Lundi Vert lunch specials

tart

Le Pichet and Café Presse support the Meatless Monday movement (known as Lundi Vert in France) by pledging to eat less and better quality meat and fish. It’s better for the planet, better for our health and more humane for animals. That is why every Monday, in addition to our regular menu, we will be featuring daily specials that don’t include meat for fish.

Today enjoy these Lundi Vert lunch specials, available while they last!

quiche

Le Pichet’s famous quiche filled with leeks, crimini mushrooms, gruyere and rich egg custard.

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The Stranger features our Chocolat Chaud

chocolat-chaud

Thanks to the Stranger for recommending Café Presse in their recent round up of the Best Places to Drink Hot Chocolate in Seattle this Winter!  Our Chocolat Chaud, made with bittersweet dark chocolate, cocoa, milk, cream and a little sugar, is available all day long both at Café Presse and Le Pichet. Enjoy a cup during these cold winter days or anytime.

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New on the wall at Café Presse

WC 2019 Lequipe

Ah, it still gives us a warm feeling 6 months later! This photo of the World Champion 2018 French National Team, which now has a home on the wall near the back room at Café Presse, is the center fold-out from a copy of French newspaper L’Equipe.

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New on the menu at Le Pichet

Grilled grass-fed beef skirt steak, Oyster mushroom and  Hen of the woods cream sauce, cow’s milk bleu cheese,  and  pommes frites

Grilled grass-fed beef skirt steak, Oyster mushroom and Hen of the woods cream sauce, cow’s milk bleu cheese, and pommes frites

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Pithivier at Le Pichet

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Pithivier, also know as Galette de Rois in France, is  a traditional dessert make with sweetened puff pastry filled with almond cream, then baked to golden brown.  Although it is famously served in France on January 6th to celebrate the 12th day of Christmas, we love it all year long because it is so good!  Now at Le Pichet, while it lasts, try the version made by our pastry chef Drake Jones. Drake flavors the filling with a little rum and serves the galette with vanilla creme anglais.  Yummy!

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New desserts for Winter as well!

CP NM Jan 2019 milas

New menu day means new desserts as well! Here are some photos of the new sweet additions…

CP NM Jan 2019 breadpudding

Vanilla-walnut bread pudding, served warm with caramelized bananas and vanilla ice cream

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New winter menu at Café Presse

Salad of Belgian, frisée and Castelfranco endives with tarragon, pine nuts, blood orange supremes, candied peel and blood orange vinaigrette

Salad of Belgian, frisée and Castelfranco endives with tarragon, pine nuts, blood orange supremes, candied peel and blood orange vinaigrette

The new Winter menu at Café Presse started last Thursday with the traditional menu tasting for the staff.  Here are some photos of the savory items that have been added for Winter

Salad of spinach, dandilion greens, red onion, roasted Delicata squash and croutons with a warm duck heart-shallot vinaigrette

Salad of spinach, dandilion greens, red onion, roasted Delicata squash and croutons with a warm duck heart-shallot vinaigrette

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Now on the menu at Le Pichet, January 2019

LP Duck salad Jan 2019

House smoked duck breast on a salad of French lentils, frisée lettuce, macerated golden raisins, Delicata squash and Dijon mustard vinaigrette

LP kale Jan 2019

Salad of lacinato kale, kohlrabi, pink grapefruit, creamy grapefruit dressing, Espelette pumpkin seeds and shaved sheep’s milk cheese

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Pork roulade soon at Café Presse

CP NM Jan 2019 Belly prep

First step in making a pork belly roulade is to “butterfly” the belly so that it is twice as wide but half as thick.

Coming to the new winter menu at Cafe Presse that begins this Thursday, January 10, 2019:

Crispy sage rubbed pork belly roulade served with roasted apples, Jeruselem artichokes, endives, hazelnuts and aged sherry vinegar

To make the roulade, we start with belly from Berkshire pigs, a heritage bread known for the quality of its fat and for its flavor.  To assure that the flavors of the sage-salt-black pepper rub reaches every part of the roulade, we open the belly up to twice its size but half its thickness in a process that is called “butterflying”. The rub is then applied generously, the seasoned belly is rolled and tied so that it will keep its shape during cooking.

CP NM Jan 2019 Belly roll

The seasoned pork roulade is trussed to assure that it will keep its shape during long slow cooking

Preparations finished, the roulade is then cooked in a slow oven oven for hours until it is tender and unctuous inside and crispy golden on the outside.  Yum!

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Prepping for Winter menu at Café Presse

CP NM Prep Jan 2019 Spice

Spice mixture used to rub pork belly for our house cured pancetta. The entire process takes over a week. including 5 days of air drying under refrideration

Work is well underway in preparation forthe new Winter 2019 menu that starts at Cafe Presse on Thurday January 10th.  Here are a couple pictures of some of different steps that go into it.

Rounds of compound butter made with Bleu d'Auvergne cheese are ready to garnish our petit sirloin steak frites

Rounds of compound butter made with Bleu d’Auvergne cheese are ready to garnish our petit sirloin steak frites. The ingredients include sweet butter, garlic, lemon zest, and Worcestershire sauce

Duck hearts confit slowly in duck fat on the oven. These were marinated with salt, garlic and spices for a few days before cooking.

Duck hearts confit slowly in duck fat on the oven. These were marinated with salt, garlic and spices for a few days before cooking.

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