Campagne is located at the Inn at the Market in the Pike Place Market and has
received national recognition for the outstanding quality of its cuisine,
ambience and service. Taking its inspiration from the sun-drenched cuisine of
Southern France, Campagne uses only the freshest ingredients: the exquisite
produce, seafood and game of the Pacific Northwest.
| Cuisine | French |
| Dining Style | Upscale |
| Price | $$ |
| Beverages | Full Bar, Wine List |
Campagne
Private Menu |
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Cafe Campagne
Private Menu |
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| Hours | Breakfast: Sat-Sun 8a-4p, Lunch: Mon-Fri 11a -5p, Dinner : Sun-Thurs 5p -10p, Fri-Sat 5:30p -11p |
| Payment | Visa, AMEX, MasterCard, Discover, Diners Club, Personal Check |
| Parking | Street, Pay Lot |
| Contact Name | Radiance Bellavita |
| Name of space | Campagne |
| Type of space | Private & Buyout |
| Seated (max) | 40 |
| Standing (max) | 75 |
| Room fee | Food & Beverage Minimums Apply |
| AV available | All AV Available |
Campagne offers the elegance and sophistication of fine dining in an intimate
and relaxed atmosphere. Cherry wood floors, imported fabrics, antique
furnishings, white linen and fresh flowers set the scene. Enjoy a leisurely
fabulous group dining experience for lunch.
| Name of space | The Lounge |
| Type of space | Semi-Private |
| Seated (max) | 30 |
| Standing (max) | 30 |
| Room fee | Food & Beverage Minimums Apply |
| AV available | N/A |
Campagne’s bar provides the perfect setting for a smaller group. Leather and imported fabrics, slate and wood floors, hand blown light sconces and white linen set an intimate and relaxed mood.
Perfect for group dinner events.
| Name of space | Café Campagne’s Salle du Marché |
| Type of space | Private |
| Seated (max) | 34 |
| Standing (max) | 40 |
| Room fee | Food and Beverage Minimums Apply |
| AV available | All AV Available |
Café Campagne offers a casual and intimate space serving traditional Parisian fare. Design elements are inspired by traditional materials and themes found in French cafes, bistros and wine bars including wooden banquettes, rush bottom chairs and
hand-etched glass partitions. Vintage posters, enamel signage and antique light fixtures add a special aura to the ambience of the Café.
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Executive Chef
Daisley Gordon
Born in Jamaica, Daisley Gordon has been working in restaurants for over 15 years. Mr. Gordon attended the Culinary Institute of America in Hyde Park, New York. During that time he completed an internship with a Certified Master Chef at Actuelle Restaurant in Dallas. After graduating from the CIA in 1994, Mr. Gordon continued to hone his craft in the kitchens of the Brown Hotel and Azalea, both located in Louisville Kentucky. Determined to work at only the finest restaurant in Seattle, Mr. Gordon found his place alongside then-Chef Tamara Murphy and Sous-Chef Jim Drohman at Campagne in 1995. Both instilled in him a respect for technique and tradition while encouraging Mr. Gordon to discover his own individual style. Asked to describe his idiom, Mr. Gordon responds, "Getting the most flavor out of simple ingredients." Gordon continues his development through regular time spent in France and French Kitchens. He embraces the French obsession with quality of product and the details of service. He is driven to achieve the same excellence in his own kitchen, searching for flavors that are bright and robust while working with the finest local, national and international purveyors.