Spring into Desserts at Bastille

Let’s face it; although not all of us admit it, we love dessert! Pair those little indulgences with the appropriate wine, and what is already good becomes great. At Bastille, RAMMY nominated Best Pastry Chef Michelle Poteaux does just that—raising the bar (no pun intended) on her already mouthwatering desserts.

Chef Michelle salutes the best of the season with a menu that includes Valrhona Manjari chocolate mousse, black mission figs and toasted almonds ($7) with suggested paring of Prosecco, Vigneto Giardino, Adriano Adami, Italy, 2006 ($4.50); Hummingbird cake with butter-rum glaze, vanilla cream cheese mousse ($7) paired with Jurancon, “Selection des Terrasses”, Domaine Larredya, 2004 ($8); warm local peach tatin, with sherry sabayon ($7) paired with Fino Sherry, “Jarana”, Lustau, Jerez, Spain ($5.25); strawberry buckle with strawberry panacotta, rhubarb jam and lemon crème fraiche ($7) with suggested pairing of Cremant D’Alsace Rose, Wolfberger NV ($4.25); Lemon Verbena crème brûlée ($6) paired with Gaillac Mousseux, “Cuvee Saint Laurent”, Domaine des Terrisses ($4) and banana pudding, graham crackers, candied bananas ($7) with Late Harvest Riesling, Kiona Vineyards, WA, 2004/2005 ($7).

Also available on Bastille’s summer dessert menu are selections of fine cheeses from artisan cheese producers hand-picked by the chef’s for each season. Each cheese perfectly pairs with just about any of the myriad of dessert wines on the restaurant’s menu, but also includes Chef Michelle’s wine suggestions.

1201 N. Royal Street
Old Town Alexandria, VA
www.bastillerestaurant.com