FRANCOPHILES united once more to celebrate the National Day of France at one of the longest-running Bastille Day events in the country, held at Tillerman’s Restaurant in Tea Gardens on Sunday 19 July.
Although the auspicious date is actually 14 July, 60 celebrators packed into Tillerman’s, along the ‘Myall Riviera’, to enjoy exquisite French and French-inspired dining while listening to live music and trying to forget the World Cup loss to England early that morning.
The ‘beret brigade’ featured almost 20 items of headwear. One was even raspberry, like the kind you find at a second-hand store.
The long lunch formally began with a strong tradition of all singing ‘La Marseillaise’, the French national anthem, and then ‘Frère Jacques’, which became a round, table by table, ending with ground-shuddering ‘din, dan, don!’
The live band featured Jenny Erickson, from the Marais Project, with her son Siebe on keyboard and Adrian on violin.
“The musical trio does not have a name as such, but Jenny has been playing here on Bastille Day now for 26 years!” Tillerman’s Peter Hodges told NOTA.
“This year is the 28th year of Bastille Day celebrations in Tea Gardens, and here we have one of the most-attended Bastille Day celebrations in Australia,” Peter added – a hefty claim indeed.
The menu was, as expected, simply divine.
Cauliflower soup with cauliflower and hazelnut crumb began the culinary affair, creamy and understated, but blended perfectly with the complement of the sourdough, made by local business Benny’s Bread.
A delectable salad niçoise came next, reminiscent of Nice, the glamorous capital of the French Riviera, and its own elements of tuna, egg, tomato and fresh lettuce were all activated by the tangy olives and dressing.
The main was a very confident confit chicken with sarladaise potatoes, pommes de Terre Sarladaises being a canonical French potato dish made of only three ingredients: potatoes, garlic, and fat – typically of poultry, and its aroma preceded it, promising greatness and garlic.
“Garlic and parsley butter is a local specialty of Sarlat, in the Dordogne region of France,” Peter explained.
Even the loneliest soul would find comfort in this confit, as it elevates the ever-reliable, versatile and humble potato to a new-found, god-like status.
Dessert was rounded out with crème au citron, a sweet and zesty zing to finish the long luncheon, tart in the best way possible.
Just as the prisoners freed from the Bastille certainly ate better than they had in ages, so, too, did the Francophiles and French learners lucky enough to partake in this 28th outing and local observance, with high hopes for the 29th again next year.
By Thomas O’KEEFE
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