28 Apr Bonjour Paris!
Located on the stunning Mornington Peninsula, BONJOUR PARIS ! will be returning this year!
Sunday, 28 April 2019 from 11:00-16:00
A family-friendly day, with free entry and parking, that will showcase French food, lifestyle, products and all that is French will be on offer.
Noria and her band “Les Parigots” will take you on a walk through the Champs Elysse, the jazz clubs of Saint-Germain-des-Pres, and on to the back streets of Belleville, the old haunt of Piaf. Along with Piaf, Noria will bring you the music that has always inspired her from the likes of Charles Aznavour, Claude Nougaro and Michel Legrand.
It’s vibrant, fun and trip to “la Ville des Lumières" without the jetlag.
Noria has performed around the world, from her native France through the US and Canada. Joining Noria at Dromana Estate are some of Australia’s finest gypsy jazz players including accordion virtuoso Dave Evans, guitarist Jon Delaney - well known for his work with his band “La Mauvaise Réputation” - and one of Melbourne’s most sought after and versatile bass players, Adam Spiegl.
Bonjour Paris Menu
Gourgeres - gruyere and chive brioche, horseradish and radish cream
Croquettes - leek, mushroom and chive (V)
-ham, gruyere and parsley
Mushrooms - mushroom, lentil and walnut pate with roasted broccolini and local mushrooms (V)
Ocean Trout -‘Homestead’ cured trout with kohl rabi remoulade and caperberries
Baguette - Cultured butter and seaweed salt
Souffle - goats cheese souffle, pesto cream sauce
Passalidae - anchovy, olive and caramelised onion tart
Vignerons Platter -includes dip, poached pear, glazed chestnuts, croutes, crackers, pickled vegetables and olives
Charcuterie - terrine, rillette, cured meats and accompaniments
Heirloom Carrots - oven roasted with fennel salt, cauliflower puree, seeds and hazelnuts (V on request)
Pork Belly - with choux flammande and smoked apple chutney
Scallops - with chestnut veloute and sautéed king brown mushrooms
Tarragon chicken - tarragon jus, celeriac and asparagus
Lamb navarin - slow cooked rump with turned baby turnips, carrots and potatoes
Bourride - blue eye and local mussels with a saffron, leek, tomato and fennel broth
Pommes Frites - chunky cut russet potatoes with truffle aioli
Lyonnaise salad - Dijon vinaigrette dressed frisee with roasted potatoes. kaiser fleisch lardons and herbs
Witlof salad - with orange segments, roasted hazelnuts and herbs
Steamed greens - with butter and toasted almond flakes