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Pork roulade soon at Café Presse

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Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat […]

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Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat

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Stuff

Prepping for Winter menu at Café Presse

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Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th.  Here are a couple pictures of some of different steps that go into it.

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Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th.  Here are a couple pictures of some of different steps that go into it.

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Stuff

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Seattle Eater’s Food Experts call Café Presse a “Go-To” restaurant….yes its there, way down at the bottom!

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Seattle Eater’s Food Experts call Café Presse a “Go-To” restaurant….yes its there, way down at the bottom!

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Cafe Presse | Stuff

French Conversation in 2019

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2019 Dates for the French Conversation Table at Café Presse: January:           02, 16, 30          July:               03, 17, 31 February:         13, 27                 August:           14, 28 March:             13, 27                  September:    11, 25 April:                10, 24                 October:         09, 23 May:                 08, 22                 November:    06, 20 June:               

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2019 Dates for the French Conversation Table at Café Presse: January:           02, 16, 30          July:               03, 17, 31 February:         13, 27                 August:           14, 28 March:             13, 27                  September:    11, 25 April:                10, 24                 October:         09, 23 May:                 08, 22                 November:    06, 20 June:               

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Stuff

Special today at Café Presse: Axoa d’Espelette

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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. Miam miam!  Available while supply lasts.

Special today at Café Presse: Axoa d’Espelette Read More »

[portfolio_slideshow]

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. Miam miam!  Available while supply lasts.

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Stuff

Holiday Hours

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Café Presse and Le Pichet will observe the following special hours during the 2018 Holiday Season so that our hard-working team may spend time with their families. Le Pichet: Christmas Eve, Monday December 24             Open for breakfast and lunch, closing at 2pm Christmas Day, Tuesday December 25            Closed all day New Year’s

Holiday Hours Read More »

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Café Presse and Le Pichet will observe the following special hours during the 2018 Holiday Season so that our hard-working team may spend time with their families. Le Pichet: Christmas Eve, Monday December 24             Open for breakfast and lunch, closing at 2pm Christmas Day, Tuesday December 25            Closed all day New Year’s

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Le Pichet

Another French Holiday classic

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In France, it wouldn’t be the Holidays without foie gras. So throughout December, Le Pichet Chef de Cuisine Dave Cooper is making his terrine of whole duck foie gras, made with humanely-raised Hudson Valley foie gras, marinated with sweet wine and pimente d’Espelette. Right now he is serving this terrine with spiced apple compote and

Another French Holiday classic Read More »

[portfolio_slideshow]

In France, it wouldn’t be the Holidays without foie gras. So throughout December, Le Pichet Chef de Cuisine Dave Cooper is making his terrine of whole duck foie gras, made with humanely-raised Hudson Valley foie gras, marinated with sweet wine and pimente d’Espelette. Right now he is serving this terrine with spiced apple compote and

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Le Pichet

Its Auld Lang Syne Time!

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Ring in 2019 at Le Pichet! Extended dinner hours from 5pm to midnight Live dinner music beginning at 9:30pm with  The Rosenblatt Duo Festive appetizer, main course and dessert specials Special selection of bubbly Hats –  Noisemakers –  Confetti – Midnight toast Reservations by phone only, call 206 256-1499

Its Auld Lang Syne Time! Read More »

[portfolio_slideshow]

Ring in 2019 at Le Pichet! Extended dinner hours from 5pm to midnight Live dinner music beginning at 9:30pm with  The Rosenblatt Duo Festive appetizer, main course and dessert specials Special selection of bubbly Hats –  Noisemakers –  Confetti – Midnight toast Reservations by phone only, call 206 256-1499

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Cafe Presse | Le Pichet

Vin chaud for the Holidays

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It’s that time of year again for our house made Vin Chaud, French-style hot mulled wine made with brandy, lemon, orange, honey and sweet winter spices. Just like at the Marché de Noël in France…Now at Le Pichet and Cafe Presse!

Vin chaud for the Holidays Read More »

[portfolio_slideshow]

It’s that time of year again for our house made Vin Chaud, French-style hot mulled wine made with brandy, lemon, orange, honey and sweet winter spices. Just like at the Marché de Noël in France…Now at Le Pichet and Cafe Presse!

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Cafe Presse

Chocolate Truffles for the Holiday Season at Café Presse

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Our house-made truffles are dark chocolate ganache made with rich bittersweet chocolate, butter and cream, then rolled in pure cocoa powder. Chocolate-Chèvre or Chocolate-Grand Marnier $1.50 each or 12 for $15 Try them at Café Presse while supplies last! Gift boxes available with 24 hours notice. Ask your server or call at 206 709-7674

Chocolate Truffles for the Holiday Season at Café Presse Read More »

[portfolio_slideshow]

Our house-made truffles are dark chocolate ganache made with rich bittersweet chocolate, butter and cream, then rolled in pure cocoa powder. Chocolate-Chèvre or Chocolate-Grand Marnier $1.50 each or 12 for $15 Try them at Café Presse while supplies last! Gift boxes available with 24 hours notice. Ask your server or call at 206 709-7674

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