Main course special yesterday (Friday September 14, 2012) at Le Pichet: Pan Roasted Black Cod with Parisian-style gnocchi, spinach, and chives in a tomato and charred leek fumet.
Yesterday’s Special at Le Pichet Read More »
Main course special yesterday (Friday September 14, 2012) at Le Pichet: Pan Roasted Black Cod with Parisian-style gnocchi, spinach, and chives in a tomato and charred leek fumet.
Here are a couple of photos from the 2012 Sunset Supper in the Maket on August 17, 2012. The Sunset Supper is an annual Market tradition that benefits the Market Foundation. Yes I know we only have photos of Le Pichet’s table and no we are not totally self absorbed (at least not as a
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Here are a couple of photos from the 2012 Sunset Supper in the Maket on August 17, 2012. The Sunset Supper is an annual Market tradition that benefits the Market Foundation. Yes I know we only have photos of Le Pichet’s table and no we are not totally self absorbed (at least not as a
What: Cooking with Class, an evening of cooking, eating and giving When: Wednesday September 12, 2012 Where: Salty’s on Alki The most important thing about Cooking with Class is the amount of money it raises each year for Providence ElderPlace and Heritage House at the Pike Place Market, two very worthwhile senior assisted living facilities.
Cooking with Class 2012 Read More »
What: Cooking with Class, an evening of cooking, eating and giving When: Wednesday September 12, 2012 Where: Salty’s on Alki The most important thing about Cooking with Class is the amount of money it raises each year for Providence ElderPlace and Heritage House at the Pike Place Market, two very worthwhile senior assisted living facilities.
After reading my recipe post for Le Pichet and Cafe Presse favorite “Ouefs Plat Jambon Fromage”, Seattle based photographer Bob Peterson forwarded me these photos. Seems I am not the only one to have tried this dish at Paris Bistro a Vin and veritable institution “A la Cloche des Halles”. Bob notes that there seems
A la Cloche des Halles Read More »
After reading my recipe post for Le Pichet and Cafe Presse favorite “Ouefs Plat Jambon Fromage”, Seattle based photographer Bob Peterson forwarded me these photos. Seems I am not the only one to have tried this dish at Paris Bistro a Vin and veritable institution “A la Cloche des Halles”. Bob notes that there seems
This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest. As a result, its success depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at
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This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest. As a result, its success depends almost entirely on choosing the best quality ingredients you can get your hands on. I first saw this dish prepared many years ago at
What: Sunset Supper in the Market to Benefit the Market Foundation When: Friday August 17, 2012 Where: The Pike Place Market On August 17th, Le Pichet and Cafe Presse will be among the 70 restaurants, wineries, breweries and local distilleries participating in Sunset Supper at the Market. We will be serving: “Fromage blanc, confiture aux
Le Pichet and Cafe Presse at the Sunset Supper at the Market Read More »
What: Sunset Supper in the Market to Benefit the Market Foundation When: Friday August 17, 2012 Where: The Pike Place Market On August 17th, Le Pichet and Cafe Presse will be among the 70 restaurants, wineries, breweries and local distilleries participating in Sunset Supper at the Market. We will be serving: “Fromage blanc, confiture aux
The Travel Channel show “The Layover” rolled into Le Pichet last Thursday for 2 hours of filming in support of a Seattle episode to be aired in Fall 2012. Here are a couple photos: The filming mainly centered around Le Pichets house-made charcuterie but a selection of other dishes were filmed as well. I guess
Anthony Bourdains’s “The Layover” films at Le Pichet Read More »
The Travel Channel show “The Layover” rolled into Le Pichet last Thursday for 2 hours of filming in support of a Seattle episode to be aired in Fall 2012. Here are a couple photos: The filming mainly centered around Le Pichets house-made charcuterie but a selection of other dishes were filmed as well. I guess
“Anderson Valley lamb neck and shanks braised with red wine, shredded and served on a salad of dandelion greens, escarole, green garlic, walnut oil and butter fried croutons” We got in a whole lamb from Anderson Vally Ranch last week at Le Pichet. I turned the neck and shanks into this special salad by
Special Salad at Le Pichet Read More »
“Anderson Valley lamb neck and shanks braised with red wine, shredded and served on a salad of dandelion greens, escarole, green garlic, walnut oil and butter fried croutons” We got in a whole lamb from Anderson Vally Ranch last week at Le Pichet. I turned the neck and shanks into this special salad by
Just a note to remind you that both Cafe Presse and sister restaurant Le Pichet will be open regular hours on Wednesday, July 4, 2012. We hope you will have a great Fourth of July holiday. Cafe Presse 7am until 2am Le Pichet 8am until 12 midnight
Cafe Presse and Le Pichet open regular hours for July 4th Holiday Read More »
Just a note to remind you that both Cafe Presse and sister restaurant Le Pichet will be open regular hours on Wednesday, July 4, 2012. We hope you will have a great Fourth of July holiday. Cafe Presse 7am until 2am Le Pichet 8am until 12 midnight
Please join us at Le Pichet for our annual Bastille Day party. We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a
Party for Bastille Day 2012 at Le Pichet Read More »
Please join us at Le Pichet for our annual Bastille Day party. We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a
