Axoa d’Espelette

Special this weekend at Café Presse: Axoa d’Espelette!
Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!

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Steak Tartare at Café Presse today only!

Special today only at Cafe Presse (Sunday 9/26):

Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette.

Tartare lovers, hurry on over!

We use grass fed beef for its lower fat content, and use both sirloin and hanger steak, the first for its unbeaten texture and the second for its rich, beefy flavor. We hand season each order with traditional garnishes: shallot, garlic, Dijon mustard, Tabasco sauce, Worcestershire sauce, capers, lemon juice, thyme leaves, olive oil, salt and black pepper.

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New for fall at Le Pichet

New salad for fall at Le Pichet:
Roasted heirloom carrots, herbed creme fraiche, parsley and mushrooms marinated “a la grecque” with spices and lemon juice

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New croque for automn

New today on the menu at Café Presse for fall: Our Automne seasonal croque, baked with béchemel, chèvre, endives and roasted pear. Bring on Fall produce!! It’s our favorite time of the year.

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Classic pâté

Our pâté albigeois has been on the menu at Le Pichet everyday since we opened in August 2000. Made with pork cheek, pork belly, pork shoulder and pork liver, served with honey and walnuts in the style of the town of Albi in France’s SW.

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Le Pichet now open at 9am Friday Saturday and Sunday

Time for breakfast! How about oeufs plats and a mimosa?

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Le Pichet now open earlier!

You asked and we listened!

As of September 17th, Le Pichet is open at 9am on Friday, Saturday & Sunday!

Current Hours of Operation:
Wednesday & Thursday 10am to 9pm
Friday, Saturday and
Sunday 9am to 9pm

lepichetseattle.com

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Café Presse now open until 10pm!

You asked and we listened!

Starting September 15th , Café Presse is now open until 10pm

Hours of operation:
Wednesday through Sunday
9am to 10pm

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Clock at Café Presse

Excellent photo of Café Presse. Thanks to photographer David Chui for letting us post this!

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Brioche is back!

House-made brioche are back at Le Pichet and Café Presse. Made from a rich dough with eggs, butter and milk, they come hot out of the oven every morning when we open! Served with butter and house-made jam, they are available while they last.

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