Angry mob creates havoc in the streets – sound familiar? Only in this case, the mob overthrew a government, cost a king his head and created a modern democracy in the process. For more than 200 years the French have been celebrating the storming of the Bastille and ‘le quatorze juillet’ as a national holiday – a time of community dinners with friends and neighbours sharing good food and bottles of wine. Vancouver’s very own authentic corner of France, Bistro Pastis in Kitsilano, has become celebration central with 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, Thursday, July 14th, proprietor John Blakeley is offering a very special three-course menu of bistro favourites for only $45.
Executive Chef Tobias Grignon has designed a menu that offers diners mouth-watering choices. Just how do you choose between a first course that includes sumptuous Terrine de Foie de Volaille (chicken liver terrine with fig compote and toasted brioche), Tarte aux Champignons (wild mushroom tarte with baby greens salad and black truffle vinaigrette) or fresh-as-spring-rain Vichyssoise aux Petits Pois (baby green pea vichyssoise with crab and mint salad) bursting with new pea flavour? Can you say ‘partager’ (French for ‘sharezies’)?
The choice of mains is equally overwhelming. There is traditional Canard à l’Orange avec Pommes Roesti (roasted duck breast, potatoes and duck confit, celeriac purée, watercress salad) or La Paella Façon Pastis (Pastis’ signature paella loaded with clams, mussels, ling cod and prawns) or classic Entrecôte Grillée avec Sauce Bordelaise (grilled New York steak, mushrooms, roasted potatoes, shallots and red wine sauce)
The art of patisserie is a French obsession and source of pride. Debates have been known to erupt over the flakiness of a tart crust. Bistro Pastis’ Bastille Day Menu will not disappoint. There are hard choices to be made. Do you end your meal with an utterly decadent Gateau au Chocolat (flourless dark chocolate tart with caramel sauce and Armagnac ice cream)? Or a classic Tarte à la Rhubarbe et aux Fraises (strawberry and rhubarb tart with honey and lavender sorbet) is more to your liking? Perhaps you would prefer the light-as-air Îsle 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. Should you wish un petit verre de vin, John has designed special wine pairings to complement each dish. Consider how gems such as Domaine de Garchies and Pech Celeyran will add to your dining experience. The three-course pairing is value-priced at only $29.
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.
One night only, Thursday July 14, 2011. Two seatings: early starts 5:30 – 6 p.m. and late: 8 – 8:30 p.m. Three-course dinner $45., optional wine-pairing $29.
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.
Happy Bastille Day 2011
Chicken Liver Terrine, Fig Compote, Toasted Brioche
Terrine de Foie de Volaille, Compote de Figue
Fitou les Douzes, Languedoc Roussillon
or
Wild Mushroom Tart, Baby Greens Salad, Black Truffle Vinaigrette
Tarte aux Champignons, Salad Mixte
Viognier Paul Mas, Languedoc Roussillon
or
Sweet Green Pea Vichyssoise, Crab and Mint Salad
Vichyssoise aux Petit Pois, Salade de Crabe
Domaine de Grachie, Côtes de Gascogne
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Pastis Paella, Grilled Ling Cod, Clams, Mussels, Prawns, Chorizo, Saffron Risotto
La Paella Façon Pastis, Morue, Palourdes, Moules, Crevettes et Chorizo, Risotto au Saffran
Rosé de Provence
or
Grilled New York Steak, Roasted New Potatoes, Mushrooms, Shallots and Red Wine Sauce
Entrecôte Grillée, Pomme Sautée, Casserole de Champignons, Sauce Bordelaise
Cotes du Rhones Perrin
or
Roasted Duck Breast, Duck Confit and Potato, Celeriac Purée, Watercress Salad, Orange Sauce
Canard à l’Orange, Pomme Roësti, Purée de Celery, Salade de Cresson, Sauce à l’Orange
Pech-Céleyran Cuvée Sixtine, Côtes de Pérignan
********
Flourless Dark Chocolate Torte, Caramel Sauce, Armagnac Ice Cream
Gateau au Chocolat, Sauce au Caramel, Glace à l’Armagnac
Sparkling, Crémant de Limoux
or
Strawberry and Rhubarb Tart, Honey and Lavender Sorbet
Tarte à la Rhubarbe et aux Fraises, Miel et Lavende Sorbet
Muscat Beaumes de Venise
or
Floating Island, Vanilla sauce
Isle Flottante, Sauce Anglaise
Pineau des Charentes
