Work starts for the Quarterly Dinner

Nov Qut Dinner head

Guest of honor at the Café Presse November Chef’s Dinner, “Tout est bon dans le cochon”

Preparations began today for the November Chef’s Dinner at Café Presse with the arrival of an entire half hog from Pure Country Pork in Ephrata.  The dinner, which is on Wednesday November 8, 2017, features a menu that makes use the whole spectrum of pig parts.

This afternoon, artisan butcher Darron Marzolf will be showing the Cafe Presse kitchen crew the finer points of breaking down a carcass, and after that the work of brining, curing, marinating and sausage making will begin.

Dinner by reservation only, call Cafe Presse at 206.709.7674

Here are a few more shots of the start of work…

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Villa Jerada


All the olive oils we use at Le Pichet and Café Presse are supplied by our friends at Seattle based Villa JeradaMehdi Boujrada, the brains behind Villa Jerada, imports organic olive oils from Morocco that happen to be produced by the Aquallal family, who are neighbors of Mahdi’s family there.  Sold under the Atlas Olive Oils label, these oils are preferred by some of the top chefs in France, Morocco and the U.S.  We love their Huile d’Olive Extra Verge Bio for everyday use and the very special “Les Terroires de Marrakech” Extra Virgin Olive Oil for finishing dishes.  This last oil, which is made exclusively from picholine olives, is perfect for dishes that need a bit of olive oil as a finishing touch.


M de Pentes de Barène


M Tasting Oct 2017 (2)

In May of 2017, I wrote a post about a wonderful visit we had to Domaine les Pentes de Barène in Tursan, an tiny wine growing region in the SW of France.  I mentioned that our host, Gaelle Vergnes, had given us two bottles from their first ever bottling of a sweet wine, which they make uniquely from the petit manseng grape.  They call this wine “M de Pentes de Barène” and the entire 2016 production was only 250 bottles.

Sweet wines from this region have the capability to age for a number of years, so, accordingly, one of those bottles is currently slumbering peacefully in a cool spot in our house in Orthez. The other made the trip back to Seattle with us.

Madame Vergnes recommended that this wine not be tasted before August of 2017, so we obediently resisted the temptation to crack it open until this month.  We had our first taste in the company of a platter of the Jambon de Bayonne, the iconic ham from the SW of France.  Délicieux!

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Fête de Beaujolais Nouveau at Le Pichet

Beaujolais Nouveau 2017

Please join us for our annual Fête de Beaujolais Nouveau at Le Pichet.

Always the 3rd Thursday in November, 11/16 starting at 6pm

No Cover Charge, No Reservations, Everyone is Welcome!

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Seattle Mayoral Debate at Café Presse

Mayors seal

What:  Viewing of televised Seattle Mayoral Debate
When:  Tuesday October 24, 2017, 6:30pm to 8pm
Where: The front room at Café Presse

Please join us for a viewing of the final Seattle Mayoral Debate before election day.

No cover charge, no reservations, everyone is welcome!

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Fall Quarterly Chef’s Dinner Menu

Fall 2017 Chef’s Dinner at Café Presse

Tout est bon dans le cochon

Wednesday November 8, 2017


Terrine de tête de porc, pommes sauvage aux épices
Pork head and kidney terrine, house made dark rye bread, spiced crab apples, mustard crème fraiche

Beignets aux pieds de cochon, salade aux endives
Crispy pig’s foot beignets, salad of mixed endives, grilled winter squash and black currants, sauce soubise

Jambon de cochon braisé aux boudins noirs, châtaignes et champignons
Pork leg braised with blood sausage, chestnuts, lobster mushrooms and red vermouth, served with steamed Savoy cabbage

Camembert mariné au cidre, pain aux oignons confit et aux grattons de porc
Camembert marinated 20 days in Normandy hard cider, served with house-made caramelized onion-pork cracklin’ bread

Coings pochée au miel, au laurier et à la queue de cochon fumée, glace à la vanille
Washington quince poached in a syrup flavored with honey, bay leaf and smoked pork tail, vanilla bean ice cream, hazelnuts

Dinner including beverage* $75
*paired wines or non-alcoholic beverage

For this special event, No Substitutions Please.
Reservations by phone only at 206.709.7674
Price does not include service charge and WA State tax

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At Le Pichet and Café Presse, we’re doing our own Restaurant Week

What:      Great prices on fixed priced menus during Seattle Restaurant Week
When:     October 15 to November 2, 2017, Sunday through Thursday only
Where:    At Café Presse and Le Pichet, of course!

Café Presse and Le Pichet are not part of Seattle Restaurant Week, but we are still offering great deals!

Sunday through Thursday 11am to 10pm.   Make your choice from our special
Mardi Prix Fixe menu of starters, main courses and desserts.
Entrée + Plat -or- Plat + Dessert                                    $17.00
Entree + Plat + Dessert                                                     $23.00
For reservations call Café Presse 206.709.7674

Sunday through Thursday, dinner only from 5:30pm to 10pm.
Select from our special 3-course Prixe Fixe Menu.
Entree + Plat + Dessert                                                     $33.00
For reservations call Le Pichet at 206.256.1499

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November 2017 Chef’s Dinner at Café Presse

Pig outline

Tout est bon dans le cochon

In November, our Quarterly Chef’s Dinner celebrates all things pig.  Especially for this event, we will be sourcing a half hog from our friends at Pure Country Pork Farms in Ephrata WA and doing our best to make use of it all. We hope that our menu will do justice to the life of this magnificent animal as we explore the wonderful range of ways to enjoy pork.

What:    5-course family-style dinner
When:  Wednesday November 8, 2017, 6:30pm sharp
Where: The back room at Café Presse
Cost:    Dinner including  beverage* $75

                 *your choice of paired wines or non-alcoholic beverages

Visit our website for complete menu
Reservations by telephone only at 206.709.7674 
For this special event, NO SUBSTITUTIONS PLEASE
Price does not include service charge and WA State tax

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Fall menu at Café Presse

NM CP Oct 2017 sausage

House-made duck-pork sausage served on winter squash-chestnut puree, roasted turnips and turnip greens with shallot-mustard seed duck fat.

The new Fall menu at Café Presse started last Tuesday, and if you haven’t been in to yet try out the new dishes, here are a few photos from the Staff Menu Tasting. Enjoy!

Local oysters on that half shell "a la Breton" with lemon, sauce mignonette, house rye bread and Breton sea salt butter.

Local oysters on that half shell “a la Breton” with lemon, sauce mignonette, house rye bread and Breton sea salt butter.

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Penn Cove Shellfish

Penn Cove Shellfish was established in 1975 by the Jefferds family in Coupville, Whidbey Island, and is the oldest commercial mussel farm in the United States.  Today, the Jefferds are still hard at work producing some the best sustainably farmed oysters, clams and mussels available anywhere.  Our friend Rawl Jefferds has driven the delivery truck every week for as long as we can remember (and we have been buying his products for over 20 year) and is always quick to offer his personal assessment of which oyster are the firmest, briniest, plumpest and just plain most delicious on any given day.  Chef Jim Drohman loves the fact that all their shellfish is still in Puget Sound when he calls in orders for Le Pichet and Cafe  Presse.

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