desserts

Winter Menu at Café Presse

Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet […]

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Our winter menu 2018 started yesterday at Café Presse and we are really excited about it!   In addition to the dishes shown here, this change marked the return to our menu of two of our cold weather favorites:  Raclette Savoyarde and Axoa d’Espelette. Here are some photos from the traditional staff menu tasting to whet

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New Desserts at Café Presse

The winter menu for 2017 started last Tuesday at Café Presse, and that means a new dessert menu as well.  Here are photos the new desserts added by pastry chef Allyson Lanter.    

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The winter menu for 2017 started last Tuesday at Café Presse, and that means a new dessert menu as well.  Here are photos the new desserts added by pastry chef Allyson Lanter.    

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U Pastizza

This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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Slide 1

This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour.  While doing recipe research, I discovered versions that used day old bread or even cous-cous  for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh

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Spring menu at Café Presse

The spring menu 2016 has launched at Cafe Presse!  Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff.  Here are a few photos submitted for your approval:

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Slide 1

The spring menu 2016 has launched at Cafe Presse!  Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff.  Here are a few photos submitted for your approval:

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Have dinner “Chez Vous” on Valentine’s Day

Does a romantic dinner for two at home sound like a good idea this year? Don’t want to fight the crowds for a Valentine’s Day table? CAFE PRESSE HAS YOU COVERED! Café Presse St.-Valentine’s day Take Home Dinner for Two Sardines grillées et sa rémoulade au cèleri et au chou kale Grilled Spanish sardines served

Have dinner “Chez Vous” on Valentine’s Day Read More »

Does a romantic dinner for two at home sound like a good idea this year? Don’t want to fight the crowds for a Valentine’s Day table? CAFE PRESSE HAS YOU COVERED! Café Presse St.-Valentine’s day Take Home Dinner for Two Sardines grillées et sa rémoulade au cèleri et au chou kale Grilled Spanish sardines served

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Fall menu starts at Café Presse

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

Fall menu starts at Café Presse Read More »

Slide 1

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

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New dessert menu at Cafe Presse

  Last Thursday at Cafe Presse, Pastry Chef Allyson Lanter rolled out new spring desserts to match our spring dinner menu.  Spring is an in-between time for desserts, when winter apples, and pears are gone, citrus and tropical fruits are waning but summer berries are not yet here.  We have decided to take advantage of

New dessert menu at Cafe Presse Read More »

Slide 1

  Last Thursday at Cafe Presse, Pastry Chef Allyson Lanter rolled out new spring desserts to match our spring dinner menu.  Spring is an in-between time for desserts, when winter apples, and pears are gone, citrus and tropical fruits are waning but summer berries are not yet here.  We have decided to take advantage of

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Take Home Valentine’s Day dinner from Café Presse

Does a romantic dinner for two at home sound like a good idea this year? Don’t want to fight the crowds for a Valentine’s Day table? Café Presse St.-Valentine’s day Take Home Dinner for Two Menu Salade aux endives, au Bleu d’Auvergne et aux noix Salad of Belgian endive, bleu cheese from Auvergne, toasted walnuts

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Slide 1

Does a romantic dinner for two at home sound like a good idea this year? Don’t want to fight the crowds for a Valentine’s Day table? Café Presse St.-Valentine’s day Take Home Dinner for Two Menu Salade aux endives, au Bleu d’Auvergne et aux noix Salad of Belgian endive, bleu cheese from Auvergne, toasted walnuts

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Gateau au fromage blanc de chevre

This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that

Gateau au fromage blanc de chevre Read More »

This recipe was developed at Le Pichet when we were doing trials to perfect a recipe for Tourteau Poitevin,  a sweet cake made with fresh goat’s milk cheese that is a specialty of the region of Poitou.   Trials eventually led to a tourteau recipe made with mascarpone that I like very much and that

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