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Feather River Bulletin
Quincy, California
April 7, 2010     Feather River Bulletin
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April 7, 2010

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6B Wednesday, April 7, 2010 Bulletin, Progressive, Record, Reporter Caf8 LeCoq 'keeps it moving, keeps it alive' in incy Room with a view. Caf{~ LeCoq serves traditional French cuisine with a "dramatically different" taste and ambience. Dinner is served Tuesday through Saturday from 5 - 8 p.m., with lunch from 11:30 a.m. - 1:30 p.m., Monday through Wednesday and on Thurs- day and Friday for groups of 10 or more. Photo by Linda Satchwell es in BUSINESS CAFE LeCOO Linda Satchwell Staff Writer Patrick LeCoq is a force of nature. So says his wife, Dee, and she should know. Together, the two of them have been partners in life and in the business adven- ture that is Caf6 LeCoq for the past six years. Patrick makes all of his foodSrom scratch. That's everything, including mayon- naise: "Egg yolk, Dijon mustard, salt, pepperand soybean oil," he said. He also makes his own demi-glace, a rich brown sauce made of veal-based stock, reduced over five days of cooking. It is the base of most of his sauces for steak and duck said Dee. Patrick trained as a pork butcher in France; that train- ing is still at the core of much that he does. "I make my own hot dogs, Cold cuts, sausage, roast turkey, roast beef, baked ham I'm always cooking," he said proudly. When asked what kind of sausages he makes, he answered, "Good ones." "That's Patrick," Dee said. "He's a rebel. He's very, very Patrick." Personality may not be central to some restaurants, but at Caf6 LeCoq, it is. Patrick's sense of his role as chef-- creating delicious, unique, homestyle food from the freshest sources possible is what drives the caf6. Add to that the synergistic and sometimes spicy rela- tionship between Patrick and Dee. Then, there is the fact they live on the property and consider the caf6 their home. Put all that together, and PLUMAS RURAL SERVICES Serving People, Strengthening Families, Building Communities Fun-filled, informative, interactive classes to learn and practice positive parenting LEARN HOW TO... Develop better habits, use positive discipline, and be more effective Meet your child's needs for proper health, safety and nutrition Recognize and avoid abusive behaviors Create achievable goals and objectives in your parenting style Child care is available with advance notice. April 14th- May 26th Wednesdays, 6:00 - 8:00 pm ABC Resource Center 258-4280 Debbi Britton April 14th - May 26th Wednesdays, 6:00 - 8:00 pm Portola Resource Center 283-3611 Martin Rosen, MFT April 15th - May 27th Thursdays, 4:00 - 6:00 pm Indian Valley Civic Center 283-3611 ext 18 Leslie Wall QUINCY April 14th - May 26th Wednesdays 6:00 - 8:00 pm PRS, 586 Jackson St. 283-3611 Rhonda Hardy Please call before April 12th to reserve your spot! 530-283-3611 or 1-800-284-3340 you come to realize the sandwiches before heading confluence of personality and out on a hike in the spring cooking is behind the dell- sunshine that may someday cious tastes and the unique come. atmosphere of the place. Buy four sandwiches and They discussed the "multi- you get the fifth one free. cultural effect of bringing a Bring the stickers off the Frenchman to Quincy," as sandwiches into the caf6 for a Dee put it. She said there are free lunch. Also, four lunches some "profound differences," at the caf6 get you a free fifth when you attempt to combine one. Cultures. ff you want to meet a friend H Patrick, in his inimitable for a fine glass of wine and it! style, summed up the situa- free appetizer, don't be shy. tion in chicken. "How you As long as he has a seat, going to cook the chicken?" you're welcome said Patrick. he asked with a shrug. He also offers cooking "Some people cook the classes at their home behind chicken this way, some the caf6 and at the Sporting people cook it this way, and Inn bed and breakfast in some people just argue how Quincy. After the class at the you going to cook the chicken house, participants are invit- ... what is right or wrong? ed to the caf6 for a meal. There is no such thing as In addition, one of Patrick's right or wrong." specialties -- country pfit6, a Car6 LeCoq is acutely aware traditional French staple-- is of where it is geographically, available at Quincy Natural and what the times are like Foods in the refrigerator economically. They've just section. finished a very successful It'sa 24/7 existence ex- promotion, "March Mad- plained Dee. She and Patrick ness," offering two dinners take the dogs for a walk at for the price of one. least twice a day. That's However, Patrick said Patrick's only recreation. year-round patrons could re- "This is what he loves," she quest, for example, one filet added. mignon between them for "I love what I do," Patrick $28.95. For an additional $5 concurred. "Why would I be each diner can have the other doing it ?" four courses, which include When it was pointed out appetizer, soup, salad and that a lot of people don't dessert, necessarily like what they do, So, for approximately $16 he answered, "That's sad. per person, "You have the Life is short. Life is long, but most beautiful meal at Caf6 it's short. If you don't like LeCoq. Does that make what you do..." sense?" asked Patrick. Patrick explained making When I went for this inter- sausages and cold cuts is'a view, I had dessert. I cannot "Zen thing" for him. When speak about it here; it is too he's doing it, he "couldn't sinful and too good all at care about anything else once. A chocolate mousse mentally." His work and his cake with vanilla pastry life fit his philosophy, which cream filling-- his "secret not surprisingly is matter of recipe;" all ingredients hand- fact: "As soon as you stop made, of course no, I can't doing what you do, almost begin to describe it, even nobody misses it. And 10 though it's my job. I couldn't years or five years, almost do it justice. Go to Caf6 nobody remember you were LeCoq, taste for yourself. If doing it. Time is a (whoosh). only just this once, trust me. It goes, you know? Right Next, Patrick explained the here, right now, that is all we rf asonmg behind the five-, have." course meal. Because he Both Patrick and Dee era- creates everything fresh and phasized the most important by hand, it can't just sit aspect of the place: it is their around waiting for one home, what Dee terms "a person to order it. very simple, almost farmlike Consider, again, my lovely existence in a chef's cake. If it waited until some- kitchen." one ordered it, it might not be "We wake up to the smell of exquisitely fresh. Some of it country pfit6 cooking in the might get thrown away. Or oven," said Dee. "An Italian worse, someone might order girl's dream." a slice only to find that there She said she feels most at was none at all. home in the caf6, but she ] Patrick considers all of blends that with raising their 1 these possibilities; any one 3-year-old daughter Simone 1 of them would be an impossi- bility as far as he's con- cerned. Instead, he presents five courses for every single diner. Everything is ready, fresh, impossible to deny. "Patrick wants everybody to have everything," said Dee. "He wants you to try it. ff you don't like it, push it aside; it won't hurt his feelings." Lunch is served Monday - Wednesday, and any other day of the week for a party of 10 or more. Patrick said he keeps prices under $10 to entice diners. Marie, in a completely "neurotic" manner. At age 46, Dee was preg- nant for the first time. "Raising a daughter is a maiden voyage," she said. As we talk, Simone brings to the table a cupcake with fresh cream, which she has made. She runs offfor "the colors," which she has for- gotten to sprinkle on top. Dee smiled. "She's a chip off the old LeCoq., For Dee, being a member of the staff at a restaurant is a completely new experience. She worked previously as a Still, "it's too difficult, too real estate paralegal. She said / demanding to open for lunch she now has a great apprecia- ] every day," he said. "Person- tion for all the effort that goes ally, it took me too muchinto providing great service away from the family." to restaurant patrons. Patrick makes unusual, un- She calls herself the world's usually delicious and very worst waitress, always run- reasonably priced sandwich- ning between the competing es, which he sells at Dunn's interests of daughter, home Coffee and Fine Teas. He and restaurant. "I'm breathless brings them in fresh every most of the time," she said. day, even Saturday. And yet, the family has Dunn's is open only half- experienced "immeasurable day on Saturday, but imagine grabbing a couple of LeCoq See LeCoq, page 7B If you have time on your hands, would like to be involved in something that has meaning to you, or feel the need to support your community, please call the PCIRC Office at 283-5515 for inforrrtation on community volunteer programs. We need your support and so does the community. 1 Crisis Line Resource 283-4333 Center -877-332-2754 or 283-5515 A program of Plumas Crisis Intervention & Resource Center 5