Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
Now on the menu at Le Pichet Read More »
Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
Coupes Glacées are one of the specialties of French cooking that tend to be less known to the rest of the world. This relative obscurity may stem from the fact that the French didn’t invent ice cream (who did? You may well ask, as it is a topic of much debate. See Elizabeth David’s excellent
Coupes Glacées at Café Presse Read More »
Coupes Glacées are one of the specialties of French cooking that tend to be less known to the rest of the world. This relative obscurity may stem from the fact that the French didn’t invent ice cream (who did? You may well ask, as it is a topic of much debate. See Elizabeth David’s excellent
We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse! Here are photos of the savory dishes from the staff tasting this morning. Look for photos of our new desserts soon, including the new Coupes Glacées.
New Summer menu at Café Presse Read More »
We are very pleased to present to you our new menu for Summer 2018 at Cafe Presse! Here are photos of the savory dishes from the staff tasting this morning. Look for photos of our new desserts soon, including the new Coupes Glacées.
Our special du jour yesterday at Café Presse was the Croque Provençal. Our version, which is meat free, features the same bread we use for our Croque Monsieur and Croque Madame (made by our friends at Grand Central Bakery) along with cave-aged Comté cheese, béchamel sauce, basil pistou and sliced tomatoes. Yummy! But why bother
Our special du jour yesterday at Café Presse was the Croque Provençal. Our version, which is meat free, features the same bread we use for our Croque Monsieur and Croque Madame (made by our friends at Grand Central Bakery) along with cave-aged Comté cheese, béchamel sauce, basil pistou and sliced tomatoes. Yummy! But why bother
Both Café Presse and Le Pichet are open regular hours today Wednesday July 4th, 2018. Come by and see us before or after your fireworks! Le Pichet open everyday from 8am to 12midnight Café Presse open everyday from 7am to 2am
We’re open on the Fourth Read More »
Both Café Presse and Le Pichet are open regular hours today Wednesday July 4th, 2018. Come by and see us before or after your fireworks! Le Pichet open everyday from 8am to 12midnight Café Presse open everyday from 7am to 2am
Please join us for a cafe-style celebration of the 229th anniversary of la Révolution! Saturday July 14, 2018 6pm to late Special menu of Paris street food Live music with: 7pm Bric-a-Brac Duo 10pm Greg Ruby and the Auspicious Four No Cover No Reservations Everyone Welcome
Celebrate Bastille Day at Le Pichet Read More »
Please join us for a cafe-style celebration of the 229th anniversary of la Révolution! Saturday July 14, 2018 6pm to late Special menu of Paris street food Live music with: 7pm Bric-a-Brac Duo 10pm Greg Ruby and the Auspicious Four No Cover No Reservations Everyone Welcome
Join us from June 14 to July 15 Thursday June 14 – Fête de la Coupe What: A World Cup kickoff party! When: 7am to 10am, Kick-off match at 8am, host team Russia v Saudi Arabia Start the World Cup right with breakfast & libations starting at 7am Croques, frites, omelettes, cocktail specials, free World
World Cup 2018 kicks off this Thursday! Read More »
Join us from June 14 to July 15 Thursday June 14 – Fête de la Coupe What: A World Cup kickoff party! When: 7am to 10am, Kick-off match at 8am, host team Russia v Saudi Arabia Start the World Cup right with breakfast & libations starting at 7am Croques, frites, omelettes, cocktail specials, free World
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
New to the menu at Le Pichet Read More »
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated
Poulet rôti à votre commande et cèleri en trois façons Washington natural free-range chicken roasted to order, with oil poached celery root, sautéed celery, celery tops and nettle-pistachio pistou
Now on the menu at Le Pichet Read More »
Poulet rôti à votre commande et cèleri en trois façons Washington natural free-range chicken roasted to order, with oil poached celery root, sautéed celery, celery tops and nettle-pistachio pistou