New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou
New for spring at Le Pichet Read More »
New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou
Our Spring Dinner at Café Presse on May 24th was a big success, our thanks to everyone who attended. The dinner, which featured lamb, asparagus and rosé wine, was the second of our 2016 seasonal dinners, following the Jura Wine Dinner in February that featured the cuisine and wines of this lesser known alpine region
Spring Dinner 2016 photos Read More »
Our Spring Dinner at Café Presse on May 24th was a big success, our thanks to everyone who attended. The dinner, which featured lamb, asparagus and rosé wine, was the second of our 2016 seasonal dinners, following the Jura Wine Dinner in February that featured the cuisine and wines of this lesser known alpine region
Café Presse and Le Pichet invite you to celebrate Spring! Spring Lamb & Asparagus Fête Menu Tuesday May 24, 2016, 6:30pm Dinner including five paired wines $75 Les hors d’œuvres Asparagus tart with chèvre and smoked lamb lardons Warm asparagus-potato-leek soup raw milk Fourme d’Ambert Lamb loin tartare with radishes and watercress mayonnaise, on sliced
Menu for Spring Lamb & Asparagus Fête Read More »
Café Presse and Le Pichet invite you to celebrate Spring! Spring Lamb & Asparagus Fête Menu Tuesday May 24, 2016, 6:30pm Dinner including five paired wines $75 Les hors d’œuvres Asparagus tart with chèvre and smoked lamb lardons Warm asparagus-potato-leek soup raw milk Fourme d’Ambert Lamb loin tartare with radishes and watercress mayonnaise, on sliced
It’s Spring in the Northwest! What more reason do we need to celebrate? How about local asparagus and spring lamb? Café Presse and Le Pichet Executive chef Jim Drohman and Café Presse chef de cuisine Patrick MacWhorter are teaming up to prepare a 5 course menu to celebrate the season and these spring favorites. Wine
Spring Lamb & Asparagus Fête at Café Presse Read More »
It’s Spring in the Northwest! What more reason do we need to celebrate? How about local asparagus and spring lamb? Café Presse and Le Pichet Executive chef Jim Drohman and Café Presse chef de cuisine Patrick MacWhorter are teaming up to prepare a 5 course menu to celebrate the season and these spring favorites. Wine
