AFAS Victoria Annual Dinner
 
Friday, 20 June 2008
 


The 2008 Annual Dinner was held at Aux Batifolles  Restaurant on Swan Street in Richmond.

Aux Batifolles
 

With all French staff and a menu that's as thoroughly Gallic as that of any Parisian bistro, Richmond's Aux Batifolles is a classy dining destination for Melbourne Francophiles. The bistro is tucked behind a renovated double-fronted, heritage-style facade, offering streetside alfresco eating and a cheery atmosphere.  It might be near the hub of sports arenas but the atmosphere is casually stylish, bearing no resemblance to the raucous hubbub of the many surrounding sports bar-style eateries.

The kitchen offers a traditional French cuisine, plumped up with more modern daily specials.  Enthusiastic owner and head chef Stephane Pettier splits his time between the Richmond location and the kitchen of Aux Batifolles' namesake and sister restaurant in North Fitzroy, where the same Frenchified bistro ambience can be enjoyed.  Much of the menu is duplicated between the two restaurants.  The friendly and slightly cheeky service is also a consistent draw at both the sibling venues.   – Maya Linden

Members and their guests were honoured on this occasion to be joined by the President of AFAS ACT, Prof. John Love.   The guests were welcomed with a glass of bubbly, followed by dinner consisting of choices from the following menu.

Entrées

   Caille aux potirons – De-boned quail wrapped in proscuitto, sage and parmesan served with pumpkin polenta
   Cassolette d’escargots – Snails served with wild mushrooms, shallots, walnut oil, olives & tarragon
   Salade Landaise – Smoked duck breast, orange dressing, roasted tomato & prosciutto.

Main Course

   Pithiviers de poulet au homard – Chicken & lobster served in a puff-pastry case with a bisque sauce
   Tournedos au pâté de foie de canard – Pan-sealed eye fillet, served with duck-liver paté and forest sauce
   Filet de saumon – Salmon served with scallops & celeriac purée and a mussel sauce.

Desserts

   Crème brûlée  or  Profiteroles  or  Crêpes.

The wines accompanying the meal consisted of a Sauvignon Blanc, Georges DuBoeuf, and Cabernet Sauvignon, Montgomery (Médoc).

 


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