Tag Archives: Le Pichet

Reserve now for New Year’s Eve

There are still tables available.  Call now at 206 256-2499 to reserve yours.

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Vin Chaud for the Holidays

Now at Café Presse and Le Pichet…our house made Vin Chaud.  Vin chaud is the hot mulled wine of France, traditionally served during the Holidays and any time that its cold and damp out.  I worked under a chef in … Continue reading

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Join us for our Fête de Beaujolais Nouveau!

What:  Le Pichet’s 15th annual Fête de Beaujolais Nouveau When:  Thursday November 20, 2014, from 6pm until late Where:  Le Pichet, 1933 1st Avenue Le Pichet’s celebration of the first new wine of the year,  which will mark its 15th … Continue reading

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Early Fall dishes on the menu at Le Pichet

Although it still seems like Summer in Seattle, Fall has come to the farm tables in the Pike Place Market.  Here are some new dishes recently added to the menu at Le Pichet that reflect the arrival of Fall produce.  … Continue reading

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We’re open Labor Day Weekend

Cafe Presse and Le Pichet will both be open regular hours Labor Day Weekend, including Monday September 1, 2014. Le Pichet open 8am to midnght everyday Cafe Presse open 7am to 2am everdaty

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Join Le Pichet at the 1900 1st Ave Block Party

Come by and see us at the  “1900 1st Ave Block Party”, Sunday August 10 from 1 to 5pm.  We will be selling taste-sized samples of a special Market inspired dish at our curbside stand, with 100% of the price … Continue reading

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Fete “la Révolution” tomorrow at Le Pichet

Please join us for a cafe-style celebration of the birth of the Republique.  We will be toasting the Quatorze Juillet with live music and a special menu of Paris street food. No Cover, No Reservations, Everyone Welcome!    

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Brandade now at Le Pichet

Brandade lovers, take note:  Brandade has returned to the menu at Le Pichet.  It’s available on lunch, dinner and casse croute menus, so you can enjoy it any time of the day or night from 8am until midnight.  Just in … Continue reading

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Le Pichet new dishes

Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos … Continue reading

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Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle”

Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, … Continue reading

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