Cafe Presse

Spring menu starts tomorrow at Café Presse

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The new menu for Spring 2014 at Café Presse will be rolled out tomorrow,  Tuesday April 8, 2014 at 9am.   Here is a sneak peek of some of the new dish you will find: Tourin blanchi “Creamy sweet garlic soup, bleu cheese croutons, marinated spring onions” Asperge, confit de thon, œuf mollet “House preserved albacore […]

Spring menu starts tomorrow at Café Presse Read More »

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The new menu for Spring 2014 at Café Presse will be rolled out tomorrow,  Tuesday April 8, 2014 at 9am.   Here is a sneak peek of some of the new dish you will find: Tourin blanchi “Creamy sweet garlic soup, bleu cheese croutons, marinated spring onions” Asperge, confit de thon, œuf mollet “House preserved albacore

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Stuff

Dried plums poached in spiced red wine

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Recently, I noticed an article written by Martha Rose Shuleman in the food section of the  New York Times that struck a chord.  It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle.  Their image

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Recently, I noticed an article written by Martha Rose Shuleman in the food section of the  New York Times that struck a chord.  It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle.  Their image

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Cafe Presse

April 2014 Corner Table Dinner

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What: Family-style dinner at Café Presse When: Tuesday April 29, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the April 2014 Corner Table has been set and will feature new dishes from our Spring 2014 menu!  The next Corner Table dinner at Café Presse is scheduled for Tuesday April 29, 2014

April 2014 Corner Table Dinner Read More »

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What: Family-style dinner at Café Presse When: Tuesday April 29, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the April 2014 Corner Table has been set and will feature new dishes from our Spring 2014 menu!  The next Corner Table dinner at Café Presse is scheduled for Tuesday April 29, 2014

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Stuff

Le Pichet and Café Presse in the Media

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Lots of good press for Le Pichet and Café Presse recently… In the March 2014 Seattle Magazine, Le Pichet was named “Best of the trend: Nose to Tail Dining”.  Cafe Presse was also sighted for honorable mention in the same category. Also in Seattle Magazine March 2014, Le Pichet was named “Best French Restaurant” in

Le Pichet and Café Presse in the Media Read More »

[portfolio_slideshow]

Lots of good press for Le Pichet and Café Presse recently… In the March 2014 Seattle Magazine, Le Pichet was named “Best of the trend: Nose to Tail Dining”.  Cafe Presse was also sighted for honorable mention in the same category. Also in Seattle Magazine March 2014, Le Pichet was named “Best French Restaurant” in

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Desserts and Sweets | Uncategorized

Riz a la crème de noix de coco

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The inspiration for this dessert came from the cardamom-spiked rice desserts found in Indian cuisine as well as the simple “riz au lait” found in the French countryside. This recipe will serve about 8

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The inspiration for this dessert came from the cardamom-spiked rice desserts found in Indian cuisine as well as the simple “riz au lait” found in the French countryside. This recipe will serve about 8

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Stuff

Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle”

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Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, Chicago, Los Angeles and Washington DC, among others). Now, it’s Seattle’s 15 minutes in the 

Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle” Read More »

[portfolio_slideshow]

Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, Chicago, Los Angeles and Washington DC, among others). Now, it’s Seattle’s 15 minutes in the 

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Stuff

Creme fraiche and other delights

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Remember a post I wrote in January about making cauliflower gratin at the house in Orthez?  In that post, I mentioned that my inspiration for making that dish at that moment was a discussion with food writer Nancy Leson on the topic of crème fraiche  for an article she was working on. If you do

Creme fraiche and other delights Read More »

[portfolio_slideshow]

Remember a post I wrote in January about making cauliflower gratin at the house in Orthez?  In that post, I mentioned that my inspiration for making that dish at that moment was a discussion with food writer Nancy Leson on the topic of crème fraiche  for an article she was working on. If you do

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Cafe Presse

March 2014 Corner Table Menu

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What: Family-style dinner at Café Presse When: Tuesday March 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the Marche 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday March 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

March 2014 Corner Table Menu Read More »

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What: Family-style dinner at Café Presse When: Tuesday March 25, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the Marche 2014 Corner Table is complete!  The next Corner Table dinner at Café Presse is scheduled for Tuesday March 25, 2014 at 6:30pm.  Space is limited and by reservation only so call

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Seattle Times recommends happy hour at Cafe Presse

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The Seattle Times calls Vin Expresse, Cafe Presse’s Paris-style happy hour “the best kept Happy Hour secret on Capitol Hill”…read  the article here.

Seattle Times recommends happy hour at Cafe Presse Read More »

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The Seattle Times calls Vin Expresse, Cafe Presse’s Paris-style happy hour “the best kept Happy Hour secret on Capitol Hill”…read  the article here.

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Tapping off some vinegar at Le Pichet

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Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

Tapping off some vinegar at Le Pichet Read More »

[portfolio_slideshow]

Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

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