Cafe Presse | Le Pichet

Bailey Boushay House Chef’s Dinner 2012

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What:  20th Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 15, 2012 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 12 years, it has been my great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s […]

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What:  20th Annual Bailey-Boushay House Chef’s Dinner When:  Sunday January 15, 2012 beginning at 5pm Where:  Bell Harbor International Conference Center, Pier 66 in Seattle Every January for the last 12 years, it has been my great pleasure to have been invited to  participate as the Chef of Le Pichet at the Bailey-Boushay House Chef’s

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Cafe Presse | Le Pichet

Holiday Lunch Reservations at Le Pichet and Cafe Presse

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What: Now Accepting Holiday Lunch Reservations Where:  Le Pichet and Cafe Presse When:  Monday through Friday in December, between 11:30am and noon In general, Le Pichet and Cafe Presse only accept reservations for dinner.  However, in response to a number of requests from our guests, we have decided to offer lunch reservations this year during

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What: Now Accepting Holiday Lunch Reservations Where:  Le Pichet and Cafe Presse When:  Monday through Friday in December, between 11:30am and noon In general, Le Pichet and Cafe Presse only accept reservations for dinner.  However, in response to a number of requests from our guests, we have decided to offer lunch reservations this year during

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Stuff

Beaujolais Nouveau 2011

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Last Thursday night, the third Thursday of November, Le Pichet marked the arrival of the first French wine of 2011 with our traditional Fete de Beajolais Nouveau.  Beaujolais Nouveau is a wine made from  gamay grapes harvested in the regions south of Lyon and vinified using a  very short fermentation period, usually a few weeks. 

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Last Thursday night, the third Thursday of November, Le Pichet marked the arrival of the first French wine of 2011 with our traditional Fete de Beajolais Nouveau.  Beaujolais Nouveau is a wine made from  gamay grapes harvested in the regions south of Lyon and vinified using a  very short fermentation period, usually a few weeks. 

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Stuff

All things organic at Paris’ Salon Marjolaine

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Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is

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Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is

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Stuff

Big Americain in Pau

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  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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Le Pichet

Beaujolais Nouveau Party at Le Pichet

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If you have not been to one of our annual Beaujolais Nouveau Paries at Le Pichet in the past, please don’t expect a dignified wine tasting with connoisseurs sniffing and swirling wine and making prognostications about the quality of this year’s vintage. Instead, expect a Cafe-Style celebration of the pleasures of the vine, with a

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Slide 1

If you have not been to one of our annual Beaujolais Nouveau Paries at Le Pichet in the past, please don’t expect a dignified wine tasting with connoisseurs sniffing and swirling wine and making prognostications about the quality of this year’s vintage. Instead, expect a Cafe-Style celebration of the pleasures of the vine, with a

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Cafe Presse

Fall menu 2011 dishes

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  The Fall 2011 menu at Cafe Presse was unveiled on October 19.  If you have not yet had the chance to stop by and try the new dishes, here are a few photos to whet your appetite. The photos are courtesy of Cafe Presse Sous-Chef Dre Neeley.  And yes I am a behind on

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  The Fall 2011 menu at Cafe Presse was unveiled on October 19.  If you have not yet had the chance to stop by and try the new dishes, here are a few photos to whet your appetite. The photos are courtesy of Cafe Presse Sous-Chef Dre Neeley.  And yes I am a behind on

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Le Pichet

Le Pichet new menu – October 2011

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Here are just a few photos of dishes that are new to the menu at Le Pichet, a sort of visual appetizer if you will.  If you would like to see more, you will have to come by Le Pichet.  Hope you will.

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Here are just a few photos of dishes that are new to the menu at Le Pichet, a sort of visual appetizer if you will.  If you would like to see more, you will have to come by Le Pichet.  Hope you will.

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Savory Dishes

Garbure Landaise

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Madame Cabannes of the Ferme-Auberge “Marquine” near Montfort-en-Chalosse offers this very simple recipe for Garbure.  Although the origins of garbure are generally assigned to Gascony, it it is found throughout the regions of southwestern France, many of which claim it for their own.  Madame Cabannes calls her version “Garbure Landaise”, les Landes being the region

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Madame Cabannes of the Ferme-Auberge “Marquine” near Montfort-en-Chalosse offers this very simple recipe for Garbure.  Although the origins of garbure are generally assigned to Gascony, it it is found throughout the regions of southwestern France, many of which claim it for their own.  Madame Cabannes calls her version “Garbure Landaise”, les Landes being the region

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Stuff

Garbure Béarnaise

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The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

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The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

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