Cafe Presse

Café Presse Mardi Prix Fixe menu – Fall 2015

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Mardi Prix Fixe menu:  Fall 2015 Fixed priced menu available every Tuesday from 11am to 10pm.    Entrée + Plat -or- Plat + Dessert   $19                     Entrée + Plat + Dessert     $23 les Entrées Salade verte Bibb lettuce with hazelnut vinaigrette or Gâteau aux foies de volailles Smooth chicken liver terrine, dried cherry compote les Plats […]

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Mardi Prix Fixe menu:  Fall 2015 Fixed priced menu available every Tuesday from 11am to 10pm.    Entrée + Plat -or- Plat + Dessert   $19                     Entrée + Plat + Dessert     $23 les Entrées Salade verte Bibb lettuce with hazelnut vinaigrette or Gâteau aux foies de volailles Smooth chicken liver terrine, dried cherry compote les Plats

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Cafe Presse

Fall menu starts at Café Presse

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The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

Fall menu starts at Café Presse Read More »

[portfolio_slideshow]

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

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Better Know a Cheese

Le Ramier Roux

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From: The region of Tarn et Garonne, north of of Toulouse in southwest France. Made By:  Le Ferme du Ramier. Milk: Raw cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 18″ in diameter and 3″ tall.  It weighs in at about 12# Rind: Washed rind. Interior: semi-firm pate, gently ivory in color and

Le Ramier Roux Read More »

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From: The region of Tarn et Garonne, north of of Toulouse in southwest France. Made By:  Le Ferme du Ramier. Milk: Raw cow’s milk Curdling type: rennet Size/ weigh: Flat disc about 18″ in diameter and 3″ tall.  It weighs in at about 12# Rind: Washed rind. Interior: semi-firm pate, gently ivory in color and

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Pantry

Chicken stock

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This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

Chicken stock Read More »

[portfolio_slideshow]

This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

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Stuff

You choose: Le Pichet or Café Presse?

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Both Le Pichet and Café Presse have, once again, been nominated for Best French Restaurant in the King 5 “Best of Western Washington” 2015 poll. If you agree, be sure to visit the King 5 site and make your opinion known by voting for one or the other.  Or both…is that possible?

You choose: Le Pichet or Café Presse? Read More »

[portfolio_slideshow]

Both Le Pichet and Café Presse have, once again, been nominated for Best French Restaurant in the King 5 “Best of Western Washington” 2015 poll. If you agree, be sure to visit the King 5 site and make your opinion known by voting for one or the other.  Or both…is that possible?

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Cafe Presse | Le Pichet

Come by on Labor Day

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Café Presse and Le Pichet will both be open regular hours Labor Day Weekend, including Monday September 7, 2015. Le Pichet open 8am to midnght everyday Café Presse open 7am to 2am everday

Come by on Labor Day Read More »

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Café Presse and Le Pichet will both be open regular hours Labor Day Weekend, including Monday September 7, 2015. Le Pichet open 8am to midnght everyday Café Presse open 7am to 2am everday

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Stuff

Two-sided totes now available

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Just in at Cafe Presse and Le Pichet:  our two-sided cotton canvas totes featuring both the Le Pichet Cafe Presse logos.  Sized as a generous book or grocery bag, these totes are made of 100% natural cotton and are 100% made in America.  You can pick them up at Le Pichet or Cafe Presse for

Two-sided totes now available Read More »

[portfolio_slideshow]

Just in at Cafe Presse and Le Pichet:  our two-sided cotton canvas totes featuring both the Le Pichet Cafe Presse logos.  Sized as a generous book or grocery bag, these totes are made of 100% natural cotton and are 100% made in America.  You can pick them up at Le Pichet or Cafe Presse for

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Restaurants

Restaurant Arrantzaleak, Ciboure, France

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Located on a quiet street fronting the estuary of the Nivelle river, behind the fishing docks in the Basque coastal town of Ciboure, Restaurant Arrantzaleak doesn’t give the impression that it might be one of the best known restaurants in the region.  The decor is modest, with even a bit of seaside schmaltz…the walls are

Restaurant Arrantzaleak, Ciboure, France Read More »

[portfolio_slideshow]

Located on a quiet street fronting the estuary of the Nivelle river, behind the fishing docks in the Basque coastal town of Ciboure, Restaurant Arrantzaleak doesn’t give the impression that it might be one of the best known restaurants in the region.  The decor is modest, with even a bit of seaside schmaltz…the walls are

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Le Pichet

Falafel is on the menu at Le Pichet

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If you are a falafel fan, you probably know that these crispy chickpea fritters have been on the menu at Cafe Presse since early July.  But now you can also find them at Le Pichet. Le Pichet chef de cuisine Jack Spiess has paired falafel with a salad of heirloom cucumbers, summer melon, parsley and

Falafel is on the menu at Le Pichet Read More »

[portfolio_slideshow]

If you are a falafel fan, you probably know that these crispy chickpea fritters have been on the menu at Cafe Presse since early July.  But now you can also find them at Le Pichet. Le Pichet chef de cuisine Jack Spiess has paired falafel with a salad of heirloom cucumbers, summer melon, parsley and

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Le Pichet

New dishes on the menu at Le Pichet

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New late summer dishes (yes it is late summer…Labor Day is only 3 weeks away!) have arrived on the menu at Le Pichet! Chef de Cuisine Jack Spiess has gathered the best of the market tables in creating four new dishes that were added to the menu on August 9th. Check out these photos of

New dishes on the menu at Le Pichet Read More »

[portfolio_slideshow]

New late summer dishes (yes it is late summer…Labor Day is only 3 weeks away!) have arrived on the menu at Le Pichet! Chef de Cuisine Jack Spiess has gathered the best of the market tables in creating four new dishes that were added to the menu on August 9th. Check out these photos of

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