Earlier this month , around 20 members of the GBR Bailliage , and guests attended a successful Bastille night celebration . The finction was held at Olivers restaraunt ,Spence St , Cairns . A sit down four course meal was prepared by chef David Bres and his staff which was both rather French and rather innovative . Robin Daynes , bailli regional expertly decorated the room with empty French wine bottles, the French flag and various other pieces of bric a brac . A champagne , a Loire Valley sancerre , a NZ pinot noir and a Victorian tokay accompanied the food . Thanks go to David and his staff for such an enjoyable evening .
Grant Manypeney , vice charge de presse GBR bailliage