Market Hall Foods Hosts Bastille Day Soirée

It features French food, naturellement.


Image courtesy of Market Hall Foods

Oakland's Rockridge Market Hall is celebrating Bastille Day, aka La Fete Nationale, France's independence day, with its annual Bastille Soirée — featuring French cheese and charcuterie tastings and prize giveaways as well as special offers on French products from Market Hall Bakery, Market Hall Foods, and Hapuku Fish Shop.

From 12 noon to 3 p.m. on Saturday, July 14, the festivities will include a sausage-making lesson from Marin Sun Farms; boulangerie-inspired pastries such as Double-baked Raspberry Croissants; savory classics such as moules frites; discounts on Paul Marcus wines, and more.

In l'esprit of the occasion, Market Hall has shared with us Asha Loupy's recipe for Piment d'Espelette Aioli (depicted above):


1 large egg
1 large egg yolk
1 teaspoon KL Keller Espelette Pepper Mustard
1 clove garlic, chopped coarsely
1 1/2 tablespoons lemon juice
2 teaspoons Piment d'Espelette
1/2 teaspoon sea salt
2/3 cup canola or grapeseed oil
1/3 cup mild extra virgin olive oil


In a small bowl or measuring cup, combine canola or grapeseed oil and extra virgin olive oil. Set aside.

Fill a small saucepan with water and bring to a simmer over medium heat. Crack the whole egg into the water and poach for 2 minutes (you want the whites to just start to set and the yolk to remain runny).

Transfer the poached egg, egg yolk, garlic, lemon juice, Piment d’Espelette, and salt to a blender or food processor, and blend until well combined.

While the machine is running, begin adding the reserved oil mixture in a very slow steady stream. After you’ve added half the oil, stop to scrape the sides of the blender and check the consistency—the mixture should be starting to thicken. Continue to slowly add the remaining oil, while the machine is running, until the mixture is the consistency of mayonnaise. Once you’ve added all the oil, taste and adjust seasonings as needed.

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