July 17, 2005: Vincent - A Restaurant,
Bastille Day Celebration
Just as we in the United States celebrate the signing of the Declaration of Independence as the beginning of the American Revolution, the people in France, where the Chaîne was born, celebrate the storming of the Bastille, July 14th, 1789, as the beginning of the French Revolution.
(L to R) Maître Rôtisseur Vincent Francoual, guest Chef Lenny Russo,
Bailli Bob Cornelius
This year we decided to share this very special day with one of our favorite Frenchmen, Maître Rôtisseur Vincent Francoual, a native of Puy-L’Eveque, France. In preparing for the event, Chef Vincent recounted that for him, Bastille Day is a relaxed, unfussy day much like our 4th of July, and he recommended a casual, French bistro dinner. How could we refuse?
We know that cooking is arduous work, but we did not anticipate the extreme measures our host would employ to prepare himself. Chef Vincent got in shape for his cooking extravaganza by entering a triathlon the day before. He swam, biked, and ran in humid, 96 degree weather to benefit The Fraser School, a Minnesota nonprofit serving children and adults with special needs. In spite of the weather, the Chef was able to beat his previous time by 7 minutes, and in the process, to earn substantial donations for his favorite charity.
(L to R) Pat McMillan, guest Joyce Kapsner, Gay Lynn Liljemark
The setting for our dinner was a private area on the balcony, but a wandering accordion player gave the room the ambience of a French sidewalk bistro. Vice Echanson Ted Farrell selected a quartet of fine French wines to accompany our dinner beginning with a luscious Tavel, a forceful, rich, personality-filled rosé. A rosé seems the perfect wine for a hot summer afternoon.
(L to R) Chevalier Bill Liljemark, Dr. Arlene Boutin, MD,
Chevalier Bob Meinzer, Officier Commandeur Don McMillan, guest Warren Kapsner
The Tavel was carried into the first course of the meal, it’s “oomph” well suited to the warm Cabécou cheese and crispy Prosciutto. A wonderful Wild King Salmon was accompanied by a very big Premier Cru Chassagne-Montrachet and a Duck Leg Confit was paired with a marvelous Premier Cru Mercurey. Dessert was a bouquet of French pastries and to top the evening off, we opened a ’90 Château Doisy Daëne Barsac from our own cellar. Très Bien!
The dinner was received with boisterous applause all around. Merci Beaucoup, Maître Rôtisseur Vincent Francoual.