Le Pichet

Stuff

Lamb neck

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According to the old maxim, “a good friend is someone who sends you meat in the mail”.  Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet.  However, if it were an old maxim, it’s ending would be  “…but the person who sends you 10# […]

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According to the old maxim, “a good friend is someone who sends you meat in the mail”.  Actually, that’s probably not an old maxim but something we made up other day in the kitchen at Le Pichet.  However, if it were an old maxim, it’s ending would be  “…but the person who sends you 10#

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Le Pichet

Ringing in 2013!

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As always, New Year’s Eve 2012 at Le Pichet was a hoot.  It was an evening filled with the traditional culinary elements of a French Réveillon celebration:  Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more.  Here are a few photos of the night.

Ringing in 2013! Read More »

[portfolio_slideshow]

As always, New Year’s Eve 2012 at Le Pichet was a hoot.  It was an evening filled with the traditional culinary elements of a French Réveillon celebration:  Champagne, oysters, caviar, Roquefort cheese, chocolate, chestnuts and much more.  Here are a few photos of the night.

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Cafe Presse | Le Pichet

Bailey Boushay House Chef’s Dinner 2013

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What:  21st Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 20, 2013 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 13 years, it has been our great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s

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What:  21st Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 20, 2013 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 13 years, it has been our great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s

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Food in the News

I-522 for GMO Labeling in Washington State

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California voters declined to approve labeling for foods containing GMOs on November 6, 2012.  But now Washingtonians have a chance to be at the forefront of the drive to know what ingredients our food contains. Washington Initiative 522  if passed would establish mandatory labeling of food produced through genetic engineering.  Whether not they think that

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California voters declined to approve labeling for foods containing GMOs on November 6, 2012.  But now Washingtonians have a chance to be at the forefront of the drive to know what ingredients our food contains. Washington Initiative 522  if passed would establish mandatory labeling of food produced through genetic engineering.  Whether not they think that

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Le Pichet

Raclette at Le Pichet

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This  Thursday, December 13, 2012, Raclette Savoyarde makes it seasonal return to the lunch and dinner menus at Le Pichet.  In addition to the traditional version served with cold cuts and pickles, Le Pichet will also be offering a vegetarian version served with pears, apples and walnuts. Raclette will return to the menu at Cafe

Raclette at Le Pichet Read More »

[portfolio_slideshow]

This  Thursday, December 13, 2012, Raclette Savoyarde makes it seasonal return to the lunch and dinner menus at Le Pichet.  In addition to the traditional version served with cold cuts and pickles, Le Pichet will also be offering a vegetarian version served with pears, apples and walnuts. Raclette will return to the menu at Cafe

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Cafe Presse | Le Pichet

Getting Married on December 9th?

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On December 9th, it’s a whole new day for marriage in Washington State.  Le Pichet and Cafe Presse would like to offer our congratulations! Celebrate your marriage at Le Pichet or Cafe Presse.   We would be honored to offer a glass of sparkling wine to any couple who ties the knot on Sunday December 9th. 

Getting Married on December 9th? Read More »

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On December 9th, it’s a whole new day for marriage in Washington State.  Le Pichet and Cafe Presse would like to offer our congratulations! Celebrate your marriage at Le Pichet or Cafe Presse.   We would be honored to offer a glass of sparkling wine to any couple who ties the knot on Sunday December 9th. 

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Stuff

Jambon Persillé

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  Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.

Jambon Persillé Read More »

[portfolio_slideshow]

  Special appetizer this week at Le Pichet: Jambon persillé, sa sauce gribiche et sa compote aux coings “Burgundy-style parslied ham terrine served with quince compote and egg-herb-cornichon sauce” Remember that we serve specials until they are sold out, so call to find out if we will still be serving this dish when you come.

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Le Pichet

Fete de Beaujolais Nouveau 2012

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What:  12th Annual Fete de Beaujolais Nouveau When:  Thursday November 15, 2012 from 6pm till late Where:  Le Pichet The third Thursday of every November always means the arrival in the U.S. of the Beaujolais Nouveau, the fresh young cousin of Beaujolais that is the first new wine released each year.  At Le Pichet, it

Fete de Beaujolais Nouveau 2012 Read More »

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What:  12th Annual Fete de Beaujolais Nouveau When:  Thursday November 15, 2012 from 6pm till late Where:  Le Pichet The third Thursday of every November always means the arrival in the U.S. of the Beaujolais Nouveau, the fresh young cousin of Beaujolais that is the first new wine released each year.  At Le Pichet, it

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Salads

Buttermilk-fried pork tongue on carrot-cumin-current crudite

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This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

Buttermilk-fried pork tongue on carrot-cumin-current crudite Read More »

[portfolio_slideshow]

This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

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