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
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,
choose 2 courses (entree + plat or plate + dessert) or 3 courses (entree + plat + dessert)
for one low price.
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 bit of potato, a variation found in the city of Nîmes.
Try it with a glass of of rosé from Corsica like our Clos Fornelli “La robe d.Ange” (or why not a bottle!)
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 country ever to be both Men’s and Women’s World Cup Champions at the same time…Or if you have your own favorite side…Café Presse will show every match.
Plus we will showevery USA and every France match live. Check out our website for details and full match calendar.
Enjoy all your favorite dishes from our full menu beginning when we open at 8am, including omelettes, croques and frites
Our new Menu Noctamble is designed for night owls!
Amazing Discounts on beer, wine and cocktails
Special prices for frites, croques, steak frites, œufs and more
Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was “Celebrate Sparkles” and it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food (all year long, but they seem to really lend themselves to a winter menu!).
Here are some photos of the dishes we served at last night’s event – Enjoy!
The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal. With that in mind, I wanted to design a menu that highlights all the different roles that sparkling wine can play by including dishes that, at first blush, don’t seem like intuitive matches….like duck for example.
With this in mind, I reached back into the classical lexicon of duck dishes for an idea that is both seasonal and I think has great potential to pair well with bubbles, salmis de canard.
In his Le Guide Culinaire, Escoffier describes a salmis as a game dish in which the bird is first roasted at high heat until golden on the outside but still rare inside. The legs and breasts are then removed, and the carcass, still nearly rare, is used to make a rich jus. The breasts and legs are then simmered in this jus until tender and delicious, then served on a crouton spread with a mousse made from the birds giblets.
(Note, in his recipe for Salmis de faison, Escoffier warns that “this recipe has literally been spoiled by the haphazard manner in which it has been applied right and left to game”. That’s Escoffier for you, always a little tense. But it does point out how far this dish has fallen from fashion as compared to his epoch when he found it overly common. I remember cooking salmis when I was in culinary school and while working in Paris, but that was nearly 30 years ago).
I have always found duck and cabernet franc to be a very good pairing (or duck and pinot noir or duck and gamay…maybe I just like duck!). With that in mind, I decided to construct my salmis using a Cremant from the Loire valley that is a mix of tcab franc with chenin and chardonnay. To increase the impact of the wine, I decided to modify the salmis recipe slightly by marinating the duck pieces in Cremant overnight.
First step in the process was breaking down the duck into what is known as “fricasse”, which basically just means semi-boneless breasts and legs, each cut into 2 pieces.