Want to try Charcuterie and Wines at Bistro Pastis?

Do you like Charcuterie? In case you are not familiar with this word, Wikipedia defines it as “…the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork“. Charcuterie is found in France, particularly in the Alsace region.  Some of my most memorable dinners in France have been in Alsace, sipping a nice white Alsatian wine with mixed charcuterie and vegetables (cabbage quite common).

You can live the Alsatian meal dream, like me, through Bistro Pastis here in Vancouver.  Here is a new meal menu from them that makes me hungry!  To the menu below, you may want to consider pairing these wines from Bistro Pastis’ wine list:

  • Chamdeville Brut Blanc de Blancs (sparkling)
  • Gentil Hugel 2007 (white)
  • Gewurztraminer Steiner Grand Cru Pfaffenheim 2004 (white)
  • Vouvray, Chenin Blanc, Chateau Gaudrelle 2007 (white)
  • Pinot Noir Latour 2007 (red)
  • Pinot Noir Blue Mountain Reserve 2006 (red)
  • Château Pesquié Quintessence 2006 (red)

Bonne appetit!

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Fall Flavour Fete

Bistro Pastis

From November 1 through 13th, please join us for the last menu in our Fall Flavour Fete series – this one features Charcuterie. The word ‘charcuterie’ originates from the French term ‘cuiseur de chair’ or ‘cooker of meat.’ In France, it has been considered a high culinary art for more than 600 years and involves meat products that have been preserved in some way – by curing, brining, drying, smoking, in a terrine etc. For the next two weeks, come by and savour these rich fall flavours in Chef Tobias Grignon’s interpretations of duck prosciutto, boudin blanc, rillettes, blood sausage, terrine and even bacon ice cream.

Reservations are always a good idea 604-731-5020 or on-line at www.bistropastis.com.

Charcuterie Menu

Smoked Duck Salad, House Made Duck Prosciutto, Poached Pear, Hazelnut Vinaigrette

– or –

Wild Boar Tourtière, Parsnip Purée, Pickled Chanterelles, Grainy Mustard Vinaigrette

– or –

Rillette Trio, Duck, Pork and Rabbit

*****

Choucroute Garnie, Smoked Pork Loin, Bacon, Hock and Sausage, Sauerkraut

– or –

Chicken Leg Stuffed with Blood Sausage, Pomme Purée, Celeriac and Apple Remoulade, Sage Jus

– or –

Scallop and Prawn Boudin Blanc, Smoked Bacon Chowder, Fine Herbs Salad

*****

Brioche French Toast, Caramalized Apple and Thyme Strusel Maple Bacon Ice Cream

– or –

Dark Chocolate Terrine, Quince Compote, Candied Bacon

$45.00

Bistro Pastis
2153 W 4th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com

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