Yes, I know, it’s almost Christmas and oyster season started long ago.  However, I would argue that the rule about only eating oysters in months with an “r” tells you when you CAN eat oysters, not when oysters are at their best.  Plus, these are real beauties and were really delicious with a glass of white wine from Olivier Pithon, who makes organic / biodynamic wines in the Côtes Catalanes. This was his cuvée Laïs 2014*.

For my money, oysters are at their best in the cold winter months of December, January and February (allowing for regional variation, of course) after they have had a chance to become plump and firm.  And yes, again, I know that many people now eat oysters the year round.  For me, seasonal eating and seasonal anticipation is a sort of ritual that helps me feel and celebrate that changing seasons.  Oysters, it must be winter.  Asparagus, its spring.  Vine-ripe tomatoes, summer.  Quince, late fall. Looking forward to these seasonal treats, when they are at their best, is part of their special pleasure.

*If you are thinking “Really, a 10 year old white wine?”, I can only say “Absolutely”!  When we visited Domaine Olivier Pithon in the Roussillon town of Calce last April, we learned that Olivier believes his robust whites can age for up to 20 years. He has a cellar full of old bottles to prove it, and he lets them go for prices that are pretty darn reasonable (probably less so in wine shops!).  I would note that we tried a bottle of the same wine from 2022, which was excellent, but to0 young and muscular to pair with oysters.

The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting.

So in passing by the butcher’s shop in the market Saturday, I spotted  a really good looking piece of stewing beef called a palette de bœuf, several inches thick and plenty to serve 4 people. The palette is roughly the equivalent of a blade roast, a bone-in cut cut from the shoulder. It is a piece that definitely needs slow, long cooking; it has plenty of collagen and fat so that it will stay rich and moist as it cooks, and like many of the so-called “lesser cuts” of beef, it is full of flavor.

The basic method of this recipe (marinate/sear/”singer” with flour/braise/finish sauce) can be used with success with many types of stewing meat and with many variations.    Feel free to experiment with ingredients you have on hand. You may discover your new signature dish!

Note the amount of beef used may seem like a lot but remember that during 1) this is bone in weight and 2) slow cooking, the meat shrinks and 3) hey, leftovers!

Wow, its oyster season and still warm enough to enjoy them outside on the terrace!  Fall has been unusually warm in the SW of France (the new normal?) so I have waited to try my first oysters of the season until the water is cooler – usually I start thinking of oysters in early October.  These fines de clair from the Charentais Atlantic Coast are just staring to fill out and become what the oyster guy at the Saturday Farmer’s Market calls “charnues”, meaning plump and meaty. Miam, miam!  The “Atmosphères” sparkling  is from the Domaine Landron, located in the Loire Valley near Nantes.  This bottle is pinot noir and chardonnay grown organically.

The end of September has been unseasonably warm in the southwest of France.  What better reason to enjoy an outside table and a glass of rosé ? This particular pour is from AOC Béarn, where the rosé is mostly made from the tannat grape, as are the full bodied reds.  Explains the juicy color!

We are bringing back our VinExpresse Happy Hour!

That means all of our In-House bottles of wine at Take-Out prices, bottles starting at $13

Plus a menu of wine-friendly snacks at Happy Hour prices.

Everyday we are open from 3pm to 5pm

Starts June 2nd, 2021

Current hours of operation
Wednesday to Sunday 9am to 9pm

Clearly 2020 has been a year unlike any other, so our annual cafe-style Fête de Beaujolais Nouveau at Le Pichet just wont be possible this year. But we still want to welcome the first wine of the year!

Thursday November 19, 2020
join us at Café Presse and Le Pichet

2020 Beaujolais Nouveau, by the glass, pichet or bottle (supply is limited this year so come early!)

Special 3 course Beaujolais regional menu available in addition to our regular menu

Reserve your table for lunch or dinner
Le Pichet 206.256.1499 Cafe Presse 206.709.7674

“Goûtons voir si le vin est bon!”

Now offering pre-order Take-Out Dinner Every
Sunday from 4pm to 7pm

Menu changes each week and is posted every Tuesday.
Ordering closes at 2pm Sunday and quantities are limited so order early!

This week, we have Falafels!
Plus Merguez Sausage, Poulet rôti, frites, charcuterie, fromage, desserts and more!

Click here to see the menu and order

Questions? Special requests? Email us at info@cafepresseseattle.com

Thank you very much to everyone for your orders and for your kind words of support! It really means a lot to us!

Watch this blog for news about upcoming events, or sign up for our newsletter for updates.

Look for expanded service days coming next week!

Last Thursday, Le Pichet once again celebrated the arrival of the first new wine of 2019. For the 18th year running, the 3rd Thursday in November has meant our Fête de Beaujolais Nouveau and it was just a blast. A room-full of revelers was waiting for our doors to open at 6pm and our little dining room stayed packed all night long. Thanks to Ranger and the Re-Arrangers who provided live music and were really great. And I think it is safe to say that a whole lot of fresh, young wine was enjoyed by all.

If you didn’t make it, here is a photo from the menu of street food prepared by Le Pichet chef Vince Hall. And hey there is always next November!

Join us for the 19th edition of our cafe-style celebration of the first new wine of 2019.

Enjoy Beaujolais Nouveau by the glass, pichet, bottle or from the cask

Menu of regional and traditional street-food favorites

Live music beginning at 8pm with Ranger and the Re-Arrangers

Thursday November 21, 2019 6pm to late

No cover No Reservations Everyone Welcome!