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Cafe Presse

Cafe Presse Does Private Events

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Looking for a place to host a wedding dinner?  Special birthday party?  Family reunion? A brunch with co-workers?  A private party?  The back room at Café Presse is available for  your private events throughout the day, all year long, any day of the week.  We can seat up to 45 guests, and our Executive Chef […]

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Looking for a place to host a wedding dinner?  Special birthday party?  Family reunion? A brunch with co-workers?  A private party?  The back room at Café Presse is available for  your private events throughout the day, all year long, any day of the week.  We can seat up to 45 guests, and our Executive Chef

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Stuff

Bailey Boushay House Dinner

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Le Pichet chef de cuisine Jack Spiess and Cafe Presse chef de cuisine Dre Neeley at the 2015 Bailey Boushay House Chef’s Dinner, on January 25, 2015.  The event raised over $364,000 for the great work they do at Bailey Boushay House!

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Le Pichet chef de cuisine Jack Spiess and Cafe Presse chef de cuisine Dre Neeley at the 2015 Bailey Boushay House Chef’s Dinner, on January 25, 2015.  The event raised over $364,000 for the great work they do at Bailey Boushay House!

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Cafe Presse | Le Pichet

Join us on Presidents Day

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Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 16, 2015.  Hope to see you here! Our Hours: Café Presse:  7am to 2am Le Pichet:     8am to midnight

Join us on Presidents Day Read More »

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Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 16, 2015.  Hope to see you here! Our Hours: Café Presse:  7am to 2am Le Pichet:     8am to midnight

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Stuff

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken

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During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken Read More »

[portfolio_slideshow]

During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

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Soups

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey

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This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

Roasted fennel-potato soup with Gulf prawns, thyme leaves, croutons and honey Read More »

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This, soup, which is currently on the Winter 2015 menu at Café Presse, was developed by Chef de cuisine Dre Neeley. This recipe makes 6-8 servings.

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France

Does French Cooking Still Matter?

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If you have any hesitation in answering the above question with a resounding “YES!”, please check out this article by Paris based food writer Alexander Lobrano.   Alex brings the old time religion, seriously thumping the bible of French culinary excellence. And I couldn’t agree with him more.

Does French Cooking Still Matter? Read More »

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If you have any hesitation in answering the above question with a resounding “YES!”, please check out this article by Paris based food writer Alexander Lobrano.   Alex brings the old time religion, seriously thumping the bible of French culinary excellence. And I couldn’t agree with him more.

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Cafe Presse

Give your Valentine house-made caramels from Café Presse

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Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Café Presse for a bag of our house-made salted-butter caramels.  Made with local honey, they come 10 to a bag for $6. Available while supplies last.  Call ahead to reserve yours. Café Presse 206.709.7674

Give your Valentine house-made caramels from Café Presse Read More »

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Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Café Presse for a bag of our house-made salted-butter caramels.  Made with local honey, they come 10 to a bag for $6. Available while supplies last.  Call ahead to reserve yours. Café Presse 206.709.7674

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Le Pichet

Give your Valentine house-made caramels from Le Pichet

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Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Le Pichet for a box of our house-made salted-butter caramels.  Now made with local honey, they come 10 to a box for $6. Available while supplies last.  Call ahead to reserve yours. Le Pichet 206.256.1499 

Give your Valentine house-made caramels from Le Pichet Read More »

[portfolio_slideshow]

Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Le Pichet for a box of our house-made salted-butter caramels.  Now made with local honey, they come 10 to a box for $6. Available while supplies last.  Call ahead to reserve yours. Le Pichet 206.256.1499 

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Cafe Presse

Take Home Valentine’s Day dinner from Café Presse

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Does a romantic dinner for two at home sound like a good idea this year? Don’t want to fight the crowds for a Valentine’s Day table? Café Presse St.-Valentine’s day Take Home Dinner for Two Menu Salade aux endives, au Bleu d’Auvergne et aux noix Salad of Belgian endive, bleu cheese from Auvergne, toasted walnuts

Take Home Valentine’s Day dinner from Café Presse Read More »

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Does a romantic dinner for two at home sound like a good idea this year? Don’t want to fight the crowds for a Valentine’s Day table? Café Presse St.-Valentine’s day Take Home Dinner for Two Menu Salade aux endives, au Bleu d’Auvergne et aux noix Salad of Belgian endive, bleu cheese from Auvergne, toasted walnuts

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Stuff

Bailey-Boushay House Chef’s Dinner 2015

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  Here’s a photo of the dish prepared by Le Pichet chef de cuisine Jack Spiess and Café Presse chef de Cuisine Dre Neeley for last night’s Bailey-Boushay House Chef’s Dinner 2015. Smokes sablefish profiterole with apple, cabbage and lemon fresh cheese. We are always thrilled to be apart of this great event to support

Bailey-Boushay House Chef’s Dinner 2015 Read More »

[portfolio_slideshow]

  Here’s a photo of the dish prepared by Le Pichet chef de cuisine Jack Spiess and Café Presse chef de Cuisine Dre Neeley for last night’s Bailey-Boushay House Chef’s Dinner 2015. Smokes sablefish profiterole with apple, cabbage and lemon fresh cheese. We are always thrilled to be apart of this great event to support

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