Stuff

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 locally and never leaves the country. Here is a rare chance to try some for yourself! (btw pretty label, no?)

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New at Le Pichet!

Happy Hour!

Starting Monday March 18

Every Monday – Thursday from 3 – 5pm
Enjoy any Bottle from our Wine List
at take-out prices while dining-in!
Bottles starting at $15
Wine-friendly snacks at Happy Hour prices

Mardi Prix Fixe

Starting Tuesday March 19

Every Tuesday, make your choice of 2 or 3 courses from our
Prix Fixe menu at special low prices

Lunch 11:30am to 3pm, 2 courses $15 /  3 courses $20

Dinner 5:30 to 10pm, 2 courses $24 / 3 courses $30

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New deck at Café Presse

deck

Did you notice the new deck surface on the outside seating area at Café Presse. Solid cedar.  We couldn’t be more proud! And just in time for Spring!

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Special tonight at Café Presse

soup

Pureed soup of roasted butternut squash and honeycrisp apples, garnished with chèvre crème fraîche. Miam Maim!

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Special tonight at Café Presse

CP Lundi Tartine

Tonight’s Lundi Vert special at Café Presse: Tartine of grilled country bread spread with fresh goat’s cheese, topped with a sauté of portobello mushrooms, celery root, red onions and garlic, served with a salad of frisée and chives with champagne vinaigrette

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New on the wall at Café Presse

WC 2019 Lequipe

Ah, it still gives us a warm feeling 6 months later! This photo of the World Champion 2018 French National Team, which now has a home on the wall near the back room at Café Presse, is the center fold-out from a copy of French newspaper L’Equipe.

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Pithivier at Le Pichet

IMG_1079

Pithivier, also know as Galette de Rois in France, is  a traditional dessert make with sweetened puff pastry filled with almond cream, then baked to golden brown.  Although it is famously served in France on January 6th to celebrate the 12th day of Christmas, we love it all year long because it is so good!  Now at Le Pichet, while it lasts, try the version made by our pastry chef Drake Jones. Drake flavors the filling with a little rum and serves the galette with vanilla creme anglais.  Yummy!

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Pork roulade soon at Café Presse

CP NM Jan 2019 Belly prep

First step in making a pork belly roulade is to “butterfly” the belly so that it is twice as wide but half as thick.

Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019:

Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar

To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat and for its flavor.  To assure that the flavors of the sage-salt-black pepper rub reaches every part of the roulade, we open the belly up to twice its size but half its thickness in a process that is called “butterflying”. The rub is then applied generously, the seasoned belly is rolled and tied so that it will keep its shape during cooking.

CP NM Jan 2019 Belly roll

The seasoned pork roulade is trussed to assure that it will keep its shape during long slow cooking

Preparations finished, the roulade is then cooked in a slow oven oven for hours until it is tender and unctuous inside and crispy golden on the outside.  Yum!

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Prepping for Winter menu at Café Presse

CP NM Prep Jan 2019 Spice

Spice mixture used to rub pork belly for our house cured pancetta. The entire process takes over a week. including 5 days of air drying under refrideration

Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th.  Here are a couple pictures of some of different steps that go into it.

Rounds of compound butter made with Bleu d'Auvergne cheese are ready to garnish our petit sirloin steak frites

Rounds of compound butter made with Bleu d’Auvergne cheese are ready to garnish our petit sirloin steak frites. The ingredients include sweet butter, garlic, lemon zest, and Worcestershire sauce

Duck hearts confit slowly in duck fat on the oven. These were marinated with salt, garlic and spices for a few days before cooking.

Duck hearts confit slowly in duck fat on the oven. These were marinated with salt, garlic and spices for a few days before cooking.

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