Our Visas have arrived!
Our Visas have arrived! Read More »
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Getting the Visa
Of the long list of things to accomplish before we can move to France, getting approved for a Long-Stay Visa is one of the most important. We took the first step in that process earlier this month when we made an appointment with the French Visa office in San Francisco. We had already filled out
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Of the long list of things to accomplish before we can move to France, getting approved for a Long-Stay Visa is one of the most important. We took the first step in that process earlier this month when we made an appointment with the French Visa office in San Francisco. We had already filled out
Buttermilk biscuits à la Café Septième
This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed. The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big
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This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed. The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big
Heading for a new adventure!
It has now been over 3 months since I stopped being the owner of Le Pichet, more that 8 months since we sold Café Presse. I have to admit, as much as I loved opening and operating these two restaurants, as much as I enjoyed collaborating with the the great teams we had in the
Heading for a new adventure! Read More »
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It has now been over 3 months since I stopped being the owner of Le Pichet, more that 8 months since we sold Café Presse. I have to admit, as much as I loved opening and operating these two restaurants, as much as I enjoyed collaborating with the the great teams we had in the
So Long, Le Pichet! Its been a great ride!
On August 31, 2022, I spent time at Le Pichet as an employee for the very last time. It was a sad moment, as I said goodbye to colleagues, with whom I have worked side by side for many years, and also to friends we have welcomed as guests since 2000. But it was also
So Long, Le Pichet! Its been a great ride! Read More »
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On August 31, 2022, I spent time at Le Pichet as an employee for the very last time. It was a sad moment, as I said goodbye to colleagues, with whom I have worked side by side for many years, and also to friends we have welcomed as guests since 2000. But it was also
Sorry for the interruption!
If you have tried to access this blog in the last week or so, you probably got an error message instead. We are in the middle of making technical changes to the way this blog is hosted, which may result in it going off-line in the coming days as we complete this process. But never
Sorry for the interruption! Read More »
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If you have tried to access this blog in the last week or so, you probably got an error message instead. We are in the middle of making technical changes to the way this blog is hosted, which may result in it going off-line in the coming days as we complete this process. But never
Accras de morue are back!
Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam
Accras de morue are back! Read More »
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Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam
Axoa d’Espelette
Special this weekend at Café Presse: Axoa d’Espelette!Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!
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Special this weekend at Café Presse: Axoa d’Espelette!Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!
Steak Tartare at Café Presse today only!
Special today only at Cafe Presse (Sunday 9/26): Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette. Tartare lovers, hurry on over! We use grass fed beef for its lower fat content, and use both sirloin and hanger steak,
Steak Tartare at Café Presse today only! Read More »
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Special today only at Cafe Presse (Sunday 9/26): Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette. Tartare lovers, hurry on over! We use grass fed beef for its lower fat content, and use both sirloin and hanger steak,
New for fall at Le Pichet
New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice
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New salad for fall at Le Pichet: Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice