, absinthe had been banned in the United States and in most European countries including France, The Netherlands, Belgium, Switzerland and the Austro-Hungarian Empire. Absinthe is usually served from a fountain, a large jar of ice water on a base with spigots. It allowed a number of drinks to be prepared at once, and with a hands-free drip, patrons were able to socialize while louching a glass [See photo below]. Chef Jason Dodge offers people the most unique cocktail experience in Austin, alongside a stunning menu of European comfort dishes. Peche’ brings the enjoyment ethic of the old world back to life, right here today, in Austin’s historic Warehouse district.

Péché.


Pommes Frites.

The frites are cut thickly with peel on. Not as crunchy as they could potentially be. A bit on the oily side unfortunately.

Served in a plastic cone with aioli.
Aioli is a sauce made with garlic and olive oil. Sometimes an egg is also added for ease of mixing.

I’ve tried several aioli’s in Austin (Olivia’s and Annie’s) and this would be one of the tastier ones.

Crispy Pork Belly Confit.
Best thing of the night. The pork belly was fried to perfection. Warning to those health nuts.. this is not for you. It’s basically like fried fat. The outer skin was as crispy as pork rinds but 100 times better.
Comes in three hearty triangle slices and served with a Texas peach conserva and brandy soaked Apricots.

Atlantic Salmon Tartare.
Tartare is the preparation of finely chopped raw meat or fish. I was pleasantly surprised to see that the salmon was very fresh, not fishy at all.
Placed on top of a potato salad. The serving size was quite small, you could practically gobble it up in one bite.

Fried Quail Legs.
I was incredibly disappointed. Quail legs are understandably tiny, but these were on the smaller size of what I’ve normally had in the past. Unfortunately, they were over fried. Instead of a crispy skin with a juicy center, they were fried to the point where they were basically quail jerky. I had to dip in the aioli sauce to get them down my throat.

French 75.
Gin, Lemon, Simple and Champagne

Spicy Peche.

All were a wee strong for my friends and I. The bar has a very extensive alcohol collection with sliding library ladders that I wanted to swing on!

Spiced Rum Smash. 
Rum, Orange, Cherry and Velvet Falernun.

Péché
208 W 4th St
Austin, TX 78705
512.495.9669
http://www.pecheaustin.com/

WRITTEN BY:

Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.

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