New to the menu at Le Pichet

Crispy duck leg confit served on black lentils sauteed with Savoy cabbage and house white wine vinegar and chestnut puree

Crispy duck leg confit served on black lentils sauteed with Savoy cabbage and house white wine vinegar and chestnut puree

Just added to the menu at Le Pichet by chef de cuisine Dave Cooper:  2 new salads and a main course featuring duck.  Perfect for cold winter eating.

LP New Menu Jan 15 2017 beets

Salad of escarole, pickled beets and salt roasted beets, Bermuda onions, pistachio, chevre vinaigrette and shaved goat’s milk tomme

LP New Menu Jan 15 2017 egg

Dandelion greens, curly endive, candied kumquats, warm shallot-lamb belly lardon vinaigrette and a soft boiled egg.

 

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New Desserts at Café Presse

Frozen chocolate mousse  filled with candied orange peel and shaved chocolate, served with vanilla creme anglias

Frozen chocolate mousse filled with candied orange peel and shaved chocolate, served with vanilla creme anglias

The winter menu for 2017 started last Tuesday at Café Presse, and that means a new dessert menu as well.  Here are photos the new desserts added by pastry chef Allyson Lanter.

Caramelized rice cake served with vanilla-poached pineapple and fresh cream.

Caramelized rice cake served with vanilla-poached pineapple and fresh cream.

Crispy banana fritters with whipped cream, candied pecans and rum caramel

Crispy banana fritters with whipped cream, candied pecans and rum caramel

 

 

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Winter Menu starts today at Café Presse

Pork-white chard sausage roasted in a skillet with chestnuts, mushrooms, sunchokes and hazelnut butter

Pork-white chard sausage roasted in a skillet with chestnuts, mushrooms, sunchokes and hazelnut butter

The Winter 2017 menu started this morning at 9am at Café Presse.  As always, the first day of the new menu was kicked off by a all staff tasting before service this morning.

Here are photos of some of  the new dishes (there are lots more in addition to these!).  You can check out the entire menu on our website or just come by and try it for yourself!

And stay tuned for photos of the new dessert offerings from pastry chef Allyson Lanter.

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New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse

2017 Dates for the French Conversation Table at
Café Presse:

January:           04, 18                  July:              05, 19
February:         01, 15                  August:         02, 16, 30
March:             01,15,29              September:   13, 27
April:                12, 26                  October:        11, 25
May:                10, 24                   November:    08  (no meeting on 11/22)
June:               07, 21                   December:    06, 20

Every second Wednesday from 4pm to 6pm, please join us for French conversation in the back room at Café Presse.   At each meeting, a French speaking facilitator will be on hand  to get the discussion rolling.  The Conversation Table is free and open to French speakers of all levels.  Hope to see you there.

And don’t forget that every day from 4pm to 6pm (including during the French Conversation Table) you can enjoy our VinExpresse Happy Hour, when all in-house bottles of wine are available for take-out prices as well as special prices on wine-friendly snacks.

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New Year’s Eve at Le Pichet

nye-foie-gras-2016

If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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U Pastizza, Corsican pudding cake scented with lemon and vanilla, served with peach compote and whipped cream

U Pastizza

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

Does a romantic New Year’s Eve at home sound like a good idea this year?

Ring in 2017 chez vous, away from the crowds

Choose dinner only or with a bottle of sparkling wine

Includes party hats, noisemakers and confetti!

Take Home Dinner Menu for Two

Salade aux endives, aux noisettes et à la truite fumée maison
Red and white endives tossed with walnuts, apples, parsley and creamy cider-walnut vinaigrette, topped with house smoked trout filet

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

Galette aux pommes et sa crème anglais au rhum
Country-style apple tart with cinnamon-rum crème anglais

Special Take-Home Menu for two:   $63.00

Menu with a bottle Sparking Wine:  $80.00
(
Martinolles Blanquette de Limoux NV sparkling)

Available for Take-out only.   Pre-order required.
Not available through any home delivery service.  

Please call Cafe Presse at 206.709.7674 before 6pm on Friday December 30 to pre-order.

Your dinner will be ready to pick up at the time you choose New Year’s Eve between 5pm and 10pm

bottle and logo

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New to the menu at Le Pichet

liver-terrine-dec-2016

Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette.

Sign me up with a glass of Beaujolais!

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Autumn on the rue Saint-Antoine, Paris France

rue-saint-antoine-by-s-purdue

Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille.  Wish that I was there.

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Making Presskopf for Alsace Dinner

pigs-in-marinade

Pig’s heads marinating overnight in white wine with carrots, onions, celery, herbs and spices.

Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine.

Here are a few photos of the process.

heads-in-pot

The next day, the heads are simmered in the marinade and water until falling-apart tender.

jawbones

The cooked heads are ready to be trimmed, sorted and pressed into a terrine, along with an aspic made head-cooking broth.

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