Cafe Presse

June 2018 Chef’s Dinner at Café Presse

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Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a […]

June 2018 Chef’s Dinner at Café Presse Read More »

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Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a

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Stuff

Vote for us!

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Café Presse and Le Pichet have both been nominated for awards in the Seattle Magazine Best Restaurants Readers Poll 2018.  Both are nominated in the Best French Restaurant  category and Café Presse is also nominated for Best Late-Night Dining. If you agree, Vote Early and Vote Often using the link above!  

Vote for us! Read More »

[portfolio_slideshow]

Café Presse and Le Pichet have both been nominated for awards in the Seattle Magazine Best Restaurants Readers Poll 2018.  Both are nominated in the Best French Restaurant  category and Café Presse is also nominated for Best Late-Night Dining. If you agree, Vote Early and Vote Often using the link above!  

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Salads

Local asparagus with Dijon cream, chives and crispy jambon

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This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil  before serving brings out its rich, herby flavor.

Local asparagus with Dijon cream, chives and crispy jambon Read More »

[portfolio_slideshow]

This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil  before serving brings out its rich, herby flavor.

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Cafe Presse

New spring desserts at Café Presse

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As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse.  Enjoy!

New spring desserts at Café Presse Read More »

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As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse.  Enjoy!

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Cafe Presse

Spring Menu starts at Café Presse

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Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are

Spring Menu starts at Café Presse Read More »

[portfolio_slideshow]

Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes. Here are

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Stuff

Periwinkles

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Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass of pastis, preferable facing the Mediterranean.  Ah, another time perhaps. These beauties were beach gathered

Periwinkles Read More »

[portfolio_slideshow]

Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass of pastis, preferable facing the Mediterranean.  Ah, another time perhaps. These beauties were beach gathered

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Stuff

Teurgoule trial

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This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse.  Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar

Teurgoule trial Read More »

[portfolio_slideshow]

This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse.  Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar

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Cafe Presse

March 2018 Chef’s Dinner Menu

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March 2018 Chef’s Dinner at Café Presse Fin d’Hiver en Normandie Tuesday March 20, 2018  MENU Huitres crues au citron, bigorneaux mayonnaise, crevettes rosé au beurre à l’ail Local oysters raw on the half shell with lemon; periwinkles and whelks with saffron mayonnaise; wild caught Gulf prawns with garlic-thyme butter Tripes à la mode de

March 2018 Chef’s Dinner Menu Read More »

[portfolio_slideshow]

March 2018 Chef’s Dinner at Café Presse Fin d’Hiver en Normandie Tuesday March 20, 2018  MENU Huitres crues au citron, bigorneaux mayonnaise, crevettes rosé au beurre à l’ail Local oysters raw on the half shell with lemon; periwinkles and whelks with saffron mayonnaise; wild caught Gulf prawns with garlic-thyme butter Tripes à la mode de

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Cafe Presse

March 2018 Chef’s Dinner at Cafe Presse

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Fin d’hiver en Normandie Our next quarterly Chef’s Dinner features the food of the region of Normandy.  Blessed with  the culinary bounty of its cold coastal waters, its lush pasture-lands and its famous orchards, Normandy offers a cuisine of unparalleled richness and generosity. Join us as we celebrate late winter in Normandy!  What:    5-course family-style

March 2018 Chef’s Dinner at Cafe Presse Read More »

[portfolio_slideshow]

Fin d’hiver en Normandie Our next quarterly Chef’s Dinner features the food of the region of Normandy.  Blessed with  the culinary bounty of its cold coastal waters, its lush pasture-lands and its famous orchards, Normandy offers a cuisine of unparalleled richness and generosity. Join us as we celebrate late winter in Normandy!  What:    5-course family-style

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