We have reached chicken maximum for the Sunday Supper roasted chicken pick-up at Café Presse on Sunday 4/5 and cannot accept any more orders for that date.
Thank you very much to everyone for your orders and for your kind words of support! It really means a lot to us!
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Our warmest thanks go out to everyone who has taken the time to let us know how much Café Presse and Le Pichet mean to them. Your support has really kept us going!
Gift certificates are still available even while we are closed. Please email at info@lepichetseattle.com or info@cafepresseseattle.com and include your phone number. We will get back to you right away
From 4-6pm, enjoy our Vin Expresse Happy Hour!
No reservations, no cover, everyone is welcome!
Checkout out our on-line event calendar for up to date event information
UEFA Champions League Knock Out rounds start this week! Catch all the matches at Café Presse.
Tues 2/18 12noon Dortmund v Paris Saint-Germain 2pm Atletico Madrid v Liverpool
Wen 2/19 12noon Tottenham v Leipzig 2pm Atalanta v Valencia
Come early and enjoy our Vin Expresse Happy Hour from 4-6pm!
No reservations, no cover, everyone is welcome!
Checkout out our on-line event calendar for up to date event information
Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 17, 202
Café Presse open 8am to 2am
Le Pichet open 8am to midnight
Also new this week at Le Pichet, something slow simmered to warm your bones, just added to the dinner menu:
Boneless beef shank simmered with red wine, carrots and Cipollini onions, with hand-cut egg noodles, beurre fondu and chives
Just added to the menu at Le Pichet for winter by Chef de Cuisine Vince Hall, new accompaniments for our famous roasted chicken:
Washington natural free-range chicken roasted to order for two, served with green chard, sun chokes, sultanas, pine nuts and roasted shallot pan butter
Still time to try this daily special which we will be offering this evening:
Seafood terrine of bay scallops, prawns and white fish, served with spicy sauce rémoulade and a salad of frisée lettuce, fennel, capers with cornichon vinaigrette
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