Please make sure you READ THE RULES, particularly the part about credit card authorizations. In short, each time you place a bid, the system places a hold authorization for that amount on your card. When you are outbid, the hold is released. If you bid $50 on ten different items, this means $500 of your available balance will be unavailable until you're outbid. Any winning bids at the end of the auction are captured - meaning your card is charged. We recommend you use a credit card, not a debit card for this auction. A released hold may take several days to reflect on your statement.
| # | Bid | By | Date | |
|---|---|---|---|---|
| 1 | $34.00 | Sherrall Brownlie | ||
| 2 | $35.00 | Anonymous | ||
| 3 | $34.00 | Anonymous | ||
| 4 | $34.00 | Shaun Aldrich | ||
| 5 | $34.00 | Anonymous | ||
| 6 | $34.00 | Anonymous | ||
| 7 | $34.00 | FH | ||
| 8 | $34.00 | Shaun Aldrich | ||
| 9 | $34.00 | Sherrall Brownlie | ||
| 10 | $35.00 | Shaun Aldrich |
This auction closed on Friday, December 6, 2019 9:00:00 PM.
This auction closed on Friday, December 6, 2019 9:00:00 PM
BÂTON ROUGE ORIGINS
Bâton Rouge is named after the red glowing wooden logs that were used to fire up the original ovens when our first location opened its doors in the Montreal area in 1992. While building codes and fire safety regulations motivated us to modernize our ovens, the chef at each Bâton Rouge restaurant continue, to this day, to cook the old fashioned way.
We prepare our meals from scratch using only the very best ingredients. This level of attention to detail allows us to proudly serve unparalleled quality that is unmatched in our industry. We put in this degree of effort because we strongly believe that our guests deserve the best!
