Le Pichet

New chicken preparation at Le Pichet

New summer preparation at Le Pichet for our famous whole roasted Washington State free-range chicken for two, served with saffron rice pilaf and eggplant and summer squash sauteed with cumin.

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Happy 19th Birthday, Le Pichet!

On August 3, 2000, Le Pichet opened its doors and started serving our neighbors for the first time. We have all gotten a lot older since this photo was taken, but just like then, we are here everyday, brewing the morning coffee, taking hot croissants out of the oven, opening a bottle of wine and cooking up something good to eat. Hope you have enjoyed it as much as we have!

Thanks to all our friends and neighbors for 19 great years! See you here soon.

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Bastille Day desserts, too!

Lime syrup soaked savarin cake filled with roasted peach cream, with peach-thyme confiture and lime zest

Of course there were also desserts at our Le Pichet’s Bastille Day party, designed by Le Pichet pastry chef Drake Jones to be both traditional and also to fit into the Street Food theme. Here are photos of them.

Puff pastry tartlettes filled with figs and pistachios, served with honey creme fraiche and red wine syrup
Chocolate crepes, served cold filled with hazelnut diplomat cream and served with Bing cherry ice cream
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Street food for Bastille Day

Lyon-style pork and pistachio sausage baked in brioche, served with rosemary-marinated summer chanterelles

You say you didn’t make it to Le Pichet’s 18th annual Bastille Day party last Sunday? Too bad, it was a great time! Well, I guess there’s always next year!

We thought you might like to see some pics of the street food menu you didn’t get to try…Miam Miam!

Seafood boudin Seafood boudin sausage, served on baguette with roasted pepper-fennel-frisée salad and sauce verte
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Domaine de la Graveirette “Ju de Vie” rosé 2018

New to the wine list at Café Presse and Le Pichet! The “Ju de Vie” rosé from Domaine de la Gravereirette is ideal for summer quaffing or as a match for summer dishes.

Le Domaine de la Gravereirette is located in the heart of Provence, along the sunny southern reaches of the Rhone river, between Avignon and Arles. Winemaker and owner Julien Mus works his 20 hectare property using organic and bio-dynamic methods and is Demeter certified since 2015. His 2018 rosé is made with a blend of Grenache and Syrah grapes, for a wine that is both summer refreshing and mouth filling enough to pair with tomatoes, chicken, pork or oily fishes (sardines, mackerel or salt cod, anyone!).

The summer is short, try it while you can, including during Happy Hour, when all our bottles are available to enjoy here at Take-Out prices!

Cafe Presse Happy Hour from 4pm to 6pm everyday

Le Pichet Happy Hour from 3pm to 5pm Monday to Thursday

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New to the menu at Le Pichet

Salad of lolla rossa lettuce, marinated apricots, Walla Walla sweet onions, roasted apricot vinaigrette and candied pistachios

Le Pichet chef de cuisine Vince Hall has added a trio of summer appetizers to the menu at Le Pichet this week that mark the arrival of summer produce to local farm tables. Here are a few pics to whet your appetite!

Pureed white bean soup with onions, garlic, smoked ham hock and kale, garnished with marinated cherry tomatoes and parsley

Roasted red beets and marinated beet greens, with tarragon vinaigrette, toasted pecans and cow’s milk bleu cheese
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Celebrate Bastille Day at Le Pichet

Please join us at Le Pichet for our annual Bastille Day Party

Sunday July 14, 2019, from 6pm to Late

Live music at 7pm The Bric-a-Brac Duo 10pm The Greg Ruby 4

Menu of Paris street food

No Cover, No Reservations, Everyone welcome!

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Now on the menu at Le Pichet

Boneless pork belly, stuffed with picholine olives, lemon, and Dijon mustard, slow roasted and served with creamy turnip purée, radishes, turnips and crushed anise seeds
Grilled grass-fed beef skirt steak, green peppercorn-cognac sauce, grilled broccoli rabe and orange-parsley-shallot gremolata
Washington natural free-range chicken roasted to order; Thumbelina carrots, favas, asparagus and tarragon with poultry jus
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Now on the menu at Le Pichet

Broiled Washington asparagus served with chopped white and yolk of hard cooked egg, herb-lemon crème fraiche and crispy shallots
Rabbit-pork terrine served with grain mustard and a salad of watercress, radishes and pickled rhubarb
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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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