The perfect recipe for summer, when tomatoes and sardines are both in season. Note that you can replace the fresh sardines with canned tuna, sardines or mackerel, which makes the prep a lot easier. This recipe can be made ahead to the point of the final bake then held in the fridge and baked just …
Baked tomatoes stuffed with sardines, roasted peppers and capers Read More »
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Fresh organic cherry tomatoes, to be featured in the new preparation with our famous steak-frites. Starts today! 100% grass fed petit top sirloin steak, cherry tomato confit with shallot, garlic, zucchini and summer savory, with pommes frites.
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Our famous whole roasted WA State chicken for two served with Provençal vegetable stew with summer squashes, eggplant, tomato, onion, sweet peppers, garlic, olive oil and basil
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Special appetizer today at Café Presse: Rillettes of smoked trout on grilled country bread, served with local heirloom tomatoes marinated with Pedro Jimenez sherry vinegar, olive oil, garlic and thyme.
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New on the menu at Le Pichet for summer: Salad of Gem lettuces, cherry tomatoes, heirloom cucumbers and garlic croutons tossed with a dill-creme fraîche dressing
Leave a CommentSalad of heirloom tomatoes, capers, parsley, and vinegar cured anchovies, with a roasted shallot-dill vinaigrette.
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It’s beginning to feel a lot like Fall but summer produce is still filling the farmer stalls! Celebrate the transition from late Summer to Fall at Le Pichet with dishes that reflect the end of season bounty.
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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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Just added to the menu at Le Pichet for Summer 2016! Grilled smoked pork-garlic sausage on mixed tomatoes and Bermuda onions with warm lentil-tarragon pistou vinaigrette and Crispy chickpea falaffels on a salad of summer squashes, sweet peppers and lemon vinagrette, grilled eggplant caviar and yogurt-cucumber sauce blanche
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This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use. You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are …
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