Celebrating Bastille Day
Next Wednesday is Bastille Day, the national day of France, so what better excuse to enjoy all that is fine and French about New Zealand. The French were among New Zealand’s first European settlers
— the French colony at Akaroa was established by the 1830s — and we have a Frenchman to thank for the legacy of Otago’s beautiful pinot noirs — Jean Desire Feraud, who planted the first Otago grapes in
Clyde in the 1860s.
If you’re reading this on Sunday morning in Auckland, it’s not too late to pop down to La Cigale, Parnell, the weekend French market, which runs from 9am to 1.30pm. It's inspired by the markets of France (rather than being strictly about French produce), so grab your wicker basket and stock up on cheese, bread, oils, fresh pasta, sausages, rotisserie chicken and other produce from around New Zealand. 69 St George’s Bay Rd, Parnell. lacigale.co.nz
If it’s pastries you crave, the Little French Pastry Cafe on Pt Chevalier Rd is always a good spot to pick up treats. There's Kouign-amann (that’s Breton for “butter cake”), canele (a speciality of Bordeaux, baked in beautiful copper moulds traditionally lined with beeswax) and the OG croissant, of course, all made in-house and baked fresh. littlefrenchpastry.co.nz
Further downtown, Euro —an absolute stalwart of Auckland’s dining scene with more than 20 years’ service — has launched a winter menu that will warm you through. Executive chef Gareth Stewart’s decadent new menu is authentically French — with a generous chef's pinch of Aotearoa in the gorgeous local produce. Fresh mussels, clams and octopus with saffron rouille, wagyu bavette both charred and rare, buried under a crispy pile of frites, and a cassoulet of octopus and andouille sausage made in-house with doughy white Parker House rolls are just the start. There is a tarte tartin made with golden beets, and gnocchi Parisienne — a version of gnocchi made from choux pastry which is both so light and so rich, it is the ultimate comfort food — be sure to share it. Finally, the roasted hake with saag puree and curry leaf — a subtly warm French take on a curry, and do not skip the seasonal cocktail menu which features spiced brandy, calvados spritzes, and whisky with chocolate bitters. eurobar.co.nz
On August 5, Euro is hosting a six-course Chef’s Table event with wine matching hosted by Gareth Stewart and head chef Uelese Mua. Go to iticket.co.nz for tickets and more information.