Café Presse Celebrates World Cup 2018

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Join us from June 14 to July 15

Thursday June 14 – Fête de la Coupe

What: A World Cup kickoff party!
When:
  7am to 10am,  Kick-off match at 8am, host team Russia v Saudi Arabia

Start the World Cup right with breakfast & libations starting at 7am
Croques, frites, omelette, cocktail specials, free World Cup cake and more
Free Raffle to win a reservation for 6 at the World Cup Final including breakfast chosen by our chef.

Saturday June 16 – Fête Bleue

What: France’s first match followed by back to back matches until 4pm
When:
  Saturday June 16 from 7:00am until 4:00 pm

A full day of matches starting at 7am with France v Australia
Breakfast tartine, pissaladiere, cocktails specials and more
Free Raffle to win a reservation for 6 at the World Cup Final including breakfast chosen by our chef.

Plus throughout the Tournament:

During all French team matches:
$14 bottles of white, red or rosé $10 cheese & charcuterie plate

During all afternoon replays:
$1.00 off Kronenbourg during all afternoon match replays

Special World Cup cocktail to benefit Fare Start (www.farestart.org)

 

Showing all matches starting at 7am.   Afternoon rebroadcast of big matches

For up-to-date match info visit our weekly event calendar

Ask your server for a free World Cup match schedule

 

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Menu for June Chef’s Dinner at Café Presse

June 2018 Chef’s Dinner at Café Presse

Poule au pot Henri IV

Wednesday June 6, 2018

 MENU

Poireaux vinaigrette aux coques et aux croutons
Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette and butter fried croutons

Bouillon de poule, pâtes fraiches et beurre aux foies de volaille
Chicken-poaching bouillon served as a soup course with fava beans, peas, fresh noodles, tarragon and chicken liver butter

 La vraie poule au pot façon Henri Quatre
Farm chicken with bread-pork sausage-spinach stuffing poached in bouillon, served with sauce verte

 Fromage de brebis de vallée d’Aspe et sa salade aux cerises noires
Sheep’s milk tome from the Vallee d’Aspe, salad of bitter greens, Bing cherries and piment d’Espelette vinaigrette

Pastis landais et ses fraises de notre région
Orange scented yeasted cake from the region of les Landes, served with local strawberries and Armagnac crème anglais

 

Dinner including beverage* $75
*paired wines or non-alcoholic beverage

For this special event, No Substitutions Please.
Reservations by phone only at 206.709.7674
Price does not include Service Charge and WA State tax

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June 2018 Chef’s Dinner at Café Presse

CP Heads JPG 2018

Poule au pot Henri IV

Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot. What most people don’t know is that Henri IV came from the Bèarn and that his name is still attached to one of the region’s most famous dishes. Join us for a special chef’s dinner centered around a traditional Poule au pot Henri IV, celebrating the local farm produce of early summer.

What:     5-course family-style dinner
When:   Wednesday June 6, 2018 6:30pm sharp
Where:  The back room at Café Presse
Cost:      Dinner including  beverage* $75                

*your choice of paired wines or non-alcoholic beverages

Visit our website for complete menu
Reservations by telephone only at 206.709.7674
For this special event, NO SUBSTITUTIONS PLEASE
Price does not include service charge and WA State tax

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Vote for us!

Seattle magazine

Café Presse and Le Pichet have both been nominated for awards in the Seattle Magazine Best Restaurants Readers Poll 2018.  Both are nominated in the Best French Restaurant  category and Café Presse is also nominated for Best Late-Night Dining. If you agree, Vote Early and Vote Often using the link above!

 

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CP NM April 2018 asparagus

Local asparagus with Dijon cream, chives and crispy jambon

New spring desserts at Café Presse

Dense rhubarb custard cake served warm with whipped cream

Dense rhubarb custard cake served warm with whipped cream

As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse.  Enjoy!

Continue reading

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Spring Menu starts at Café Presse

CP NM April 2018 asparagus

Warm Yakima aspargus served with Dijon mustard cream, chives and cripy country ham

Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details of the new menu; food, friends and lots of talk about the dishes.

Here are some photos to whet your appetite. Hope you will come by Cafe Presse soon to try the new dishes for yourself.

And watch this space for photos of the new dessert menu coming soon! Continue reading

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Periwinkles

winkles 2

Fresh, live periwinkles ready to be cooked

Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass of pastis, preferable facing the Mediterranean.  Ah, another time perhaps.

These beauties were beach gathered (they are a nuisance species to the mussel and oyster industries, so we can feel good about eating as many as we can!) so we took the extra step of soaking over night in sea water to get all the sand out.  Next they are poached in salted water with parsley, bay and black pepper.

Finished cooking. still in their steaming broth

Finished cooking. still in their steaming broth

If you would like to give them a try, there are still a few places left for tomorrow’s dinner.  Give us a call at 206.709.7674

Quarterly Chef’s Dinner at Café Presse featuring the food of Normandy
Tuesday March 20, 2018, 6:30pm.

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Teurgoule trial

Teurgoule test

This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse. 

Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar and cinnamon, baked in a heavy earthenware dish for 4-6 hours in a low oven.  Although not very photogenic, this was more than compensated by the wonderful aroma that filled our apartment all morning while the teurgoule slowly cooked.  It smelled exactly as if I were baking snickerdoodles!

Although I had heard of teurgoule and am aware of its iconic place among sweet dishes from Normandy, this is the first time I have cooked it.  Yum!

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March 2018 Chef’s Dinner Menu

March 2018 Chef’s Dinner at Café Presse

Fin d’Hiver en Normandie

Tuesday March 20, 2018

 MENU

Huitres crues au citron, bigorneaux mayonnaise,
crevettes rosé au beurre à l’ail
Local oysters raw on the half shell with lemon; periwinkles and whelks with saffron mayonnaise; wild caught Gulf prawns with garlic-thyme butter

Tripes à la mode de Caen et ses crêpes au sarrasin farcies aux poireaux et à l’artichaut
Beef tripe simmered for 12 hours with calf’s foot, cider, onions, carrots and calvados, with buckwheat crepes stuffed with leek-artichoke compote

 
Sole à la Dieppoise sur lit d’épinards et de champignons
Sole filets baked on a bed of spinach and mushrooms, served with a creamy white wine sauce, mussels, clams and bay shrimp


Tarte au Pont l’Evêque, salade à la frisée, aux noix et aux pommes
Tart filled with Pont l’Eveque cheese and crème fraiche, served with a salad of curly endive, walnuts and apples

 
La fameuse teurgoule normande
Rice baked with raw, whole-fat milk and cinnamon, served with calvados and sablé cookies

 

Dinner including beverage* $90
*paired wines or non-alcoholic beverage

For this special event, No Substitutions Please.
Reservations by phone only at 206.709.7674
Price does not include service charge and WA State tax

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