Author name: Jim

Stuff

Sorry for the interruption!

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If you have tried to access this blog in the last week or so, you probably got an error message instead. We are in the middle of making technical changes to the way this blog is hosted, which may result in it going off-line in the coming days as we complete this process. But never […]

Sorry for the interruption! Read More »

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If you have tried to access this blog in the last week or so, you probably got an error message instead. We are in the middle of making technical changes to the way this blog is hosted, which may result in it going off-line in the coming days as we complete this process. But never

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Accras de morue are back!

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Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam

Accras de morue are back! Read More »

[portfolio_slideshow]

Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam

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Stuff

Axoa d’Espelette

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Special this weekend at Café Presse: Axoa d’Espelette!Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!

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[portfolio_slideshow]

Special this weekend at Café Presse: Axoa d’Espelette!Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!

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Stuff

Steak Tartare at Café Presse today only!

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Special today only at Cafe Presse (Sunday 9/26): Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette. Tartare lovers, hurry on over! We use grass fed beef for its lower fat content, and use both sirloin and hanger steak,

Steak Tartare at Café Presse today only! Read More »

[portfolio_slideshow]

Special today only at Cafe Presse (Sunday 9/26): Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette. Tartare lovers, hurry on over! We use grass fed beef for its lower fat content, and use both sirloin and hanger steak,

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Stuff

New croque for automn

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New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.

New croque for automn Read More »

[portfolio_slideshow]

New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.

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Stuff

Classic pâté

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Our pâté albigeois has been on the menu at Le Pichet everyday since we opened in August 2000. Made with pork cheek, pork belly, pork shoulder and pork liver, served with honey and walnuts in the style of the town of Albi in France’s SW.

Classic pâté Read More »

[portfolio_slideshow]

Our pâté albigeois has been on the menu at Le Pichet everyday since we opened in August 2000. Made with pork cheek, pork belly, pork shoulder and pork liver, served with honey and walnuts in the style of the town of Albi in France’s SW.

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Events | Le Pichet

Le Pichet now open earlier!

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You asked and we listened! As of September 17th, Le Pichet is open at 9am on Friday, Saturday & Sunday! Current Hours of Operation:Wednesday & Thursday 10am to 9pm Friday, Saturday and Sunday 9am to 9pm lepichetseattle.com

Le Pichet now open earlier! Read More »

[portfolio_slideshow]

You asked and we listened! As of September 17th, Le Pichet is open at 9am on Friday, Saturday & Sunday! Current Hours of Operation:Wednesday & Thursday 10am to 9pm Friday, Saturday and Sunday 9am to 9pm lepichetseattle.com

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