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Dinner with Winemaker Pierre Breton at Cafe Presse

Café Presse has the great privilege to host French Natural Wine Star Pierre Breton, for a 3 course family-style meal showcasing his remarkable wines on Thursday, March 1, 2012.  He and his wife, Catherine, took over their vineyards in the Loire Valley in 1989 and are leaders in the organic and biodynamic wine movement in France.  This is a remarkable opportunity to meet Pierre and find out more about his internationally sought-after wines.

Seating is very limited!  Please call 206.709.7674 for reservations.

$50.00/person does not include tax or gratuity.  6:30 P.M.

Menu:

Chèvre chaud sur crouton et sa salade à la frisée
“Warm goat’s milk cheese on grilled bread with curly endives, fines herbes and a walnut-cider vinaigrette”

Poulet rôti et son gratin aux pommes de terre, choux-fleur et champignons
“Natural Washington State chicken roasted to order, served with a creamy gratin of potatoes, cauliflower and mushrooms”

Clafoutis aux prunes et a l’Armagnac
“Dense vanilla custard cake with prunes and Armagnac, served warm with whipped cream”

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Is it Spring Yet?

On Friday, February 10, Le Pichet chef de cuisine Brent Harding introduced several new dishes to the menu at Le Pichet.  Sorry that I don’t have any photos, but perhaps you will be tempted by the descriptions:

*Grilled house-made pork-pimenton sausage served on a salad of radicchio, oranges, toasted almonds and orange glazed dates.

*Belgian endive salad with walnuts, Roquefort cheese and a mustard vinaigrette (a French bistro classic making its return to the menu at Le Pichet).

*Penn Cove mussels sauteed with fennel, spinach, apples and curry scented cream, served with pommes frites.

*Whole Idaho trout  pan roasted with Jerusalem artichokes and mustard greens, served with a lemon-caper brown butter sauce.

Although it is still definitely Winter in Seattle, we are quickly approaching the time of the year when thoughts turn to the arrival of Spring and lighter dishes.  We hope that these new dishes will fill the bill as warm, inviting fare that also speaks to the changing season.

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