Le Pichet

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Brandade now at Le Pichet

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Brandade lovers, take note:  Brandade has returned to the menu at Le Pichet.  It’s available on lunch, dinner and casse croute menus, so you can enjoy it any time of the day or night from 8am until midnight.  Just in time for summer and a glass of rosé

Brandade now at Le Pichet Read More »

Brandade lovers, take note:  Brandade has returned to the menu at Le Pichet.  It’s available on lunch, dinner and casse croute menus, so you can enjoy it any time of the day or night from 8am until midnight.  Just in time for summer and a glass of rosé

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Le Pichet new dishes

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Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

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Last week, Le Pichet executive chef Jack Spiess added new dishes to the menu that make use of the wonderful spring product that is beginning to arrive.  Look for green garlic, scallions, ramps, asparagus and more.  Check out these photos or see our full menu:

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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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Tapping off some vinegar at Le Pichet

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Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

Tapping off some vinegar at Le Pichet Read More »

Slide 1

Finally, after many days of waiting, the red wine vinegar in our barrel at Le Pichet is ready for use. As described in an earlier post, last October we started a batch of vinegar using an old 3o liter oak Beaujolais Nouveau barrel as the receptacle.   Since then we have patiently added more wine (mostly

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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.

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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.

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Foie gras terrine for the Holidays

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  It wouldn’t seem like the Holidays in France without foie gras.  Between now and the end of the year, Le Pichet will be serving our house-made terrine of whole foie gras as a special at dinner, while supplies last.  Here are some photos to whet your appetite.  

Foie gras terrine for the Holidays Read More »

Slide 1

  It wouldn’t seem like the Holidays in France without foie gras.  Between now and the end of the year, Le Pichet will be serving our house-made terrine of whole foie gras as a special at dinner, while supplies last.  Here are some photos to whet your appetite.  

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Caramel Gift Bags

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Looking for a last minute Holiday gift?  How about a gift bag of salted-butter caramels? From now to the end of the year, Cafe Presse and Le Pichet will have available gift bags of 10 of our house made salted-butter caramels, great for everything from stuffing a stocking to remembering your postman. Quantities are limited,

Caramel Gift Bags Read More »

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Looking for a last minute Holiday gift?  How about a gift bag of salted-butter caramels? From now to the end of the year, Cafe Presse and Le Pichet will have available gift bags of 10 of our house made salted-butter caramels, great for everything from stuffing a stocking to remembering your postman. Quantities are limited,

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Cooking Demonstrations in the new Pike Place Atrium Event Space

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What:  Cooking Demonstrations by top Seattle chefs When:  During the month of December, 2013, at 12 noon Where: The Atrium in the Pike Place Market The new event space and show kitchen in the Pike Place Market Atrium is ready to open.  To celebrate , the Market has organized a series of Lunchtime Cooking Demonstrations

Cooking Demonstrations in the new Pike Place Atrium Event Space Read More »

What:  Cooking Demonstrations by top Seattle chefs When:  During the month of December, 2013, at 12 noon Where: The Atrium in the Pike Place Market The new event space and show kitchen in the Pike Place Market Atrium is ready to open.  To celebrate , the Market has organized a series of Lunchtime Cooking Demonstrations

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Cafe Presse | Le Pichet

We are Open on Veteran’s Day

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Café Presse and Le Pichet will both be open for regular business days on Veteran’s Day, Monday November 11, 2013. Café Presse:  7am to 2am Le Pichet:      8am to 12 midnight

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Café Presse and Le Pichet will both be open for regular business days on Veteran’s Day, Monday November 11, 2013. Café Presse:  7am to 2am Le Pichet:      8am to 12 midnight

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