Café Presse Spring menu starts April 9th

Thought you might like to know:  Café Presse chef de cuisine Dre Neeley will roll out his new Spring 2015 menu on Thursday, April 9.

Asparagus, watercress, spring onions and garlic, escarole, leeks and morels are just some of the spring produce ready to make their appearance.  On the meatier side, look for quail, spicy pork-beef sausages, clams and trout.   And there will even be a new vegetarian entree inspired by the city of Nice.

And, oh yes,  Steak Tartare is coming back on the menu.

In the meantime, stop by to enjoy your winter favorites for the last time until next year:  Oysters, Onion soup and Raclette will all disappear until next year on April 9.

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Save the date for Dining Out for Life 2015

Mark your calendar:    Dining Out for Life 2015 is on Thursday April 30.  That’s when you can help support the Lifelong Aids Alliance and the great work they do, simply by dining out at one simply by of the many participating restaurants. As always, both Le Pichet and Café Presse will be donating 30% of our sales for the entire day, so come by for breakfast, lunch or dinner and support a great cause.

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Cafe Presse Does Private Events

Looking for a place to host a wedding dinner?  Special birthday party?  Family reunion? A brunch with co-workers?  A private party? 
The back room at Café Presse is available for  your private events throughout the day, all year long, any day of the week. 
We can seat up to 45 guests, and our Executive Chef will work with you to design the perfect menu, whether it be cocktails and hors d’œuvres, a casual buffet,  a family style supper, or a multi-course dinner.  Choose from our full selection of French country wines, beers and cocktails to accompany your  meal. 

For information or to reserve the back room, please email us  at
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Join us on Presidents Day

Café Presse and Le Pichet will both be open regular hours on Presidents Day, Monday February 16, 2015.  Hope to see you here!

Our Hours:

Café Presse:  7am to 2am

Le Pichet:     8am to midnight

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Give your Valentine house-made caramels from Café Presse

CP Caramels Nov 2014

Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Café Presse for a bag of our house-made salted-butter caramels.  Made with local honey, they come 10 to a bag for $6.

Available while supplies last.  Call ahead to reserve yours.

Café Presse 206.709.7674

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Give your Valentine house-made caramels from Le Pichet

Caramels Feb 2015

Looking for something sweet for your sweetheart on Valentine’s Day?  Stop by Le Pichet for a box of our house-made salted-butter caramels.  Now made with local honey, they come 10 to a box for $6.

Available while supplies last.  Call ahead to reserve yours.

Le Pichet 206.256.1499 

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Take Home Valentine’s Day dinner from Café Presse

Does a romantic dinner for two at home sound like a good idea this year?
Don’t want to fight the crowds for a Valentine’s Day table?

Café Presse St.-Valentine’s day Take Home Dinner for Two Menu

Salade aux endives, au Bleu d’Auvergne et aux noix
Salad of Belgian endive, bleu cheese from Auvergne, toasted walnuts and mustard vinaigrette
Poulet rôti, pommes frites et mayonnaise
Whole Washington State free-range chicken, roasted to your order, with pommes frites and mayonnaise
Gâteau au chocolat et sa crème anglais à la vanille
Individual chocolate cake for two with vanilla crème anglais

                      Special Take-Home Menu for two:                                       $56.00

                      Menu and a bottle* of White, Red or Sparking Wine:   $70.00

*Wine choices: Les Pentes de Barène Tursan 2012 blanc
or Domaine de Parquière « Sable » Côtes-du-Rhône Village 2013 rouge
or Martinolles Blanquette de Limoux NV sparkling

Available for Take-out only.  Pre-order required.  

Please call Cafe Presse at 206.709.7674 before 6pm on February 13 to pre-order.

Your dinner will be ready for you to pick up at the time you choose between 5pm and 10pm on February 14, 2015

bottle and logo

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Join us for French Conversation in 2015

2015 Dates for the French Conversation Table at Café Presse:

January 2015:           07, 22                    July 2015:              08, 22
February 2015:         04, 18                    August 2015:          05, 19
March 2015:             04, 18                     September 2015:   02, 16, 30
April 2015:                01, 15, 29              October 2015:         14, 28
May 2015:                 13, 27                     November 2015:    11 (no meeting on 11/25)
June 2015:                10, 24                    December 2015:     09 (no meeting on 12/23)

Every second Wednessday from 4pm to 6pm, please join us for French conversation in the back room at Cafe Presse.   At each meeting, a French speaking facilitator will be on hand  to get the discussion rolling.  The Conversation Table is free and open to French speakers of all levels.  Hope to see you there.

And don’t forget that every day from 4pm to 6pm (including during the French Conversation Table) you can enjoy our VinExpresse Happy Hour, when all in-house bottles of wine are available for take-out prices as well as special prices no wine-friendly snacks.

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Happy Holidays!


From all of us at Café Presse and Le Pichet,

We wish you a very Happy Holiday Season!

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Garbure Béarnaise at Café Presse

Garbure Dec 2014

Special at Cafe Presse today:  Garbure Béarnaise

One of the iconic dishes of the cooking of southwestern France, a garbure is, at its base, a peasant stew of white beans and winter vegetables.  Regional variations abound (Landaise?  Gasconne?) but in the Béarn, garbure is enriched with duck fat, duck and pork confits, panchetta (ventreche de porc in French)  and the ends of air cured ham.

We are currently making plans to feature Garbure Bearnaise on our Winter 2015 menu beginning Thursday January 8.  In the meantime, today we finished our first batch of the season, and it is rich with duck leg and gizzard, pork shoulder, cabbage, turnips and  carrots.  We serve it with grilled country bread and persillade, the classic Béarnais condiment of garlic, parsley, duck fat and olive oil.

Hurry by and try it while the supply lasts.



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