It's the eve of Bastille Day, the French holiday commemorating the storming of the Bastille on July 14, 1789. This event, symbolizing the unity of the French people, marked the end of the monarchy, the start of the French Revolution, and, in September of 1792, the French Republic.

Today, Bastille Day is celebrated worldwide on July 14th, most spectacularly in Paris. But even if you're nowhere near the military parade on the Champs-Élysées or the spectacular fireworks at the Eiffel Tower, you can still celebrate in style. Pop open a bottle of fine Champagne and pair it with a tasty turbot dish in shallot tarragon sauce—oh là là indeed!

Last night, the bottle on my table was De Saint-Gall Orpale 2012 Champagne, a vintage Blanc de Blancs, meaning it’s made entirely from Chardonnay. The grapes are grown in three Grand Cru villages on the Côte des Blancs, home to Champagne’s finest vines.

The tiny, elegant bubbles and fresh citrus, apple, and brioche notes offered a crisp and tasty counterpoint to the tangy, slightly buttery shallot tarragon sauce. See below for the recipe. The Champagne is available for $179.99 at TotalWine.com.

**The ultra-light, hand-blown Champagne glasses are by Glasvin, a part of the New York City Artists series. Visit** **glasvin.com** **for more information.** *Photo: Lisa Denning*

Baked Turbot With Shallot Tarragon Sauce Recipe

Ingredients for 2 people:

Shallot and Tarragon Sauce

2 tablespoons olive oil (or 1 tablespoon each of oil and butter)

2 shallots, minced

1/3 cup dry white wine

1/4 cup unsalted clam juice, fish or vegetable stock, or water

1 teaspoon rice vinegar

1 teaspoon lemon juice

2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried tarragon)

Salt and pepper to taste

Fish

2 8-ounce turbot fillets

2 teaspoons olive oil

salt and pepper to taste

Instructions:

Preheat oven to 400 F.
Cook shallots:
- Heat olive oil (and butter, if using), in a small saucepan over medium heat. Add shallots and sauté until soft and translucent, about 3-4 minutes.
Deglaze with Wine:
- Turn heat to high and add white wine and stock or water. Bring to boil then reduce heat to simmer until liquid is reduced by half, about 5 minutes.
- Stir in vinegar, lemon juice, and chopped tarragon and simmer for another minute. Add salt and pepper to taste.
Cook fish:
- Place fillets on foil-lined baking sheet and rub both sides with olive oil, salt, and pepper. Bake for about 10 minutes (follow the 10 minutes per inch of thickness rule).
Serve:
- Pour sauce over or around the fish and serve with side dishes like mashed or baked potatoes, a mixed salad, and sauteed spinach or zucchini.