Vive La Revolution Culinaire: Bastille Day

Bastille Day in America? Two hundred and twenty one years later? In a California bistro?

Yes.

And I'll tell you why.

Revolution. Freedom. People inspiring people. Whether politically or culinarily...cross-pollination is often a good thing, especially when it comes to ideas and food.

There is an historic allegiance between France and America. Even without a good history lesson, the average American knows the basics of French food...french fries, french onion soup, french dip...even pate. The French did a lot for our taste buds. I'd love to time travel back to the 18th century and work with a master chef. There must some fascinating culinary history about the development of cuisine throughout the 2nd millennium.

Meanwhile, here we are in 2010, celebrating Bastille Day in Berkeley. Why? Good food and freedom. Culinary revolution. History feels and tastes good. And more importantly, a modern california bistro got it roots somewhere, and like it or not, classic french cuisine impacted us too. There are just so many good things to eat in France. And drink. Mussels without wine? Cheese from a can? Wonder bread? We need the French in our food.

And life without Champagne?

There is a food revolution here in America. People want it fresh, organic, unadulterated, and without the Monsanto. People want more vegetables in their food, and less fat. And we all want vitality. The number of organic markets, local farms, and "avant garde" food producers continues to grow at an astonishing rate. Victory gardens are all the rage. People want better food now, and are doing something about it.

So, Revolution Culinaire? You betcha. California brings it. Revival Bar + Kitchen celebrates it. We look back to these traditions from France, and to the hearty souls who had to do everything from scratch, butcher their own animals, pickle and preserve their produce, ferment to preserve...and live without freezers, microwaves, genetic interference, or additives.

Vive la Revolution Culinaire!