More Julia Child Celebration Dinner at Bistro Pastis

Julia Child at KUHT

If you have been following my posts about the special celebration dinners for Julia Child’s Centennial, here is the 3rd menu.  It is special in that this one will coincide (almost) with her birthday, plus the chef will host a as a cooking class with a separate special tasting menu, separate from the 3rd menu below.  Here is the announcement with details from Bistro Pastis. Enjoy.

Joyful Julia Celebration continues in August

According to Julia Child, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” As we continue our joyful celebration of Julia Child’s Centennial, Executive Chef Tobias Grignon has taken her wise words to heart. The menu for the next two weeks features the freshest ingredients drawn from land and sea as BC enters the bountiful time when our Farmers’ Markets overflow with culinary gold.

While August 15th is Julia’s actual centennial, we’ll be celebrating it a day later on August 16th with a special ‘cooking class’ dinner presided over by Chef Tobias who has created a very special tasting menu. So celebrate the spirit of Julia with us this month as we continue the prix fixe menus and offer you one special night with a tasting menu on the 16th (more information on it later).

Reservations are a good idea:  604-731-5020  /

As Julia would say “Bon Appetit!”

Prix Fixe Menu #3:

August 7 – 15 & 17 -19, 2012

Terrine de Porc, Veau, et Jambon, Page 566
Pork, Veal and Ham Terrine, Mustard Croutons and Mixed Greens

– or –

Pissaladière Niçoise, Page 151
Thin Flatbread, Caramelized Onions, Black Olive and Anchovies
Arugula Salad and Fresh Tomatoes

– or –

Aïgo Bouïdo, Page 46
Creamy Garlic Soup, Parsley and Croutons


Tournedos Sautés Chasseur, Page 297
Grilled Beef Tenderloin, Sauteed Mushrooms,
Pomme Pont Neuf, Madeira Sauce

– or –

Caneton aux Pêches, Page 279
Roasted Duck Breast with Peaches,
Potato Croquette, Pan Jus

– or –

Bouillabaisse, Page 52
Cod, Prawns and Mussels Bouillabaisse, Fish Soup Broth,
Pomme Vapeurs, Rouille Croutons


Bavarois à l’Orange, Page 596
Orange Mousse with Citrus Salad

– or –

Tarte aux Fraises, Page 640
Strawberry Tart, White Chocolate Chantilly

$45.00 / Person

* page numbers refer to the location of Ms. Child’s original recipe in Mastering the Art of French Cooking, 40th Anniversary Edition, Volume One