Radish Sprouts

 

Radish Sprouts

Radish sprouts in the east-facing window of my apartment.  These radishes are  the second crop this year from this pot:  the first was a crop of collard greens that just about made a side dish for two. Obviously my garden is more symbolic than practical.

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Watch the 2016 UEFA Euro Championships at Café Presse

Euro 2016 at Cafe Presse

Catch every match of the 2016 UEFA Euros at Café Presse!
We will be showing every minute of every match as France hosts the second most important tournament in the world.

KICKOFF CELEBRATION JUNE TENTH
Please join us for a special Kickoff Celebration on Friday June 10, 2016 from 11am to 2pm as host France takes on Romania.  In addition to our regular menu, we will be offering a special menu of stadium snacks, as well as wine, beer and cocktails specials,  Look for free drawings for fun door prizes.  Wear the colors of your favorite national team for $1 off frites.

DRINK SPECIALS DURING EVERY FRENCH TEAM MATCH
ALLEZ LES BLEUS!!

Check out our weekly match calendar for schedule info or come by Café Presse to pick up a complimentary Euro 2016 Match Cheat Sheet.

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Menu for Spring Lamb & Asparagus Fête

Café Presse and Le Pichet invite you to celebrate Spring!

Spring Lamb & Asparagus Fête Menu

Tuesday May 24, 2016, 6:30pm

 Dinner including five paired wines  $75

Les hors d’œuvres
Asparagus tart with chèvre and smoked lamb lardons
Warm asparagus-potato-leek soup raw milk Fourme d’Ambert
Lamb loin tartare with radishes and watercress mayonnaise, on sliced baguette

Asperges grillées à la truite fumée, vinagrette à l’estragon et noisettes torréfiés
Grilled asparagus, house smoked trout, creamy tarragon-fennel pollen vinaigrette and toasted hazelnuts

Brochette et crepinette d’agneau, sauté aux haricots blancs
Grilled lamb leg brochette and pan roasted lamb crepinette, white beans sautéed with spring morels, green garlic, spring onion and ramps and morel-lamb jus

Ossau Iraty vallée d’Aspe et sa confiture à la rhubarbe et au Lillet rosé
Sheep’s milk cheese from the French Basque countries served with rhubarb-Lillet rosé jam

Madeleine aux pistache, frais de nos régions et glace au laurier et a l’orange
Warm pistachio madeleine served with honey-macerated strawberries and bay leaf-orange ice cream

Space is limited;  please call Cafe Presse for reservations 206.709,7674

Note that menu may change slightly due to availability of spring produce

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Spring Lamb & Asparagus Fête at Café Presse


It’s Spring in the Northwest! What more reason do we need to celebrate? How about
local asparagus and spring lamb? Café Presse and Le Pichet Executive chef Jim Drohman and Café Presse chef de cuisine Patrick MacWhorter are teaming up to prepare a 5 course menu to celebrate the season and these spring favorites. Wine director Joanne Herron has selected her favorite bottles from the newly arrived French rosés.

What:    5-course family-style dinner featuring lamb,asparagus and rosé
When:   Tuesday May 24, 2016, 6:30pm
Where: The back room at Café Presse
Cost:     Dinner including wine $75

Visit our website for complete menu and wines to be served.
www.cafepresseseattle.com
Places are limited for this special event. Reservations 206.709.7674

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June Cooking Class: Focus on Fish

Cooking ClassNew cooking class from Café Presse and Le Pichet!

What:  
“Focus on Fish” Cooking Class and tasting presented by Chef Jim Drohman        (Each session limited to 16 students)

When:   Two different sessions of this class will be offered:
Tuesday June 7, 2016, 6:00pm to 9:30pm
or
Saturday June 11, 2016, 12:00noon to 3:30pm

Where:   The Gate Valve Studio (formerly the Kitchen at Mallet), in Seattle’s SODO neighborhood  (free parking available at both locations)

Price:  $130 per student, which includes cooking demonstration, with hands-on learning for critical skills, degustation of the dishes we will prepare paired with French country wines, and a recipe packet (does not include sales tax) Continue reading

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Raw Milk Cheese Apprection Day Line Up

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As mentioned in an earlier post, Cafe Presse and Le Pichet are celebrating Raw Milk Cheese Appreciation Day with a special All Raw Milk selection of cheeses this Friday. Saturday and Sunday.

Here’s a list of the cheeses that will be include in our Raw Milk selection:

RAW MILK CHEESE APPRECIATION DAY MENU

Comté AOC, 7 mois, Terroir de France Sélections
From the Jura region of France, made with 100% raw cow’s milk and cave aged for at least 7 months.  We use this delicious cheese in the preparation of many of the dishes on our menu.

Ossau Iraty Vallée d’Aspe AOC, Les Fermiers Basco-Bearnais
This farmstead cheese from the Vallée d’Aspe in the French Basque Pyrenees, is made with raw milk from the cheesemaker’s own herds.  Aged at least 6 months

Torta de cabra, Finca Don Mariano
Made from 100% raw goats milk in the region of the Fregenal de la Sierra (Extremadura), this Spanish farmstead cheese is aged in earthenware pots, resulting in a pungent rind and a flavorful interior.

 Le Ramier Roux, Le Ferme Ramier
Produced on a family owned and operated farm in the Tarn and Garonne region north of Toulouse, France.  This wash rind raw cow’s milk farmstead cheese is aged about 3 months, during which time the rind is washed daily with salt water.

 Forme d’Ambert AOC « l’Or des Domes », La Société Fromagère du Livradois
100% raw cow’s milk bleu cheese from the area around the town of Ambert in the region of the Auvergne in France. Aged at least 3 months, rich, creamy interior.

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Spring menu at Café Presse

Spring vegetable blanquette of asparagus, carrots, pearl onions and king oyster mushrooms in a white wine chevre sauce, with crispy shallots and brown rice.

Spring vegetable blanquette of asparagus, carrots, pearl onions and king oyster mushrooms in a white wine chevre sauce, with crispy shallots and brown rice.

The spring menu 2016 has launched at Cafe Presse!  Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff.  Here are a few photos submitted for your approval:

Jura-style morteau sausage on a salad of cucumber, spring onions, chives and crispy potato croutons in a horseradish cream.

Jura-style morteau sausage on a salad of cucumber, spring onions, chives and crispy potato croutons in a horseradish cream.

Continue reading

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At Le Pichet and Café Presse, We’re doing our own Restaurant Week

What:      Great prices on fixed priced menus during Seattle Restaurant Week
When:     April 10 to 21, Sunday through Thursday only
Where:    At Café Presse and Le Pichet, of course!

Café Presse and Le Pichet are not part of Seattle Restaurant Week, but we are still offering great deals!

AT CAFÉ PRESSE
Sunday through Thursday11am to 10pm:    Make your choice from our special
Mardi Prix Fixe menu of starters, main courses and desserts.
Entrée + Plat -or- Plat + Dessert                                    $19.50
Entree + Plat + Dessert                                                     $23.50
For reservations call Café Presse 206.709.7674

AT LE PICHET
Sunday through Thursday, dinner only from 5:30pm to 10pm:
Entree + Plat + Dessert                                                     $30.00
For reservations call Le Pichet at 206.256.1499
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Raw Milk Cheese Appreciation Day

RawCheeseDayLogo16-EnglishRawCheeseDayLogo16-French

At Le Pichet and Café Presse, we love Raw Milk Cheese!  That’s why we will be celebrating Raw Milk Cheese Appreciation Day to support traditional cheese making and great artisan cheese makers.

Raw Milk Cheese Appreciation Day is Saturday April 16, 2016.  All weekend long, from Friday 4/15 to Sunday 4/17, in addition to our selection of French and American aged cheeses, we will be offering a special cheese plate featuring only raw milk cheeses.

And, like everyday, you can try the raw milk 12 month cave aged Comté we use for all our sandwiches, baked eggs, onion soup, omelettes and a host of other dishes.  It is really, really good.

Come on by and taste some healthy, raw milk cheese!

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The Stranger loves-them some frites!

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Check out this recent article in The Stranger about our pommes frites at Café Presse.

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