Author Archives: Jim

Pithivier at Le Pichet

Pithivier, also know as Galette de Rois in France, is  a traditional dessert make with sweetened puff pastry filled with almond cream, then baked to golden brown.  Although it is famously served in France on January 6th to celebrate the … Continue reading

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We will be open on MLK Day

Both Café Presse and Le Pichet will be open regular hours on Martin Luther King Jr Day, Monday January 21st. Hope to see you here! Café Presse    7am to 2am everyday Le Pichet        8am to Midnight everyday

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New desserts for Winter as well!

New menu day means new desserts as well! Here are some photos of the new sweet additions…

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New winter menu at Café Presse

The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff.  Here are some photos of the savory items that have been added for Winter

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Now on the menu at Le Pichet, January 2019

House smoked duck breast on a salad of French lentils, frisée lettuce, macerated golden raisins, Delicata squash and Dijon mustard vinaigrette Salad of lacinato kale, kohlrabi, pink grapefruit, creamy grapefruit dressing, Espelette pumpkin seeds and shaved sheep’s milk cheese

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Pork roulade soon at Café Presse

Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019: Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar To make the roulade, we start … Continue reading

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Prepping for Winter menu at Café Presse

Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th.  Here are a couple pictures of some of different steps that go into it.

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Seattle Eater’s Food Experts call Café Presse a “Go-To” restaurant….yes its there, way down at the bottom!

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French Conversation in 2019

2019 Dates for the French Conversation Table at Café Presse: January:           02, 16, 30          July:               03, 17, 31 February:         13, 27                 August:           14, 28 March:             13, 27                  September:    11, 25 April:                … Continue reading

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Special today at Café Presse: Axoa d’Espelette

Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites. … Continue reading

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