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Hosted by a member of the Calgary DinnerNations Group
Event Cover Photo
Took place 1 month ago
Thu 23 Aug 18:30 - 20:30

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Bon Appétit ...

Please be advised that, as we rea a large group (more than six people) we will have a A La carte Chef Menu for our group dinner. The cost for starter plus main course is from CAD 34 to CAD 61.

The Chef's fixed menu is an option, but it cost CAD 65 for three courses and CAD 85 for five courses.

Because of this, I will request that everyone confirm his/her attendance by 20 August at 6:00 pm. Any participant still included on the list will be considered committed, and will be responsible for paying a his/her no show for the dinner.

The information about the menu for large groups is included here:
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Au bientot!

1. Traditional French culture places a high priority on the enjoyment of food. The French view eating as not just a neutral act, but as culture.

2. France has a different cheese for every day of the year.

3. In France, people eat approximately 500,000,000 snails per year.

4. Ten billion baguettes are produced each year in France. By law, a traditional baguette can only have three ingredients – flour, yeast and salt – and must weigh Protected content , just short of 9 ounces.

5. To combat food wastage, France was the world's first country to ban supermarkets from throwing away unsold food and instead supermarkets must give to charities and other services.

6. Many people in France drink their hot beverages from bowls and dip bread or pastry in it.

7. The legal drinking age is officially 18 for spirits and strong liquors Protected content alcohol), and 16 for most other alcohol drinks, such as beer and wine.

8. While French cuisine is often associated with rich desserts, in most homes dessert consists of only fruit, yogurt or sometimes a few squares of natural dark chocolate.

About Protected content

Born near Aix-en-Provence in the south of France, owner/operator Gilles Brassart grew up in the kitchen surrounded by simple, fresh flavours and passion for food. After running two successful restaurant and bar projects in San Francisco, Gilles arrived in Calgary late in Protected content . Welcoming his daughter Lola-Rose into the world that winter, another labour of love was in its infancy: Cassis, a warm, accessible approach to cuisine drawn straight from Gilles roots in the south of France.
Finding a kindred spirit in L'Epicerie executive Chef Dominique Moussu, the philosophy and flavours of Cassis emerged. Authentic dishes inspired by the south of France and created with local, seasonal produce hand-selected daily from Market 17 next door. French and Canadian wines from J.Webb Wines carefully chosen to pair perfectly with Cassis Bistros approachable, delicious food dishes you will crave as soon as you leave. Warm, friendly service grounded in passion, not just for food and wine, but for nourishing people in all ways.

Look forward to this place...
Bon Appetite

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