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Cafe Presse

The Seattle Times does takeout from Café Presse

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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 »

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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!

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Cafe Presse | Le Pichet

Le Pichet and Café Presse now open Thursdays too!

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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 »

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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  

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Cafe Presse

Steak Tartare!!

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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.

Steak Tartare!! Read More »

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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.

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Stuff

Special salad at Café Presse this weekend.

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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 »

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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.

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Stuff

Plat du jour at Cafe Presse

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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 »

[portfolio_slideshow]

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.

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Stuff

Special today at Café Presse

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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 »

[portfolio_slideshow]

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!

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Cafe Presse | Le Pichet

Le Pichet and Café Presse to reopen March 5th!

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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 »

[portfolio_slideshow]

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

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Cafe Presse | Events

Café Presse Valentine’s Day Take-Out Dinner!

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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 »

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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

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Recipes | Savory Dishes

Confit de canard – preserved duck legs

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Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

Confit de canard – preserved duck legs Read More »

[portfolio_slideshow]

Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

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Stuff

Knife sharpening with a whetstone

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Keeping myself busy during the coronavirus shutdown, like everyone else… These days, I have had time to take on some of the projects around the kitchen that often get pushed back or get forgotten. One such project is keeping all the kitchen knives sharp. For lack of time to do it themselves, many cooks have

Knife sharpening with a whetstone Read More »

[portfolio_slideshow]

Keeping myself busy during the coronavirus shutdown, like everyone else… These days, I have had time to take on some of the projects around the kitchen that often get pushed back or get forgotten. One such project is keeping all the kitchen knives sharp. For lack of time to do it themselves, many cooks have

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