Author Archives: Jim
What else is there to say except “Open the Champagne”!
There is a genre of restaurant that offers a sort of communion with city life composed of the roar of a room full of happy guests, a menu of comforting dishes consistently well prepared and service that is at once … Continue reading
Of the long list of things to accomplish before we can move to France, getting approved for a Long-Stay Visa is one of the most important. We took the first step in that process earlier this month when we made … Continue reading
This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed. The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could … Continue reading
It has now been over 3 months since I stopped being the owner of Le Pichet, more that 8 months since we sold Café Presse. I have to admit, as much as I loved opening and operating these two restaurants, … Continue reading
On August 31, 2022, I spent time at Le Pichet as an employee for the very last time. It was a sad moment, as I said goodbye to colleagues, with whom I have worked side by side for many years, … Continue reading
If you have tried to access this blog in the last week or so, you probably got an error message instead. We are in the middle of making technical changes to the way this blog is hosted, which may result … Continue reading
Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam
Special this weekend at Café Presse: Axoa d’Espelette!Basque-style stew of ground beef and veal simmered with onions, sweet peppers, garlic, tomato and piment d’Espelette, served with pommes frites. Mmmmm!
Special today only at Cafe Presse (Sunday 9/26): Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette. Tartare lovers, hurry on over! We use … Continue reading