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Stuff

Did you miss this special at Café Presse?

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In case you missed this daily special last week, here is a reminder: A beautiful hunk of Ste-Maure, aged goat’s milk cheese from the Loire Valley, served with grilled bread and and preserved apricots. Miam Miam!

Did you miss this special at Café Presse? Read More »

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In case you missed this daily special last week, here is a reminder: A beautiful hunk of Ste-Maure, aged goat’s milk cheese from the Loire Valley, served with grilled bread and and preserved apricots. Miam Miam!

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Cafe Presse | Stuff

Organic Cherry Tomatoes

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Fresh organic cherry tomatoes, to be featured in the new preparation with our famous steak-frites. Starts today! 100% grass fed petit top sirloin steak, cherry tomato confit with shallot, garlic, zucchini and summer savory, with pommes frites.

Organic Cherry Tomatoes Read More »

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Fresh organic cherry tomatoes, to be featured in the new preparation with our famous steak-frites. Starts today! 100% grass fed petit top sirloin steak, cherry tomato confit with shallot, garlic, zucchini and summer savory, with pommes frites.

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Le Pichet now open Wednesdays!

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You asked and we listened! As of May 26, Le Pichet is open Wednesday through Sunday! Le Pichet Temporary Hours of Operation:Wednesday – Sunday from 11am to 9pmwww.lepichetseattle.com C

Le Pichet now open Wednesdays! Read More »

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You asked and we listened! As of May 26, Le Pichet is open Wednesday through Sunday! Le Pichet Temporary Hours of Operation:Wednesday – Sunday from 11am to 9pmwww.lepichetseattle.com C

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Two gnocchi dishes for spring

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Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish. At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes,

Two gnocchi dishes for spring Read More »

[portfolio_slideshow]

Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish. At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes,

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Special today at Café Presse

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Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!

Special today at Café Presse Read More »

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Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!

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New on the menu at Le Pichet

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New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!

New on the menu at Le Pichet Read More »

[portfolio_slideshow]

New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!

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Special salad at Café Presse this weekend.

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

Special salad at Café Presse this weekend. Read More »

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

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Stuff

Plat du jour at Cafe Presse

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Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. 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.

Plat du jour at Cafe Presse Read More »

[portfolio_slideshow]

Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. 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.

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Stuff

Special today at Café Presse

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Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last. Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants. Hope to see all our friends again soon!

Special today at Café Presse Read More »

[portfolio_slideshow]

Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last. Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants. Hope to see all our friends again soon!

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