Lutèce Bistro & Wine Bar – Brisbane – 07 3161 1858

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Bastille Day Celebration’s Lunch & Dinner Live Jazz Entertainment Manu D on the Accordion

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Lutèce Bistro & Wine Bar celebrates Bastille Day “La fete nationale Française” (the French national day) the history of the prise de la Bastille this dated 14th July 1789.

LUNCH

This day pays homage to the unity of the nation during the French Revolution.

For this commemorative Day, Lutèce Chef de Cuisine Qian Cao & Chef Romain Bapst honour’s Auguste Escoffier & Marie-Antoine Carème, the Chefs of the Kings & the Kings of the Chefs. with a tantalising 3 course lunch menu.

Entertainment by Manu D who will play an array of French favourites.

On the menu; Western Australian lobster boudin Auguste Escoffier, The Terrine Antonin Careme, sole or St Pierre a la Dieppoise (lemon sole orJohn Dory), Free range duck breast chargrilled, truffled pomme sarladaise, compote onion jus, the braised Black Angus oxtail & sirloin Bordelaise –The floating Island, or rhubarb  & the strawberries “Sarah Bernhardt”

Allons enfants de la Patrie!
When: Friday, 14th July 2017 from 11.30am
3 course lunch a glass French Sparkling on arrival 75.0 per person
3 course lunch,
a glass French Sparkling on arrival & matching French wines is 95.0 per person


DINNER

Lutèce Bistro & Wine Bar celebrates Bastille Day “La fete nationale Française” (the French national day) the history of the prise de la Bastille this dated 14th July 1789.

This day pays homage to the unity of the nation during the French Revolution.

For this commemorative Day, Lutèce Chef de Cuisine Qian Cao & Chef Romain Bapst honour’s Auguste Escoffier & Marie-Antoine Carème, the Chefs of the Kings & the Kings of the Chefs with a tantalising 5 course dinner menu

Marie-Antoine (Antonin) Carême was a French chef & an early practitioner & exponent of the elaborate style of cooking known as Grande Cuisine, the “high art” of French cooking: a grandiose style of cookery.

Georges Auguste Escoffier was a French chef, restaurateur culinary writer who popularized & updated traditional French cooking methods, who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel, both in London.

Here’s just a taste of what is in store for the night by chef Bapst & chef de cuisine Qian Cao; Slow cooked free range chicken & yellow wine” terrine, grilled pear with honey & brioche, Fresh Cea’s spanner crab boudin Auguste Escoffier, caviar butter sauce- the free range duck breast & new season black truffle pie, White Rocks veal shank braised with French morels mushrooms,or the Salt bush lamb rack light smoked with wild thyme– to finish with les oeufs a la neige”Floating Island, or Rhubarb & strawberries “Sarah Bernhardt”

Allons enfants de la Patrie et bon Appétit!

When: Friday, 14th July 2017

Time: 6.30pm for 7pm

5 course dinner & a Glass French Champagne on arrival is 128.0 per person

5 course dinner & a Glass French Champagne on arrival & matching French wines 158.0 per person