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Sea bass with spring vegetables

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It’s a cliché that chefs find their inspiration in the market.  Fortunately, it’s a clichés that also happens to be true, as often as schedules and demands of the kitchen allow (wish it was everyday!).  If a kitchen is available, the leisure of travel is the prefect time to indulge. Here is evidence for the […]

Sea bass with spring vegetables Read More »

[portfolio_slideshow]

It’s a cliché that chefs find their inspiration in the market.  Fortunately, it’s a clichés that also happens to be true, as often as schedules and demands of the kitchen allow (wish it was everyday!).  If a kitchen is available, the leisure of travel is the prefect time to indulge. Here is evidence for the

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Escargot a little too local

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In Orthez, I took this photo of a local snail making his way across a rain-soaked bench.  If I was a more industrious sort, I would have captured this specimen, fed him on organic veggies, and kept him in captivity for a week to allow any toxins to flush out of his system, then simmered

Escargot a little too local Read More »

[portfolio_slideshow]

In Orthez, I took this photo of a local snail making his way across a rain-soaked bench.  If I was a more industrious sort, I would have captured this specimen, fed him on organic veggies, and kept him in captivity for a week to allow any toxins to flush out of his system, then simmered

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Tête de Porc at Café Presse

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Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects:  making tête de porc.  Thats pigs head to you and me.  Tête de porc, however, is not the same as other, more well known uses of head, like terrine de tête or  fromage de tête.  Both of these two

Tête de Porc at Café Presse Read More »

[portfolio_slideshow]

Cafe Presse chef de cuisine Dre Neely is once again doing one of his favorite projects:  making tête de porc.  Thats pigs head to you and me.  Tête de porc, however, is not the same as other, more well known uses of head, like terrine de tête or  fromage de tête.  Both of these two

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New dessert menu at Cafe Presse

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  Last Thursday at Cafe Presse, Pastry Chef Allyson Lanter rolled out new spring desserts to match our spring dinner menu.  Spring is an in-between time for desserts, when winter apples, and pears are gone, citrus and tropical fruits are waning but summer berries are not yet here.  We have decided to take advantage of

New dessert menu at Cafe Presse Read More »

[portfolio_slideshow]

  Last Thursday at Cafe Presse, Pastry Chef Allyson Lanter rolled out new spring desserts to match our spring dinner menu.  Spring is an in-between time for desserts, when winter apples, and pears are gone, citrus and tropical fruits are waning but summer berries are not yet here.  We have decided to take advantage of

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Le Pichet de Paris

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Here is a nice photo sent to us from Paris by a good friend mine.  Located in Paris’s 8th arrondissement, this Le Pichet (de Paris) obviously has no relation to our own Seattle Le Pichet, except for the shared name. It is a true that, when traveling in France, restaurants named Le Pichet seem to

Le Pichet de Paris Read More »

[portfolio_slideshow]

Here is a nice photo sent to us from Paris by a good friend mine.  Located in Paris’s 8th arrondissement, this Le Pichet (de Paris) obviously has no relation to our own Seattle Le Pichet, except for the shared name. It is a true that, when traveling in France, restaurants named Le Pichet seem to

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New dishes for Café Presse Spring menu

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Local asparagus, oil-poached albacore tuna, fingerling potatoes and creamy garlic-caper vinaigrette. This week, Cafe Presse chef de cuisine Dre Neeley rolled out the new menu for Spring 2015.  As always, the first day of the new menu included two menu tastings that allowed the entire staff to sample the new dishes. Here are photos of

New dishes for Café Presse Spring menu Read More »

[portfolio_slideshow]

Local asparagus, oil-poached albacore tuna, fingerling potatoes and creamy garlic-caper vinaigrette. This week, Cafe Presse chef de cuisine Dre Neeley rolled out the new menu for Spring 2015.  As always, the first day of the new menu included two menu tastings that allowed the entire staff to sample the new dishes. Here are photos of

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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!

Bailey Boushay House Dinner Read More »

[portfolio_slideshow]

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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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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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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Get your Game Day snacks at Café Presse

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This Sunday, set your Game Day table with food to-go from Café Presse. Frites, croques, roasted chickens, charcuterie plates, desserts and more are all available for take-out to be enjoyed chez vous during the game.  And you can even pick up a bottle of wine from our in-house wine shop to compliment your snacks. For

Get your Game Day snacks at Café Presse Read More »

[portfolio_slideshow]

This Sunday, set your Game Day table with food to-go from Café Presse. Frites, croques, roasted chickens, charcuterie plates, desserts and more are all available for take-out to be enjoyed chez vous during the game.  And you can even pick up a bottle of wine from our in-house wine shop to compliment your snacks. For

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