Bistro Pastis open regular hours during the Olympics

Menu below – Nice – Bouillabaisse

HOURS:Closed on Mondays
Lunch: Tuesday – Friday: 11:30am – 2:00pm
Dinner:Tuesday – Sunday: 5:30pm – 10:30pm
Brunch: Saturday and Sunday: 11:00am – 2:00pm

LOCATION: 2153 West 4th Avenue (just west of Arbutus) in Kitsilano

TELEPHONE: 604-731-5020

WEB SITE: www.bistropastis.com

RESERVATIONS: both by phone and on-line

It’s the closest you can get to France without a plane ticket.

Poisson

LA TRUITE BOURGUIGNONNE
Sauteed Trout Filet, Mushrooms and Pomme
Vapeurs, Red Wine Sauce, 27.00

LE SAUMON ET L’OSEILLE
Grilled Spring Salmon, Lemon Gnocchi, Shitake Mushroom Râgout, Sorrel Beurre Blanc, 29.00

L’OMBLE DE CHEVALIER
Seared Artic Char, Leek and Clam Pastry, Pomme Vapeurs
Sauteed Spinach, Saffron Velouté, 29.00

LES SAINT JACQUES ET LES CREVETTES
Scallops and Prawns, Red Pepper and Fennel Risotto,
Baby Squash, Bouillabaisse Jus, 30.00

LA MORUE EN PAPILLOTE
Sablefish en Papillote, Crushed Potatos, Julienne
de Légumes, Tomato and Red Pepper Sauce, 32.00

LA SOLE MEUNIÈRE
Pan Seared Dover Sole, Jardinière de Légumes, Lemon
and Parsley Butter Sauce, 42.00

LE VÉGÉTARIEN
Lemon and Thyme Gnocchi, Mixed Vegetables
Mushroom Râgout, Blue Cheese Sauce, 23.00

Viande

LE COQ AU VIN ET LES FETTUCCINIS
Chicken Braised in Red Wine, Pearl Onion, Bacon and Mushroom, Fettuccini, 27.00

LE CASSOULET
Cassoulet, Duck Confit, Toulouse Sausage, Braised Navy
Beans, Red Wine Jus,27.00

LE FOIE DE VEAU ET LA MOUTARDE
Provimi Calf Liver, Pomme Purée, Onion Rings and
Bacon, Grainy Mustard Sauce, 28.00

LE STEAK ET LES FRITES
Grilled Angus New York Steak, Pommes Frites,
Peppercorn or Bearnaise Sauce. 28.00

LE CANARD ET LE COUSCOUS
Wenzel Duck Breast, Spiced Israeli Couscous, Truffle Glazed Golden Beets, Apple Thyme Purée, Sour Cherry Jus, 32.00

LE CARRÉ d’AGNEAU
Roasted Rack of Lamb, Herb Späetzle, Ratatouille Pavé
Sage Brown Butter Jus, 37.00

LE TOURNEDOS ET LE FOIE GRAS
Grilled Beef Tenderloin, Pomme Fondante, Mushroom
Râgout, Foie Gras and Red Wine Sauce,34.00

Special du Jour

Tuesday
Sole Normande, 27.00

Wednesday
Rognon à la Moutarde, 28.00

Thursday
Rabbit Roulade, 29.00

Friday
Bouillabaisse,27.00

Saturday
Lamb Shank, 29.00

Sunday
Boeuf Bourguignon
27.00

Side Dishes

Pommes Frites, 6.00
Mushrooms, 8.00
Sauteed Spinach, 6.00
Haricots Vert, 6.00

www.bistropastis.com
Tel, 604 731 5020

Pastis February Menu

RECESSION REMEMDY MENU-THE PERFECT ANTIDOTE FOR MID WINTER BLUES

What happened to January? It just flew by, February is here and the Olympics will be upon us. Value priced at $24 for two courses or $29 for three, it’s a wonderful way to enjoy French comfort food in our cosy dining room.

At Bistro Pastis, we understand romance and Valentine’s is fast approaching. Don’t be left out in the cold – make your reservation now at 604-731-5020 or

on-line at www.bistropastis.ca

The Recession Remedy Menu runs from January 14 through February 10, 2010.

Recession Remedy Menu

January 14 – February 10, 2010

Dinner: Any two courses $24; All three courses $29

Wine Specials: Glass: $6.50  ½ L: $22  Bottle: $32.50
First Course
Leek and Potato Soup
Bacon Froth
Chardonnay Un-Oaked Calona Vineyards
- or -
Mushroom and Fennel Salad
Pinot Gris Calona Vineyards
- or -
Calamari à la Provençale
Pinot Blanc Red Rooster

Second Course
Grilled Flank Steak
Pommes Frites, Peppercorn Sauce
Cabernet Merlot Red Rooster
- or -
Coq au Vin
Mushrooms and Bacon, Fettuccini
Merlot Peller Family Series
- or -
Cod Normande
Shrimps, Mussels and Clams, Riz Pilaf, White Wine Sauce
Chardonnay Peller Family Series

Third Course
Mousse au Chocolat
- or -
Crêpes Suzette
- or -
Tarte aux Pommes
Vanilla Ice Cream

 

  

 Bistro Pastis
2153 W 4^th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com

Pastis – Recession Remedy Menu – $29 for three courses

THE PERFECT ANTIDOTE FOR MID WINTER BLUES
At the beginning of the year most of us are recovering from the excesses of the holiday season – both gastronomic and financial. The experts claim that the economic situation is still ‘fragile’ and tax time is just around the corner. It’s raining like crazy and you don’t really want to go for a run or work out at the gym. You just want to cocoon. How do you dispel such mid winter blues?

Enter John Blakeley and Bistro Pastis with a special Recession Remedy Menu aimed to tread lightly on your pocket book while paying big satisfaction dividends. The French know a thing or two about how to dine well on a little. They are experts at the art of stretching resources (be they Euros or ingredients) to maximize the pleasure quotient.  This is the very principal at work in Bistro Pastis’ Recession Remedy Menu. Value priced at $24 for any two courses or $29 for all three, the menu gives patrons the greatest amount of flexibility, allowing you to custom design the size and content of your dinner. Don’t like dessert? Then opt for a starter and a main. Mains look too large? Then go for a starter and dessert.

The Menu features some of Bistro Pastis’ favourite bistro classics – Leek and Potato Soup, Coq au Vin, Steak Frites, Cod Normande, Crêpes Suzette to name a few. You can’t go wrong with choices such as these.

Pair them with John’s value-priced wines specials ($6.50 by the glass, $22 for a half litre and $32.50 for the whole bottle) selected from his cellar add Bistro Pastis’ crackling fireplace and … voila, your gloomy mood disappears as if by magic.

This month, give yourself a treat and book a table at Bistro Pastis. Cosy fireplace, impeccable service, value-priced wines and recession-proof menu. What more could you ask for?

The Recession Remedy Menu runs from January 14 through February 10, 2010.

 

Recession Remedy Menu

January 14 – February 10, 2010

Dinner: Any two courses $24; All three courses $29

Wine Specials: Glass: $6.50  ½ L: $22  Bottle: $32.50
First Course

Leek and Potato Soup
Bacon Froth
Chardonnay Un-Oaked Calona Vineyards
- or -
Mushroom and Fennel Salad
Pinot Gris Calona Vineyards
- or -
Calamari à la Provençale
Pinot Blanc Red Rooster

**************

Second Course

Grilled Flank Steak
Pommes Frites, Peppercorn Sauce
Cabernet Merlot Red Rooster
- or -
Coq au Vin
Mushrooms and Bacon, Fettuccini
Merlot Peller Family Series
- or -
Cod Normande
Shrimps, Mussels and Clams, Riz Pilaf, White Wine Sauce
Chardonnay Peller Family Series

**************

Third Course

Mousse au Chocolat
- or -
Crêpes Suzette
- or -
Tarte aux Pommes
Vanilla Ice Cream

 

Bistro Pastis
2153 W 4^th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com

Pastis Owner John Blakeley Honoured by French Government

In a ceremony held last Monday (November 30), the Government of France, as represented by its Consul General to Vancouver, Mr. Alexandre Garcia, honoured restaurateur (and owner of Bistro Pastis) John Blakeley by naming him a Chevalier (Knight) of the Ordre du Merite Agricole.

In his citation, Mr. Garcia stressed that this was a very high honour indeed as the Order recognizes people who have made a significant contribution to the field of agriculture as well as the broader fields of food and culinary arts. Amongst the Order’s members are many distinguished restaurateurs (both in France and abroad) along with vintners, food scientists and food historians. The honour carries the same status in France as a Knighthood does in Great Britain and entitles Mr, Blakeley to wear the medal or a distinctive lapel ribbon on all formal occasions.

In his acceptance speech, Mr. Blakeley reminisced that in grades 8 and 9 he had attended agriculture classes but soon realized that his future ” lay in restaurants not in tractors.” He acknowledged the part played by his wife and family in his success and thanked fellow restaurateur Michel Jacob, owner of Le Crocodile and another Chevalier of the Order, for mentoring him.

The Order was created in 1883 to initially reward exceptional service to agriculture and its development. It is notable that this Order was one of just four specialized orders (along with the Academic Palms, Order of Maritime Merit and Order of Arts and Letters) that were not replaced by the National Order of Merit in 1963, testifying both to its long history and to the unique place of agriculture in the history, economy and culture of France.

2153 West 4^th Avenue, Vancouver, BC 604.731-5020 www.bistropastis.com

Game Menu at Pastis for November

At Bistro Pastis, owner John Blakeley has designed a Wild Game Menu priced at $55 for three courses, and it is available until November 30th.

Start with a choice of paper-thin slices of Caribou Carpaccio (crispy capers, shaved Parmesan and horseradish aioli) or Consommé de Volaillie with Duck Confit Dumpling or a robust Game and Prune Terrine.  All modern interpretations of standard bistro fare.

The choices for mains become even more difficult. Do you choose the Rabbit Trio (saddle roulade, confit leg and red wine-braised leg) or a delicate Oven Roasted Squab (with traditional sautéed fingerling potatoes, braised baby carrots and fennel, pan jus). Just when you think you’ve settled on one, you discover a third choice – Bison Osso Bucco complete with fettuccine and sweet potato/squash ragoût. Oh my, now what do you do? Why share some of your choice with your dining companions so that you all get to taste.

Two sumptuous desserts close off the meal – Brioche Bread Pudding with wild berry compote, Sauce Anglaise and Gâteau Basque with Vanilla Ice Cream – a traditional cake from France’s Southwest region in the foothills of the Pyrenees. The ‘cake’ is more like a tart with a sablé (shortbread) crust encasing a silky pastry cream filling.

At Bistro Pastis good food is no mystery. Treat yourself, your family and friends to an evening sitting by Pastis’ cosy fireplace while indulging in the Wild Game Menu.

Reservations are highly recommended and can be made either at www.bistropastis.com or by calling 604-731-5020.

Bistro Pastis – the closest you can get to France without a passport and a plane ticket.

Bistro Pastis
2153 W 4^th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com

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