Pâte Albigeios

A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in the southwest of France.

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Café Presse now open earlier!

Café Presse in the days before Social Distancing! We are following ALL recommendations from the State of Washington for guest safety.

You asked and we listened!

We are now open at 9am
for in-house dining including on our deck and sidewalk café

Take-out orders by phone or on-line

Delivery with Caviar or Doordash

Temporary Hours of Operation:
Friday, Saturday and Sunday 9am to 8pm

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Plat du jour today at Café Presse

Alaskan pollock filet, dredged in seasoned flour and pan sauteed, served on Ratatouille, a Provencal-style vegetable ragout made with peppers, onions, eggplant, summer squashes, tomato, garlic, basil and nicoise olives.

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Dinner special tonight at Café Presse

Pan roasted wild-caught Alaskan pollock filet served on a saute of heirloom summer squashes, chanterelle mushrooms and sweet onions, with a Basque cider-herb pan sauce

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E. Cabretou, now on the cheese board

Now on the cheese board at Café Presse, this goat’s milk tomme from the French Basque region is perfectly ripe and ready to sample. The Basques are famous for their sheep milk cheeses, but a small amount of goat’s milk cheese is also made. These large tommes, which weight about 9#, take their name from the word “cabri” = “kid” or “young goat”. Aged for about 8 months, with a natural rind, the taste is slightly sweet/salty with flavors of hazelnuts and caramel. Miam Miam

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Welcome Back, Seattle U!

All of us at Café Presse would like to say “Welcome Back, Seattle U Students”. We are open and ready to serve you. We’ve missed you, drop by and say Hi.

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Now on the menu at Le Pichet

Grilled grass-fed beef skirt steak, served with shallot-brandy-herb pan butter, wilted spinach and pommes frites

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Special today at Café Presse

Special today at Café Presse:Pan roasted Toulouse-style pork sausage, served with a white bean-roasted garlic puree and a saute of sweet corn, cherry tomatoes, sweet onions, lovage leaves and Pedro Jimenez vinegar.

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Now on the menu at Le Pichet

Our famous whole roasted WA State chicken for two served with Provençal vegetable stew with summer squashes, eggplant, tomato, onion, sweet peppers, garlic, olive oil and basil

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From the cheese board…

Name: Toma di Gressoney
From: The region of Vallée d’Aosta in the Italian Alps
Made By:  Fromagerie Vallée de Gressony
Milk: Raw cow’s milk
Curdling type: rennet
Size/ weigh: Round tomme about 5# in weight
Rind: Aged in high humidity on oak boards to develop a wet rind, then finished at lower humidity
Interior: semi firm, pale ivory color
Aged: 4-6 months

We received this beautiful cow’s milk tome from Corsican Cellars earlier this month and this weekend it is at the perfect ripeness to enjoy. Made from raw cow’s milk in a high alpine valley in Northern Italy, the Toma di Gressoney is first aged in damp cellars on oak boards, then moved to a dryer cave, which yeilds a finished rind that is a mildly pungent and earthy . This particular toma has aged for about 5 months. Yummy!

Available at Café Presse while supplies last.

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