D&J Bistro Calendar of Events

Calendar of Events for the year 2010

choose a month

Throughout the year, we will offer many different dishes involving seasonal and/or local products and produce, some directly from Mother Nature, others farmed; in addition, each month we traditionally prepare what we refer to as “True Bistro Dishes”. Chef/Partner Masato Suzuki has mastered the Culinary Art of versatility and adaptation, and honestly, you won’t find better authentic French dishes in France, especially at the value D&J offers them... So, go ahead, be tempted, do not resist, come and visit...!

January…

*“La Bouillabaisse du Chef”... 9 fresh fish and shell fish in a saffron broth, “rouille” on the side... Masato’s rendition is top, really!...

FYI...: Don’t forget your estimated taxes,

Are you looking to rent a quaint apt in Paris? Couples only, 1 week minimum. Call Jacquie at the Bistro.

Don’t hesitate to order fish you’ve never heard of before: Hebi, Monchong, Limu Snapper, Skate....

FYI...: Don’t forget your estimated taxes,

Are you looking to rent a quaint apt in Paris? Couples only, 1 week minimum. Call Jacquie at the Bistro.

Don’t hesitate to order fish you’ve never heard of before: Hebi, Monchong, Limu Snapper, Skate....

February…

* Our « true Bistro dish …* “Julia’s Boeuf Bourguignon”... Braised beef in red wine reduction, over mashed potatoes, carrots, mushrooms and pearl onions… a simple dish from a “not-so-simple” recipe involving many necessary steps and including lots of ingredients to make it the best you’ll ever have…

* Valentine Celebration: Friday the 12^th, Saturday the 13^thand Sunday the 14^th.“Le Bar” and the dining room turn into Cupid’s loft with the help of some 500 balloons; Regular menu and a romantically designed 3 course menu available. Also, our Famous “Grio Kir” is traditionally offered at $5.50….if it’s ROMANCE you’re looking for…you’ll find it here, it’ll be all around you!

FYI...: We can accommodate a wedding party on Sundays for up to 150 people…intimate and classy, see us for details…

March…

* Featuring our "True Bistro Regional Dish": …* "Le Saumon en Croute"... Back by “popular demand” (ha, ha!) fillet of wild caught Pacific salmon individually baked in a flaky pastry, Champagne sauce.

FYI…: Time to plan for your May/June wedding rehearsals. Our Provence room holds up to 55 diners.

Shad roe, Smelts from Lake Superior should start being available.