Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
Now on the menu at Le Pichet, June 2017 Read More »
Check out the new dishes that Le Pichet chef de cuisine Dave Cooper has recently added to the menu for early summer!
Café Presse and Le Pichet were very proud to have been asked to be a part of the 2017 Premier Chef’s Dinner to support the great work they to that the Fred Hutchinson Cancer Research Center. The gala dinner, that featured guest speaker and culinary icon Alice Waters, as well as a host of top
Lending a helping hand to the Fred Hutch Read More »
Café Presse and Le Pichet were very proud to have been asked to be a part of the 2017 Premier Chef’s Dinner to support the great work they to that the Fred Hutchinson Cancer Research Center. The gala dinner, that featured guest speaker and culinary icon Alice Waters, as well as a host of top
If its New Year’s Eve at Le Pichet, there just has to be foie gras! This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.
New Year’s Eve at Le Pichet Read More »
If its New Year’s Eve at Le Pichet, there just has to be foie gras! This year it is Terrine of whole Hudson Valley duck foie gras, with Sauternes-vanilla poaced quince and grilled brioche.
Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!
New to the menu at Le Pichet Read More »
Pork liver terrine served with warm Yukon potato salad with shallots, fines herbes, diced cornichons and grain mustard vinaigrette. Sign me up with a glass of Beaujolais!
Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016. One of the traditional dishes we are making is Presskopf, an Alsatian take on pig’s head terrine. Here are a few photos of the process.
Making Presskopf for Alsace Dinner Read More »
Here at Cafe Presse, we are busily making preparations for the upcoming Alsace Dinner on Tuesday November 29th, 2016. One of the traditional dishes we are making is Presskopf, an Alsatian take on pig’s head terrine. Here are a few photos of the process.
I am in Alsace! As a prelude to a visit to our house in the SW of France, decided to plan a week in a region about which I don’t know very much…a considerable shortcoming on my part, given that I have family that live in Flaxlanden, a village outside of Mulhouse in southern Alsace.
I am in Alsace! As a prelude to a visit to our house in the SW of France, decided to plan a week in a region about which I don’t know very much…a considerable shortcoming on my part, given that I have family that live in Flaxlanden, a village outside of Mulhouse in southern Alsace.
September 2016 Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds and walnut oil
Now on the menu at Le Pichet Read More »
September 2016 Terrine aux frittons de porc, salade aux poires asiatiques et aux choux rouges Terrine of ground pork and confit of heart, kidney and liver, with a salad of Asian pear, apples, red cabbage, parsley, yellow mustard seeds and walnut oil
In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne. The Fête de Bayonne is the largest Basque festivals in France,
In addition to his visits to see artisan cheese maker, production of salt at Salies de Bearn and traditional methods of making jambon de Bayonne in Hagetmau, Café Presse chef de cuisine Patrick MacWhorter finished his trip to France at the Fête de Bayonne. The Fête de Bayonne is the largest Basque festivals in France,
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
Summer Chef’s Dinner photos Read More »
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
Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.
Now on the menu at Le Pichet Read More »
Le Pichet chef de cuisine Dave Cooper has added new summer dishes to the menu! Check out our current menu here.