Croque Provençal

Croque provencal

Our special du jour yesterday at Café Presse was  the Croque Provençal.  Our version, which is meat free, features the same bread we use for our Croque Monsieur and Croque Madame (made by our friends at Grand Central Bakery) along with cave-aged Comté cheese, béchamel sauce, basil pistou and sliced tomatoes. Yummy!

But why bother showing you if it was yesterday’s special and you can’t order it today?  Because it just might end up on our new Summer menu starting on July 12th, 2018

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We’re open on the Fourth

Both Café Presse and Le Pichet are open regular hours today Wednesday July 4th, 2018.  Come by and see us before or after your fireworks!

Le Pichet open everyday from 8am to 12midnight

Café Presse open everyday from 7am to 2am

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Celebrate Bastille Day at Le Pichet

Bastille Day 2018

Please join us for a cafe-style celebration of
the  229th anniversary of la Révolution!

Saturday July 14, 2018  6pm to late

Special menu of Paris street food

Live music with:
7pm Bric-a-Brac Duo
10pm Greg Ruby and the Auspicious Four

No Cover   No Reservations   Everyone Welcome

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World Cup 2018 kicks off this Thursday!

WC large bg detail

Join us from June 14 to July 15

Thursday June 14 – Fête de la Coupe

What: A World Cup kickoff party!
When:
  7am to 10am,  Kick-off match at 8am, host team Russia v Saudi Arabia

Start the World Cup right with breakfast & libations starting at 7am
Croques, frites, omelettes, cocktail specials, free World Cup cake and more
Free Raffle to win a reservation for 6 at the World Cup Final including breakfast chosen by our chef.

Saturday June 16 – Fête Bleue

What: France’s first match followed by back to back matches until 4pm
When:
  Saturday June 16 from 7:00am until 4:00 pm

A full day of matches starting at 7am with France v Australia
Special tartine, pissaladiere, cocktails specials and more
Free Raffle to win a reservation for 6 at the World Cup Final including breakfast chosen by our chef.

Plus throughout the Tournament:

During all French team matches:
$14 bottles of white, red or rosé $10 cheese & charcuterie plate

During all afternoon replays:
$1.00 off Kronenbourg during all afternoon match replays

Special World Cup cocktail to benefit Fare Start (www.farestart.org)

 

Showing all matches starting at 7am.   Afternoon rebroadcast of big matches

For up-to-date match info visit our weekly event calendar

Ask your server for a free World Cup match schedule

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New to the menu at Le Pichet

LP June 2018 sardine

Terrine de sardines et de betteraves et sa crème fraiche à l’aneth
Sardine-roasted beet terrine, served with lemon-dill crème fraiche and grilled country bread

LP June 2018 bulgar

Salade de boulgour aux herbes et à la roquette,crevettes confites à l’huile
Olive oil poached wild Gulf shrimp served on a salad of bulger, soft herbs, arugula, red onions, and marinated sweet peppers

LP june 2018 pork

Escalope de porc panée à l’alsacienne, salade aux radis et aux herbes
Pork loin escalope, egg and flour dipped then pan fried, Alsatian-style Yukon Gold potato salad, grilled lemon, radish-herb salad

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Now on the menu at Le Pichet

LP june 2018 chicken

Poulet rôti à votre commande et cèleri en trois façons
Washington natural free-range chicken roasted to order, with oil poached celery root, sautéed celery, celery tops and nettle-pistachio pistou

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Join us at FareStart

Dave poster

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June Quarterly Dinner photos

June 2018 QD pastis

Pastis Landais: rich brioche cake flavored with rum, orange and vanilla

Last Wednesday June 6th, for our June Quarterly Dinner at Café Presse we celebrated the cuisine of the region of the Béarn. If you didn’t have the chance to attend, here are a few photos of the dishes served. Note we in the kitchen got a little too busy to photograph every course.  But you can check out the entire menu from an earlier post.

And if you would like to receive emails with info about upcoming events at Le Pichet and Café  Presse, be sure to sign up for our newsletters here.

Leeks vinaigrette:  cold poached leeks served with Penn Cove clams marinated with thyme and green garlic, shellfish vinagrette and butter fried croutons

Leeks vinaigrette: cold poached leeks served with Penn Cove clams marinated with thyme and green garlic, shellfish vinagrette and butter fried croutons

Continue reading

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Poule au pot trial

chic trial 8

In preparation for the upcoming June Chef’s Dinner at Cafe Presse, I recently put together  a Poule au Pot trial run using a chicken from Hungry Hollow Farms.

Here are some photos of the process:

chic trial 1

Here is the chicken as received from Hungry Hollow Farms and delivered by owner/farmer Grant Jones.  GMO free, pasture raised and left free to hunt lots of bugs and worms, these birds develop a different body shape than intensively farmed chickens:  the breast is smaller, the legs larger and firmer and overall there is less fat.  The smell and flavor of the flesh is much earthier, slightly gamey, just plain more chicken-y. They remind me quite a lot of poulet fermier that we buy at the weekly farmer’s market in Orthez. Continue reading

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Hungry Hollow Farms at Café Presse Quarterly Dinner

Hungry Hollow Farm

For our June 2018 Quarterly Chef’s Dinnner at Café Presse, we will be preparing a traditional Poule au pot, featuring free-range, pasture raised farm chickens from Hungry Hollow Farms near Shelton WA.

Grant Jones

THIS JUST IN:  Artisan farmer/owner of Hungry Hollow Farms Grant Jones will be on hand to talk about how he works and to answer your questions.  Says Grant of how he farms:  “We’re putting animals back on the grass where they belong. When we raise animals outside on grass, they forage for greens and bugs. This natural diet produces meat and eggs with richer flavor and a superior nutritional profile.”

Don’t miss this opportunity to meet one of the local heroes who are working to put healthy food on our tables.

There are only a few remaining seats for this event.
Rerservations by telephone only 206.709.7674

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