Sweet & Savory: A Love Affair
Bastille Celebrates Its Sixth Anniversary with a Twist on the Terms
The traditional gifts for a sixth anniversary are candy to signify sweetness and iron to signify strength. Since their opening in September of 2006, there has been plenty of both at Bastille, the intimate bistro located in Old Town Alexandria. Since that time, chef/owners Christophe & Michelle Poteaux, executive chef and pastry chef respectively, have gotten married and welcomed two children into the world and the restaurant has garnered many local and national awards. It’s been both a labor of love and a love affair.
After a brief closing for renovations, beginning on September 3rd and reopening in its new look and more casual, bistro based format September 14th, to celebrate six wonderful years, the Chefs Poteaux will present a special Anniversary menu on Wednesday, September 26th beginning at 6:30. The theme of the menu aptly titled “Sweet & Savory: A Love Affair” not only highlights the union of the talents of the Chefs Poteaux, but also a twist in presenting savory dishes in the form of what one might generally consider a sweet, and sweet dishes with the use of the savory. The chefs have also paired the dishes with some of their favorite perfect vintages.
The five course meal, priced at $119 ($79 without wine pairings) begins with Chef Christophe’s take on the sweetly named savories, with a cool amuse bouche of sorbet-- basil sorbet, compressed heirloom tomato, Ricotta and balsamic vinegar paired with Chasing Venus Sauvignon Blanc, Marlborough New Zealand followed by a first course “Entremet”--lobster bisque mousse, caviar, lemon thyme génoise, avocado, tomato and Maine lobster paired with Cremant de Bourgogne, Celine & Laurent Tripoz; followed by “crème caramel”--foie gras crème caramel, macerated figs and black pepper tuile with Gutierrez Colosia Pedro Ximenez Sherry. For the third course, “Tatin”--organic mushroom tatin, duck Magret and truffle jus with Mercury, Domaine Faiveley; and for the fourth, “Bavarois”--goat cheese Bavarois, pistachio crisp, roasted pears, preserved lemon and mache married to Chardonnay, Januik Winery, Cold Creek Vineyard, Columbia Valley, Washington State.
For dessert, Chef Michelle offers nothing other than bacon, of course, in the form of Apple-date beignet, black pepper bacon ice cream and honey cream cheese mousse with Merryvale Antigua, Napa Valley, California. What could be sweeter?
Bastille, named to Washingtonian’s top 100 restaurants since 2008, winner of the Wine Spectator’s award of excellence since their opening 5 years ago, Northern Virginia Magazine's Top 50 since 2007 and RAMMY nominated for "Pastry Chef of the year", "Upscale Casual restaurant" & for the last 2 years ‘Best Neighborhood Gathering Place” is located at 1201 N. Royal Street in Old Town Alexandria, VA. Bastille is open for lunch, dinner and Sunday brunch and dinner. Reservations are recommends and can be made by calling 703-519-3776; or online at www.bastillerestaurant.com or by visiting http://www.opentable.com/bastille. For more information, log onto www.bastillerestaurant.com