Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!
Special today at Café Presse Read More »
Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!
New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!
New on the menu at Le Pichet Read More »
New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!
Thanks to Bethany Jean Clement and Moira Macdonald at the Seattle Times for their nice words about Cafe Presse and Le Pichet! We also wish we were on the beach in France, bien sur! Here are all the great photos and a link to the article!
The Seattle Times does takeout from Café Presse Read More »
Thanks to Bethany Jean Clement and Moira Macdonald at the Seattle Times for their nice words about Cafe Presse and Le Pichet! We also wish we were on the beach in France, bien sur! Here are all the great photos and a link to the article!
You asked and we listened! As of April 15th, Le Pichet and Café Presse are both open from Thursday through Sunday! Le Pichet open Thursday through Sunday from 11am to 9pmwww.lepichetseattle.com Café Presse open Thursday through Sunday from 10am to 7pmwww.cafepresseseattle.com
Le Pichet and Café Presse now open Thursdays too! Read More »
You asked and we listened! As of April 15th, Le Pichet and Café Presse are both open from Thursday through Sunday! Le Pichet open Thursday through Sunday from 11am to 9pmwww.lepichetseattle.com Café Presse open Thursday through Sunday from 10am to 7pmwww.cafepresseseattle.com
Special today at Café Presse: Steak Tartare! Served with a salad of curly and red chicories, red onion, pine nuts and a blood orange vinaigrette. Choose appetizer portions served with grilled baguette slices or main course portion with pommes frites. Available this weekend while supplies last.
Special today at Café Presse: Steak Tartare! Served with a salad of curly and red chicories, red onion, pine nuts and a blood orange vinaigrette. Choose appetizer portions served with grilled baguette slices or main course portion with pommes frites. Available this weekend while supplies last.
Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.
Special salad at Café Presse this weekend. Read More »
Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.
Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites.
Plat du jour at Cafe Presse Read More »
Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites.
Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last. Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants. Hope to see all our friends again soon!
Special today at Café Presse Read More »
Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last. Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants. Hope to see all our friends again soon!
We are getting ready to reopen! Hope everyone will come by and say “HI”, it has been way too long! Starting Friday March 5, both Le Pichet and Cafe Presse will be open for indoor and outside dining, take-out and delivery. As we prepare to reopen, please be assured that we are following all recommendations
Le Pichet and Café Presse to reopen March 5th! Read More »
We are getting ready to reopen! Hope everyone will come by and say “HI”, it has been way too long! Starting Friday March 5, both Le Pichet and Cafe Presse will be open for indoor and outside dining, take-out and delivery. As we prepare to reopen, please be assured that we are following all recommendations
Our Valentine’s Day Take-out Dinner is a 4-course meal designed for Two featuring our famous WA State natural free-range whole roasted chicken! Customize your meal with a bottle of red, white or sparkling wine. Available for Take-Out only, to pick up at Café Presse on Sunday 2/14/21AT THE TIME YOU RESERVE between 4pm and 7:30pm.Order
Café Presse Valentine’s Day Take-Out Dinner! Read More »
Our Valentine’s Day Take-out Dinner is a 4-course meal designed for Two featuring our famous WA State natural free-range whole roasted chicken! Customize your meal with a bottle of red, white or sparkling wine. Available for Take-Out only, to pick up at Café Presse on Sunday 2/14/21AT THE TIME YOU RESERVE between 4pm and 7:30pm.Order