New to the menu at Le Pichet

Just added to the menu at Le Pichet:

Alsatian pork-smoked lard sausage, with frisée, pickled golden beets, tarragon, hazelnuts, Meyer lemon vinaigrette and zest

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New for Winter at Le Pichet

Just added to the Le Pichet menu by chef de cuisine Vince Hall:

Calamari, Penn Cove clams and mussels seared with parsley, garlic, jambon de Bayonne, piment d’Espelette and olive oil, with duck fat fingerling potatoes and a lemon wedge.

Fresh seafood simply seared on a plancha then tossed with persillade – a mixture of parsley and garlic ground with fat from jambon de Bayonne, olive oil, basque chili powder and a squeeze of lemon – is one of the trademark dishes of the French Basque Countries. Chef Vince adds local fingerling potatoes simmered in duck fat to round out a tasty winter dish.

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New at Café Presse – Canelés de Bordeaux

Just added to the menu by Café Presse pastry chef Allyson Lanter: Canelés de Bordeaux. Made with fresh eggs, butter, sugar and a touch of vanilla and rum, these little treats are known for their crispy, caramelized exterior and creamy, eggy interior. Perfect with your morning espresso or latte. Baked fresh daily and available while they last!

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New dessert for winter as well!

Sweet pastry crust with dark chocolate ganache, carmel and cashews, served with whipped cream

Winter means new desserts as well. Check out the new creations from Café Presse pastry chef Allyson Lanter

Walnut-date-orange bread pudding served warm with honey-North African spice ice cream
Our famous gateau de riz grandmere, caramelized riced cake served with vanilla poached pineapple and fresh cream
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Winter Menu at Café Presse

Crispy confit duck leg served on res winter wheat berries simmered with parsnips and finished with garlic-parsley-cognac butter

Café Presse Chef de Cuisine James O’Hern has rolled out his Winter 2020 menu full of dishes that will warm you up on a cold winter day. Here as some photos to whet your appetite. You can check out our full menu here.

Salade of Belgian endive, cow’s milk bleu cheese, walnuts and Dijon vinaigrette. Add sliced of house smoked moulard duck breast for $4
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Watch the debate at Café Presse

Join us for the last Democratic Debates before the voting starts!
DEMOCRATIC PRESIDENTIAL PRIMARY DEBATE

Tuesday January 14, 2020

Viewing starts at 6:00 pm

The front room at Café Presse

No reservations, no cover, everyone is welcome!
Checkout out our on-line event calendar  for up to date event information 

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Le Pain de Coin, Salies-de-Béarn, France

Some of the wonderful bread on offer at the Pain de Coin

Le Pain de Coin is what happens when an iconoclastic personality takes up the art of bread baking. We first encountered artisan baker Etienne Leroy at the Wednesday farmers market in the little Bearnaise walled town of Navarranx, where a queue of eager shoppers were waiting to snap up the last of his offerings. His most popular bread is the round whole-wheat country loaf known as miches but his market table was also covered with breads made with barley flour, others of whole wheat dotted with raisins or olives or rye flour with walnuts. We secured half of a giant country loaf, the only choice remaining by the time we reached the front of the line, and, immediately tearing off and tasting a hunk, found it excellent.

It turns out that all these lovely breads are made by Etienne in a bakery of his own construction on his farm nestled in the wooded slopes above the town of Salies de Béarn. In his fournil (or baking workshop) he takes an uncompromising approach to baking the best bread he possibly can. His ingredients come largely from the area within 10 minutes of his oven, from farmers working organically to raise ancient varieties of wheat requested by Etienne. The wood that fuels his oven he secures from the forest lands of the farm. His approach to bread baking is decidedly old fashion and artisan: he uses only sour starters, and favors very long, slow fermentation. And he only makes traditional styles of bread, refusing to offer a baguette.

Etienne’s workshop on his farm near Salies de Bearn.
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New Year’s Eve Take-out Dinner from Café Presse

Thinking of New Year’s Eve at home this year?
Let Café Presse do the cooking!

Ring in 2019 chez vous, away from the crowds
Choose dinner only or add a bottle of sparkling wine
Order one for a romantic dinner or several and make it a party!
Includes party hats, noisemakers and confetti!

Special Take-Home Menu for two:   $60.00
Menu with a bottle Sparking Wine:  $78.00
(Martinolles Blanquette de Limoux NV sparkling)

Available for Take-out only.  Not available through any home delivery service.
Pre-Order required

Order at  206.709.7674 before 4pm on Monday 12/30
Your dinner will be ready to pick up at the time you choose between 5pm and 10pm on New Year’s Eve.

Menu for Two

Sardines grillées, salade aux endives et aux oranges sanguines
Grilled Spanish sardines, salade of Belgian endive, frilly red mustard greens, blood orange supremes, candied peel and blood orange vinaigrette
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Poulet rôti, pommes frites et mayonnaise
Whole Washington State free-range chicken, roasted to your order, with pommes frites and mayonnaise
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Truffes au chocolat faites maison
A 6 piece selection of our house-made chocolate truffles rolled in cocoa:
includes Chocolate-Grand Marnier, Chocolate-Chèvre, and Chocolate-Espresso
bottle and logo
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New Year’s Eve 2019 at Le Pichet

Join us at Le Pichet as we welcome in 2020!

Extended dinner hours from 5pm to midnight

Festive appetizer, main course and dessert specials

Midnight toast

Noise makers, confetti, balloons, silly hats and more!

Call us at 206.256.1499 for reservations

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Auberge de la Fontaine, Laas France

It always warms my heart to come across a restaurant like the Auberge de la Fontaine. Knowing that is is still possible to dine so well for so little money reminds me of how and why I fell in love with traditional French cooking in the first place.

It only adds to the experience that this charming country restaurant is located in the tiny town of Laas (pop: 131), a town which seems to consist mostly of a church, several speed bumps and this auberge (and of course the famous 14c fountain, really more of a communal well, from which the Auberge takes its name). On a rainy December weekday, the dining room was filled with a mix of workmen, families, groups of friends and older couples, packed into the small dining room and steaming up the windows.

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