Seen in the Saturday market in Orthez: a dog who really loves cheese. Clearly a learned behavior, as,right after this photo was taken, he was rewarded with a bite of cheese by the vendor.
Dense chocolate cake square served with Earl Grey-lavender ice cream and chocolate sauce.
The new menu for Spring has started at Cafe Presse. As promised, here are photos of the new desserts from the Staff Tasting…enjoy!
Frozen terrine with vanilla and lemon ice creams, served with rhubarb compote and crispy baked meringue.
Vanilla scented tapioca mousse, with macerated Washington State strawberries and a langue de chat cookie
WA state asparagus with scallions, house-smoked arctic char, butter fried croutons and Basque cider vinaigrette
The new spring menu started today at Café Presse and it is filled with tastes of the season. Here are some photos of the savory dishes from today’s staff tasting. Look for photos of the new desserts soon.
And by the way, yes, Steak Tartare is back! Continue reading
This bunch of radishes was grown super locally on an extremely small scale farmer…specifically it was grown in a pot in a SW facing window of our apartment on First Hill. Next up: collards!
New for spring on the menu at Le Pichet!
Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.
Now on the menu for both lunch and dinner:
Millas gascons au confit de porc, salade de cresson et oignons verts
Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad
The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying. If you missed it, check out this link to video of the cassoulet coming out of oven: Bubbling Cassoulet Video
And check below for a few photos of the event as well. If you would like to receive info about upcoming events, watch our website or sign up for our newsletter.
Crispy spinach and Fourme d’Ambert croquettes
House smoked trout, apple-Napa cabbage salad and chestnut-duckfat puree served on grilled baguette
Eggs scrambled with confit of duck heart and gizzard, hedgehog mushrooms and foie gras fat and duck cracklings served on country bread dumplings
Squid hoods stuffed with brown rice, nicoise olives and braised squid legs, served on green chard braised with saffron, pine nuts, white wine and lemon zest and persillade
If its New Year’s Eve at Le Pichet, there just has to be foie gras! This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.
Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette.
Sign me up with a glass of Beaujolais!
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