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


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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March 2018 Chef’s Dinner at Cafe Presse

Fin d’hiver en Normandie

Our next quarterly Chef’s Dinner features the food of the region of Normandy.  Blessed with  the culinary bounty of its cold coastal waters, its lush pasture-lands and its famous orchards, Normandy offers a cuisine of unparalleled richness and generosity. Join us as we celebrate late winter in Normandy! 

What:    5-course family-style dinner
When:  Tuesday March 20th, 2018 6:30pm sharp
Where: The back room at Café Presse
Cost:    Dinner including  beverage* $90

     *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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New to the menu at Le Pichet

Pork roulee Feb 2018

Rolled pork belly, oven roasted, served with a sauté of Corona beans, leeks and dandelion greens, and a creamy apple purée.

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Now on the menu at Le Pichet

LP NM Feb 2018 Legumes

Cold salad of roasted beets, Brussels sprouts, radicchio, grapefruit, yogurt-grapefruit-mustard seed vinaigrette and sheep’s cheese

LP NM Feb 2018 Salee

Frisée lettuce and spinach tossed with crispy corned pork shoulder, shoestring potatoes, red onion and a Dijon-Banyuls
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Our thanks to PSG Fanclub Seattle

Maillots Jan 2018

On Saturday, during the French Ligue 1 match between Paris Saint-Germain and Montpellier HSC, Laurent Bourscheidt of PSG Fanclub Seattle presented Café Presse with  signed jerseys from the two clubs.  The PSG jersey had been signed by Brazilian former PSG man Maxwell, while the Montpellier jersey had been signed by the entire team.

Our thanks to Laurent and PSG Fanclub Seattle for this honor!  And see you all at Cafe Presse on February 14th for Real Madrid v PSG.

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Saint-Valentine’s Take-Home Dinner from Café Presse

Does a romantic dinner for two at home sound like fun this year?  Don’t want to fight the crowds for a Valentine’s Day table?  Let Café Presse take care of all the details!

Menu for two

Terrine au fromage bleu, salade aux betteraves marinées
Bleu cheese and leek terrine, serve with country bread and a salad of roasted beets, capers, tarragon, shallots, walnuts and a Dijon mustard vinaigrette
Poulet rôti, pommes frites et mayonnaise
Whole Washington State natural free-range chicken, roasted to your order, with pommes frites and mayonnaise
Tarte aux chocolat, cerises confites, crème moka
Chocolate ganache tart served with dried cherry compote and mocha whipped cream

Special Take-Home Menu for two:                                  $65.00
Menu + bottle of white, red or sparking wine             $83

Wine choices:
                         Domaine Couet Coteaux du Giennois blanc 2015
                         Les Garrigues Vin de France rouge 2015
                        Domaine d’Orfeuilles Brut Rosé Touraine NV

Add a 10-piece bag of house-made salted butter caramels:  $6.75

Special dinner available for take-out only.
Pre-order required.   Call Café Presse at 206.709.7674 before 6pm on 2/13 to pre-order.
Your order will be ready to pickup any time you choose between 5 – 10pm 10pm on 2/14

bottle and logo

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Half Way

half way

I like this photo from a hike we took in December 2017 for two reasons;  firstly because it shows the halfway point (almost) on the Chemin de Saint-Jacques between Vézelay in Burgundy and Santiago de Compostella in Spain. Secondarily because it gives the false impression that we actually hiked that entire way.

The spot, just outside Sauveterre de Béarn, is marked by a pretty little chapel dedicated to St.-Martin

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Winter Menu at Café Presse

Grilled boudin noir served on a salad of raw chiogga beets, braised cabbage, tarragon and pickled mustard seeds

Grilled boudin noir served on a salad of raw chiogga beets, braised cabbage, tarragon and pickled mustard seeds

Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette.

Here are some photos from the traditional staff menu tasting to whet your appetite!

Curried yam soup served with cilantro creme fraiche and toasted pecans

Curried yam soup served with cilantro creme fraiche and toasted pecans

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Corsican Cellars


If you love all the cheeses we use on our menu and cheese board at Le Pichet and Café Presse, you likely have Olivier Boye to thank for them.  We get most of our cheeses from him, including the raw milk raclette shown above and the raw-milk cave aged Comté that we use in omelettes, onion soup, croques and much more. Olivier is the owner of Mercer Island based Corsican Cellars, and when not delivering to restaurants. spends a big chunk of each year traveling in France, Italy and Spain, discovering new cheeses and other delicious artisan products like the jambon de Bayonne from Salaisons de l’Adour that we serve.  We love his deep knowledge about all things cheese and his passion for discovering family-owned dairies run by artisans who’s mission is to maintain the glorious tradition of raw-milk farmhouse cheese.

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