Did you notice the new deck surface on the outside seating area at Café Presse. Solid cedar. We couldn’t be more proud! And just in time for Spring!
New deck at Café Presse Read More »
Did you notice the new deck surface on the outside seating area at Café Presse. Solid cedar. We couldn’t be more proud! And just in time for Spring!
Pureed soup of roasted butternut squash and honeycrisp apples, garnished with chèvre crème fraîche. Miam Maim!
Special tonight at Café Presse Read More »
Pureed soup of roasted butternut squash and honeycrisp apples, garnished with chèvre crème fraîche. Miam Maim!
Tonight’s Lundi Vert special at Café Presse: Tartine of grilled country bread spread with fresh goat’s cheese, topped with a sauté of portobello mushrooms, celery root, red onions and garlic, served with a salad of frisée and chives with champagne vinaigrette
Special tonight at Café Presse Read More »
Tonight’s Lundi Vert special at Café Presse: Tartine of grilled country bread spread with fresh goat’s cheese, topped with a sauté of portobello mushrooms, celery root, red onions and garlic, served with a salad of frisée and chives with champagne vinaigrette
Ah, it still gives us a warm feeling 6 months later! This photo of the World Champion 2018 French National Team, which now has a home on the wall near the back room at Café Presse, is the center fold-out from a copy of French newspaper L’Equipe.
New on the wall at Café Presse Read More »
Ah, it still gives us a warm feeling 6 months later! This photo of the World Champion 2018 French National Team, which now has a home on the wall near the back room at Café Presse, is the center fold-out from a copy of French newspaper L’Equipe.
Pithivier, also know as Galette de Rois in France, is a traditional dessert make with sweetened puff pastry filled with almond cream, then baked to golden brown. Although it is famously served in France on January 6th to celebrate the 12th day of Christmas, we love it all year long because it is so good!
Pithivier at Le Pichet Read More »
Pithivier, also know as Galette de Rois in France, is a traditional dessert make with sweetened puff pastry filled with almond cream, then baked to golden brown. Although it is famously served in France on January 6th to celebrate the 12th day of Christmas, we love it all year long because it is so good!
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 »
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
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 »
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!
Seattle Eater’s Food Experts call Café Presse a “Go-To” restaurant….yes its there, way down at the bottom!
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 »
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:
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 »
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.