Winter Menu starts today at Café Presse

Pork-white chard sausage roasted in a skillet with chestnuts, mushrooms, sunchokes and hazelnut butter

Pork-white chard sausage roasted in a skillet with chestnuts, mushrooms, sunchokes and hazelnut butter

The Winter 2017 menu started this morning at 9am at Café Presse.  As always, the first day of the new menu was kicked off by a all staff tasting before service this morning.

Here are photos of some of  the new dishes (there are lots more in addition to these!).  You can check out the entire menu on our website or just come by and try it for yourself!

And stay tuned for photos of the new dessert offerings from pastry chef Allyson Lanter.

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New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse

2017 Dates for the French Conversation Table at
Café Presse:

January:           04, 18                  July:              05, 19
February:         01, 15                  August:         02, 16, 30
March:             01,15,29              September:   13, 27
April:                12, 26                  October:        11, 25
May:                10, 24                   November:    08  (no meeting on 11/22)
June:               07, 21                   December:    06, 20

Every second Wednesday from 4pm to 6pm, please join us for French conversation in the back room at Café Presse.   At each meeting, a French speaking facilitator will be on hand  to get the discussion rolling.  The Conversation Table is free and open to French speakers of all levels.  Hope to see you there.

And don’t forget that every day from 4pm to 6pm (including during the French Conversation Table) you can enjoy our VinExpresse Happy Hour, when all in-house bottles of wine are available for take-out prices as well as special prices on wine-friendly snacks.

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New Year’s Eve at Le Pichet


If its New Year’s Eve at Le Pichet, there just has to be foie gras!  This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.

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U Pastizza, Corsican pudding cake scented with lemon and vanilla, served with peach compote and whipped cream

U Pastizza

New Year’s Eve Take-out Dinner from Café Presse

Does a romantic New Year’s Eve at home sound like a good idea this year?

Ring in 2017 chez vous, away from the crowds

Choose dinner only or with a bottle of sparkling wine

Includes party hats, noisemakers and confetti!

Take Home Dinner Menu for Two

Salade aux endives, aux noisettes et à la truite fumée maison
Red and white endives tossed with walnuts, apples, parsley and creamy cider-walnut vinaigrette, topped with house smoked trout filet

Poulet rôti, pommes frites et mayonnaise
Whole Washington State free-range chicken, roasted to your order, with pommes frites and mayonnaise

Galette aux pommes et sa crème anglais au rhum
Country-style apple tart with cinnamon-rum crème anglais

Special Take-Home Menu for two:   $63.00

Menu with a bottle Sparking Wine:  $80.00
Martinolles Blanquette de Limoux NV sparkling)

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

Please call Cafe Presse at 206.709.7674 before 6pm on Friday December 30 to pre-order.

Your dinner will be ready to pick up at the time you choose New Year’s Eve between 5pm and 10pm

bottle and logo

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New to the menu at Le Pichet


Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette.

Sign me up with a glass of Beaujolais!

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Autumn on the rue Saint-Antoine, Paris France


Thanks to our good friend Stanley Purdue for this great photo, taken on the terrace of the the Café des Mousquetaires, near the Bastille.  Wish that I was there.

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Making Presskopf for Alsace Dinner


Pig’s heads marinating overnight in white wine with carrots, onions, celery, herbs and spices.

Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016.  One of the traditional dishes we are making is Presskopf,  an Alsatian take on pig’s head terrine.

Here are a few photos of the process.


The next day, the heads are simmered in the marinade and water until falling-apart tender.


The cooked heads are ready to be trimmed, sorted and pressed into a terrine, along with an aspic made head-cooking broth.

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Charcuterie Louis Ospital, Hasparren France


Few people would guess, on passing this nondescript butcher shop in the small Basque town of Hasparren,  that they are passing perhaps the most famous charcuterie in France.  This tiny store front was first opened in the 1970’s by Louis Ospital, who was part of a tiny group of hog farmer and ham makers (3 of each to be exact) who, in an effort to foster a return to traditional methods of making Jambon de Bayonne, created the Jambon Label Ibaiama.  The label Ibaiama (which means “mother source” in Basque) includes only hams made from traditional Basque hog breeds using traditional handcrafting and aging methods, and has come to be recognized as the finest ham made in France.

Louis’ son Éric has since taken over the family business and become something of a celebrity in the process (yes , a celebrity ham maker…only in France) whose hams, sausages and boudin are served by who’s who of French restaurants (when visiting his ham production and aging facility, one of the first things you notice is that each ham is marked with the name of the restaurant for which it is destined, having purchased it before its 21 months of aging even started.)


Jambon Ibaiana from maison Ospital and its ideal accompaniments: good bread and butter.

Despite his celebrity status, the current day charcuterie of Éric Ospital is almost unchanged since his father’s day, with an amiable mamie behind the counter taking her time to serve a queue of longtime local clients. The ham is sliced by hand or on a slicer (older clients seem to prefer their ham sliced thicker, and therefore by hand) and the chipolatas and basque boudins wrapped to order in waxed butcher paper.  The shop still offers fresh pork and Basque specialties “en conserve” in addition to its famous hams and cured meats.  Some things don’t change after all.

 Boucherie, Charcutier, Trateur L. Ospital
47, rue Jean Lissard, 64240 Hasparren France

05 59 29 63 06

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Menu for November Chef’s Dinner at Café Presse

Café Presse and Le Pichet invite you to fête

Fall in Alsace

Tuesday November 29, 2016 6:30pm

Les hors d’œuvre
Presskopf, vinaigrette with shallots and mustard, sliced baguette
Mini bretzel stuffed with Munster-chive cream

Filet de carpe pochée au riesling, choux et choucroute
Poached carp filet, fresh cabbage, sauerkraut, apples and scallions, creamy Riesling sauce

Tourte au gibier et ses crudités
Ground venison and pork baked in puff pastry, served with marinated vegetable salads

Roїgabrageldi, palette fumée et salade verte
Potatoes slow cooked with onions, butter and cured pork belly, served with smoked pork collar and green salad

Kugelhopf aux fruits secs, glace aux noix
Traditional Alsatian yeasted holiday cake with dried fruits, served with walnut ice cream and powdered sugar

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

Reservations are limited for this special event
and available only by telephone 206.709.7674

Menu subject to change to accommodate product seasonality

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