New desserts for Winter as well!
New desserts for Winter as well! Read More »
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New winter menu at Café Presse
The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff. Here are some photos of the savory items that have been added for Winter
New winter menu at Café Presse Read More »
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The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff. Here are some photos of the savory items that have been added for Winter
Now on the menu at Le Pichet, January 2019
House smoked duck breast on a salad of French lentils, frisée lettuce, macerated golden raisins, Delicata squash and Dijon mustard vinaigrette Salad of lacinato kale, kohlrabi, pink grapefruit, creamy grapefruit dressing, Espelette pumpkin seeds and shaved sheep’s milk cheese
Now on the menu at Le Pichet, January 2019 Read More »
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House smoked duck breast on a salad of French lentils, frisée lettuce, macerated golden raisins, Delicata squash and Dijon mustard vinaigrette Salad of lacinato kale, kohlrabi, pink grapefruit, creamy grapefruit dressing, Espelette pumpkin seeds and shaved sheep’s milk cheese
Pork roulade soon at Café Presse
Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat
Pork roulade soon at Café Presse Read More »
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Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat
Prepping for Winter menu at Café Presse
Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th. Here are a couple pictures of some of different steps that go into it.
Prepping for Winter menu at Café Presse Read More »
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Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th. Here are a couple pictures of some of different steps that go into it.
Seattle Eater’s Food Experts call Café Presse a “Go-To” restaurant….yes its there, way down at the bottom!
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Seattle Eater’s Food Experts call Café Presse a “Go-To” restaurant….yes its there, way down at the bottom!
French Conversation in 2019
2019 Dates for the French Conversation Table at Café Presse: January: 02, 16, 30 July: 03, 17, 31 February: 13, 27 August: 14, 28 March: 13, 27 September: 11, 25 April: 10, 24 October: 09, 23 May: 08, 22 November: 06, 20 June:
French Conversation in 2019 Read More »
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2019 Dates for the French Conversation Table at Café Presse: January: 02, 16, 30 July: 03, 17, 31 February: 13, 27 August: 14, 28 March: 13, 27 September: 11, 25 April: 10, 24 October: 09, 23 May: 08, 22 November: 06, 20 June:
Special today at Café Presse: 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. Miam miam! Available while supply lasts.
Special today at Café Presse: Axoa d’Espelette Read More »
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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. Miam miam! Available while supply lasts.
Holiday Hours
Café Presse and Le Pichet will observe the following special hours during the 2018 Holiday Season so that our hard-working team may spend time with their families. Le Pichet: Christmas Eve, Monday December 24 Open for breakfast and lunch, closing at 2pm Christmas Day, Tuesday December 25 Closed all day New Year’s
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Café Presse and Le Pichet will observe the following special hours during the 2018 Holiday Season so that our hard-working team may spend time with their families. Le Pichet: Christmas Eve, Monday December 24 Open for breakfast and lunch, closing at 2pm Christmas Day, Tuesday December 25 Closed all day New Year’s
Another French Holiday classic
In France, it wouldn’t be the Holidays without foie gras. So throughout December, Le Pichet Chef de Cuisine Dave Cooper is making his terrine of whole duck foie gras, made with humanely-raised Hudson Valley foie gras, marinated with sweet wine and pimente d’Espelette. Right now he is serving this terrine with spiced apple compote and
Another French Holiday classic Read More »
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In France, it wouldn’t be the Holidays without foie gras. So throughout December, Le Pichet Chef de Cuisine Dave Cooper is making his terrine of whole duck foie gras, made with humanely-raised Hudson Valley foie gras, marinated with sweet wine and pimente d’Espelette. Right now he is serving this terrine with spiced apple compote and