From the menu at Café Presse: Salade of curly endive, green beans, garlic croutons, bacon lardons and creamy Bleu d’Auvergne dressing. Miam Miam!
From the menu at Café Presse: Salade of curly endive, green beans, garlic croutons, bacon lardons and creamy Bleu d’Auvergne dressing. Miam Miam!
Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.
Assiette de fromage Read More »
Good looking cheese plate at Café Presse…featuring Bleu d’Auvergne, Pont l’Évêque, Bûche de chèvre, Port Salut and Mimolette, served with sourdough country bread.
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 »
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!
Dessert du jour today at Cafe Presse: Blueberry clafouti! Blueberries baked in a rich custard cake scented with vanilla, served warm with fresh whipped cream.
Dessert du jour at Café Presse Read More »
Dessert du jour today at Cafe Presse: Blueberry clafouti! Blueberries baked in a rich custard cake scented with vanilla, served warm with fresh whipped cream.
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 »
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.
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 »
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
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 »
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,
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 »
Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!
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 »
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!
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 »
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.