Pastis – Cuisine d’Été closes with end-of-summer flavours from Auvergne and Gascony

Join us August 26 through September 22 as Bistro Pastis concludes its culinary ramble through France in the Auvergne and Gascony. The Massif Central, the rugged terrain of central France, informs the flavours of this region. Here are fast flowing streams fed by the Alps and sparse hills where sheep graze. Flavours here are big, bold and rustic. Look for Trout, succulent Lamb and Duck Confit. The dinner, like the season, ends with a touch of sweetness as you linger over a final digestif and relish the last of the red wine-marinated strawberries. As our summer draws to a close, you’ll be left with many happy memories of your virtual culinary tour through France and its Cuisine d’ Été.

Reservations are always a good idea and can be made by calling:
604-731- 5020 or online at www.bistropastis.com

Cuisine d’Été closes with end-of-summer flavours
from Auvergne and Gascony

Join us August 26 through September 22 as Bistro Pastis concludes its culinary ramble through France in the Auvergne and Gascony. The Massif Central, the rugged terrain of central France, informs the flavours of this region. Here are fast flowing streams fed by the Alps and sparse hills where sheep graze. Flavours here are big, bold and rustic. Look for Trout, succulent Lamb and Duck Confit. The dinner, like the season, ends with a touch of sweetness as you linger over a final digestif and relish the last of the red wine-marinated strawberries. As our summer draws to a close, you’ll be left with many happy memories of your virtual culinary tour through France and its Cuisine d’ Été.
Reservations are always a good idea and can be made by calling:
604-731- 5020 or online at www.bistropastis.com

Menu Auvergne/Gascoigne
Soupe d’ Ortie et de Pomme de Terre
Parsley and Potato Soup

or

Terrine de Roquefort
Roquefort Terrine, Watercress and Frisée Salad
Olive and Citrus Vinaigrette

or

Tartare de Saumon aux Lentilles Dupuy
Salmon Tartar, Lentils Dupuy

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

Truite Comme en Sare
Sauteed Trout, Leek and Bacon Râgout
Warm Red Wine Vinaigrette

or

Roulade d’Agneau à la Gasconnaise
Lamb Sirloin Stuffed with Anchovy, Garlic and Thyme
Gratin Dauphinois, Lamb Jus

or

Râgout de Confit de Canard
Duck Leg Râgout, Green Olives and Eggplant
Thyme and Tomato Jus

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

Meringue au Citron
Lemon Meringue Bomb, Gd Marnier Mousse
Black Currant Sauce

or

Les Fraises aux Vins Rouges
Fresh Strawberries, Peppercorn and Red Wine
Lemon and Thyme Sorbet

$35.00

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

Bistro Pastis – SUMMER IN PROVENCE – $35 MENU

Join us August 5 through 25 as Cuisine d’Été travels to Provence – the land where summer never ends and the sunsets are as rosy as its wine. This area is the home to Bistro Pastis’ namesake aperitif – Pastis, the anise-flavoured beverage favoured in countries around the Mediterranean.

Summer in Provence features ‘les fruits de mer’ – Sardines, Red Snapper, Calamari; as well as regional classics such as Daube de Boeuf. Pair with a glass or two of citrusy rosé or hearty red and in no time, you will find yourself transported to a café on La Croisette or a port-side bistro in Marseille.

Summer evenings were made for lingering over good food and good wine with good friends. We invite you to enjoy a summer evening in Provence at Bistro Pastis.
Reservations are recommended: 604-731- 5020 / www.bistropastis.com

Menu Provençale

Sardine en Escabèche
Sauteed Sardine, Spiced Red Pepper Coulis
or
Soupe au Pistou
White Navy Beans, Vegetable and Basil Soup
or
Tartare de Légumes de Manosque
Artichoke, Fennel, Zucchini, Asparagus and Tomato Tartar
Dijon Balsamic Vinaigrette
************
Filet de Rouget et Calamare à la Méditerranéenne
Stuffed Squid and Red Snapper, Ratatouille
Alsace, Shell Fish Reduction
or
Daube de Boeuf à la Provençale
Braised Beef, Tomato and Olives, Provençale
Vegetable Râgout
or
Blanc de Volaille à la Goudalière
Chicken Breast with Pine Nuts and Porcini
Mushrooms, Red Wine Jus
************
Nougat Glacé au Miel de Châtaigne
Frozen Nougat, Chestnut Honey
or
Clafoutis aux Cerises
Cherry Clafoutis, Orange Zest Ice Cream
$35.00

Bastille Day at Bistro Pastis

FÊTE DE LA BASTILLE – A TRADITION AT BISTRO PASTIS

Ever since the end of the 18^th century the French have been celebrating the storming of the Bastille and ‘le quatorze juillet’ as a national holiday – a time of parades, speeches, community dinners and dances (Bal Musette). Vancouver’s very own authentic corner of France, Bistro Pastis in Kitsilano, has become celebration central for its annual Fête de la Bastille – a tradition that goes back since the restaurant first opened its doors.  This year is no exception. For one day only, Wednesday July 14^th, proprietor John Blakeley is offering a very special three-course menu of bistro favourites for only $45.

Each course offers diners a tempting array of choice. How do you choose between Vichyssoise aux Petit Pois (bursting with the flavour of new baby green peas) or sumptuous Terrine de Foie de Volaille (Chicken Liver Terrine) or traditional Provençal Pissaladière (caramelized onion, anchovy and black olive tart) as a first course?

The choice of mains is equally overwhelming. There is Confit de Canard à la Sarladaise (duck confit, merguez sausage, frisee salad) or Truite à la Bourguinonne (sautéed trout, glazed onions and button mushrooms with steamed potatoes in a Pinot Noir sauce) or classic Steak Frites – grilled New York Steak dressed with a creamy shallot red wine sauce. Bien sûr it comes with traditional Bistro Pastis’ famed pommes frites.

The French are famous for their mastery of sweet treats – in fact it is a national obsession. The Bastille Day Menu at Bistro Pastis will not disappoint. There are hard choices to be made. Do you end with a classic Crêpes Suzette au Grand Marnier? Or, how about Profiteroles swimming in decadent chocolate sauce with vanilla ice cream? Perhaps you would prefer the light-as-air Île Flottante. The French know the answer to such a dilemma – bring a friend or two or three …and share of course! Life’s pleasures, and eating is surely one of them, is meant to be a shared experience.

Adding to the ambience will be Josh Minsky, a local singer and guitarist who specializes in French chanson. Guests will be delighted by his renditions of La Vie En Rose, La Mer or C’est si bon … and, you just may be called upon to join in a rousing rendition of La Marseillaise. Couple this with proprietor John Blakeley’s innate Gallic charm and Bistro Pastis’ cosy room and you have the recipe for a perfect evening n’est-ce pas.

Auguste Escoffier would be very pleased … and so will you!  Reservations are highly recommended and can be made either on-line at www.bistropastis.com or by calling 604-731-5020.

Pastis Celebrates Summer

In France, summer is a time for languid dinners with friends – enjoying tasty food, flowing wine and easy conversation. Even with the drop in the Euro, not everyone can afford the expense and time for a trip to France. That doesn’t mean you won’t be able to enjoy summer à la Francaise. Au contraire, at Bistro Pastis, Vancouver’s own authentic French bistro, you can enjoy French regional summer dinners – a traditional three-course table d’hôte for only $35.

“There are certain dishes that are typical to each region of France – especially in summer when all the ingredients are at their peak. I want to take people on a culinary meander through some of my favourite regions,” says proprietor (and French Chevalier) John Blakeley. Each of the four regional menus will be offered for three weeks starting with Brittany and Normandy (June 22 – July 13).

Located on France’s northwest coast, this area’s specialties include shellfish, apples, apple cider, thick cream and of course crêpes. On this menu, look for Bistro Pastis’ famed Sole Normande (with shrimp, clams, mussels in white wine sauce) or Poulet au Cidre (sautéed chicken, roasted apple, cider and cream sauce). Enjoy decadent desserts such as Beignet de Pomme Normande (with Calvados ice cream) or Crêpes au Citron (filled with lemon mousse napped with blueberry compote).

On July 14, Bistro Pastis takes a break from the tour to host its annual Bastille Day celebration with its own special menu (more about that in another release).

The tour resumes on July 15^th through August 5^th when Bistro Pastis features the cuisine of the southwest – the Basque country (at the foot of the Pyrenees) and neighbouring Languedoc. Here, there is a Spanish influence in dishes such as Soupe à l’Ail (roasted garlic and potato soup), Paella or Poulet Basquaise (chicken breast cooked ‘en cocotte’ with tomatoes, peppers and proscuitto). Tuna is also typical of the region and it is beautifully presented in Le Thon aux Oignons en Papillote (Albacore tuna and onions baked in a parchment packet). Finish the meal with Crème Catalane, an orange and lemon crème brûlée that is the French version of the Spanish flan.

From the Languedoc it is only a short hop east to Provence in France’s south and facing the Mediterranean (August 6 – 26). Provençale cuisine epitomizes summer dining. With the Mediterranean at its doorstep and Italy just a stone’s throw away, this cuisine embraces the fruits of the sea as well as incorporating a wide-range of vegetables such as artichokes, zucchini, beans and mushrooms.

For starters, there is a choice of Sardine en Escabêche (sautéed sardine with spiced, red pepper coulis) or Soupe au Pistou (white navy beans, assorted vegetables and basil soup) or Tartare de Legumes de Manosque (artichokes, fennel bulb, zucchini, asparagus and tomato tartar with Dijon Balsamic Vinaigrette). Mains include: Filet de Rouget et Calamare à la Méditerranéenne (stuffed quid and red snapper, ratatouille and shell fish reduction), classic Daube de Boeuf and Blanc de Volaille à la Goudalière (chicken breast with pine nuts, porcini mushrooms and red wine jus). One of the desserts on offer is the traditional Provençale specialty Clafoutis aux Cerises served with refreshing Orange Zest Ice Cream.

The tour finishes in Gascony and the Auvergne (August 27 – September 19). The Massif Central, the rugged terrain of central France, informs the flavours of this region. Here are fast flowing streams fed by the Alps and sparse hills where sheep graze. The flavours are big, bold and rustic. Mains include Truite Comme en Sare (sautéed trout, leek and bacon ragoût and warm red wine vinaigrette), Roulade d’Agneau à la Gasconnaise (lamb sirloin stuffed with anchovy, garlic and thyme served with Gratin Dauphinois, lamb jus) and Ragoût de Confit de Canard (duck leg confit, green olive and eggplant ragoût with thyme and tomato jus). Les Fraises aux Vins Rouges (fresh strawberries marinated in peppercorns and red wine served with lemon and thyme sorbet) is just one of the wonderful ways to end the evening.

Known for its extensive wine cellar, Bistro Pastis will also offer special wine pairings to complement each menu.

From June 22 to September 19, join John Blakeley as he leads you on a culinary ramble through France in the summer. At only $35 per person, it’s a très bon marché and more economical than a plane ticket.

Reservations are always a good idea and can be made by calling 604-731-5020 or on-line at www.bistropastis.com Full menus for each region will also be available on-line.

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

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