Author Archives: Jim

New for spring at Le Pichet

New for spring on the menu at Le Pichet: Rustic Lamb-pork caulfat sausages, pan roasted and served on roasted radicchio, salsify, garlic confit, pine nuts and nettle-herb pistou

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New on the menu at Le Pichet

Just added to the menu at Le Pichet: Broiled Washington asparagus served with chopped white and yolk of hard cooked egg, herb-lemon crème fraîche and crispy shallots

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We beat Restaurant Week every week!

Looking for Restaurant Week prices every week of the year? Every Tuesday at Le Pichet and Café Presse, try our Mardi Prix Fixe menus at prices that beat Restaurant Week! You make your choice from our special Prix Fixe menu, … Continue reading

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Brandade nîmoise back on the menu at Le Pichet

Brandade nîmoise is back on the menu, starting at 5:30pm this evening. This traditional favorite from the south of France is made with salt cod, cream and olive oil, seasoned with garlic, thyme, lemon and nutmeg. We also add a … Continue reading

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Get ready for Women’s World Cup Soccer

The Woman’s World Cup kicks off on June 7th and its gonna be epic! Whether you follow current cup-holders USA in their quest for back-to-back World Cup titles…Or root for host team France as they try to become the first … Continue reading

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New desserts for Spring at Café Presse

Cafe Presse also has spring desserts! Check out these great new inspirations from pastry chef Allyson Lanter. And of course we still have our traditional French sundae La Dame Blanche, as well as chocolat chaud, house made caramels, ice creams … Continue reading

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Check out Café Presse’s Spring menu

Here at Cafe Presse, we are feeling very proud of our new Spring menu 2019 which started last Thursday, 4/4. Chef de cuisine James O’Hern has designed menu full of dishes that feature first of the season veggies and lighter … Continue reading

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Rillettes de porc in progress…

The ingredients for our rillettes de porc, served at both Le Pichet and Café Presse: Berkshire Farms pork shoulder, carrots, onions, garlic, thyme and bay leaf. Add fat (we use duck fat) and a lot of time slow cooking and … Continue reading

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Special today at Café Presse

Creamy leek-potato soup garnished with crispy jambon de Bayonne

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Swiss Wine coming to Le Pichet

It may be a first: a Swiss wine is coming to the wine list at Le Pichet. Wine Director Joanne Herron says that Swiss wines are rare in the U.S. because the majority of wine produced in Switzerland is consumed … Continue reading

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