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