When planting fava beans for ground cover and to add nutrients to poor soil, one tends to forget that, with very little work, you may end up with a whole bunch of fava beans. One of the beauties of favas is that, not only are the beans delicious, but the leaves and flowers are edible as well. This dish is the answer to the question “What is a quick and easy way to cook fresh favas and their leaves?”  If you use very young, tender fava beans, there is no need to remove the outer skin, thus saving a lot of time and effort.

Chipolatas are sausages typical of the SW of France and are always made with pure pork and very lightly seasoned.  These are from Ferme Elizaldia  in the French Pays Basque and are some of the best I have tried (the excellent chipolatas from Maison Louis Ospital not withstanding). Substitute any mild flavored pork sausage.

In a large skillet, sauté sausages over low heat with a little butter until browned on both sides and almost cooked through. Add shelled young fava beans and green garlic that has been peeled and sliced.  Sauté quickly until the garlic is tender. Add a good splash of white wine (use dry white wine or experiment a sweet vermouth or sherry) and  the fava leaves. Bring to a boil and reduce to almost dry. Season with salt and black pepper, add a big knob of cold butter and stir continuously until the butter is melted. That’s all there is to it!  I served this with French green lentils, simply boiled then tossed with butter, salt, pepper and a handful of chopped parsley.

Our Valentine’s Day Take-out Dinner is a 4-course meal designed for Two featuring our famous WA State natural free-range whole roasted chicken! 

Customize your meal with a bottle of red, white or sparkling wine. 

Available for Take-Out only, to pick up at Café Presse on Sunday 2/14/21
AT THE TIME YOU RESERVE between 4pm and 7:30pm.
Order deadline: 5pm on Tuesday 2/9/21

Menu for Two : $80

Rillettes de poisson fumé
Poached and smoked fish spread, with herbs, capers and lemon mayonnaise, served with red wine pickled onion and bread from Grand Central Bakery

Salade aux deux chicorées et aux oranges sanguine
Curly endive, red Treviso, purple daikon radish, blood orange and grain mustard-citrus vinaigrette

Poulet rôti
Washington State natural free-range roasted chicken roasted with butter and sea salt,
served with a ragout of French green lentils simmered with, red wine, sage, chestnuts, Savoy cabbage and winter squash

Gateau aux chocolate
Classic French chocolate cake served with Cognac caramel sauce and crème fraîche

For this special menu, NO SUBSTITUTIONS PLEASE.

Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.

Sunday Supper at Café Presse
Order Ahead Only for pickup Sunday
THIS WEEK ONLY FROM 3pm and 6pm

Menu changes each week and is posted every Tuesday.

Ordering closes at 2pm Sunday and quantities are limited
so order early!

Falafels Merguez Sausage, Poulet rôti and more!

Click here to see the menu and order

Questions? Special requests? Email us at info@cafepresseseattle.com

Looking for Saturday Dinner? Check out Le Pichet’s Saturday Order-Ahead Dinner!

Saturday Night take out meals from Le Pichet included your choice of grilled chipolata sausages or broiled sockeye salmon with grilled Yakima asparagus and a baked casserole with smashed Yukon potatoes, onions, leeks, thyme and Parmesan cheese. Miam Miam

Of course, these photos were taken before we had to stop serving because of the 5pm curfew in the city of Seattle. Strange days!

If you would like to order Saturday Dinner for next weekend, visit our website Tuesday morning to see the menu, select your pick up time and complete your order on line!

Now offering pre-order Take-Out Dinner
Every Saturday from 3:30pm to 6:30pm

Menu changes every week and will be posted each Tuesday.

This week featuring Sockeye salmon, Chipolata sausages, charcuterie, fromage, desserts and more!

Click here to see the full menu and place your order

Ordering closes at 2pm Saturday and availability is limited, so place your order early!

Questions? Special requests? Need to get a hold of us? 
Email at info@lepichetseattle.com

Just added to the menu at Le Pichet:

Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

Fair warning:  we are making merguez sausage for the Fete de la Coupe du Monde at Cafe Presse on Monday June 16, 2014.  That’s right, “merguez en baguette” will be one of the special dishes that we feature at this event, which takes place during the first game for the team USA at the 2014 World Cup.  The event will also benefit Street Soccer Seattle, and include a raffle for Sounder’s tickets, jerseys, free food and more.  There is no cover charge and no reservations, so just plan to be there.

Yesterday’s Sausage Making Workshop was a ton of fun with the added bonus that we all got to eat a lot of great sausages after the work was finished.  Here are a few photos of the event.  And if you are interested in being on the mailing list for upcoming classes, please email me at jdrohman@lepichetseattle.com or sign up for newsletters from Cafe Presse or Le Pichet.

When: Two different sessions of this class will be offered:

Wednesday May 14, 2014, from 6:00 to 9:00pm
or
Sunday May 18, 2014, from 1 to 4:00pm

Location:  the Kitchen at Mallet, 2700 4^th Ave S. Suite C, Seattle WA  (free parking available), in Seattle’s SODO neighborhood.

Price:  $130 per student, which includes hands-on learning, snacks while we work, sausage supper, wine, recipe packet and sausages to take home after the class (does not include sales tax)

Let’s make some sausages!  In this hands-on workshop, Chef Drohman will show you  the basics of sausage making through the preparation of two different sausages:  Saucisse de Toulouse, a fresh pork sausage made famous by its use in cassoulet and saucisse au jambon fumé, a Burgundian boiled pork sausage with white wine, herbs and diced smoked ham.

We will see the sausage making process step by step, from selecting and butchering the meat to the finished sausage and every thing in between.  And when the casings are all filled, we will cook them off, taste and enjoy the fruits of our labor.  And at the end of the class, each student will take home some of the finished sausages as well.

To receive  full details on this class, please email chef Drohman at jdrohman@cafepresseseattle.com