Here’s a photo of the dish prepared by Le Pichet chef de cuisine Jack Spiess and Café Presse chef de Cuisine Dre Neeley for last night’s Bailey-Boushay House Chef’s Dinner 2015.
Smokes sablefish profiterole with apple, cabbage and lemon fresh cheese.
We are always thrilled to be apart of this great event to support the important work of the Bailey-Boushay house.
This Sunday, set your Game Day table with food to-go from Café Presse.
Frites, croques, roasted chickens, charcuterie plates, desserts and more are all available for take-out to be enjoyed chez vous during the game. And you can even pick up a bottle of wine from our in-house wine shop to compliment your snacks.
For take out, check out Café Presse’s menu then give us a call at 206 709-7674 to place your order.
Roasted Chicken sound good? Here is our chicken to-go menu.
Prefer to have your snacks delivered to you? Café Presse in now on Caviar, for quick home delivery.
We take advance orders…beat the rush.
At Le Pichet, we recently had a request from a guest that we make our nougat glacée. Well, fair warning, we did just that and it is available today (1/14/15) while supplies last on our daily dessert board.
Nougat glacée, a sort of ice cream terrine made with praline ice cream and filled with candied nuts and fruits, is one of the iconic French bistro desserts. We serve our version with warm chocolate sauce.
So if you are the person who asked for it, now is your chance.
2015 Dates for the French Conversation Table at Café Presse:
January 2015: 07, 22 July 2015: 08, 22
February 2015: 04, 18 August 2015: 05, 19
March 2015: 04, 18 September 2015: 02, 16, 30
April 2015: 01, 15, 29 October 2015: 14, 28
May 2015: 13, 27 November 2015: 11 (no meeting on 11/25)
June 2015: 10, 24 December 2015: 09 (no meeting on 12/23)
Every second Wednessday from 4pm to 6pm, please join us for French conversation in the back room at Cafe 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 no wine-friendly snacks.
Roasted fennel soup garnished with butter fried croutons, thyme leaves, Gulf prawns and local honey.
Last Thursday, Cafe Presse chef de cuisine Dre Neeley rolled out his Winter menu for 2015. Here are some photos of the new dishes. Hope you will come by soon to give them a try.
French green lentil salad with roasted winter squash, mint, walnuts, spinach, feta cheese and a honey-sumac vinaigrette
Photo: Trip Advisor 2014
On the borderline between the 11th and 12 arrondissements and to the east of the Bastille is a neighborhood that is referred to alternately by reference to its main thoroughfare (the Faubourg Saint-Antoine) or its metro stop (Ledru Rollin), or, as often as not, by its market, the Marché d’Aligre. Which makes sense, because the market is the heart of this neighborhood, and like its neighborhood, it is an amalgam of the very traditional and the current, old and young, bursting with the flavors of France, which in modern Paris means also North Africa, the Levant and Asia.
The market consists of one of the oldest covered market in Paris, the Marché Couvert Beauvau, and the street market that spills out of the Beauvau into place and rue d’Aligre , from which the market takes its name. Quite simply put, this market is one of my favorite spots anywhere, and one that I almost never miss when I am in Paris.
Packed with too much stuff for any description to do it justice, it’s a market that demands that you just wade in and experience it. Here are some of my favorites:
Poissonerie “La Marée Beauvau”, inside the covered market, a beautiful selection of fish and shellfish, and they have a single table for 2 where you can enjoy a plate of oysters and a glass of muscadet.
Boulangerie Moisan, an organic bakery facing the market The fennel and raisin rolls are fantastic.
Fromagerie Philippe Langlet inside the covered market offers the most amazing selection of goat cheeses I have ever seen.
Boucherie “Les Provinces” along rue d’Aligre behind the market vegetable stalls; you can select your preferred cut of “bio” beef, lamb or veal butcher case, then pay the 9 euro “droit de cuisson” to have them cook it and serve it to you with salad and roasted potatoes in the small dining room next door.
At the south end of rue d’Aligre, Halal butcher shops predominate, some with rotisseries offering roasted merguez sausages in addition to the more usual roasted chickens.
The surrounding neighborhood is particularly rich in restaurants, bars and wine bars, like the legendary Le Baron Bouge, (formerly Le Baron Rouge…it’s a legal thing, don’t ask) where shoppers meet for a glass of wine and a plate of charcuterie after the market closes. Also not far are Chardenoux, Au Vieux Chene, l’Ebauchoir and Le Siffleur de Ballons, all places that find their way on to my list when friends ask for Paris recommendations.
Marché d’Aligre / Marché Couvert Beauvau
Place d’Aligre and along rue d’Aligre between rue Charenton and Faubourg St.-Antoine
Paris 12eme
What: “Garbure Béarnaise Workshop” Cooking Class and Supper presented by Chef James Drohman (each session limited to 16 students)
When: Three different sessions of this class will be offered:
Saturday January 24, 2015, 12:noon to 3:30pm
or
Tuesday January 27, 2015, 6pm to 9:30pm
or
Saturday January 31, 2015, 4pm to 7:30pm
Location: the Kitchen at Mallet, 2700 4th Ave S. Suite C, Seattle WA (free parking available), in Seattle’s SODO neighborhood.
Price: $130 per student, which includes a hands-on learning, snacks while we work, garbure supper, 1 pint of garbure to take home, wine, and a recipe packet (does not include sales tax).
There are few dishes as central to the cooking of Southwestern France as garbure. Like its close cousin cassoulet, garbure is, at base, a peasant soup of white beans simmered with a ham end and seasonal vegetables, which in the Béarnaise winter, often means cabbage, onions, and root vegetables. But, depending on the means and ambition of the household, it can also include pork, rustic local sausages and confit of pork, duck and goose, including heart, gizzard and neck. And when prepared by an expert, it is a one of the grand classics of French country cooking.
In this class, we will undertake the preparation of a classic garbure as the point of departure for learning some very important kitchen skills, including the preparation of duck and pork confits and making fresh sausages. When the garbure is finished, we will all gather round for a hearty supper including the rustic wines of the region. Finally, at the end of class, take home a pint of garbure to enjoy with your family.
Says Chef Drohman: “I am very excited to have the opportunity to share with you my love of the home-style cooking and simple, simply delicious wines of France. The class will be a mix of demonstration, hands on learning and communal eating.”
If you are interested in receiving more details and sign-up information about this class, please email Jim at jdrohman@lepichetseattle.com
From all of us at Café Presse and Le Pichet,
We wish you a very Happy Holiday Season!
Special at Cafe Presse today: Garbure Béarnaise
One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables. Regional variations abound (Landaise? Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de porc in French) and the ends of air cured ham.
We are currently making plans to feature Garbure Bearnaise on our Winter 2015 menu beginning Thursday January 8. In the meantime, today we finished our first batch of the season, and it is rich with duck leg and gizzard, pork shoulder, cabbage, turnips and carrots. We serve it with grilled country bread and persillade, the classic Béarnais condiment of garlic, parsley, duck fat and olive oil.
Hurry by and try it while the supply lasts.
There are still tables available. Call now at 206 256-2499 to reserve yours.
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