Bastille Restaurant & Wine Bar
RESERVATIONS: 703-519-3776
"For both of us, Bastille is a lifetime achievement and the culmination of a lifelong commitment to a fine culinary journey.
Forty years of combined experience in fine dining and bistro restaurants has made us stronger and better prepared for any challenges."
Michelle & Christophe Poteaux,
Pastry chef & Chef / Owners
"Heart and Soul of Bastille"
Our Team at Bastille
Thanks for your interest in joining our team.
To inquire about openings:
Salvador Alvarez
Sous Chef
"In my two decades-long career in kitchens, I have encountered very few cooks who have impressed me as much as Sal. Exceptionally talented, great palate, and an extremely hard working chef. But most of all, he's got the passion and the drive to always put out the best food for the guests. He is not satisfied with mediocrity. Never.
Salvador has been here since the opening... and he knows he's not allowed to quit! - just kidding.
In a few words, he is my right and my left arm."
by Christophe Poteaux.
Mark Slater,
Beverage & Service Director
Mark Slater was born and raised in the area around New York City. His first restaurant job at age 16 was busboy/dishwasher. Mark moved to Washington, DC in 1977. He became Washington’s youngest maitre d’hotel while working at the Hay Adams Hotel at the age of 27. In 1984, Mark was hired as beverage director and then sommelier and maitre d’hotel of the renowned restaurant Jean-Louis at the Watergate and remained there for more than 7 years. It was at Jean-Louis that Mark met Michel Richard, who later asked him to be the manager and sommelier at the soon to be opened Citronelle in 1993.
Mark returned to Michel Richard Citronelle in 1998 and remained the Wine Director and Chef Sommelier for 11 years until 2009. While at Michel Richard Citronelle, Mark received the Prestigious James Beard Foundation’s Outstanding Wine Service award in 2007.
In 2009, Mark became the Wine Director for the Ray’s the Steaks group of restaurants. After a career of tasting and serving the world’s rarest and most expensive wines, it was at Ray’s the Steaks that Mark gained a real appreciation for, and talent for finding, well made small production country wines that offer great value and enjoyment.
In his free time, Mark Slater enjoys cooking, is an avid reader, and is an accomplished harpsichord player.
