The new summer menu at Cafe Presse started this morning, Thursday July 07, 2016. We are very proud of our new dishes and hope that you will enjoy them as well.
Check out the new menu here.
Here are some photos from the Staff Tasting:
Both Café Presse and Le Pichet will be open regular hours on the Fourth of July and the entire holiday weekend.
Le Pichet open 8am to midnight everyday
Café Presse open 7am to 2am everyday
The 2016 edition of the Tour de France kicks off from Mont Saint-Michel on Saturday July 2nd and finishes on the Champs Elysée on Sunday July 24th.
Café Presse will be showing every stage on the big screen over the bar beginning at 7am when we open. Check our out Weekly Event Calendar for full schedule.
Café Presse invites you to get up early for the EURO 2016 Round of 16 Match
FRANCE V IRELAND
Sunday June 26, 2016 6AM
*Morning Drink Specials
*Special Casse-Croute de Champion
(cheese, sausage, country bread)
No cover charge No reservations Everyone welcome
1117 12th AVE 206.709.7674
Today’s special at Café Presse combines lovage from our own garden with morel mushrooms: Creamy potato-leek-lovage soup garnished with morel mushroom and Comté beignets
For those not familiar with lovage, it is an herb that has a flavor similar to wild celery, more pungent and earthy than its domesticated cousin. The lovage for this soup came from the garden of Cafe Presse’s dining room manager, so it doesn’t get any more local than that.
It has been a banner year for morels, so if you haven’t had the chance to try some this season, try some while they are here.
Join us at Le Pichet as we celebrate the 227th year of the Révolution!
Everyone is welcome! No reservations and no cover charge.
In the southwest of France, vin de noix is a fortified wine aperitif that is often associated with Christmas. That’s because 1) it’s delicious, dense and warming like a good glass of porto, and is therefore, welcome during the cold winter months and 2) because it is made with green walnuts, which are available in June. The recipe calls for 6 months to finish a batch, so that adds up to getting a first taste around Christmas time.
Many of the recipes for this old peasant specialty that I have seen specify that the green walnuts be picked on Saint Jean’s Day, June 24 (though to be fair I also have seen recipes specifying green walnuts picked on July 14th for a more patriotic version. In reality, it depends on the climate of your region and the weather pattern of the year).
Anyway, having come into a bag of green walnuts and walnut leaves (gathered not on St. Jean’s day or even Bastille Day, it must be admitted), I decided to try my hand at making some vin de noix
The basic outline of the process is as follows: the walnuts are crushed (I accomplished this with the help of a heavy copper pan), the leaves separated from their stems and washed. Then the walnuts and leaves all go together in a big crock along with a lot of red wine, to macerate for 40 days.
At the end of 40 days, the wine is strained, then fortified with vodka into which has been dissolved sugar. It has been years since the last time I made vin de noix, and, being unable to find any notes I may have made, I am winging it a little bit on this point. So far, the walnuts and leaves are snoozing comfortably together with red wine, a bit of dried orange peel and a couple cinnamon sticks, in a cool cellar. In late July, I will move to the next step. I will pass along more recipe specifics ten
And around Christmas, I will be sharing a few bottles with friends (including my pals at Green Plate Special, who volunteered the fruits of their ancient walnut tree).
Too hot to turn on the oven at home? Let us cook a chicken for you, to enjoy either here at Café Presse or to take “chez vous”. You can choose a cold half-chicken served with mayonnaise and salad or a whole chicken roasted to order for you, with or without pommes frites.
Check out our menus for full details.