Chocolate-banana beignets with warm rum bananas and whipped cream
The new Fall 2018 menu at Café Presse also featuresa whole slate of warm and cozy desserts perfect for Fall. Check out the new dessert menu here.
Our Automn coupe glacee features butternut ice cream, candied mixed nuts, butterscotch sauce and whipped cream
Warm spice-ginger cake served with caramelized apples and whipped cream
Salad of treviso, red frilly mustard greens, winter pear, walnuts and thyme vinaigrette, topped with house-smoked muscovy duck breast
On Thursday October 4th, Café Presse chef de cuisine James O’Hern unveiled his new menu for Fall. As always, the day started with a menu tasting for the waitstaff. Here are some photos of the new dishes that feature the best from the Fall farm tables.
Look for more photos soon of the new Fall desserts.
And don’t fret, the Fall menu also includes Oysters on the half shell and our famous Soupe a l’oignon gratinée!
Salad of escarole, roasted golden beets, parsley, hazelnuts and roasted garlic vinaigrette, topped with warm brandade croutons
If you missed your chance on Bastille Day to purchase our limited edition t-shirt celebrating the 16th anniversary of Le Pichet’s Fête de Quatorze Juillet, fret not…Yes they are still available!
The shirts are 100% cotton, made in America and are available in unisex sizes S to XL. The price is $20 and they are available at both Le Pichet and Café Presse while they last.
Come by or call to check size availability.
Friday 8/10
12noon Manchester Utd v Leicester City
3pm Olympique de Marseille v Toulouse FC
Saturday 8/11
7am Hudderfield Town v Chelsea
9am FC Nantes v AS Monaco
11am Newcastle Utd v Tottenham
Sunday 8/12
8am Arsenal v Manchester City
10am Liverpool v West Ham Utd
12noon Paris Saint-Germain v Stade Malherbe de Caen
2pm Girondins de Bordeaux v RC Strasbourg Alsace
Check out our weekly event calendar at www.cafepresseseattle.com for complete match lineup
Salad of local tomatoes, cucumber, red onion, lovage leaves and brown bread croutons tossed with red wine vinaigrette, topped with smoky grilled eggplant purée
Last week, chef de cuisine Dave Cooper introduced 3 new summer dishes to the menu at Le Pichet. Hope you will enjoy these photos.
Crispy chickpea falafel served on a salad of watermelon, curly endive, feta cheese and lime vinaigrette, topped with our house-made harissa
Our famous WA State natural free range roasted chicken for 2, with a Basque-style sweet pepper ragout
Our seasonal coupe with nectarine sorbet, crunchy meringue, rose syrup and summer berries.
Coupes Glacées are one of the specialties of French cooking that tend to be less known to the rest of the world. This relative obscurity may stem from the fact that the French didn’t invent ice cream (who did? You may well ask, as it is a topic of much debate. See Elizabeth David’s excellent Harvest of the cold months for what must surely be the definitive study of the question). But the fact remains that one finds Coupes Glacées or ice cream sundaes in small restaurants across France. Continue reading
Our special du jour yesterday at Café Presse was the Croque Provençal. Our version, which is meat free, features the same bread we use for our Croque Monsieur and Croque Madame (made by our friends at Grand Central Bakery) along with cave-aged Comté cheese, béchamel sauce, basil pistou and sliced tomatoes. Yummy!
But why bother showing you if it was yesterday’s special and you can’t order it today? Because it just might end up on our new Summer menu starting on July 12th, 2018
Both Café Presse and Le Pichet are open regular hours today Wednesday July 4th, 2018. Come by and see us before or after your fireworks!
Le Pichet open everyday from 8am to 12midnight
Café Presse open everyday from 7am to 2am
Terrine de sardines et de betteraves et sa crème fraiche à l’aneth
Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread
Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile
Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated sweet peppers
Escalope de porc panée à l’alsacienne, salade aux radis et aux herbes
Pork loin escalope, egg and flour dipped then pan fried, Alsatian-style Yukon Gold potato salad, grilled lemon, radish-herb salad
Poulet rôti à votre commande et cèleri en trois façons
Washington natural free-range chicken roasted to order, with oil poached celery root, sautéed celery, celery tops and nettle-pistachio pistou
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