La Bistrot de la Bastille
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Salmon
Baguette Margaux Chilled Barbecued Salmon with Aioli & Coleslaw on French Roll |
$6.00
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Salade
Provençale (vegetarian) Green Beans, Red Potatoes, Tomatoes & Olives, Basil Vinaigrette |
$3.00
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| French Fries |
$3.00
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Grilled
Merguez Sausage in a French Roll with French Fries |
$5.00
$6.00 |
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| Children’s All Natural Hot Dog |
$3.00
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An assortment
of 3 French Cheeses Bleu d’Auvergne “La Terre des Volcans” ; L’Ossau Irraty ; Camembert “Les Pommiers” |
$5.00
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| Olives and breadsticks |
$3.00
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Crêpe
Duo Strawberries & Blueberries, Warm Chocolate & Whipped Cream |
$4.00 |
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| Brioches et Palmiers |
$2.00
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| Self-Serve Condiments: Dijon Mustard, Ketchup, Harissa | |
 Stoves and grills for Chef Thierry and other guest Chefs provided by Viking |
  Thanks to UNIC Company for providing the espresso machine and thanks to Caffé Vita for donating the Coffee |
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French
White Wines 2006 Domaine de la Seigneurie, Muscadet Sèvre et Maine sur Lie Château Bel Air Saint Croix du Mont (Dessert wine) |
$4.00 $8.00 |
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French
Red Wines 2005 Georges Dubœuf Fleurie Domaine Bachelard Beaujolais Villages Georges Duboeuf 2005 Château Saint André Corbin St Georges-Saint Emilion 2006 Héritage, Côtes du Rhône |
$6.00 $5.00 $8.00 $5.00 |
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French Rosé Wines Sauvion Rosé d’ Anjou 2007 |
$5.00 |
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Kir A speciality of Nantes, Kir is composed of 1/5 crème de cassis and 4/5 Muscadet wine Kir and Pierre Sparr Marquis de Perlade Brut (sparkling) |
$5.00 $7.00 |
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Panaché A refreshing mixture of French beer and Sprite |
$3.00 |
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French Beer Featuring Bière Fischer La Belle, a specialty of the Alsace region Kronenbourg 1664 |
$3.00 $3.00 |
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Pastis Ricard or Pernod A unique liquor derived from a distillation of star anise with aromatic plants and herbs from Provence. This aperitif is composed of ¼ pastis and 4/5 water. |
$4.00
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French
White Wines 2006 Domaine de la Seigneurie, Muscadet Sèvre et Maine sur Lie Baguette Margaux |
$4.00
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We urge
you to drink responsibly. If you need assistance, please
let us know. You must be of legal drinking age to access to the Wine Garden
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Thierry Rautureau,
The Chef In The Hat!!!
Internationally renown Chef Thierry Rautureau began his culinary apprenticeship in the French countryside at age 14. He is handsome with a warm wit, a world of personality, and an inspired hand in the kitchen. Rautureau’s specialty is seafood, game, sauces and vegetarian cuisine. Chef Thierry Rautureau has been featured in numerous publications, nationally broadcast television programs and media campaigns. Find him at Rover's. |
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John Satko
John Satko is a Seattle native, who started his culinary career in his grandmother’s kitchen at a very young age. At age16, he enrolled at the Occupation Skills Center (OSC), where he was awarded bronze, silver and 2 gold medals in competition. He later continued his education at the Culinary Institute of America and Le Cordon Bleu. In joining the staff of the Brasserie Margaux, located in the Warwick Seattle Hotel, Executive Chef Satko builds upon the restaurant’s excellent reputation. |
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Jacques Boiroux
Jacques Boiroux is the founder and principal of Jacques & Company, a Seattle-based food and wine consulting firm offering services to corporations and trade associations throughout the United States. Jacques is active with the Queen Anne Helpline, Alliance Française of Seattle, American Food and Wine Society, Puget Sound Shellfish Growers Association, Culinary Art Institute of Seattle. Jacques is a board member of the French American Chamber of Commerce. |
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Michel Robert
Michel along with his wife Margy and Randal Chicoine are owners of Les Boulangers Associés, Inc. LBA founded in 1978, is committed to the mostly hand made manufacturing of top-quality frozen, baked or unbaked specialty pastry products. LBA is a $10 million business and one of the largest producers of croissants in the Pacific Northwest. In addition to croissants, LBA produces over 100 different food products including Cinnamon Rolls, Danish, and Puff Pastries. |
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