Tour De France

Presenting a Gastronomic Tour de France
at Marcel's Bistro

For the past twenty four years, Marcel's has been taking the time to introduce its customers to uncommonly good, authentic French food; nothing pretentious, just fine food coupled with fine wines. Now "The Bistro Upstairs" is traveling France in a new way and we invite you to share this experience in the best way possible, gastronomically. Starting the second Tuesday of every month, for two weeks, we will feature authentic dishes, appetizers, main courses and deserts, from a different region of France, each with its own distinctive gastronomic flavour. Of course, specially selected wines to compliment the region and the dish will be available by the glass or by the bottle.

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PAYS DE LA LOIRE
From June 10th to the 21st

The Loire is the longest river in France. During its 1000 km passage to the Atlantic it changes character radically from the bleak mountain gorges of the Massif Central to the blooming sun-lit Val de Loire that meanders west from Orléans. The two main regions of the Pays de la Loire are Touraine and Orléanais.

          In fact, to talk of the food of the Loire, amounts to talking more of ingredients than of cooking. The fine vegetables go back to the time of King Charles VIII at the end of the 15th century. After a visit to Italy, where the Renaissance was at its height, Charles brought back to his favourite château of Amboise artists, builders and most importantly for French eating, gardeners.

          The Garden of France, as the Touraine has been affectionately called for centuries, is one of the most idyllic and aristocratic of French provinces. The most flawless French accent, the noblest Châteaux, and one of the richest historical backgrounds belong to this small province.

          The Touraine is celebrated more for the delicacy of its cooking than for its regional specialities. It has a few of these, however, including the famous rillettes de Tours and noisette de porc aux pruneaux. Prunes are used a great deal in the Loire Valley, their popularity dating from the First Crusades when plums were brought from Damascus. Many local dishes also figure tempting fresh fish of the Loire – shad, pike and salmon. Some remarkable things are done here with poultry and veal, usually with the aid of thick cream.

          Orléanais, the fertile agricultural province, known as the breadbasket of France, has a great deal more to offer the traveler than ripping fields of grain, hillside vineyards, and vast vegetable gardens.The Loire River and its tributaries supply the freshwater fish that are part of many famous regional dishes. Along the banks of these rivers the fertile soil is covered with vineyards that produce white wines, which are among the best in France.

But enough written about the region, we wish you a
“Bon Appétit” and of course Santé…

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PAYS DE LA LOIRE
LUNCH MENU

Salade de cresson Nantaise, julienne de poivrons rouges grillées, tomates, oeuf dur, noix et vinaigrette aux échalottes
Watercress salad with egg, tomato, grilled red pepper julienne,
walnuts in a shallot vinaigrette
$7.50

Sandre pôelée, beurre blanc d’Anjou, flan d’épinards
et haricots verts
Pan fried pickerel served with an Anjou beurre blanc, spinach flan and French green beans
$17.95

Noisettes de porc aux pruneaux à la Tourangelle,
gratin dauphinois
Grilled porc medallions with a light prunes sauce and potato gratin
$16.95

Mille feuilles au Grand Marnier
Mille feuilles, with a Grand Marnier custard,
English and caramel sauce
$ 6.50

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PAYS DE LA LOIRE
DINNER MENU

Salade de cresson Nantaise, julienne de poivrons rouges grillées, tomatesoeuf dur, noix, vinaigrette aux échalottes
Watercress salad with egg, tomato, grilled red pepper julienne, walnuts in a shallot vinaigrette
$8.25

Sandre poêlée, beurre blanc d’Anjou, flan d’épinards et haricots verts, pommes de terre pochée au safran
Pan fried pickerel served with an Anjou beurre-blanc,
spinach flan and French green beans, saffron poached potato
$22.50

Noisettes de veau, sauce Dijonnaise aux champignons sauvages et gratin dauphinois
Grilled veal medallions with a light field mushroom-Dijon
cream sauce and potato gratin
$23.50

Mille feuilles au Grand Marnier
Mille feuilles, with a Grand Marnier custard, English and caramel sauce
$7.00

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Notre sélection de Vins de PAYS DE LA LOIRE

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Upcoming Regions

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