Cafe de la Presse

San Francisco | UNION SQUARE

LAURENT MANRIQUE

LAURENT MANRIQUE

Laurent Manrique learned of his love for cooking while growing up in the Gascon village of Roques. Preparing meals with his grandmother Aurélie awakened his awareness of his passion for the craft, while giving him inspiration for the signature pot-au-feu that appears on nearly all of his menus. Embarking on a culinary career at age 14 led him to an apprenticeship with Master Chef Roger Duffour, followed by training in Paris, where he worked with Master Chefs Yan Jacquot and Claude Deligne at Michelin-starred Taillevent and Toit de Passy. Under the encouragement of Master Chef Michel Rostang, Manrique came to Los Angeles in 1989 to work at restaurants Fennel and Rex.

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In 2005 Manrique opened Café de la Presse, San Francisco’s celebrated Parisian-inspired bistro that enjoys the distinction of being among the city’s most popular dining destinations. Three years later saw the opening of the wine bar Blanc et Rouge. Manrique continued his love of wine bars by opening Aquitaine Wine Bistro in April 2014 and later this year will launch Harlan Place; a new concept located in SF’s Financial District that will open for breakfast, lunch and dinner with a focus on vegetables and seasonal dishes, as well as a wine list that will lean towards organic, biodynamic and sustainable offerings from California.

Manrique’s passion for cuisine includes an emphasis on philanthropy, where he employs his cooking abilities for a variety of causes. Though he regularly contributes to many local charities and fundraising events, of particular note is his own creation, “Taste and Tribute,” a bi-annual benefit convening 18 renowned chefs for the Berkeley-based Tibetan Aid Project. Manrique is a long-time supporter of Meals on Wheels and Project Open Hand in San Francisco. When not in the kitchen or managing his restaurants Manrique enjoys winemaking, traveling and spending

OLIVIER DARIDON

OLIVIER DARIDON

Native Breton Café de la Presse General Manager Olivier Daridon is no stranger to the joie de vivre of café life. From the start of his career in a bistro through stints as General Manager in hotels on France’s West Coast to nearly a decade of running his own bar and restaurant, Mr. Daridon has shared his love of bringing people together through food and wine with customers and employees alike. From the moment Café de la Presse patrons walk in the door, his passion for the business brings them the same camaraderie café goers have experienced for centuries.

PATRICK ALBERT

PATRICK ALBERT

Café de la Presse Executive Chef Patrick Albert ‘s commitment to creating traditional but innovative French fare infuses this Parisian-inspired café with authenticity. “It is always busy,” he says proudly. “You can meet a lot of different people enjoying an espresso or a beef bourguignon, sipping a Ricard or having cassoulet.” As the man behind the menu, Chef Albert’s comments well support his culinary savoir faire . Following stints in brasseries throughout Paris , Chef Albert’s position as Chef de Cuisine at the consul of Savoie in Paris stimulated him to bring a touch of France to the United States . His subsequent move to San Francisco brought him together with Chef Bruno Chemel at the Milano Hotel and then with Chef Sylvain Portay at the Ritz-Carlton Dining Room. At Café de la Presse, Chef Albert continues to bring his guests a classic, creative dining experience.