Bastille — Lunch on 20 August 2014

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.



Bastille beigner


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.

Bastille Duck

Moullard Duck Confit

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.

Bastille dessert

Tarte au Citron

Another perfect ending.


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