Author Archives: Jim

Gateau au fromage blanc de chevre

This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually … Continue reading

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Vin Expresse and After Hours

Cafe Presse now has two great Happy Hours Vin Expresse: Everyday from 4pm to 6pm Our Paris-style wine happy hour -All in-house bottles of wine available at Take-Out prices; all bottles from $9 and $15. -Menu of wine-friendly snacks at … Continue reading

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Spring Menu now at Cafe Presse

The Spring 2014 menu at Cafe Presse was rolled out on Tuesday April 8, 2014.  If you haven’t had a chance to come by and try it yourself, here are some photos of several of the dishes…Hope you will come … Continue reading

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Michael Ruhlman lunching at Café Presse

Author Michael Ruhlman  stopped by Café Presse for lunch today, and was kind enough to pose for this photo with Café Presse chef de cuisine Dre Neeley.  Michael is in Seattle to discuss and sign  his new book  Egg: A … Continue reading

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Spring menu starts tomorrow at Café Presse

The new menu for Spring 2014 at Café Presse will be rolled out tomorrow,  Tuesday April 8, 2014 at 9am.   Here is a sneak peek of some of the new dish you will find: Tourin blanchi “Creamy sweet garlic soup, … Continue reading

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Dried plums poached in spiced red wine

Recently, I noticed an article written by Martha Rose Shuleman in the food section of the  New York Times that struck a chord.  It was about prunes poached in red wine, a classic French bistro dessert, but also one that … Continue reading

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April 2014 Corner Table Dinner

What: Family-style dinner at Café Presse When: Tuesday April 29, 2014, 6:30pm Where: The back room at Cafe Presse The menu for the April 2014 Corner Table has been set and will feature new dishes from our Spring 2014 menu!  … Continue reading

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Le Pichet and Café Presse in the Media

Lots of good press for Le Pichet and Café Presse recently… In the March 2014 Seattle Magazine, Le Pichet was named “Best of the trend: Nose to Tail Dining”.  Cafe Presse was also sighted for honorable mention in the same … Continue reading

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Riz a la crème de noix de coco

The inspiration for this dessert came from the cardamom-spiked rice desserts found in Indian cuisine as well as the simple “riz au lait” found in the French countryside. This recipe will serve about 8

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Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle”

Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, … Continue reading

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