Café Presse Valentine’s Day Take-Out Dinner!

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.

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Confit de canard – preserved duck legs

Preserved duck legs out of their fat

Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse. On my first visit to the southwest, it struck me as odd that so much of the land was dedicated to growing field corn, since corn figures very little in the local cuisine. Corn, it turns out, is the starting point for the raising of ducks for foie gras, and foie gras production is king here.

Confit developed from the thrifty farm ethos of whole animal eating. In foie gras duck terms, that means making use of the rest the large framed Moulard duck after the sumptuous liver has been removed. The thick, meaty breasts (or magrets) are usually seared on a plancha grill and served like a steak, or marinated with salt and spices then smoked, thinly sliced and enjoyed cold like best quality cured ham. The fat of the carcass is rendered for use in cooking, representing the the third pillar in the French pantheon of cooking fats (Butter in the north, olive oil in the southeast and duck or pork fat in the southwest).

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Knife sharpening with a whetstone

Working an Opinel stainless paring knife with a water whetstone

Keeping myself busy during the coronavirus shutdown, like everyone else…

These days, I have had time to take on some of the projects around the kitchen that often get pushed back or get forgotten. One such project is keeping all the kitchen knives sharp.

For lack of time to do it themselves, many cooks have their knives sharpened by a professional knife sharpener, who typically use a power grindstone for the job. There are even mobile sharpeners who, in normal times, stop by the restaurant every month and offer their services to the crew (for a fee, obviously!). My personal feeling is that sharpening knives with a power grinder is risky, especially expensive or carbon steel knives. Sure, you end up with a very sharp edge and a mirror like finish. On the down side, a power grindstone in the hands of the wrong person can take off too much steel during the sharpening and even change the profile of the cutting edge. I vividly recall a Paris kitchen where the chef had his own power grindstone. Over the years, all the kitchen knives had been systematically whittled down until only a thin ribbon of steel remained. It was like preparing food using a hacksaw blade!

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Sagging Fence Farm goat tomme

Name: Sagging Fence goat tomme
From: Port Orchard, Washington State
Made By:  Sagging Fence Farm
Milk: Raw goat’s milk
Curdling type: rennet
Size/ weigh: Round tomme about 4# in weight
Rind: Natural rind that is washed weekly during aging
Interior: semi firm, very pale ivory color
Aged: 3-5 months (maybe longer due to recent closures!)

This goat’s milk cheese is made by Bob and Juli Fisher on their farm near Port Orchard on Washington’s Olympic Peninsula, where they also pasture raise Aracana chickens for eggs. Although they have made cheeses together for years, Sagging Fence Farm (Juli says the name comes from the farm’s wire fences when hungry goats climb on them trying to get better stuff on the other side) came into being in 2014 as a retirement “job”.

Their goat milk tomme is made from the milk of their herd of 24 Nubian goats, although only 6-8 of these are producing milk at any one time. Each 4# wheel takes 4-5 gallons of milk to make, so the total production is only 4-5 cheeses per week. It is a firm, finely textured cheese with a rich, full flavor that reminds me of the cheeses of the French Basque Countries, where sheep milk predominates but goat’s milk versions also exist. Weekly washing of the rind (“to prevent unwanted growth” during aging, says Juli) adds to complexity and full-flavor to the fresh lactic flavor of the interior.

It is a rare treat to be able to sample a raw milk cheese of this quality made by dedicated artisans right in our own back yard. Although Le Pichet and Cafe Presse are both still closed due to the Governor’s mandate, each restaurant has one of these goat tommes quietly aging in our cheese caves. We can’t wait to see how good it will taste when we reopen! In the meantime, you can generally find Sagging Fence cheese at Quality Cheese in the Pike Place Market.

Sagging Fence Farm cheese-maker Bob Fisher and some of his young wards.
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Café Presse Sunday Supper Take-Out on January 24th

Café Presse is once again doing Sunday Supper! This month, the date is Sunday January 24th and we have put together a 3-course meal for two that is full of Café Presse and Le Pichet all-time favorites. Why not add a bottle of wine to your dinner? Our wine director has selected three different bottles, each of which will go great with your Sunday Supper.

Available for Take-Out only, to pick up at Café Presse on Sunday 1/24/21
AT THE TIME YOU RESERVE between 3:30pm and 7pm.
Reserve your dinner and pick-up time by 5pm on Tuesday 1/19/21

Dinner for Two : $60

Salade verte
Bibb lettuce tossed with hazelnuts and hazelnut-mustard vinaigrette

Poulet rôti, pommes frites et mayonnaise
Whole Washington State natural free-range chicken, roasted to your order, with pommes frites and mayonnaise

Gâteau de riz « a la Grand-Mère »
Rich caramelized rice pudding cake served with fresh cream and poached pineapple

For this special menu, NO SUBSTITUTIONS PLEASE.

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Café Presse New Year’s Eve Take-out Dinner!

Ring in 2021 with our festive New Year’s Eve Take-out Dinner designed to serve two. This special 4-course meal features favorite dishes from Cafe Presse’s menu and includes a demi-baguette from Grand Central Bakery. 

Each meal also comes with party hats, noisemakers and confetti so you will be ready to fête the New Year at midnight. Why not customize your meal by adding a bottle of red, white or sparkling wine? 

Pick up at Café Presse between 5pm and 8pm on Thursday 12/31/20 .
Orders must be placed by 5pm on Sunday 12/27/20.

New Year’s Eve Menu for Two : $70

Assiette de charcuterie
Chef’s selection of house-made and artisan cured meats, served with cornichons and Dijon mustard

Salade de chicorée au bleu d’Auvergne et aux noix
Curly endive tossed with mustard-champagne vinaigrette, toasted walnuts and bleu cheese

Poulet rôti, pommes frites et mayonnaise
Whole Washington State natural free-range chicken, roasted to your order, with pommes frites and mayonnaise

Marquise au chocolat
Dense chocolate mousse terrine served with red wine-cherry compote and chocolate-cinnamon whipped cream

For this special menu, NO SUBSTITUTIONS PLEASE.

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Cafe Presse Thanksgiving Dinner SOLD OUT!

The Thanksgiving Take-Out Dinner from Cafe Presse has sold out! Thanks so much to everyone who ordered, we really appreciate your support!

Be the first to hear about upcoming special events and take-out meals by signing up for our newsletter here.

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Café Presse Take-Out Thanksgiving Dinner!

This Thanksgiving, Café Presse will be closed for dine-in. But we are preparing a French take on the traditional Thanksgiving dinner, featuring our famous whole roasted WA State free-range chicken. All dishes are fully cooked. Choose to pick up your meal either hot and ready-to-eat OR ready for you to reheat, including simple reheating instructions. AND why not add a bottle of wine to your dinner?

Available for Take-Out only, to pick up at Café Presse Thursday 11/26/20 between 2pm and 5pm. Orders must be reserved by 2pm on Monday 11/23/20.

Dinner for Two : $70

Poulet rôti  
Washington State free-range natural chicken roasted to order with butter and sea salt.

Ecrasée de pommes de terre au thym et aux oignons
Yukon Gold potatoes crushed with thyme, caramelized onions and butter

Sauce velouté au fond de volaille
Creamy chicken gravy finished with crème fraiche

Haricots verts sautés au gras du canard aux échalotes
Green beans roasted with duck fat and topped with crispy shallots

Sauce aux canneberges a l’orange
Cranberry compote made with orange zest, cinnamon stick and bay leaf

Tarte aux noix
Caramelized mixed nut tart served with whipped cream

For this special menu, NO SUBSTITUTIONS PLEASE.

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Celebrate the Beaujolais Nouveau 2020

Clearly 2020 has been a year unlike any other, so our annual cafe-style Fête de Beaujolais Nouveau at Le Pichet just wont be possible this year. But we still want to welcome the first wine of the year!

Thursday November 19, 2020
join us at Café Presse and Le Pichet

2020 Beaujolais Nouveau, by the glass, pichet or bottle (supply is limited this year so come early!)

Special 3 course Beaujolais regional menu available in addition to our regular menu

Reserve your table for lunch or dinner
Le Pichet 206.256.1499 Cafe Presse 206.709.7674

“Goûtons voir si le vin est bon!”

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Beaujolais Régional menu

Le Pichet and Café Presse are proud to offer this special Beaujolais Régional menu
Thursday November 19th, 2020 in honor of the arrival of the Beaujolais Nouveau.
This menu will be available in addition to our regular menu and while supplies last.

Menu Régional de Beaujolais – 3 courses $40

Escargots à la bourguignonne 
6 Burgundy snails baked with butter, air cured ham, garlic, parsley and Cognac  (not available for take-out) $14

Saucisse-aligot 
Pan roasted pork-smoked duck sausage served with Auvergnat-style fromage-potato purée, grain mustard jus and collards braised with apples $20

Bugnes Lyonnais
Crispy spice-dough fritters served with red wine poached pears and whipped cream $8

Reserve your table now! Le Pichet 206.256.1499 Cafe Presse 206.709.764

Like to order for take out? Give us a call.

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