- Food & Booze
Where to get your French on for Bastille Day
10 Jul 2017
Bastille Day is almost upon us and we are praying it has merci on our waistlines! The only uprising Brisbane will be experiencing will be for us if we don’t get fed, so dust off that beret and get ready to say ‘ooh la la’ at some of the best Bastille Day celebrations in Brisbane. Nickel Kitchen & Bar | Fortitude Valley We wouldn’t usually associate kangaroo with French food, but for the gang from Nickel Kitchen and Bar, we’ll try anything! You’ll be saying ‘oui oui’ to a six course degustation at a discounted price, paired with a complimentary glass of French champagne and tunes by the romantic Gypsy Jazz band. Or go all out with matched French wine pairings by resident sommelier, Antoine Heurtier. Check out the Bastille Day menu here. Eiffel Restaurant | Fortitude Valley Beef Burgendy? Creme Brulee? Roasted Camembert? Yes cheese! The all-French team from Eiffel Restaurant are ready to celebrate their independence with a four course feast that will have you ready to liberate your buttons. Mon dieu! Montrachet | Paddington Montrachet has over a decade of French decadence behind it, so you’d be as silly as a wheel (of brie) not to celebrate at this Brisbane treasure. Choose between their 3 or 5 course menu with a complimentary glass of Kir Royale on arrival. Bon appetite! French Patisserie | Toowong It just wouldn’t be Bastille Day without butter, and French Patisserie is our first stop for all things pastry. For the breakfast of champignons, say bonjour to a cheeky croissant, or pick up a petite four or macaron for afternoon tea. After all, it would be wrong to say au revoir without a sweet treat! Lutece | Bardon With celebrations lasting the whole day, Lutece are going all out for Bastille Day. Does live jazz and a three course lunch sound like your idea of victory? Or maybe you’d storm the gates for a five course dinner? Either way, Lutece will have you singing La Marseillaise before you know it. So throw on your best stripes, grab a baguette and get ready to escargot! Words by Emma Callaghan.