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Media Contact:
Kim Rahilly for The Prenner Group
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Church & State Bistro’s Executive Chef Tony Esnault
To Serve Celebratory Bastille Day Menu
On July 14, French Independence Day Will Be Celebrated with Pastis, Oysters, House-Made Merguez Sandwiches, Ratatouille…
and even a Pétanque Tournament
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Los Angeles (June 26, 2013) – Bastille Day, France’s Independence Day, is coming up onSunday, July 14 when Executive Chef Tony Esnault will prepare a special La Jour de la Bastille menu to be served on Church & State’s patio from 11:30 a.m to 2:30 p.m.
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Church & State Bistro’s Dining Room
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Every year on July 14, the French everywhere celebrate their freedom by carousing outside and sharing some fantastic picnic treats, and in that spirit, Chef Esnault and Church & State owner Yassmin Sarmadi invite everyone to come and join them for this casual, no-reservations necessary, friends-and-family afternoon.
Chef Esnault will not only be serving summer favorites such as Laguna Bay Oysters, Foie de Volaille with toasted baguette, his tasty Heirloom Tomato Salad, Ratatouille, and Mousse au Chocolat, but also some truly special treats including a house-made lamb merguez sandwich and Brochette de Poulet. Invite your neighbor, bring your dog, and enjoy a glass of Pastis, Picpoul, Rosé or a Mint Spritzer as you play a game of Pétanque!
Bastille Day is a celebration of France’s freedom from monarchical rule, named after the infamous storming of the Bastille, the Parisian prison and a symbol of the king’s power, on July 14, 1789. Vive la France!
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Prior to joining Church & State, Tony Esnault was executive chef
at Alain Ducasse at the Essex House in New York where he
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Executive Chef
Tony Esnault
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earned three Michelin stars in 2005 and was named “Rising Star” by StarChefs. In 2007, he got two more stars at Adour, which he opened with Master Chef Alain Ducasse. In 2010, while Executive Chef at Patina, he landed a rare four-star review from the Los Angeles Times. Known for using seasonal and regional produce, Esnault’s strict adherence to maintaining the integrity of each ingredient “makes every note ring true,” as S. Irene Virbila has reported. Esnault and Church & State owner Yassmin Sarmadi are also collaborating on a new restaurant/lounge venture, Spring, to open later this year in the Douglas Building in Downtown L.A.
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