Bastille Day’s Culinary Savoir-Faire

Our July 15th Gala is a unique opportunity to savor dishes from Provence prepared by more than 20 Chefs and served in the elegant room of the French Embassy with Live Music, a DJ and a dance floor!

You have heard of them, now get to know them!

You will recognize the best French Chefs of the Washington DC area, and meet others coming from Charleston and Atlanta for the occasion.

For instance, you will be served a bouillabaisse with its rouille (no, not rust – rouille) prepared by Chefs Gilles Epié and Olivier Gaupin.

Chef Gilles Epié has been executive chef for multiple Michelin starred restaurants before becoming the youngest chef in history to earn his first Michelin star at age 22. He was voted "Best Chef in America" by Food & Wine Magazine in 1996. Chef Epié has been featured on multiple television shows. Gilles has opened l’AVANT GARDE, on M Street in Georgetown in September 2022.

A Maîtres Cuisinier de France, Chef Olivier Gaupin will come all the way from Charleston to put his mark on the boullabaisse. In Europe Gaupin was chef de partie of the Michelin-rated Hotel Negresco in Nice and of the famed Hotel Stuva Colani in St. Moritz; and personal chef for the defense minister in Paris. Upon moving to the U.S. he has led the kitchen in some of the country’s most distinguished restaurants and hotels including Provence Restaurant in Washington D.C.

Click here to join us on July 15th.

You know about them, now get to taste them!

The Menu will have dishes you have heard of but may not yet have had a chance to taste…especially at this level of culinary savoir-faire!

Everything you need to know about the Bouillabaisse

Bouillabaisse means to boil “bouli” and to simmer “abaisso” in the Occitan language. It comes primarily from the port of Marseille, where the fishermen were selling their catch of the day. The leftovers were kept to prepare their evening stew.

It evolved into a more elaborate and expensive dish with the addition of spices such as saffron, which gives it a distinctive taste. There are three main ingredients to the Bouillabaisse: the fish, the broth and the rouille.

In order to protect its originality, Marseille’s "Bouillabaisse Charter" lists what must be included, including rascasse among other fish. Besides the fish, the broth is of primary importance and the Marseille Charter lists the vegetables and spices that should be added to the fish heads and bones.

The rouille is a sauce made of garlic, breadcrumbs, saffron and olive oil. Traditionally, the broth and the fish are served on two separate plates. The broth is poured then the fish is filleted and added to it. The rouille is spread on "croutons", toasted bread slices which have been rubbed with fresh garlic. ENJOY!

Come on Down to bid on the Silent Auction

The Silent Auction with more than 80 exclusive items will only be available on site.

Come to the Gala to bid on these unique opportunities: creations from exceptional artisans and designers from Provence, world-class dining in the finest restaurants, gifts for the home, and much more!

Click here to join us on July 15th.

The Washingtonian Best of Washington

Let your taste buds dance and join the Washingtonian on July 13th at The Anthem on the Wharf for an electrifying evening filled with over 50 of Washingtonian’s favorite restaurants, unlimited irresistible food, open bar, and non-stop entertainment.
Click here to see the list of participating restaurants and buy tickets.
Proceeds from this event benefit The Leukemia & Lymphoma Society (LLS).
Tickets range from $195 to $240

Les Expressions Françaises

C’est la fin des haricots!
It’s the last straw

As beans have always been a basic staple, the expression seems to date from the Middle Ages. It refers to the end of all hope when you run out of the last food you had saved.

It is natural then that the expression has been used in a variety of contexts: for sailors, who crossed the Atlantic in the 18th century, beans were the last resort after all other fresh products had been consumed. The same applied for soldiers on a battlefield.

An interesting origin was proposed by Anne Camberlin in a Figaro article. The ’Legends of old Paris’ by Amédée de Ponthieu (1867) mentions a famous girl’s school in Paris, known for its harsh conditions, where they were mainly fed beans. The girls nicknamed their school the “Hotel des Haricots”. After the revolution it became a prison and kept its name. In those times the end of the beans could easily have meant a trip to the guillotine!

More recently it has been linked to playing children’s board games, where beans are used as non-monetary bets. When a player runs out of beans, it is the end of the game.