New at Le Pichet!

Happy Hour!

Starting Monday March 18

Every Monday – Thursday from 3 – 5pm
Enjoy any Bottle from our Wine List
at take-out prices while dining-in!
Bottles starting at $15
Wine-friendly snacks at Happy Hour prices

Mardi Prix Fixe

Starting Tuesday March 19

Every Tuesday, make your choice of 2 or 3 courses from our
Prix Fixe menu at special low prices

Lunch 11:30am to 3pm, 2 courses $15 /  3 courses $20

Dinner 5:30 to 10pm, 2 courses $24 / 3 courses $30

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Café Presse is making changes!

Starting Monday, March 18:

Our full menu will start at 8am

Enjoy all your favorite dishes from our full menu beginning when we open at 8am, including omelettes, croques and frites

New Late Night Happy Hour
will be from 11pm – 1am

Our new Menu Noctamble is designed for night owls!

Late Night Beverages

Amazing Discounts on beer, wine and cocktails

Late Night Food

Special prices for frites, croques, steak frites, œufs and more

CAFÉ PRESSE
Starting Monday March 18, we will be
open everyday from 8am to 1am

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New deck at Café Presse

deck

Did you notice the new deck surface on the outside seating area at Café Presse. Solid cedar.  We couldn’t be more proud! And just in time for Spring!

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February Chef’s Dinner photos

QD Feb 2019 soup final

Shellfish consumée with leeks, celery root, spinach, smoked wild caught prawns and Brittany sea-salt butter

Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was  “Celebrate Sparkles” and  it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food (all year long, but they seem to really lend themselves to a winter menu!).

Here are some photos of the dishes we served at last night’s event – Enjoy!

Gougeres are a classic pairing with bubbles, these are made with Mimolette cheese and bacon.

Gougeres are a classic pairing with bubbles, these are made with Mimolette cheese and bacon.

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Special tonight at Café Presse

soup

Pureed soup of roasted butternut squash and honeycrisp apples, garnished with chèvre crème fraîche. Miam Maim!

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Bringing back the Salmis

Duck trial feb 2019 14

Salmis de canard au cremant de Loire: Pekin duck braised with sparkling rosé from the Loire valley and rich duck stock, with roasted turnips and Brussels sprout

The February Chef’s Dinner at Cafe Presse is all about sparkling wine from the French countryside. Although many people think of sparkling wine for a toast, it can often be a struggle to find a place for bubbles during the actual meal.  With that in mind, I wanted to design a menu that highlights all the different roles that sparkling wine can play by including dishes that, at first blush, don’t seem like intuitive matches….like duck for example.

With this in mind, I reached back into the classical lexicon of duck dishes for an idea that is both seasonal and I think has great potential to pair well with bubbles,  salmis de canard.

In his Le Guide Culinaire, Escoffier describes a salmis as a game dish in which the bird is first roasted at high heat until golden on the outside but still rare inside.  The legs and breasts are then removed, and the carcass, still nearly rare, is used to make a rich jus. The breasts and legs are then simmered in this jus until tender and delicious, then served on a crouton spread with a mousse made from the birds giblets.

(Note, in his recipe for Salmis de faison, Escoffier warns that “this recipe has literally been spoiled by the haphazard manner in which it has been  applied right and left to game”. That’s Escoffier for you, always a little tense. But it does point out how far this dish has fallen from fashion as compared to his epoch when he found it overly common. I remember cooking salmis when I was in culinary school and while working in Paris, but that was nearly 30 years ago).

Duck trial feb 2019 2

I have always found duck and cabernet franc to be a very good pairing (or duck and pinot noir or duck and gamay…maybe I just like duck!).  With that in mind, I decided to construct my salmis using a Cremant from the Loire valley that is a mix of tcab franc with chenin and chardonnay. To increase the impact of the wine, I decided to modify the salmis recipe slightly by marinating the duck pieces in Cremant overnight.

First step in the process was breaking down the duck into what is known as “fricasse”, which basically just means semi-boneless breasts and legs, each cut into 2 pieces.

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“Celebrate Sparkles” Dinner Menu

Tuesday February 26, 2019

 Menu

Les amuse bouches
Mimolette and bacon gougères warm from the oven
Black cod tartare, pink grapefruit, chervil, shallots on house-made buckwheat baguette

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Potage aux légumes d’hiver et son consommé aux crevettes
Shellfish consommé with leeks, spinach and celery root, smoked prawns and Brittany sea-salt butter

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Salmis de canard au Cremant rosé de Loire
Muscovy duck simmered with rosé Cremant de Loire, roasted turnips and greens, brown bread trencher spread with duck liver mousse

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Tomme de Laqueuille au bleu, biscottis salées au thym et noisettes torréfiées
Cow’s milk bleu cheese from Auvergne served with savory biscotti scented with thyme and toasted hazelnuts

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Financier au citron et son sabayon au Cremant
Lemon financier cake served with Meyer lemon-Cremant sorbet and Cremant sabayon

For reservations, please call Café Presse at 206.709.7674

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February 2019 Chefs’ Dinner at Café Presse

Folie des loups cremant
Celebrate Sparkles!

It’s the middle of February, it’s Seattle grey outside and months remain before we can expect any sunshine. Time for some sparkles!  The country side of France produces the best sparkling wines in the world and they are also amazingly adaptable and complimentary with food. Please join us for a dinner highlighting the range of French sparkling wines as selected by Wine Director Joanne Herron.

What:   5-course family-style dinner
When:  Tuesday February 26, 2019, 6:30pm sharp
Where: The back room at Café Presse
Cost:   Dinner including  beverage* $80

*your choice of paired sparkling wines or non-alcoholic beverages

Visit our website at www.cafepresseseattle.com for details and menu

For this special dinner, NO SUBSTITUTIONS please
For reservations,  telephone 206.709.7674

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Lundi Vert at Le Pichet

Gnocchi

Paris-style gnocchi sautéed with brown butter, delicata and butternut squashes, chard and sage, with grain mustard cream sauce and shaved Parmesan cheese

In case you haven’t heard yet, 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. Its 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.

Here are some photos of recent Lundi Verte main course specials we have featured at Le Pichet

Buckwheat crepe filled with lentils simmered with cream and white wine, topped with a sauté of leeks, escarole and butternut squash

Buckwheat crepe filled with lentils simmered with cream and white wine, topped with a sauté of leeks, escarole and butternut squash

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New on the menu at Le Pichet

Smoked wild steel head trout served on a salad of raw Brussel sprouts, red cabbage, golden beets, dill, pickled red onions and yogurt vinaigrette

Just added to the menu at Le Pichet…

Smoked wild steel head trout served on a salad of raw Brussel sprouts, red cabbage, golden beets, dill, pickled red onions and yogurt vinaigrette

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