Accras de morue are back!

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

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Next Democratic Debate at Café Presse

Join us for Round Three!

Thursday September 12th

Viewing starts at 5:00 pm

No reservations, no cover, everyone is welcome!
Checkout out our on-line event calendar  for up to date event information 

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We’re open on Labor Day

Le Pichet and Cafe Presse will both be open regular hours on Labor Day Monday September 2, 2019.

Le Pichet open everyday from 8am to midnight

Café Presse open everyday from 8am to 1am

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Women’s World Cup 2019 Match Schedule

The FIFA Women’s World Cup 2019 kicks off on Friday June 7th with host team France facing South Korea.

Café Presse will be showing every match* including every France and every USA match Live, including

USA v Chile Sunday 6/16 live at 6AM

*Matches other than France and USA that start at 6am will be shown delayed. For full weekly match schedule, visit our website at www.cafepresseseattle.com

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World Cup 2018 kicks off this Thursday!

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Join us from June 14 to July 15

Thursday June 14 – Fête de la Coupe

What: A World Cup kickoff party!
  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
  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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Now on the menu at Le Pichet, June 2017

Ribs 2 June 2017

Slow roasted pork ribs, salad of red oak leaf lettuce, corona beans, shaved fennel, bing cherries and roasted fennel purée

Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!

Tripe june 2017

Crispy semolina fried beef tripe served on a ragout of artichokes, escarole, garlic and white wine.

heart june 2017

Smoked pork heart, thinly sliced and served on butter lettuce with sauce gribiche.


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Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert

This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner.  A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months.

Serves 8

Roasted parsnip soup, red wine braised beef shank and Fourme d’Ambert



  • 1lb parsnips
  • 1 yellow onion
  • 1 leek
  • 2 cloves garlic
  • 3 stalks celery
  • 6oz yellow potatoes
  • 1 cup apple cider
  • 1 cup white wine
  • 2 cups heavey cream
  • 2oz unsalted butter (cold)


  • 1lb boneless beef shank
  • 1 carrot
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 bay leaf
  • 6 whole cloves
  • 1/2 cinnamon stick
  • 1/2 cup cognac
  • red wine
  • 1 sprig thyme


  • 8oz Fourme d'Amber bleu cheese


1. Cut the beef into 2" pieces. Peel the onion, garlic, carrot and chop roughly. In a bowl, combine the beef, vegetables, bay, cloves, cinnamon, cognac, and enough red wine to just cover. Cover the bowl with plastic wrap and refrigerate overnight.
2. The next day, draining the beef, saving the marinade. Pat the pieces of beef dry with a paper towel. In a stew pot, sear off the pieces in a little vegetable oil, until colored well on all sides. Add the vegetables, herbs and spices and saute briefly. Add the marinade and, if necessary extra water, to just cover. Bring to a boil, skim well, reduce heat, cover, then simmer very slowly until the meat is tender, about 2-3 hours.
3. Strain the cooking liquid into a smaller pot. Skim off the fat, then reduce to a light sauce consistency. During this reduction, shred the beef, discarding any fat or gristle. If you like, dice finely the vegetables and add to the beef. Season well with salt and pepper.
4. Add the reduced cooking liquid to the beef and stir well.
5. Peel the parsnips, onions, potatoes, and garlic. Remove and discard the hard upper leaves of the leek, then split and wash well. Wash and trim the celery. Chop all the vegetables roughly. Toss all the vegetables except the potatos with a little vegetable oil, spread on a baking sheet and roast in a 350 degree overn until tender and beginning to take color.
6. Transfer all the vegetables to a soup pot. Add the potatoes, wine, cider and enough water to just cover. Bring to a boil, then reduce heat and simmer slowly until all the vegetables are very tender. Add the cream and return to a boil. Puree the soup in a blender until smooth. Pass though a medium strainer. Season with salt and pepper.
7. Reheat the braised shank and hold hot. Reheat the soup, then add the cold butter and stir until it is completely incorporated. Ladle the hot soup into individual warm soup bowls, add a large dollop of the braised beef to the middle of each bowl and garnish the top with slices of Fourme d'Ambert.

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New Year’s Resolution: Polish my French skills at the French Conversation Table at Café Presse

2017 Dates for the French Conversation Table at
Café Presse:

January:           04, 18                  July:              05, 19
February:         01, 15                  August:         02, 16, 30
March:             01,15,29              September:   13, 27
April:                12, 26                  October:        11, 25
May:                10, 24                   November:    08  (no meeting on 11/22)
June:               07, 21                   December:    06, 20

Every second Wednesday from 4pm to 6pm, please join us for French conversation in the back room at Café Presse.   At each meeting, a French speaking facilitator will be on hand  to get the discussion rolling.  The Conversation Table is free and open to French speakers of all levels.  Hope to see you there.

And don’t forget that every day from 4pm to 6pm (including during the French Conversation Table) you can enjoy our VinExpresse Happy Hour, when all in-house bottles of wine are available for take-out prices as well as special prices on wine-friendly snacks.

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Summer Chef’s Dinner photos

Aug 2016 Anchovies

Vinegar cured anchovies and nectarine-basil tartare with sherry and hazelnuts on grilled baguette slices.

The Summer 2016 Chef’s Dinner at Café Presse was last Tuesday and we had a great time!

The theme for the dinner was “Summer in the Pays Basque” and the menu took its inspiration from the recent trip to the French Basque countries taken by our chef de cuisine Patrick MacWhorter.

Keep your eye on Café Presse’s website or this blog for info about the next Chef’s Dinner, coming in November 2016. And if you would like to be on our mailing list for events like this, please sign up for monthly newsletter here.

Aug 2016 piperade

Eggs scrambled with piperade, on sliced baguette.

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Meet “la Famille”

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Jim with Mado and Marion

The general knowledge in my family has always been that our Drohman ancestors came to America from the area along the border between southern Germany and northern Switzerland.  I remember as a kid always saying that our people were German.  However, in my head, this was all about something that had happened in the very  distant past and didn’t have much impact on my life.

However, in the late ’90s, well after the time when I lived in Paris and discovered my love for French cuisine,  I found out, via an uncle who is nuts for genealogy, that I have Drohman relations who are French!  The story my uncle uncovered involved two brothers who left southern Germany in the last part of the 19th century, with the intention of starting a new life in America.  As fate and circumstance would have it, one brother stopped in Alsace near the town of Mulhouse, and the other continued on to the United States.  They respectively founded the French and American branches of the Drohman family.

Today, most of the French Drohmanns (note the extra “n”) still live in Alsace, although I know of at least one, Marion Poirez (born Drohmann) who lives in Paris.  Marion and her husband,  mother and father recently made a trip to visit the West Coast of the United States, starting in Seattle.  During their visit, I had the pleasure of introducing them  to the Pike Place Market  and of welcoming them for dinner at Le Pichet.   And we hope to visit Marion and her husband when we are in Paris this month.

I seems that those people from the very distant past do have an impact on my life after all.

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