On Tuesday, July 14, Francophiles can enjoy a food fete to celebrate Bastille Day, France’s equivalent of our 4th of July, at several restaurants. In addition to their regular menus, most are offering prix fixe options for food, cocktails and desserts.
Artmore Hotel: Midtown’s boutique hotel will commemorate the holiday with French-inspired specials from July 14-19. Francophiles will enjoy their choice of two drinks from hand-selected wines, champagne and classic cocktails including the “French 75” and “French Connection” plus an accompanying charcuterie tray or pastry selection for $25. Advance tickets may be purchased here.
F&B Atlanta: From July 14-18, guests are invited to party in traditional French fashion for Bastille Day as well as this Buckhead bistro’s three-year anniversary. The festivities include a three-course, prix fixe dinner menu for $30 per person and live entertainment by a professional accordionist. The celebratory menu will feature duck leg confit with Yukon gold potatoes, Cipollini onions, French green beans, poached eggs and Applewood-smoked bacon plus signature desserts such as gluten-free macaroons. Reservations are suggested and can be made by calling 404-254-1797. The regular dinner menu will also be available.
Café Alsace: Located in downtown Decatur, this quaint restaurant will feature a $60 - $65 per person-preset menu in celebration of the French independence day as well its 18th anniversary. The menu will include cold avocado-roasted garlic soup served with a tomato-basil ice cream, homemade duck foie gras terrine, French country bread baked with Bucherondin French goat cheese, pan-seared black grouper and several desserts.
Amélie’s French Bakery & Café: Everyday is a celebration at this charming Parisian-inspired café that offers a full assortment of French-style pastries, desserts, soups, salads, sandwiches, specialty coffees and more.
Bistro Niko: Offering classic French fare, this Buckhead restaurant is featuring a three-course, $49 prix fixe dinner just for Bastille Day. Created by Executive Chef Gary Donlick, the "Fête Nationale Menu" includes an appetizer, an entrée of bouillabaisse—European sea bass, Maine cod, shrimp and scallops simmered in lobster broth with fennel, fingerling potatoes, rouille crouton, paired with Wölffer Estate Rosé plus flourless chocolate cake.
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