Author name: Jim

Our Suppliers

Villa Jerada

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All the olive oils we use at Le Pichet and Café Presse are supplied by our friends at Seattle based Villa Jerada.  Mehdi Boujrada, the brains behind Villa Jerada, imports organic olive oils from Morocco that happen to be produced by the Aquallal family, who are neighbors of Mahdi’s family there.  Sold under the Atlas […]

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All the olive oils we use at Le Pichet and Café Presse are supplied by our friends at Seattle based Villa Jerada.  Mehdi Boujrada, the brains behind Villa Jerada, imports organic olive oils from Morocco that happen to be produced by the Aquallal family, who are neighbors of Mahdi’s family there.  Sold under the Atlas

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Wine

M de Pentes de Barène

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  In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France.  I mentioned that our host, Gaelle Vergnes, had given us two bottles from their first ever bottling of a sweet wine, which

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  In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France.  I mentioned that our host, Gaelle Vergnes, had given us two bottles from their first ever bottling of a sweet wine, which

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Le Pichet

Fête de Beaujolais Nouveau at Le Pichet

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Please join us for our annual Fête de Beaujolais Nouveau at Le Pichet. Always the 3rd Thursday in November, 11/16 starting at 6pm No Cover Charge, No Reservations, Everyone is Welcome!

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Please join us for our annual Fête de Beaujolais Nouveau at Le Pichet. Always the 3rd Thursday in November, 11/16 starting at 6pm No Cover Charge, No Reservations, Everyone is Welcome!

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Cafe Presse

Seattle Mayoral Debate at Café Presse

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What:  Viewing of televised Seattle Mayoral Debate When:  Tuesday October 24, 2017, 6:30pm to 8pm Where: The front room at Café Presse Please join us for a viewing of the final Seattle Mayoral Debate before election day. No cover charge, no reservations, everyone is welcome!

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What:  Viewing of televised Seattle Mayoral Debate When:  Tuesday October 24, 2017, 6:30pm to 8pm Where: The front room at Café Presse Please join us for a viewing of the final Seattle Mayoral Debate before election day. No cover charge, no reservations, everyone is welcome!

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Cafe Presse

Fall Quarterly Chef’s Dinner Menu

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Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017  MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,

Fall Quarterly Chef’s Dinner Menu Read More »

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Fall 2017 Chef’s Dinner at Café Presse Tout est bon dans le cochon Wednesday November 8, 2017  MENU Terrine de tête de porc, pommes sauvage aux épices Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche Beignets aux pieds de cochon, salade aux endives Crispy pig’s foot beignets,

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Cafe Presse | Le Pichet

At Le Pichet and Café Presse, we’re doing our own Restaurant Week

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What:      Great prices on fixed priced menus during Seattle Restaurant Week When:     October 15 to November 2, 2017, Sunday through Thursday only Where:    At Café Presse and Le Pichet, of course! Café Presse and Le Pichet are not part of Seattle Restaurant Week, but we are still offering great deals! AT CAFÉ PRESSE Sunday through

At Le Pichet and Café Presse, we’re doing our own Restaurant Week Read More »

[portfolio_slideshow]

What:      Great prices on fixed priced menus during Seattle Restaurant Week When:     October 15 to November 2, 2017, Sunday through Thursday only Where:    At Café Presse and Le Pichet, of course! Café Presse and Le Pichet are not part of Seattle Restaurant Week, but we are still offering great deals! AT CAFÉ PRESSE Sunday through

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Cafe Presse

November 2017 Chef’s Dinner at Café Presse

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Tout est bon dans le cochon In November, our Quarterly Chef’s Dinner celebrates all things pig.  Especially for this event, we will be sourcing a half hog from our friends at Pure Country Pork Farms in Ephrata WA and doing our best to make use of it all. We hope that our menu will do

November 2017 Chef’s Dinner at Café Presse Read More »

[portfolio_slideshow]

Tout est bon dans le cochon In November, our Quarterly Chef’s Dinner celebrates all things pig.  Especially for this event, we will be sourcing a half hog from our friends at Pure Country Pork Farms in Ephrata WA and doing our best to make use of it all. We hope that our menu will do

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Stuff

Fall menu at Café Presse

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The new Fall menu at Café Presse started last Tuesday, and if you haven’t been in to yet try out the new dishes, here are a few photos from the Staff Menu Tasting. Enjoy!

Fall menu at Café Presse Read More »

[portfolio_slideshow]

The new Fall menu at Café Presse started last Tuesday, and if you haven’t been in to yet try out the new dishes, here are a few photos from the Staff Menu Tasting. Enjoy!

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Our Suppliers

Penn Cove Shellfish

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Penn Cove Shellfish was established in 1975 by the Jefferds family in Coupville, Whidbey Island, and is the oldest commercial mussel farm in the United States.  Today, the Jefferds are still hard at work producing some the best sustainably farmed oysters, clams and mussels available anywhere.  Our friend Rawl Jefferds has driven the delivery truck

Penn Cove Shellfish Read More »

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Penn Cove Shellfish was established in 1975 by the Jefferds family in Coupville, Whidbey Island, and is the oldest commercial mussel farm in the United States.  Today, the Jefferds are still hard at work producing some the best sustainably farmed oysters, clams and mussels available anywhere.  Our friend Rawl Jefferds has driven the delivery truck

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Better Know a Cheese

Quader de Cavra (chevre rousse)

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From: The region of Lombardy in northern Italy Made By:  Carrozzi Formaggi Milk: Pasteurized goat’s milk Curdling type: rennet Size/ weigh: Flat square about 14″ on a side and 2 inches tall. The whole cheese weighs about 2 kilos Rind: Rubbed with salt then placed in a pinewood case for aging. The finished rind is

Quader de Cavra (chevre rousse) Read More »

[portfolio_slideshow]

From: The region of Lombardy in northern Italy Made By:  Carrozzi Formaggi Milk: Pasteurized goat’s milk Curdling type: rennet Size/ weigh: Flat square about 14″ on a side and 2 inches tall. The whole cheese weighs about 2 kilos Rind: Rubbed with salt then placed in a pinewood case for aging. The finished rind is

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