Bastille Day Festival

Au Menu

Le Parisien
Traditional French ham and butter baguette sandwich and comté
$6.00

Sandwich de saumon grillé
Grilled salmon sandwich with fresh coleslaw and aioli
$6.00

Salades de crudités (vegetarian)
A trio of fresh summer vegetable salads:
Carottes râpées, Emincé de fenouil, Salade de pommes de terre
$4.00

Merguez Grillée
Grilled Merguez Sausage in a French Roll
$5.00
With French fries
$6.00

All Natural Hot Dog
$4.00

Assiette de fromage
Trio of delicious French cheeses
$6.00

Frites
French fries
$3.00

Glace à la vanille de Tahiti avec sa sauce aux fraises
Tahitian vanilla ice cream with strawberry sauce and mini-palmier cookie
$4.00

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Wine Bar

French Sparkling Wine
Bouvet Brut NV – Saumur, Loire Valley
$7

French White Wine
Maison Louis Jadot Mâcon Villages 2009
$5

French White Wine
Jean-Luc Colombo Les Abeilles Blanc  2007
$5

French Red Wine
Georges Duboeuf Beaujolais Villages 2009
$5

French Red Wine
Jean-Luc Colombo Les Abeilles Rouge  2006
$5

French Rosé Wine
Domaine de Nizas AOC Coteaux du Languedoc Rosé 2010
$5

European Beer
Veltin Pilsner (German), Maisel Hefeweizen (German)
$4

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Les Chefs

Jennifer Sohonie

Jennifer Sohonie has been with Le Cordon Bleu for 4 years, teaching the techniques that make up the foundations of French cuisine. Prior to Le Cordon Bleu, Jennifer ran her catering business and worked in fine dining restaurants in both independent restaurants as well as hotels.

Cooking demonstration time: July 9th, 1:30 – 2:00 pm

Cooking demonstration location: Fisher Lawn

For the Boeuf Bourguignon recipe that she will be cooking click here.

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Chris Zarkades

Following his dream of becoming a Chef he attended South Seattle Community College’s nationally renowned and accredited culinary program. Chris graduated with honors in the spring of 1994 and immediately found a place in the kitchen of the Seattle Warwick Hotel. He has moved between Seattle and the South Pacific, and has only recently returned to the Brasserie Margaux in Seattle.

His emphasis in Seattle is on our region’s superlative seafood, locally farmed and foraged produce and soul satisfying meat, game and poultry preparations. His most recent project has been the redefinition of Brasserie Margaux, adjacent to the Warwick Seattle Hotel. A Northwest Restaurant with French overtones and a comfortably informal atmosphere, it offers a menu focusing on the best and freshest of the season.

Cooking demonstration time: July 9th, 12:00 – 12:30 pm and July 10th, 4:30 – 5:00 pm

Cooking demonstration location: Fisher Lawn

For the Barbecue Salmon recipe that he will be cooking click here.
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Philippe Thomelin

French Chef Philippe Thomelin has over 20 years of culinary experience, working and living in renowned travel destinations.  Growing up in France and then living a number of years in his adopted-homeland Spain, Chef Thomelin became even more passionate about the Mediterranean-style cuisine and wine.

Chef Thomelin studied at the Curnonsky Culinary School in the Loire Valley of Saumur, France. Upon arriving in Seattle in 2002, Chef Thomelin was Executive Sous-Chef at Il Terrazzo Carmine, then joined Cascadia Restaurant as Sous-Chef under Chef Kerry Sear.  In 2006, he opened his own private catering company, Olive Tree Catering, specializing in private dinner parties, corporate receptions, weddings, and cooking classes featuring Mediterranean cuisine. Philippe Thomelin is a chef at Olivar Restaurant.

Cooking demonstration time: July 10th, 1:30 – 2:00 pm

Cooking demonstration location: Fisher Lawn

For the Poached Salmon with Green Peppercorn Beurre Blanc and Glazed Vegetables that he will be cooking click here.

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Bruce Naftaly

Bruce Naftaly is currently a chef at and co-owner of Le Gourmand Restaurant. Having a passionate interest in French cooking, he took a position as dishwasher at the legendary Rosellini’s Other Place restaurant in the summer of 1976. He fell instantly in love with restaurant life and cooking and set out to learn all he could about flavor and technique. In 1977 he became head chef of Rosellini’s Other Place, a meteoric rise by any standard and was hailed by the Seattle Weekly as “Seattle’s most brilliant young chef.” In 1980 he opened restaurant and charcuterie Les Copains with, as the name suggests, a group of friends. By 1982 he made a move to head the kitchen at the newly opened Alexis Hotel and in March of 1985 he and a partner boldly opened Restaurant Le Gourmand in the then far-flung Seattle neighborhood of Ballard. In February 1998 chef Bruce Naftaly met his future wife Sara – by November of that year they began to collaborate at Le Gourmand.

Cooking demonstration time: July 10th, 12:00 – 12:30 pm

Cooking demonstration location: Fisher Lawn

For the Thyme Smoked Salmon with Sorrel Sauce recipe that he will be cooking click here.

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David Amar

In 2008, David started giving in home cooking lessons. To learn more about David Amar please visit http://regional-french-cuisine.com.

Cooking demonstration time: July 10th, 4:30 – 5:00 pm

Cooking demonstration location: Fisher Lawn

For the Duck Liver Mousse or Faux Foie Gras recipe that he will be cooking click here.

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