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Pâte Albigeios

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A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in […]

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A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in

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Café Presse now open earlier!

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You asked and we listened! We are now open at 9amfor in-house dining including on our deck and sidewalk café Take-out orders by phone or on-lineDelivery with Caviar or Doordash Temporary Hours of Operation: Friday, Saturday and Sunday 9am to 8pm

Café Presse now open earlier! Read More »

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You asked and we listened! We are now open at 9amfor in-house dining including on our deck and sidewalk café Take-out orders by phone or on-lineDelivery with Caviar or Doordash Temporary Hours of Operation: Friday, Saturday and Sunday 9am to 8pm

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Plat du jour today at Café Presse

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Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.

Plat du jour today at Café Presse Read More »

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Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.

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Dinner special tonight at Café Presse

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Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce

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Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce

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Special today at Café Presse

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Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.

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Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.

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Now on the menu at Le Pichet

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Our famous whole roasted WA State chicken for two served with Provençal vegetable stew with summer squashes, eggplant, tomato, onion, sweet peppers, garlic, olive oil and basil

Now on the menu at Le Pichet Read More »

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Our famous whole roasted WA State chicken for two served with Provençal vegetable stew with summer squashes, eggplant, tomato, onion, sweet peppers, garlic, olive oil and basil

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New on the menu at Le Pichet

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Washington coast rock fish filet served with roasted sweet pepper-orange coulis and a warm salad of nectarines, cherry tomatoes, sweet onions, corn and cilantro.

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Washington coast rock fish filet served with roasted sweet pepper-orange coulis and a warm salad of nectarines, cherry tomatoes, sweet onions, corn and cilantro.

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Special today at Café Presse

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Special tartine today at Café Presse: grilled pistachio-pork sausage and melted Cantal on country bread, served with a salad of endives, pistachios, oranges and pistachio vinaigrette

Special today at Café Presse Read More »

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Special tartine today at Café Presse: grilled pistachio-pork sausage and melted Cantal on country bread, served with a salad of endives, pistachios, oranges and pistachio vinaigrette

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