Have you ever tried the man behind Le Bordelais, Franck’s cooking? If not, prepare yourself to enjoy some good old fashioned dishes from the Bordeaux region cooked by himself this coming Thursday, October 20th, 7.30pm at Le Bordelais’ Jiashan Bistrot!
What’s more? There’s going to be free flow of Crémant de Bordeaux and a five-piece band that will jazz up your evening with some live French chansons! Seating is very limited so you’ll want to secure your seat fast. Read on for a little sneak peak into what you’ll be having.
In the past, in the countryside during winter, people were looking for a warm dish at a low cost. That’s when Garbure was invented, a great dish full of meat and vegetables from the farm: a combination of duck legs, sausage, Bayonne ham, potatoes, carrots, cabbage, white beans… all are stewed for hours and served with a succulent broth. Prepare your spoon and your appetite of course!
Confiture de Vieux Garçon
During summer in the countryside (again), people have the tradition of collecting various seasonal fruits and store them in a jar with alcohol and sugar, a smart way to avoid spoilage. When winter arrives, this is the perfect dessert and after-dinner drink to be enjoyed at same time!
The only bistrot in China that is 100% committed to Bordeaux wine, Le Bordelais was founded by French native Franck Boudot, who boasts over 25 years of experience in the curation of Bordeaux wine, as well as knowledge of the region’s rich history and tradition in the world of winemaking. Awarded the title of Prud’homme de la Jurade in 2014, Franck is an honored ambassador of Saint-Émilion. Also, in June 2016 he became a member of the Commanderie du Bontemps representing wines from Médoc, Graves, Sauternes and Barsac.
Signing up is as easy as A-B-C
2. Wait to receive a confirmation from Le Bordelais.
3. Show up with your friends and enjoy!
301 Jiashan Road // 嘉善路 301号
￥358 / Set
Live Jazz Band + 5 Courses + Freeflow Crémant de Bordeaux (Sparkling)
Foie Gras & Duck Terrine
*Stew from the south-west of France with duck, ham, Sausage & Veggies
Brie Cheese Tartine, Fig Chutney
Confiture de Vieux Garçon, Vanilla Scoop
*Confiture de Vieux Garçon: Red berries marinated in Brandy with sugar & vanilla
+ Freeflow Crémant de Bordeaux (Sparkling)