Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.
New to the menu at Le Pichet Read More »
Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.
Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls vinaigrette
Now on the menu at Le Pichet Read More »
Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls vinaigrette
On Saturday, during the French Ligue 1 match between Paris Saint-Germain and Montpellier HSC, Laurent Bourscheidt of PSG Fanclub Seattle presented Café Presse with signed jerseys from the two clubs. The PSG jersey had been signed by Brazilian former PSG man Maxwell, while the Montpellier jersey had been signed by the entire team. Our thanks
Our thanks to PSG Fanclub Seattle Read More »
On Saturday, during the French Ligue 1 match between Paris Saint-Germain and Montpellier HSC, Laurent Bourscheidt of PSG Fanclub Seattle presented Café Presse with signed jerseys from the two clubs. The PSG jersey had been signed by Brazilian former PSG man Maxwell, while the Montpellier jersey had been signed by the entire team. Our thanks
Sitting in my warm apartment in Seattle, an early December mushroom outing in the SW of France seemed like a great idea. So I contacted the Sociétié Mycologique du Béarn and invited myself along on their next outing, which happened to fall during our upcoming stay in France. What I failed to consider was how
Mushroom hunting in les Landes Read More »
Sitting in my warm apartment in Seattle, an early December mushroom outing in the SW of France seemed like a great idea. So I contacted the Sociétié Mycologique du Béarn and invited myself along on their next outing, which happened to fall during our upcoming stay in France. What I failed to consider was how
Light supper in Orthez…Merlu de ligne from Saint-Jean de Luz pan sautéed with a compote of fennel and leeks from the garden and sauteed spinach. On arrival in late November, found the garden still held a few winter veggies…some sad looking Brussels sprout, a fine row of leeks, one or two gigantic cabbages and a
Light supper in Orthez…Merlu de ligne from Saint-Jean de Luz pan sautéed with a compote of fennel and leeks from the garden and sauteed spinach. On arrival in late November, found the garden still held a few winter veggies…some sad looking Brussels sprout, a fine row of leeks, one or two gigantic cabbages and a
Here is a link to a Washington Post article entitled “If you can only eat three meals in Seattle, make sure they’re here”. Spoiler alert, Café Presse is one of them!
Holy Mackerel, check out Café Presse in the Washington Post! Read More »
Here is a link to a Washington Post article entitled “If you can only eat three meals in Seattle, make sure they’re here”. Spoiler alert, Café Presse is one of them!
The November 2017 version of our Chef’s Dinner took place last Wednesday and welcomed a sold out crowd to the back room at Café Presse. The theme for the dinner was Tout est bon dans le cochon (every part of the pig is good) and the menu for the event was designed to highlight the
November 2017 Chef’s Dinner Read More »
The November 2017 version of our Chef’s Dinner took place last Wednesday and welcomed a sold out crowd to the back room at Café Presse. The theme for the dinner was Tout est bon dans le cochon (every part of the pig is good) and the menu for the event was designed to highlight the
As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig. In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to
Artisan Butcher Demo Read More »
As noted in an earlier post, last week, in preparation for our November Quarterly Chef’s Dinner, Café Presse had a visit from artisan butcher Darron Marsolf, who showed us the proper way to break down a pig. In addition to being a top-notch butcher, Darron is a affable fellow, and he took the time to
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 »
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!
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
Now on the menu at Le Pichet, June 2017 Read More »
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!