Café Presse and Le Pichet will both be open regular hours on Memorial day, Monday May 28, 2018. Café Presse open 7am to 2am Le Pichet open 8am to midnight
We’re open on Memorial Day! Read More »
Café Presse and Le Pichet will both be open regular hours on Memorial day, Monday May 28, 2018. Café Presse open 7am to 2am Le Pichet open 8am to midnight
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, omelette, cocktail specials, free World
Café Presse Celebrates World Cup 2018 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, omelette, cocktail specials, free World
June 2018 Chef’s Dinner at Café Presse Poule au pot Henri IV Wednesday June 6, 2018 MENU Poireaux vinaigrette aux coques et aux croutons Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette and butter fried croutons Bouillon de poule, pâtes fraiches et beurre aux foies de volaille
Menu for June Chef’s Dinner at Café Presse Read More »
June 2018 Chef’s Dinner at Café Presse Poule au pot Henri IV Wednesday June 6, 2018 MENU Poireaux vinaigrette aux coques et aux croutons Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette and butter fried croutons Bouillon de poule, pâtes fraiches et beurre aux foies de volaille
Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a
June 2018 Chef’s Dinner at Café Presse Read More »
Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a
Café Presse and Le Pichet have both been nominated for awards in the Seattle Magazine Best Restaurants Readers Poll 2018. Both are nominated in the Best French Restaurant category and Café Presse is also nominated for Best Late-Night Dining. If you agree, Vote Early and Vote Often using the link above!
Café Presse and Le Pichet have both been nominated for awards in the Seattle Magazine Best Restaurants Readers Poll 2018. Both are nominated in the Best French Restaurant category and Café Presse is also nominated for Best Late-Night Dining. If you agree, Vote Early and Vote Often using the link above!
This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season. Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil before serving brings out its rich, herby flavor.
Local asparagus with Dijon cream, chives and crispy jambon Read More »
This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season. Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil before serving brings out its rich, herby flavor.
As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse. Enjoy!
New spring desserts at Café Presse Read More »
As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse. Enjoy!
Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting. The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are
Spring Menu starts at Café Presse Read More »
Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting. The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are
Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes. Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise. Accompanied by a glass of pastis, preferable facing the Mediterranean. Ah, another time perhaps. These beauties were beach gathered
Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes. Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise. Accompanied by a glass of pastis, preferable facing the Mediterranean. Ah, another time perhaps. These beauties were beach gathered
This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse. Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar
This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse. Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar