Author Archives: Jim
This Friday at both Le Pichet and Café Presse! Made with onions, garlic, chicken stock, sherry and thyme, topped with brown bread croutons and melted Comté cheese, our famous soupe a l’oignon gratinée is an annual fall and winter favorite. … Continue reading
Here at Le Pichet, we have always been big fans of Lifelong and and the great work they have done in our community for years. Remember the NW AIDS Foundation? Chicken Soup Brigade ? Evergreen Wellness Advocates? The Lifelong AIDS … Continue reading
A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are … Continue reading
You asked and we listened! We are now open at 9amfor in-house dining including on our deck and sidewalk café Take-out orders by phone or on-lineDelivery with Caviar or Doordash Temporary Hours of Operation: Friday, Saturday and Sunday 9am to … Continue reading
Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.
Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce
Now on the cheese board at Café Presse, this goat’s milk tomme from the French Basque region is perfectly ripe and ready to sample. The Basques are famous for their sheep milk cheeses, but a small amount of goat’s milk … Continue reading
All of us at Café Presse would like to say “Welcome Back, Seattle U Students”. We are open and ready to serve you. We’ve missed you, drop by and say Hi.