Sunday Dinner in Orthez

Monfish 2 APr 2017

Monkfish filets from the Golfe de Gasogne, artichokes, peppers, garlic and spring onions.

A rainy Sunday in Orthez with plenty of time to prepare and enjoy a leisurely diner de dimancheSunday dinner in France, especially in the countryside, is a late lunch that serves as the main meal of the day.   The PM meal will usually be something simple, like soup and salad or an omelette.

Apero April 2017

L’heure d’apéro, in this case a glass of sweet wine from Jurançon, radishes and air-cured duck sausage.

Although fish is not traditional for Sunday dinner  (un rôti would be more common, roasted chicken, for example or a roast rack of pork), I make it a rule to follow my instincts when shopping…when I find an ingredient that grabs me, the menu de jour has to follow along.

Monkfish April 2017The finished main course:  Pan-roasted monk fish tail, artichokes, peppers and spring onions sauteed with white wine, and brown rice.

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New desserts for Spring at Café Presse

Dense chocolate cake square served with Earl Grey-lavender ice cream and chocolate sauce.

Dense chocolate cake square served with Earl Grey-lavender ice cream and chocolate sauce.

The new menu for Spring has started at Cafe Presse.  As promised, here are photos of the new desserts from the Staff Tasting…enjoy!

Frozen terrine with vanilla and lemon ice creams, served with rhubarb compote and crispy baked merengue.

Frozen terrine with vanilla and lemon ice creams, served with rhubarb compote and crispy baked meringue.

Vanilla scented tapioca mousse, with macerated Washington State strawberries and a langue de chat cookie

Vanilla scented tapioca mousse, with macerated Washington State strawberries and a langue de chat cookie

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Spring Menu starts at Cafe Presse

WA state asparagus with scallions, house-smoked arctic char, butter fried croutons and Basque cider vinaigrette

WA state asparagus with scallions, house-smoked arctic char, butter fried croutons and Basque cider vinaigrette

The new spring menu started today at Café Presse and it is filled with tastes of the season.  Here are some photos of the savory dishes from today’s staff tasting.  Look for photos of the new desserts soon.

And by the way, yes, Steak Tartare is back! Continue reading

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Really local radishes

Radishes March 2017

This bunch of radishes was grown super locally on an extremely small scale farmer…specifically it was grown in a pot in a SW facing window of our apartment on First Hill.  Next up: collards!

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New on the menu at Le Pichet

Socca april 2017

New for spring on the menu at Le Pichet!

Socca nissarda, Chickpea flour-olive oil pancake baked with melted leeks, topeed with green checkpeas, green chard and French sheep’s-milk feta cheese.

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New on the menu at Le Pichet, late March 2017

Millas March 2017

Now on the menu for both lunch and dinner:

Millas gascons au confit de porc, salade de cresson et oignons verts
Pan roasted cornmeal porridge cake with ground pork and pork confit, with grilled mushroom velouté and watercress-spring onion salad

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Bubbling Cassoulet

The recent Quarterly Chef’s Dinner at Café Presse that featured dishes and wines from the Midi-Pyrenees was a big success…we really enjoyed doing it and the fantastic feedback from guests was gratifying.  If you missed it, check out this link to video of the cassoulet coming out of oven:  Bubbling Cassoulet Video

And check below for a few photos of the event as well.  If you would like to receive info about upcoming events, watch our website or sign up for our newsletter.

Crispy spinach and Fourme d'Ambert croquettes

Crispy spinach and Fourme d’Ambert croquettes

Qut Dinner Feb 2017 trout

House smoked trout, apple-Napa cabbage salad and chestnut-duckfat puree served on grilled baguette

Qut Dinner Feb 2017 eggs

Eggs scrambled with confit of duck heart and gizzard, hedgehog mushrooms and foie gras fat and duck cracklings served on country bread dumplings

Houes smoked trout, apple-cabbage salad and chestnut-duckfat puree served on grilled baguette

Squid hoods stuffed with brown rice, nicoise olives and braised squid legs, served on green chard braised with saffron, pine nuts, white wine and lemon zest and persillade

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GCN EMAIL BLAST LE PICHET WITH menu-1

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Menu for February 2017 Chef’s Dinner at Café Presse

Café Presse and Le Pichet invite you to a winter

Cassoulet Dinner

Tuesday February 28, 2017, 6:30pm

 menu
Les hors d’œuvres
Crispy fritters filled with Fourme d’Ambert cheese, herbed butter and spinach
House-smoked trout, cabbage-apple salad, chestnut purée, baguette slice
Eggs scrambled with duck gizzards, heart and wild mushrooms, on bread dumpling slice

Petit toast au foie gras mi-cuit de canard, confiture aux figues
Just a bite of duck foie gras terrine on grilled country bread with fig confiture

Calamar farci sur lit de blettes, persillade
Calamari hoods stuffed with their braised legs, onions, garlic, thyme and brown rice, grilled and served on green chard simmered with pine nuts and the leg braising liquid, parsley-garlic-lemon zest olive oil

Cassoulet toulousain
White beans simmered with pork shoulder, cured pork belly, saucisse de Toulouse and duck confit, then baked with herbed bread crumbs

Gâteau aux noix, glace aux prunes et vin de noix maison
Warm walnut cake splashed with house-made walnut wine, served with prune-Armagnac ice cream

Dinner with paired wines $85    Dinner only $65
(price does not include tax or gratuity)

Reservations are limited and available only by telephone 206.709.7674

Menu subject to change to accommodate product seasonality
Sorry, no substitutions for this special event

Midi-Pyrénées_flag.svg

 

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Cassoulet Dinner at Café Presse

Le Pichet and Café Presse invite you to a winter

CASSOULET DINNER

When Le Pichet and Café Presse executive chef Jim Drohman left  Campagne restaurant back in 2000 (has it really been that long?), he stopped making cassoulet. The tiny kitchen at Le Pichet was just too small for preparing this classic from the southwest of France that is best made in big batches.  Now, for the first time in 17 years, Chef Drohman is dusting off his recipe and making cassoulet, as part of a menu featuring dishes from the region of the Midi-Pyrénées.

What: 4-course family-style dinner featuring dishes inspired by the cuisine of the Midi-Pyrénées, centered around a traditional Cassoulet Toulousain and complemented by the country wines of the region
WhenTuesday February 28, at 6:30pm sharp
Where: The back room at Café Presse
Cost: Dinner including wine $85 Dinner only $65

Visit our website for complete menu (coming soon)
The Fall 2016 Quarterly dinner sold out fast so reserve your table now.
Reservations by telephone only at 206.709.7674

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