Since 2006, Bastille has become a regional magnet for lovers of great cuisine and elegant dining. Chefs Christophe and Michelle Poteaux's award winning and regionally acclaimed bistro and wine bar is located in Old Town Alexandria. It offers guests a contemporary spin on classic French fare at approachable prices, all set in a warm and upscale environment. An amazing display of local artists adds to the elegant and intimate ambience.
The Poteaux's creations are sparked by the use of seasonal, locally sourced and farm-fresh ingredients. With an expansive, award-winning wine list, unique beer selections and creative cocktails, Bastille has something special for everyone.
Outdoor seating is available weather permitting. Ample free street and lot parking are available. Reservations are suggested and required for parties greater than four guests.
About Chefs Christophe and Michelle Poteaux
The Chefs Poteaux draw their inspirations from France, California, Italy, Spain and, of course, Virginia. Their approach highlights the use of locally sourced ingredients representing Virginia and the mid-Atlantic region. The Chefs Poteaux take pains to source organic and sustainably raised produce. The restaurant regularly features humanely raised beef, pork and poultry from Smith Meadows Farm and Shenandoah Valley farms in Virginia, as well as, using local farmer's markets, The Fresh Link and Tuscarora Organic Growers co-op to select locally grown fruits and vegetables at their seasonal peak. Cured meats, pates and sausages are handcrafted by master-charcutier, Jamie Stachowski of Stachowski Brand
The beverages program focus on wines, complimented with interesting choices in beer and house created cocktails. French wines are predominant, of course, but also other 'food friendly' vintages, which includes wines of Virginia.
Chef Michelle Poteaux's bio
Before joining Christophe Poteaux in opening Bastille, Michelle was the Executive Pastry chef of the Watergate hotel. Michelle grew up influenced by her Great-grandmother's cooking and her Mom's infamous "boiled" Peach dumplings. Searching for her own way out of a small town in southwest Missouri, taking a high school cake-decorating class set her career in motion. In 1994 she graduated from Sullivan University in Louisville, Kentucky, with degrees in pastry and culinary arts.
After stints as pastry chef at noted California bakeries and restaurants, including Juliann's Bakery in San Jose, CA, The Palace in Sunnyvale and Icon Supperclub in Palo Alto, she headed east to become the director of operations for Amphora Bakery in Virginia. In 2004 she joined Christophe Poteaux at Aquarelle, where they began collaborating on sweet and savory dishes alike.
Her creative talents were noticed by the James Beard Foundation where Michelle was the featured chef on June 9, 2006 and presented her vision of a Six-Course tasting menu to New York's gourmet society, combining the savory and pastry techniques used in today's kitchens.
Chef Christophe Poteaux's bio
Before opening Bastille in Old Town Alexandria, Christophe Poteaux was the Executive Chef of the Watergate Hotel.
Poteaux's food is straightforwardly good, cloaked in nothing but vibrant Mediterranean flavors and influences of his California experience.
In 2003, Poteaux took the reins to revive Aquarelle. He was quickly being touted by Zagat as a "serious chef." Seconded Corinna Lothar of the Washington Times, "Aquarelle is back, better than ever...
In February 2005, the respectable gourmet institution, the James Beard Foundation invited him to cook a Six-Course tasting menu in New York City.
Cooking is in Poteaux's blood. When he was a boy, he worked in the kitchen of his family's restaurant in Paris and spent his summers with his grandfather in his pastry shop in Bordeaux.
In 1997, Poteaux moved to the United States to focus on his culinary career and shortly began training at the French Culinary Institute, while working evenings at star-studded Restaurant Daniel in New York under Chef Bradford Thompson (2005 James Beard Award winner)
He relocated to Los Angeles, cooking in the best restaurants, including Hollywood famed L'Orangerie under chef Ludovic Lefebvre and Patina. He became the Chef de cuisine of Bouchon. He cooked at the upscale Jonathan Club as their Executive Banquet Chef for the Los Angeles business and political elite, before returning to the East Coast in 2003.He was quickly snatched up by Aquarelle, following in the footsteps of his compatriot, the late great Jean-Louis Palladin, whose legendary restaurant put the Watergate complex on the culinary map.