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Best French Onions Soup in Seattle? The Weekly says its at Cafe Presse

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A recent web article by Seattle Weekly food critic Hanna Raskin proposes to sort out once and for all the question of who makes the best French onion soup in Seattle.  After what (one can only assume) was an exhaustive search, she and her team named their list of “Seattle’s 9 Best French Onion Soups”.  […]

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A recent web article by Seattle Weekly food critic Hanna Raskin proposes to sort out once and for all the question of who makes the best French onion soup in Seattle.  After what (one can only assume) was an exhaustive search, she and her team named their list of “Seattle’s 9 Best French Onion Soups”. 

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Stuff

Philadelphia artists captures the many faces of cheese

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Every once in a while, I see a cheese that is so ripe and well covered with multi-colored molds that it seems to resemble nothing so much as the work an  impressionist painter.  Perhaps an overstatement. But when I first saw the cheese portraits of Philadelphia based artist Mike Geno , I felt like this

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Every once in a while, I see a cheese that is so ripe and well covered with multi-colored molds that it seems to resemble nothing so much as the work an  impressionist painter.  Perhaps an overstatement. But when I first saw the cheese portraits of Philadelphia based artist Mike Geno , I felt like this

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Markets and Sources

Ferme KUKULU in Espelette

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During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

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Slide 1

During a recent visit to the Southwest of France, we visited one of the artisan cheese makers who’s cheeses we are lucky enough to feature on our cheese board at both Le Pichet and Cafe Presse.  Ferme Kukulu is located just outside of the small town of Espelette in the heart of the French Basque

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Cafe Presse

New menu staff tasting at Cafe Presse

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The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes.  I sent the final text

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Slide 1

The winter menu at Cafe Presse is up and running as of 9a.m. this morning. The entire staff of Cafe Presse gathered this morning before service started (by the way, that’s pretty early for residents of Capitol Hill) to see, ask questions about and taste all the new winter dishes.  I sent the final text

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Cafe Presse

Join us at the Corner Table

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What:  Family-style dinner at Cafe Presse When:  Tuesday January 31, 2012  6:30pm Where:  The back room at Cafe Presse This January, Cafe Presse is happy to debut a new quarterly event that we call the Cafe Presse Corner Table.  The Corner Table is a  fixed price dinner designed to celebrate the changing season and the

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Slide 1

What:  Family-style dinner at Cafe Presse When:  Tuesday January 31, 2012  6:30pm Where:  The back room at Cafe Presse This January, Cafe Presse is happy to debut a new quarterly event that we call the Cafe Presse Corner Table.  The Corner Table is a  fixed price dinner designed to celebrate the changing season and the

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Cafe Presse | Le Pichet

Raclette to make seasonal return.

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  What:  Raclette is on the return at Cafe Presse and Le Pichet. Where:  Le Pichet and Cafe Presse When:  Le Pichet beginning today, December 13, 2011 Cafe Presse beginning January 3, 2012 Ever since July when Le Pichet’s Raclette Savoyarde was featured on the Food Network show “The Best Thing I Ever Ate”, it

Raclette to make seasonal return. Read More »

Slide 1

  What:  Raclette is on the return at Cafe Presse and Le Pichet. Where:  Le Pichet and Cafe Presse When:  Le Pichet beginning today, December 13, 2011 Cafe Presse beginning January 3, 2012 Ever since July when Le Pichet’s Raclette Savoyarde was featured on the Food Network show “The Best Thing I Ever Ate”, it

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Stuff

Ossau Iraty

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Wrapping paper used by Monsieur and Madame Andre CHAHON of Morlanne, near Pau.  I encountered their stand inside la Moutet at the Tuesday Market in Orthez, where they were offering a range of their raw milk sheep’s cheeses.  This sample came wrapped around a wedge of their 12 month old Ossau Iraty, which is perhaps

Ossau Iraty Read More »

Wrapping paper used by Monsieur and Madame Andre CHAHON of Morlanne, near Pau.  I encountered their stand inside la Moutet at the Tuesday Market in Orthez, where they were offering a range of their raw milk sheep’s cheeses.  This sample came wrapped around a wedge of their 12 month old Ossau Iraty, which is perhaps

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France

48 hours in Paris

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The covered Beauvau market in Paris’s 12th Arrondissement is one of the oldest in the city.  It is cradled in the twin arms of the outdoor street market that runs up rue d’Aligre, from the rue de faubourg de Saint-Antione to rue Charenton; 0ne side of the street market features fresh produce and flowers ,

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The covered Beauvau market in Paris’s 12th Arrondissement is one of the oldest in the city.  It is cradled in the twin arms of the outdoor street market that runs up rue d’Aligre, from the rue de faubourg de Saint-Antione to rue Charenton; 0ne side of the street market features fresh produce and flowers ,

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Le Pichet

Plat du Jour at Le Pichet: Raclette Savoyarde

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What:  Raclette Savorarde to be featured Plat du jour at Le Pichet When:  During dinner only, beginning about October 7, 2011, until it is gone (the dinner special changes nightly…call Le Pichet to confirm that availability of Raclette) Where:  Le Pichet Just a quick note for those of you who are fans of Raclette Savoyarde:Normally

Plat du Jour at Le Pichet: Raclette Savoyarde Read More »

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What:  Raclette Savorarde to be featured Plat du jour at Le Pichet When:  During dinner only, beginning about October 7, 2011, until it is gone (the dinner special changes nightly…call Le Pichet to confirm that availability of Raclette) Where:  Le Pichet Just a quick note for those of you who are fans of Raclette Savoyarde:Normally

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Cafe Presse | Le Pichet

Raclette cheese is gone until Winter

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I am sorry to say that we have sold out of all the wonderful raw milk raclette cheese made by the “Les Fruitieres des Bornes” dairy in the French Savoie and that no more is currently available in Seattle.  As we would rather not offer our Raclette Savoyarde than substitute an inferior cheese, we will

Raclette cheese is gone until Winter Read More »

I am sorry to say that we have sold out of all the wonderful raw milk raclette cheese made by the “Les Fruitieres des Bornes” dairy in the French Savoie and that no more is currently available in Seattle.  As we would rather not offer our Raclette Savoyarde than substitute an inferior cheese, we will

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