chicken

Cafe Presse

Fall menu starts at Café Presse

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The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a […]

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Slide 1

The new Fall menu started last Thursday at Café Presse with the traditional menu tasting for our staff.  We were all excited for the flavors of Fall after such a long hot summer and to see again some of our old favorites return to the menu (like oysters on the half shell and Soupe a

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Pantry

Chicken stock

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This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

Chicken stock Read More »

This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris.  At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth.  However, I find that using the skins and peels

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Stuff

Poule au pot

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Here is a photo of a very simple dinner we recently enjoyed:  poule au pot.  Not only is this one of the archetypical dishes of the southwest (remember the story of King Henry who promised “a chicken in every pot”?  This dish is often called poule au pot Henri IV in honor of that famous

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Slide 1

Here is a photo of a very simple dinner we recently enjoyed:  poule au pot.  Not only is this one of the archetypical dishes of the southwest (remember the story of King Henry who promised “a chicken in every pot”?  This dish is often called poule au pot Henri IV in honor of that famous

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Stuff

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken

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During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

Nancy Leson’s Perfect Valentine’s Dinner? Our roast chicken Read More »

During a recent interview on radio station KPLU, host Dick Stein asked former Seattle Times food writer Nancy Leson what would constitute her perfect Valentine’s Day dinner.  Her reply?  Roasted chicken from Le Pichet or Cafe Presse. Well Nancy, your wish can come true, right in your own home.  Because this Valentine’s Day, Cafe Presse

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Stuff

Sunday dinner in Orthez

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Here is a portrait of a farm raised chicken that I recently roasted for a Sunday dinner while spending time in France.   This tasty critter was raised, free range and natural, on a farm just outside of Orthez that also raises ducks,  pigeons and guinea hens (well, the pigeons probably have some limits on their

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Slide 1

Here is a portrait of a farm raised chicken that I recently roasted for a Sunday dinner while spending time in France.   This tasty critter was raised, free range and natural, on a farm just outside of Orthez that also raises ducks,  pigeons and guinea hens (well, the pigeons probably have some limits on their

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Food in the News

New poultry inspection rules at Dept of Agriculture

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According to a July 31, 2014 article in the New York Times, the US Department of Agriculture has just released new rules for inspections during processing of poultry.  Couple o’ highlights: 1)  Poultry processing plants will now be responsible for inspecting themselves. 2)  New rules would set the maximum speed of processing lines at inspection

New poultry inspection rules at Dept of Agriculture Read More »

Slide 1

According to a July 31, 2014 article in the New York Times, the US Department of Agriculture has just released new rules for inspections during processing of poultry.  Couple o’ highlights: 1)  Poultry processing plants will now be responsible for inspecting themselves. 2)  New rules would set the maximum speed of processing lines at inspection

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Stuff

Le Pichet and Café Presse in the Media

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Lots of good press for Le Pichet and Café Presse recently… In the March 2014 Seattle Magazine, Le Pichet was named “Best of the trend: Nose to Tail Dining”.  Cafe Presse was also sighted for honorable mention in the same category. Also in Seattle Magazine March 2014, Le Pichet was named “Best French Restaurant” in

Le Pichet and Café Presse in the Media Read More »

Lots of good press for Le Pichet and Café Presse recently… In the March 2014 Seattle Magazine, Le Pichet was named “Best of the trend: Nose to Tail Dining”.  Cafe Presse was also sighted for honorable mention in the same category. Also in Seattle Magazine March 2014, Le Pichet was named “Best French Restaurant” in

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Stuff

Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle”

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Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, Chicago, Los Angeles and Washington DC, among others). Now, it’s Seattle’s 15 minutes in the 

Roasted Chicken among Zagat’s “8 Biggest Cuts of Meat in Seattle” Read More »

Zagat is big on big cuts of meat.  The proof is a series of recent articles featuring restaurant meat dishes from around the country sized for the Paleolithic man in all of us (check out these Zagat articles on Houston, Chicago, Los Angeles and Washington DC, among others). Now, it’s Seattle’s 15 minutes in the 

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Stuff

Winter Dishes at Le Pichet

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Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess.  Enjoy.

Winter Dishes at Le Pichet Read More »

Slide 1

Thought you might like to see a few photos of the Winter dishes recently added to the Le Piche menu by Chef de Cuisine Jack Spiess.  Enjoy.

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