Author Archives: Jim

Café Presse Celebrates World Cup 2018

Posted on May 19, 2018 by Jim

Join us from June 14 to July 15 Thursday June 14 – Fête de la Coupe What: A World Cup kickoff party! When:  7am to 10am,  Kick-off match at 8am, host team Russia v Saudi Arabia Start the World Cup … Continue reading →

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Menu for June Chef’s Dinner at Café Presse

Posted on May 15, 2018 by Jim

June 2018 Chef’s Dinner at Café Presse Poule au pot Henri IV Wednesday June 6, 2018  MENU Poireaux vinaigrette aux coques et aux croutons Penn Cove clams marinated with spring garlic and thyme, served cold with poached leeks, shellfish vinaigrette … Continue reading →

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June 2018 Chef’s Dinner at Café Presse

Posted on May 15, 2018 by Jim

Poule au pot Henri IV Nearly everyone has heard the famous story of King Henri IV who promised “a chicken in every pot“. What most people don’t know is that Henri IV came from the Bèarn and that his name … Continue reading →

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Vote for us!

Posted on April 30, 2018 by Jim

Café Presse and Le Pichet have both been nominated for awards in the Seattle Magazine Best Restaurants Readers Poll 2018.  Both are nominated in the Best French Restaurant  category and Café Presse is also nominated for Best Late-Night Dining. If … Continue reading →

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Local asparagus with Dijon cream, chives and crispy jambon

Posted on April 23, 2018 by Jim

This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with … Continue reading →

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New spring desserts at Café Presse

Posted on April 14, 2018 by Jim

As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse.  Enjoy!

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Spring Menu starts at Café Presse

Posted on April 12, 2018 by Jim

Cafe Presse chef de cuisine James O’Hern unveiled his new menu for Spring 2018 today with the traditional staff tasting.  The staff tasting is sort of a cross between a dinner party and a training class on all the details … Continue reading →

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Periwinkles

Posted on March 19, 2018 by Jim

Getting ready for tomorrow’s Quarterly Chef’s Dinner at Café Presse includes preparing periwinnkes.  Know as bigorneaux in France, small sea snails are poached then picked straight from the shell using a pin and dunked in mayonnaise.  Accompanied by a glass … Continue reading →

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Teurgoule trial

Posted on March 10, 2018 by Jim

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.  … Continue reading →

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March 2018 Chef’s Dinner Menu

Posted on February 24, 2018 by Jim

March 2018 Chef’s Dinner at Café Presse Fin d’Hiver en Normandie Tuesday March 20, 2018  MENU 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 … Continue reading →

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