Help us support a great cause
Help us support a great cause Read More »
[portfolio_slideshow]
Leave a Comment
Menu for February 2017 Chef’s Dinner at Café Presse
Café Presse and Le Pichet invite you to a winter Cassoulet Dinner Tuesday February 28, 2017, 6:30pm menu Les hors d’œuvres Crispy fritters filled with Fourme d’Ambert cheese, herbed butter and spinach House-smoked trout, cabbage-apple salad, chestnut purée, baguette slice Eggs scrambled with duck gizzards, heart and wild mushrooms, on bread dumpling slice Petit toast
Menu for February 2017 Chef’s Dinner at Café Presse Read More »
[portfolio_slideshow]
Leave a Comment
Café Presse and Le Pichet invite you to a winter Cassoulet Dinner Tuesday February 28, 2017, 6:30pm menu Les hors d’œuvres Crispy fritters filled with Fourme d’Ambert cheese, herbed butter and spinach House-smoked trout, cabbage-apple salad, chestnut purée, baguette slice Eggs scrambled with duck gizzards, heart and wild mushrooms, on bread dumpling slice Petit toast
Cassoulet Dinner at Café Presse
Le Pichet and Café Presse invite you to a winter CASSOULET DINNER When Le Pichet and Café Presse executive chef Jim Drohman left Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny kitchen at Le Pichet was just too small for preparing this classic from the southwest
Cassoulet Dinner at Café Presse Read More »
[portfolio_slideshow]
Leave a Comment
Le Pichet and Café Presse invite you to a winter CASSOULET DINNER When Le Pichet and Café Presse executive chef Jim Drohman left Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny kitchen at Le Pichet was just too small for preparing this classic from the southwest
Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8
Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert Read More »
[portfolio_slideshow]
Leave a Comment
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8
Valentine’s Dinner Chez Vous
Does a romantic dinner for two at home sound like fun this year? Don’t want to fight the crowds for a Valentine’s Day table? Cafe Presse has the solution! Café Presse St.-Valentine’s Take-Home Dinner for 2 Salade aux deux endives, au bleu, aux noix et aux graines de grenade Salad of Belgian and curly endives,
Valentine’s Dinner Chez Vous Read More »
[portfolio_slideshow]
Leave a Comment
Does a romantic dinner for two at home sound like fun this year? Don’t want to fight the crowds for a Valentine’s Day table? Cafe Presse has the solution! Café Presse St.-Valentine’s Take-Home Dinner for 2 Salade aux deux endives, au bleu, aux noix et aux graines de grenade Salad of Belgian and curly endives,
Today’s special at Cafe Presse: Axoa d’Espelette
It’s not easy to do justice to Axoa in a photo. Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings. Traditionally in the Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with
Today’s special at Cafe Presse: Axoa d’Espelette Read More »
[portfolio_slideshow]
Leave a Comment
It’s not easy to do justice to Axoa in a photo. Regardless of its humble looks, this traditional Basque dish have become a favorite of guests at Cafe Presse and is one of our most requested menu offerings. Traditionally in the Basque countries, Axoa is made with either veal, pork or beef, slowly simmered with
New to the menu at Le Pichet
Just added to the menu at Le Pichet by chef de cuisine Dave Cooper: 2 new salads and a main course featuring duck. Perfect for cold winter eating.
New to the menu at Le Pichet Read More »
[portfolio_slideshow]
Leave a Comment
Just added to the menu at Le Pichet by chef de cuisine Dave Cooper: 2 new salads and a main course featuring duck. Perfect for cold winter eating.
New Desserts at Café Presse
The winter menu for 2017 started last Tuesday at Café Presse, and that means a new dessert menu as well. Here are photos the new desserts added by pastry chef Allyson Lanter.
New Desserts at Café Presse Read More »
[portfolio_slideshow]
Leave a Comment
The winter menu for 2017 started last Tuesday at Café Presse, and that means a new dessert menu as well. Here are photos the new desserts added by pastry chef Allyson Lanter.
Winter Menu starts today at Café Presse
The Winter 2017 menu started this morning at 9am at Café Presse. As always, the first day of the new menu was kicked off by a all staff tasting before service this morning. Here are photos of some of the new dishes (there are lots more in addition to these!). You can check out the
Winter Menu starts today at Café Presse Read More »
[portfolio_slideshow]
Leave a Comment
The Winter 2017 menu started this morning at 9am at Café Presse. As always, the first day of the new menu was kicked off by a all staff tasting before service this morning. Here are photos of some of the new dishes (there are lots more in addition to these!). You can check out the
New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse
2017 Dates for the French Conversation Table at Café Presse: January: 04, 18 July: 05, 19 February: 01, 15 August: 02, 16, 30 March: 01,15,29 September: 13, 27 April: 12, 26 October: 11, 25 May: 10, 24 November: 08 (no meeting on 11/22) June: 07,
[portfolio_slideshow]
Leave a Comment
2017 Dates for the French Conversation Table at Café Presse: January: 04, 18 July: 05, 19 February: 01, 15 August: 02, 16, 30 March: 01,15,29 September: 13, 27 April: 12, 26 October: 11, 25 May: 10, 24 November: 08 (no meeting on 11/22) June: 07,