Café Presse is up and serving breakfast Wednesday through Sunday starting at 9am. Omelettes, baked eggs, house-made pastries and Caffe Vita coffee. And coming soon, we will once again be serving our house-made whole milk yogurt with toasted walnuts and local organic honey.
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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 »
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The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time! The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter. Keep your eye on …
Summer Chef’s Dinner photos Read More »
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Chef de cuisine Dre Neely rolled out his Fall 2014 menu last Thursday, featuring dishes that highlight Fall produce and flavors. The menu also marks the return of seasonal favorites such as raw oysters on the half shell, and French onion soup. Here are some photos of the new dishes. And check out the full …
Fall menu 2014 starts at Café Presse Read More »
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Although it still seems like Summer in Seattle, Fall has come to the farm tables in the Pike Place Market. Here are some new dishes recently added to the menu at Le Pichet that reflect the arrival of Fall produce. And you can check out the entire menu on our website.
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The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014. If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come by and try these as well as the rest of the menu.
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Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess. Enjoy.
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Green Chard: not just for dinner I recently set out to make a Tourte aux blettes, a sweet tarte made with green chard, which is a specialty of the city of Nice on the French Riviera. If you are saying “Green chard for dessert? You gotta be kiddin’ me”, trust me, you are not alone; …
Green Chard for Dessert? Read More »
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The house next to ours in Orthez is what I would term a manor house; that is, a grand old home in its own modestly sized park. I am sure that the term ‘manor house’ implies something specific, but to my eyes, it’s a manor house. Although it was originally built as the home for …
Our neighbor’s eggs Read More »
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As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack). Enjoy!
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