At Le Pichet and Café Presse, we love featuring lesser known, little fishes that are both sustainable and good for you. Pollock is one of these, a fish that never really gets the respect it deserves. A smaller cousin of Alaskan true cod, pollock in the past was often considered too small for filets and therefore ended up as processed fish sticks or surimi. Which is a shame because it is not only very tasty, with characteristics much like true cod, but it is also very environmentally friendly. Alaskan wild caught pollock is one of the most abundant wild seafood species in the world, it’s harvest is certified sustainable by the Marine Stewardship Council and rated “Good” by the Monterrey Bay Seafood Watch.
Now on the menu at Cafe Presse and featured at both Le Pichet and Café Presse during Wild-caught Alaskan Pollock week, February 28 to March 8, 2020.
Just added to the Le Pichet menu by chef de cuisine Vince Hall:
Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge.
Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of parsley and garlic ground with fat from jambon de Bayonne, olive oil, basque chili powder and a squeeze of lemon – is one of the trademark dishes of the French Basque Countries. Chef Vince adds local fingerling potatoes simmered in duck fat to round out a tasty winter dish.
Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while they last!
Café Presse Chef de Cuisine James O’Hern has rolled out his Winter 2020 menu full of dishes that will warm you up on a cold winter day. Here as some photos to whet your appetite. You can check out our full menu here.
Le Pain de Coin is what happens when an iconoclastic personality takes up the art of bread baking. We first encountered artisan baker Etienne Leroy at the Wednesday farmers market in the little Bearnaise walled town of Navarranx, where a queue of eager shoppers were waiting to snap up the last of his offerings. His most popular bread is the round whole-wheat country loaf known as miches but his market table was also covered with breads made with barley flour, others of whole wheat dotted with raisins or olives or rye flour with walnuts. We secured half of a giant country loaf, the only choice remaining by the time we reached the front of the line, and, immediately tearing off and tasting a hunk, found it excellent.
It turns out that all these lovely breads are made by Etienne in a bakery of his own construction on his farm nestled in the wooded slopes above the town of Salies de Béarn. In his fournil (or baking workshop) he takes an uncompromising approach to baking the best bread he possibly can. His ingredients come largely from the area within 10 minutes of his oven, from farmers working organically to raise ancient varieties of wheat requested by Etienne. The wood that fuels his oven he secures from the forest lands of the farm. His approach to bread baking is decidedly old fashion and artisan: he uses only sour starters, and favors very long, slow fermentation. And he only makes traditional styles of bread, refusing to offer a baguette.
Thinking of New Year’s Eve at home this year? Let Café Presse do the cooking!
Ring in 2019 chez vous, away from the crowds Choose dinner only or add a bottle of sparkling wine Order one for a romantic dinner or several and make it aparty! Includes party hats, noisemakers and confetti!
Special Take-Home Menu for two: $60.00 Menu with a bottle Sparking Wine: $78.00 (Martinolles Blanquette de Limoux NV sparkling)
Available for Take-out only. Not available through any home delivery service. Pre-Order required
Order at 206.709.7674 before 4pm on Monday 12/30 Your dinner will be ready to pick up at the time you choose between 5pm and 10pm on New Year’s Eve.
Menu for Two
Sardines grillées, salade aux endives et aux oranges sanguines Grilled Spanish sardines, salade of Belgian endive, frilly red mustard greens, blood orange supremes, candied peel and blood orange vinaigrette ~ Poulet rôti, pommes frites et mayonnaise Whole Washington State free-range chicken, roasted to your order, with pommes frites and mayonnaise ~ Truffes au chocolat faites maison A 6 piece selection of our house-made chocolate truffles rolled in cocoa: includes Chocolate-Grand Marnier, Chocolate-Chèvre, and Chocolate-Espresso