Celebrating Bastille Day 2019

Across the world French nationals and supporters of all things French celebrate storming of the Bastille on 14 July 1789, a turning point of the French Revolution. Also called La Fête nationale (meaning the national celebration of the French National Day) or Fête de la Fédération, which celebrated the unity of the French people on 14 July 1790.

The location for the Victoria Chaîne des Rôtisseurs Bastille Day dinner was at the Mission to Seafarers in their elegant private dining room. This heritage-listed building is more than 100 years old and is iconic to the City of Melbourne and regarded for its perpetual service of responding to the unique circumstances of those who live and work at sea.

Ok history lesson over now onto our celebrations in Melbourne, Australia this year.

We enjoyed a magnificent feast of superb French fayre from canapés, of Tarte Flambée (traditional free-range bacon, gruyère and onion), to giant vol-au-vents cascading with wild mushrooms. Accompanied by a Kir Royale (using the delicious Monsigny Champagne with a dash of Crème de Cassis).

L to R: Artist Nasim Nasr with National Chargée de Presse Petra Harmer-Shrowder

On this special event the members were invited to bring a bottle of French wine to share and the array down the table was a wine appreciators dream.

Our entrée was Soupe à l’Oignon (French onion soup with a large crouton with raclette on) the onions had been caramelising for 15 hours. Do listen to the video where the chef explains her process.

Soupe à l’oignon with raclette.

Our second entrée was Scallops with a beautiful crumb containing hazelnuts and a delightful frisée salad garnish with a light vinaigrette.

The main course was Chateaubriand with smoked Café de Paris butter, Comté gratin & barigoule of winter vegetables. (The French method of Barigoule is a way to preserve and then cook vegetables without them over browning. It is a good way to preserve vegetables out of season too! The vegetables are normally stored in a liquer containing vinegar, onions, garlic, bay leaves and sometimes pancetta).

Chateaubriand with smoked Café de Paris butter, Comte Gratin & barigoule of winter vegetables.

Dessert was Apple Tart Tatin which was rich in flavour.

Apple Tarte Tatin

Vive la Chaîne!

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