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
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
Pastis Landais: rich brioche cake flavored with rum, orange and vanilla
Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course. But you can check out the entire menu from an earlier post.
And if you would like to receive emails with info about upcoming events at Le Pichet and Café Presse, be sure to sign up for our newsletters here.
Leeks vinaigrette: cold poached leeks served with Penn Cove clams marinated with thyme and green garlic, shellfish vinagrette and butter fried croutons
In preparation for the upcoming June Chef’s Dinner at Cafe Presse, I recently put together a Poule au Pot trial run using a chicken from Hungry Hollow Farms.
Here are some photos of the process:
Here is the chicken as received from Hungry Hollow Farms and delivered by owner/farmer Grant Jones. GMO free, pasture raised and left free to hunt lots of bugs and worms, these birds develop a different body shape than intensively farmed chickens: the breast is smaller, the legs larger and firmer and overall there is less fat. The smell and flavor of the flesh is much earthier, slightly gamey, just plain more chicken-y. They remind me quite a lot of poulet fermier that we buy at the weekly farmer’s market in Orthez. Continue reading
Café Presse and Le Pichet have both been nominated for awards in the Seattle Magazine Best Restaurants Readers Poll 2018. Both are nominated in the Best French Restaurant category and Café Presse is also nominated for Best Late-Night Dining. If you agree, Vote Early and Vote Often using the link above!