Fête de Beaujolais Nouveau at Le Pichet

Beaujolais Nouveau 2017

Please join us for our annual Fête de Beaujolais Nouveau at Le Pichet.

Always the 3rd Thursday in November, 11/16 starting at 6pm

No Cover Charge, No Reservations, Everyone is Welcome!

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Seattle Mayoral Debate at Café Presse

Mayors seal

What:  Viewing of televised Seattle Mayoral Debate
When:  Tuesday October 24, 2017, 6:30pm to 8pm
Where: The front room at Café Presse

Please join us for a viewing of the final Seattle Mayoral Debate before election day.

No cover charge, no reservations, everyone is welcome!

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Fall Quarterly Chef’s Dinner Menu

Fall 2017 Chef’s Dinner at Café Presse

Tout est bon dans le cochon

Wednesday November 8, 2017


Terrine de tête de porc, pommes sauvage aux épices
Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche

Beignets aux pieds de cochon, salade aux endives
Crispy pig’s foot beignets, salad of mixed endives, grilled winter squash and black currants, sauce soubise

Jambon de cochon braisé aux boudins noirs, châtaignes et champignons
Pork leg braised with blood sausage, chestnuts, lobster mushrooms and red vermouth, served with steamed Savoy cabbage

Camembert mariné au cidre, pain aux oignons confit et aux grattons de porc
Camembert marinated 20 days in Normandy hard cider, served with house-made caramelized onion-pork cracklin’ bread

Coings pochée au miel, au laurier et à la queue de cochon fumée, glace à la vanille
Washington quince poached in a syrup flavored with honey, bay leaf and smoked pork tail, vanilla bean ice cream, hazelnuts

Dinner including beverage* $75
*paired wines or non-alcoholic beverage

For this special event, No Substitutions Please.
Reservations by phone only at 206.709.7674
Price does not include service charge and WA State tax

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At Le Pichet and Café Presse, we’re doing our own Restaurant Week

What:      Great prices on fixed priced menus during Seattle Restaurant Week
When:     October 15 to November 2, 2017, Sunday through Thursday only
Where:    At Café Presse and Le Pichet, of course!

Café Presse and Le Pichet are not part of Seattle Restaurant Week, but we are still offering great deals!

Sunday through Thursday 11am to 10pm.   Make your choice from our special
Mardi Prix Fixe menu of starters, main courses and desserts.
Entrée + Plat -or- Plat + Dessert                                    $17.00
Entree + Plat + Dessert                                                     $23.00
For reservations call Café Presse 206.709.7674

Sunday through Thursday, dinner only from 5:30pm to 10pm.
Select from our special 3-course Prixe Fixe Menu.
Entree + Plat + Dessert                                                     $33.00
For reservations call Le Pichet at 206.256.1499

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November 2017 Chef’s Dinner at Café Presse

Pig outline

Tout est bon dans le cochon

In November, our Quarterly Chef’s Dinner celebrates all things pig.  Especially for this event, we will be sourcing a half hog from our friends at Pure Country Pork Farms in Ephrata WA and doing our best to make use of it all. We hope that our menu will do justice to the life of this magnificent animal as we explore the wonderful range of ways to enjoy pork.

What:    5-course family-style dinner
When:  Wednesday November 8, 2017, 6:30pm sharp
Where: The back room at Café Presse
Cost:    Dinner including  beverage* $75

                 *your choice of paired wines or non-alcoholic beverages

Visit our website for complete menu
Reservations by telephone only at 206.709.7674 
For this special event, NO SUBSTITUTIONS PLEASE
Price does not include service charge and WA State tax

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Fall menu at Café Presse

NM CP Oct 2017 sausage

House-made duck-pork sausage served on winter squash-chestnut puree, roasted turnips and turnip greens with shallot-mustard seed duck fat.

The new Fall menu at Café Presse started last Tuesday, and if you haven’t been in to yet try out the new dishes, here are a few photos from the Staff Menu Tasting. Enjoy!

Local oysters on that half shell "a la Breton" with lemon, sauce mignonette, house rye bread and Breton sea salt butter.

Local oysters on that half shell “a la Breton” with lemon, sauce mignonette, house rye bread and Breton sea salt butter.

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Penn Cove Shellfish

Penn Cove Shellfish was established in 1975 by the Jefferds family in Coupville, Whidbey Island, and is the oldest commercial mussel farm in the United States.  Today, the Jefferds are still hard at work producing some the best sustainably farmed oysters, clams and mussels available anywhere.  Our friend Rawl Jefferds has driven the delivery truck every week for as long as we can remember (and we have been buying his products for over 20 year) and is always quick to offer his personal assessment of which oyster are the firmest, briniest, plumpest and just plain most delicious on any given day.  Chef Jim Drohman loves the fact that all their shellfish is still in Puget Sound when he calls in orders for Le Pichet and Cafe  Presse.

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Quader de Cavra (chevre rousse)

Chevre rousse

From: The region of Lombardy in northern Italy
Made By:  Carrozzi Formaggi
Milk: Pasteurized goat’s milk
Curdling type: rennet
Size/ weigh: Flat square about 14″ on a side and 2 inches tall. The whole cheese weighs about 2 kilos
Rind: Rubbed with salt then placed in a pinewood case for aging. The finished rind is orange-grey and very pungent, with a slight graininess to its texture
Interior: semi firm, pale ivory color
Aged: 6 to 8 weeks in high humidity caves

Historical notes: Quader de cavra is produced in the same region as the famous Taleggio of Italy and is made in a similar style. The main difference is that Quader de cavra is made with all goat’s milk, which adds a bit of the sharp, animal flavors characteristic of goat’s milk cheeses.  In France, it is offered under the name of Chevrerousse or red headed goat, which makes sense, given it’s lively  orange rind.  Although categorized as a washed rind cheese, the round squares of Quader de cavra are not washed but rubbed with sea salt before being placed in pinewood boxes for aging in very humid caves.  The result is a pungent, full flavored rind and a mild, creamy interior.

Carrozzi Formaggi is a family run dairy and fromagerie founded in 1960 by Aldo Carrozzi. Today the dairy is run by Aldo’s great grand son Roberto Carrozzi, his wife Donata and their 3 children.  The Carrozzi family purchases all its milk from the small farmers of the area around their cheese making facility.

Tasting Notes:  The interior (or “mie” in French) is mild and creamy with flavors of fresh milk, new hay and grass, making it an ideal cheese to eat for breakfast with butter, a chunk of fresh baguette and a bowl of coffee.  With maturity, the mie takes on slightly caramelized and hazelnut notes, becomes denser and softer.  However, if eat this cheese with its rind (as I almost always do), the mild lactic flavor and rich mouth feel is complimented by a sharp salty bite and deeply musky animal flavors, making for a deeply satisfying experience.

Wine to go with:  This is a mountain cheese and therefore, mountain wines would be a good match.  I think that a rich white from the Jura such as a white Arbois would be great.  I have also tried it with the Pentes de Barenne Tursan blanc at Cafe Presse and found the pairing very rewarding (even though Tursan is flat land wine!)  In red, the lighter body of small chateau Bordeaux makes a good pairing.  For example, try the Chateau la Bouree Castillon Cotes de Bordeaux now at Le Pichet.  I am guessing that a bottle of pinot nero from the Lombardy region would be stellar.

Where to find it now:  Cafe Presse.


We’re open on Labor Day!

Le Pichet and Café Presse will be open for our regular hours on Labor Day…

And we have AIR CONDITIONING!  Come by and cool off.

Le Pichet open 8am to midnight everyday

Café Presse open 7am to 2am everyday

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August Quarterly Dinner Photos

Marinated roasted red peppers ready for service.

Marinated roasted red peppers ready for service.

The Quarterly Chef’s Dinner in August at Cafe Presse celebrated the finish (almost) of roof work and the food of Nice and the Cote d’Azur.  We had a blast putting it on and I hope that guests enjoyed it as well (you are curious you can check out the menu here).

If you are interested in coming to the next Quarterly Chef’s Dinner in early November 2017, watch this space for more info or sign up for our newsletter. 

Here are  a few photos of the August dinner to check out in the meantime:

Spreading a mixture of ricotta cheese and green chard on sardine filets.

Spreading a mixture of ricotta cheese and green chard on sardine filets.

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