Drink Pink 2011 posterpdf

CAFÉ  CAMPAGNE ‘S    LA   FÊTE   DU   ROSÉ

 Celebrate the coming of hot summer days and warm summer nights with our annual rosé party!

 Thursday, June 9, 2011 from 4 pm- 7 pm

 Cyril, our Wine Director, has sourced some fantastic and varied  rosé wines

foryou to taste, explore and enjoy!

The $15 admission includes your first glass of rosé wine and passed hors d’oeuvre provençal:

Tomate Farci   tomatoes stuffed with goat cheese

Fennel Beignets   deep-fried fennel

Socca  seasoned  chickpea crèpe

Pissaladière  caramelized onion pizza with anchovy and olive

DRINK PINK WILL BE HELD IN THE  UPSTAIRS COURTYARD

 Drink Pinks  of the past have been  great fun and we look forward to having you with us again this year.

Valentine’s Day Weekend is just around the corner and we’re already taking a lot of reservations for what we think is going to be one of our best yet!

Chef Daisley Gordon has put together several special dishes to serve in addition to our regular menu.  We’ll serve them for dinner all the way through the Valentine’s Weekend from Friday night to Monday night.  Check these out:

Dungeness Crab Salad with Belgian endive, avocado, green grapes and tarragon vinaigrette $19

Loki Salmon Caviar served with crème fraîche, chopped egg, onion, caper and toasts $16

Foie Gras Entier, a preserved duck liver foie gras with grilled bread and house-made confiture $19

He’s also put together a few dishes meant to be shared:

Saladier Lyonnais, robust salad greens tossed with pain au levain croutons and bacon lardons, topped with sautéed livers and soft cooked egg $13/person

Coq au vin, red wine-braised, free-range chicken garnished with bacon, pearl onions and mushrooms, served with house-made noodles $24/person

Tarte Tatin, a larger version of our classic, caramelized Jazz apples baked with puff pastry and sweetened and whipped crème fraîche $10/person

Gâteau l’Opéra, a favorite of upstairs at Campagne comes downstairs to make a visit. Almond sponge cake, ganache and coffee butter cream, chocolate glaze, served with mandarin segments $10/person.

We usually book up fast, so make your reservations right now online through OpenTable! (credit card required)

Can’t wait to see you and to make it a wonderful night!

It’s been a cold winter so far! With an early snow and 20 degree weather, I know it doesn’t seem like much to our friends on the East Coast, but here in Seattle it’s been a bit intense!

What’s our answer to the cold weather? Aside from the hearty Cassoulet, Wine Director Cyril Frechier’s Vin Chaud fights off the chill of the Puget Sound winds. His grandmother’s old recipe for mulled wine calls to heat red wine (we use a Rhône blend) with brandy, sugar, vanilla, cinnamon, ginger, clove and some sparks of citrus and their zest.   Garnished with an orange slice, it’s a beautiful, warming treat.

We serve the Vin Chaud all day long and would love to have you escape the chills with us for lunch or for dinner!

Have you ever heard of bugnes?  A lot of fun to say (like byoon, very French), bugnes are close cousins to beignets, fluffy doughnut-like treats covered in powdered sugar popular in the Big Easy.

If you are familiar with bugnes, you know that they are a very traditional winter treat in France.  Since we like to honor those interesting culinary traditions that may be a little lesser know, we’re adding the bugnes to our dessert list at Café Campagne for the month of January.  Not only that, we’re offering them to go!  If you’re just wandering around the market, stop by to pick up a little “bag of bugnes” to keep you warm and your tastebuds sated during your market meanderings.

Hope to see you savoring some bugne soon! (Don’t worry, it’s okay if it’s messy.)

Fresh on the heels of the news of the Campagne remodel, many of our long time regulars demanded what would happen to Campagne’s annual January tradition of Twenty Buck Duck.

So as to not disappoint our veteran patrons, our two course Twenty Buck Duck special will replace our monthly 101 prix fixe menu for the month of January.
Chef Daisley Gordon has once again put together an outstanding offering that is really quite a steal!

The first course shows so many different uses of duck.  We start sliced potatoes that are fried in duck fat, enough to really get any gourmand’s blood pumping.  We top it with a poached duck egg and cover it all with our own duck jus, which is our robust chicken jus reduced with duck liver mousse.  Remember, this is just to start!

The second course is a Muscovy hen duck leg rubbed in spices and cooked as confit.  It’s served in a bowl atop a Puy lentil ragout that includes bacon (what else?) and escarole.

So what are you waiting for?  Make a reservation and come spoil yourself with a great dinner without breaking the bank!

Of course it isn’t!  So Cyril Frechier, our wonderful Wine Director, has selected two bottles of Cahors to be paired specifically with our Cassoulet.   They’re also discounted from our list price!

The first wine that Cyril selected for you to take home with your Cassoulet is the 2005 Clos de Gamot Cahors.  From the Cahors region in southwestern France,  Clos de Gamot uses 100% Malbec.  As a varietal, Malbec has really gained a lot of popularity through it’s Argentinian interpretations.  The grape originally hails from Bordeaux and the southwest of France, one that is usually characterized by dark color and robust tannins.  The nose of the Clos de Gamot is complex with cranberry, cocoa and herbs, with a earthy, mushroom quality.  A taste evokes black licorice, cherry and black fruit, even a bit of caramel and toffee.  The tannins are wonderfully simple, long and silky but unmistakable high.  At the restaurant, the Clos de Gamot would be $65 a bottle, but with Cassoulet to go, it’s priced only at $45.

For those who want a bottle that’s even easier on the wallet,  Cyril has selected the 2006 Château la Coustarelle, also from the Cahors region.  Primarily made from Malbec as well, you’ll find the same dark color and high structured tannins that you’ve come to expect from the varietal.  In comparison to the Clos de Gamot, you’ll find the Coustarelle to be more fruit-forward, highlighting the beautiful black fruit that is characteristic of Malbec.  The tannins are still strong, but much softer and rounder than the Gamot.  On the list the Coustarelle is usually $46 by the bottle, but you can have it for $35 with a Cassoulet take away order.

This southern region puts a great focus on ingredients such as olive oil, tomatoes, garlic, onions and aromatic herbs. Traditional cooking in the Languedoc region has its roots in the same primary products as those also found in Provence, with the most obvious difference lying in the amount of garlic used in the food.  Seafood products are an essential part the cuisine often featuring oysters, cod, and anchovies as prominent ingredients.

For the French 101’s first course chef has created Poivrons Rôtis aux Anchois et Oranges. The roasted sweet peppers and oranges are dressed in a savory vinaigrette of anchovies, olive oil, capers, shallots, and lemon juice, finished with a touch of lemon and lime zest to add a little acid to pique your palate.  Served on a small salad of Bibb lettuce and Escarole, the greens create a balance of bitter and sweet that lays the foundation, literally, for the rest of the dish.

Chef’s second course is Brandade en Rayte – pan-fried salt cod in a traditional red wine-tomato sauce.   The sauce begins with a red wine reduction and incorporates onions, tomato, and fennel seeds, finishing with capers and black olives to add a wonderful briny contrast to the sweetness of the red wine and tomato.  The fish and the sauce lie atop a few of our infamous potatoes fried with duck fat to balance out the dish with a little bit of extra richness.

For dessert, the classic Bras de Venus is a beautiful a sponge cake with a hint of pastis.  The cake is rolled with a luscious fennel cream, served with candied fennel and finished with a drizzling of fennel syrup.  The fennel flavors are muted, adding a very subtle licorice flavor that tastes fantastic but is hard to pinpoint at first.

Come in this November and discover Languedoc-Roussillon in it’s finest form – a delicious dinner – at Café Campagne!  Pictures coming soon!

Interview with Chef Daisley Gordon

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