Le Pichet

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Cooking Demonstrations in the new Pike Place Atrium Event Space

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What:  Cooking Demonstrations by top Seattle chefs When:  During the month of December, 2013, at 12 noon Where: The Atrium in the Pike Place Market The new event space and show kitchen in the Pike Place Market Atrium is ready to open.  To celebrate , the Market has organized a series of Lunchtime Cooking Demonstrations […]

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What:  Cooking Demonstrations by top Seattle chefs When:  During the month of December, 2013, at 12 noon Where: The Atrium in the Pike Place Market The new event space and show kitchen in the Pike Place Market Atrium is ready to open.  To celebrate , the Market has organized a series of Lunchtime Cooking Demonstrations

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Cafe Presse | Le Pichet

We are Open on Veteran’s Day

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Café Presse and Le Pichet will both be open for regular business days on Veteran’s Day, Monday November 11, 2013. Café Presse:  7am to 2am Le Pichet:      8am to 12 midnight

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Café Presse and Le Pichet will both be open for regular business days on Veteran’s Day, Monday November 11, 2013. Café Presse:  7am to 2am Le Pichet:      8am to 12 midnight

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Le Pichet

Fête de Beaujolais Nouveau 2013 at Le Pichet

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What:  Le Pichet’s 14th annual Fête de Beaujolais NouveauWhen:  Thursday November 21, 2013, from 6pm until late Where:  Le Pichet, 1933 1st Avenue Le Pichet’s celebration of the first new wine of the year,  which will mark its 14th year on November 21,  has become a highlight of our year and a party not to

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[portfolio_slideshow]

What:  Le Pichet’s 14th annual Fête de Beaujolais NouveauWhen:  Thursday November 21, 2013, from 6pm until late Where:  Le Pichet, 1933 1st Avenue Le Pichet’s celebration of the first new wine of the year,  which will mark its 14th year on November 21,  has become a highlight of our year and a party not to

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Stuff

Le Pichet launches vinegar barrel

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This 30 liter oak barrel, which once contained wine for Le Pichet’s annual Fete de Beaujolais Nouveau circa 2003, is now the home of our project to make our own vinegar. Last week, the project was launched with 2 liters of good quality red wine vinegar, heated to a boil and used to scald out

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[portfolio_slideshow]

This 30 liter oak barrel, which once contained wine for Le Pichet’s annual Fete de Beaujolais Nouveau circa 2003, is now the home of our project to make our own vinegar. Last week, the project was launched with 2 liters of good quality red wine vinegar, heated to a boil and used to scald out

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Desserts and Sweets

Chocolat Chaud

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Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well).  I learned the recipe during a very short stage I worked at a well

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[portfolio_slideshow]

Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well).  I learned the recipe during a very short stage I worked at a well

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Stuff

Le Pichet and Cafe Presse open Labor Day

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Cafe Presse and Le Pichet will be open regular hours to serve you on Labor Day Monday September 2, 2013…See you there!   Cafe Presse  7am to 2am Le Pichet      8am to Midnight

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Cafe Presse and Le Pichet will be open regular hours to serve you on Labor Day Monday September 2, 2013…See you there!   Cafe Presse  7am to 2am Le Pichet      8am to Midnight

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Stuff

Le Pichet on Eater.com

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Lately, I have had the odd experience of people, some I know and some I don’t, coming up to me and saying “Hey great interview on Eater”.   The surprise is not that so many people read Eater.com…as a person past 50, I have come to accept that there are a lot of people who read

Le Pichet on Eater.com Read More »

[portfolio_slideshow]

Lately, I have had the odd experience of people, some I know and some I don’t, coming up to me and saying “Hey great interview on Eater”.   The surprise is not that so many people read Eater.com…as a person past 50, I have come to accept that there are a lot of people who read

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Cafe Presse | Le Pichet

Bite Nite to support Yes on 522

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This November, Washingtonians will have a chance to vote on I522, an initiative that would require labels for Genetically Engineered Food.  Le Pichet and Cafe Presse hope that you will consider attending this important event to support Yes on 522!  Please click here to purchase tickets.

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This November, Washingtonians will have a chance to vote on I522, an initiative that would require labels for Genetically Engineered Food.  Le Pichet and Cafe Presse hope that you will consider attending this important event to support Yes on 522!  Please click here to purchase tickets.

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Stuff

Big beautiful brioche photo

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This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not

Big beautiful brioche photo Read More »

[portfolio_slideshow]

This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not

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