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Coupes Glacées at Café Presse

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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 […]

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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

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Croque Provençal

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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

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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

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We’re open on the Fourth

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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

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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

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New to the menu at Le Pichet

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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 »

[portfolio_slideshow]

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

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Now on the menu at Le Pichet

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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 »

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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

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June Quarterly Dinner photos

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Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course.  But you

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[portfolio_slideshow]

Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course.  But you

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Poule au pot trial

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In preparation for the upcoming June Chef’s Dinner at Cafe Presse, I recently put together  a Poule au Pot trial run using a chicken from Hungry Hollow Farms. Here are some photos of the process: Here is the chicken as received from Hungry Hollow Farms and delivered by owner/farmer Grant Jones.  GMO free, pasture raised

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[portfolio_slideshow]

In preparation for the upcoming June Chef’s Dinner at Cafe Presse, I recently put together  a Poule au Pot trial run using a chicken from Hungry Hollow Farms. Here are some photos of the process: Here is the chicken as received from Hungry Hollow Farms and delivered by owner/farmer Grant Jones.  GMO free, pasture raised

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Vote for us!

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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!  

Vote for us! Read More »

[portfolio_slideshow]

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!  

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