2014 Summer Restaurant Week Extended, Day 3
Today’s lunch was another al fresco meal, this time at Bastille, a classic bistro and wine bar in an out-of-the-way part of Old Town Alexandria, Virginia. Bastille offers a modern take on provincial French cuisine, and an immense amount of charm.
My starter beignets were made w/shrimp, corn and basil, and served with rouille, which is a Provençal sauce that combines olive oil, breadcrumbs, garlic, saffron, and chili peppers.
Moullard Ducks are a hybrid of Pekin and Muscovy ducks. This duck confit came w/grilled Virginia peaches, roasted fingerling potatoes and summer vegetables, and a honey lavender sauce. This may have been the best duck confit I’ve ever eaten.
Another perfect ending.