Two gnocchi dishes for spring

Café Presse offers Paris-style gnocchi sautéed with Portobello mushroom, snap peas, pea vines and brown butter, topped with herbed fresh cheese

Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish.

At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes, eggs and only a touch of flour. Two different dishes from the opposite ends of France!

At Le Pichet, try sautéed Nice-style potato gnocchi tossed with asparagus, green chard, golden raisins and basil pistou, topped with shaved Parmesan
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Café Presse now open until 8pm

You asked and we listened!

Starting April 22nd, Café Presse is now open seating until 8pm! Hope to see you soon.

Hours of operation:
Thursday through Sunday
10am to 8pm

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Special today at Café Presse

Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!

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New on the menu at Le Pichet

New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!

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The Seattle Times does takeout from Café Presse

Thanks to Bethany Jean Clement and Moira Macdonald at the Seattle Times for their nice words about Cafe Presse and Le Pichet! We also wish we were on the beach in France, bien sur!

Here are all the great photos and a link to the article!

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Le Pichet and Café Presse now open Thursdays too!

You asked and we listened! As of April 15th, Le Pichet and Café Presse are both open from Thursday through Sunday!

Le Pichet open Thursday through Sunday
from 11am to 9pm
www.lepichetseattle.com

Café Presse open Thursday through Sunday
from 10am to 7pm
www.cafepresseseattle.com

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Steak Tartare!!

Special today at Café Presse: Steak Tartare!

Served with a salad of curly and red chicories, red onion, pine nuts and a blood orange vinaigrette. Choose appetizer portions served with grilled baguette slices or main course portion with pommes frites.

Available this weekend while supplies last.

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Special salad at Café Presse this weekend.

Appetizer special at Café Presse this weekend:
House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

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Plat du jour at Cafe Presse

Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette.

Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. Miam miam! Available while supply lasts.

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Special today at Café Presse

Café Presse is open (AT LAST!) and here is our first daily special! Available while supplies last.

Grilled pork-smoked duck sausage served with creamy celery root -Basque cider purée and a sauté of white beans, garlic confit, celery, herbs and black currants.

Hope to see all our friends again soon!

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