Le Pichet Chef de Cuisine Jack Spiess added four new Fall dishes to the menu at last week. Here are photos of each:
Fall dishes at Le Pichet Read More »
Le Pichet Chef de Cuisine Jack Spiess added four new Fall dishes to the menu at last week. Here are photos of each:
As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack). Enjoy!
Spring dishes new to the menu at Le Pichet Read More »
As more spring vegetables arrive in the market, chef de cuisine Jack Spiess has been adding new spring-inspired dishes to the menu at Le Pichet (he also took these photos…thanks Jack). Enjoy!
The 2013 Spring menu starts today at Cafe Presse…. as usual, the day kicked of for the staff with a menu tasting at quarter to nine in the morning. You can check out the new menu for yourself by coming by or by clicking here. Here are some photos of the new Spring dishes:
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The 2013 Spring menu starts today at Cafe Presse…. as usual, the day kicked of for the staff with a menu tasting at quarter to nine in the morning. You can check out the new menu for yourself by coming by or by clicking here. Here are some photos of the new Spring dishes:
The 2013 Spring menu at Cafe Presse begins this coming Tuesday, April 2rd at 9am. Its the time of the year when we bid “farewell” to winter favorites like Axoa, Raclette, Oysters and Soupe a l’oignon gratinée, and begin enjoying lighter fare for spring. This year’s menu will feature the bounty of the springtime
Cafe Presse Spring Menu Starts Tuesday Read More »
The 2013 Spring menu at Cafe Presse begins this coming Tuesday, April 2rd at 9am. Its the time of the year when we bid “farewell” to winter favorites like Axoa, Raclette, Oysters and Soupe a l’oignon gratinée, and begin enjoying lighter fare for spring. This year’s menu will feature the bounty of the springtime
It’s springtime at Le Pichet! Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work. Here’s hoping that these photos will put you in the mood for spring sunshine as well.
Spring dishes at Le Pichet Read More »
It’s springtime at Le Pichet! Chef de cuisine Jack Spiess added new dishes to the menu on Thursday, March 21 that reflect the changing season and the new offerings from the farmers with whom we work. Here’s hoping that these photos will put you in the mood for spring sunshine as well.
The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013. As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new
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The new mid-Winter menu at Café Presse began today, Thursday January 17, 2013. As we do for each new menu, this morning we had a staff tasting so that everyone in the kitchen can learn to prepare the dishes and the waitstaff is knowledgeable about each dish. Here are a few photos of the new
The new menu for mid-Winter at Cafe Presse begins today, January 17, 2012 at9am. Check it out here (it should be posted sometime today) or just come by and see it first hand. Look for photos from this morning’s Staff Tasting very soon.
Cafe Presse New Menu Today Read More »
The new menu for mid-Winter at Cafe Presse begins today, January 17, 2012 at9am. Check it out here (it should be posted sometime today) or just come by and see it first hand. Look for photos from this morning’s Staff Tasting very soon.
On November 1st, chef de cuisine Jack Spiess unveiled a new menu of dishes for Fall at Le Pichet. This new Fall menu also features some old favorites returning for a seasonal appearance, including Huites cru a la bordelais (Local oysters, raw on the half shell with lemon, sauce mignonette and a grilled pork sausage)
New Dishes for Fall at Le Pichet Read More »
On November 1st, chef de cuisine Jack Spiess unveiled a new menu of dishes for Fall at Le Pichet. This new Fall menu also features some old favorites returning for a seasonal appearance, including Huites cru a la bordelais (Local oysters, raw on the half shell with lemon, sauce mignonette and a grilled pork sausage)
