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Mouthful: Get your French on for Bastille Day

  • Marie Antoinette hands out pastries at Costeaux Bakery's 2011 Bastille Day celebration in Healdsburg. (Jeff Kan Lee / The Press Democrat, file)

Vive La France! Monday is Bastille Day and there are plenty of options for celebrating your inner Frenchman or French woman. By the end of the day, you could find yourself saying "merci" instead of thank you and "bonsoir" instead of goodnight.

Start your day early, at Costeaux French Bakery (417 Healdsburg Ave., Healdsburg), when a violin soloist will accompany your espresso, pain au chocolate and croissants from 8:30 to 9:30 a.m. You can try your hand at croissant shaping at 9:15 a.m., play sidewalk petanque from 9:45 to 11 a.m., decorate Eiffel Tower cookies from 10 to 11 a.m. and meet Marie Antoinette at 10:30 a.m. The fun continues with live entertainment, including the Ooh La La Can-Can Dancers and Due Zighi Baci, and a demonstration and tasting of a Croquembouche, a tower of filled cream puffs typically held together with caramelized sugar and melted chocolate.

If you'd like to celebrate at home with demi crossaints, demi pain au chocolate or eclairs, advance orders are highly recommended. Otherwise, all you need to do is show up with a smile and a “Bonjour!”

Monday evening, Bistro 29 (620 Fifth St., Santa Rosa) offers a prix fixe menu; for wine pairings with each course, add $28.

The menu includes an amuse bouche of chilled cucumber and tomato soup with tomatoes and croutons, with Veuve du Vernay Sparkling Brut Rose alongside, followed by a first course of salmon and asparagus roulade with sauce ravigote and house-made gaufrettes (a waffled potato wafer) alongside. The wine pairing is Triennes-Rosé 2013.

Next comes beef braised in red wine, onion and piment d'Esplette with Point Reyes Toma potatoes Aligot and haricots verts is pared with Villa Ponciago-Fleurie 2011 Beaujolais.

Moulin de la Gardette 2010 Gigondas accompanies a cheese course of Redwood Hill Goat Cheese custard with fresh figs, fig compote, greens and croutons. For dessert, it's warm apricot clafoutis with lemon Chantilly, chocolate nougat glacé and cherry syrup, with coffee or tea.

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