Traditional recipes

Best Bastille Day Recipes

Best Bastille Day Recipes

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Bastille Day Shopping Tips

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance.

Bastille Day Cooking Tips

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.

NYC's Best Bastille Day Party

Perhaps it&rsquos the Champagne, the crêpes or the pétanque (France&rsquos answer to bocce ball), or some combination, but New York City has co-opted Bastille Day as its own.

Perhaps it’s the Champagne, the crêpes or the pétanque (France’s answer to bocce ball), or some combination, but New York City has co-opted Bastille Day as its own. The splashiest party is happening this Sunday at Montmarte, where there will be an endless supply of Island Creek oysters, live gypsy jazz, magic acts and what Little Wisco restaurant group’s creative director Nick Fauchald calls “special surprises” (the teaser video suggests fresh-faced hipster clowns). Chef Michael Toscano will cook French picnic foods (pistou deviled eggs, summer squash-and-lardons tart) while Brian Bartels makes Chartreuse snow cones and sophisticated gin cocktails, such as the Jacques and Hill’s Punch Hill, recipe below. Guests𠅍ressed in red, white and blue, please—will break from celebrating France to cheer on Argentina or Germany in the World Cup final. Buy $89 all-you-can-eat-and-drink tickets here.

Jacques and Jill&aposs Punch Hill
Makes 1 drink

1 ounce gin
1/2 ounce Pavan liqueur
1/2 ounce L&aposOriginal Combier (or other triple sec)
1/2 ounce pineapple juice
1 ounce fresh lime juice
Dash of green Chartreuse
Thyme sprig, for garnish

Fill a shaker with ice and add the remaining liquid ingredients. Strain into a coupe and garnish with a thyme sprig.

9 Make-Ahead French Dishes for a Bastille Day Picnic

We might have the French Revolution to thank for picnics.

Though al fresco dining was certainly popular amongst the wealthy in France, it wasn&apost until the end of the Revolution that the royal gardens and parks were opened up to the public, making picnicking possible for everyone. Celebrate Bastille Day, the beginning of the French Revolution, with these nine brilliant make-ahead, picnic-perfect French dishes, including gorgeous vegetable tarts and fluffy golden cheese puffs.

Cut the chicken into pieces, discarding the skin. Add the butter and oil to a large Dutch oven or other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.

Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.

While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture cover the meat and set aside.

Modern Recipes to Ring in Bastille Day

Happy Bastille Day! From a cheesy onion soup to a kale-studded Niçoise salad, we’ve gathered our favorite French recipes with a modern twist. Make one or all of these recipes and toast to La Fête Nationale.

Piña Colada
Spanish Fruit Salad


The French *didn’t* eat kale but since being available at a lot of markets and supermarkets in and around Paris (and more in other parts of the country) since autumn 2013, the leafy green, which is just a légume oublié (lost and forgotten vegetable like parsnips or sunchokes) is selling well. No harm in having another available leafy green for those that want it!

The French make everything sound lovely, even forgotten vegetables, don’t they? Thanks for weighing in! Such interesting insight.

So interesting to know, Leslie! Thanks for sharing. You might find this related article and slideshow interesting.

i live in France part of the year and while I like your take on all foods French I would just like to say that the French don’t eat kale …. They grow it for animal feed. Too tough, too miserable tasting to bother with.. Even the Italians use it only after cooking it in soup or stew. Swiss chard is as healthy, if not more so, tastier, easier to use… The French use it all the time.

Restaurants + Bars

Le Coq Rico, New York

Chef Antoine Westermann opened Le Coq Rico, a poultry-focused bistro in New York City, a few years ago after finding success with the concept in Paris. The menu features a variety of heritage farm-raised chickens and ducks served roasted or stuffed. For Bastille Day, there will be $10 “Frenchies” cocktail specials from 12 pm to 8 pm, including a Bellini made with peach and lavender, and the Sexy Bardot (rosé wine and rose water). Stop by at noon to take a photo with some vintage French cars from the Citroen and Velosolex Club.

Royal Boucherie, Philadelphia

Top Chef winner Nick Elmi’s restaurant Royal Boucherie is located in the Old City area of Philadelphia. During the week of Bastille Day, the restaurant will raffle off prizes like a bottle of ’04 Perrier Jouet, French cheese, and a reservation for two at the restaurant followed by a stay at the Hotel Sofitel. Drink specials will feature the French 75, Kir Royale, various pastis, and a selection of French wines. There will also be a few special nights throughout the week focused on French cheese tasting with the DiBruno brothers and a sampling of rosé and champagne varietals.

Jakob N. Layman

Petit Trois, Los Angeles

Chef Ludo Lefebvre owns several restaurants in the Los Angeles area. He has fond memories of growing up in France and celebrating Bastille Day. “Bastille Day meant fireworks and a barbecue with family,” he recalls, during which he’d grill sausages and eat cherry clafouti for dessert. “Living in LA, I still celebrate Bastille Day with close family and friends, and of course, good food and cocktails.” His Petit Trois restaurants will serve a special menu to celebrate this year, along with signature cocktails like the L’ Original (recipe below). At the Sherman Oaks location, the Colonel will be served for dessert, a lemon sorbet made with Grey Goose vodka.

L’ Original

1.5 oz Grey Goose
.25 oz St. Germain liqueur
1/8 oz pastis
.75 oz lemon
.5 oz strawberry syrup
1 oz soda

Served in double old-fashioned glass. Garnish with a lemon wheel.

What better way to celebrate a quintessentially French holiday than with a quintessentially French cocktail? David Lebovitz shares his recipe for Suze & Tonic, taken direct from his new book Drinking French. So you can raise a glass with a hearty Vive la France!

We think everyone deserves a treat now and then (or quite often. ) That's why we teamed up with historic cookery store E. Dehillerin to curate Baking Kits, available to ship to your door! You might choose the Macaron Making Kit, the Pastry Essentials or the Bread & Croissant collection, all of them hand-picked by Mr. Dehillerin and us! To find out more, just click here

cut the top of the bread, as seen in the photos, about 2″, and scoop all of the inside of the bread loaf

leaving a 1/2″ shell crumble the bread between your fingers or in a food processorand freeze as breadcrumbs for cooking later.

now, this is NOT written in stone, but these are the layers I prefer, for texture and flavour mingling! First, you place three of your roasted red peppers in the bottom of the shell, I had to cut mine into halves to fit them in snugly.

I cut my olives into slices, so they squash down better and don’t fall out when the loaf is cut!

A French Picnic Sandwich " />

Bastille Day, Picnics and Fireworks: Vegetarian Stuffed Picnic Sandwich Recipe

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The ultimate peasant food, cassoulet is primarily cheap and nourishing beans dotted with meat, vegetables, and herbs, and slow cooked to create layers of flavor. Traditionally, cooks used whatever meat was available, often duck and sausage made from the leftovers of pricier cuts. Vegetarian versions with mushrooms in lieu of the animal protein are just as tasty. This version is not hard or expensive but requires time and patience.

Recipe: Serious Eats

To assemble bastilla, first, you need to arrange a bottom layer of pastry. Using a large round oiled pan or platter as your guide, overlap several single sheets of Moroccan warqa, or double sheets of phyllo dough. Allow excess dough to drape over the sides of the pan or plate.

Each time you use a sheet of dough, brush it with melted butter before placing another layer of dough on top of it.

Celebrating Bastille Day in Napa Valley with Chocolate Bouchons

Saturday was Bastille Day, the National Celebration day of France in recognition of the successful revolution of the citizens and the fall of their famous prison, The Bastille. We couldn’t quite make the trip to Paris, but since we live within spittin’ distance of Napa Valley, The Artist and I took a drive up to Yountville to join in the festivities being hosted by Thomas Keller’s Bouchon Restaurant.

If you haven’t heard of Bouchon, it is Keller’s nod to one of his favorite cuisines, the bistro foods of France. He traveled extensively throughout France and loved the casual family-style meals in small cafes. Each has the feel of eating in someone’s home and Keller wanted to recreate that welcoming atmosphere in an American restaurant. He launched Bouchon in the Napa Valley town of Yountville, which became an instant success. Their fame outgrew their location, which necessitated the birth of Bouchon Bakery next door and then expanded to include two more restaurants and bakeries in California and Nevada. Now there are two more bakeries in New York City, so Bouchon baked good are available from coast to coast.

Keller is an avid believer in using fresh, local foods and classic techniques to create deceptively simple meals. From their steak frites (the best I’ve had outside of Europe) to fresh oysters and haricot vert, the meals at Bouchon perfectly exemplify Keller’s philosophy. Their open garden, across the street from The French Laundry, is the source of most of the fresh fruits and vegetables served in all of Keller’s Yountville restaurants.

For nine hours, from Noon to 9PM, the chefs and staff of Bouchon hosted the public in a local Tour de French Food. The only thing missing were the berets! Everyone wore specially printed shirts, the guys sported plastic moustaches, and the crowd was in high spirits. Even the bakery got in the act with red, white, and blue striped rice krispy treats!

Bouchon provided their guests with a vast array of foods, drinks and French wine. They had someone shucking fresh oysters, another team was making fresh crepes, and succulently roasted whole pigs and lambs were carved to order for stuffed flat breads. But my favorite table was the dessert spread.

Tucked in the back was a table laden with the most beautiful macarons and chocolate treats I have ever seen. They made red white and blue cookies in honor of the French flag and had fresh sunflowers, a symbol of the south of France. Some of the macarons had been used to create an abstracted Eiffel tower, but the rest were available for us to sample. There were stunning mini chocolate mousse cups topped with fresh ripe raspberries. In addition, they had an unending supply of their infamous bouchons, an intensely chocolate treat that is the answer to every chocoholic’s dying wish.

If you ever have the chance to eat a one of the Bouchon restaurants (located in Napa Valley, Las Vegas and Beverly Hills), make sure you order their Bouchons for dessert. They are baked in little timbale or baba rhum molds, cylindrical in shape and about 2 inches tall. They resemble a wine bottle cork, which is what bouchon means in French. They are a cross between a chocolate cake and an intense brownie and actually the recipe can be baked in a square pan and cut into squares if you prefer.

While professional bakers prefer the individual metal timbale molds, you can use a baba mold instead. When using a flexible silicone form, always place it on a baking sheet to give it stability when moving it in and out of the oven.

I have written about my version of Thomas Keller’s Bouchon recipe before, but this time I am giving you the master’s original creation! I know you will be addicted to them after just one bite.

If you want, you can make a chocolate sauce or ganache to pour over the bouchons when they are served. Having individual mini pitchers for each guest would be fun, elegant, and let each person decide how much sauce they want on their plate.

I know that you could serve peanut butter and jelly sandwiches with corn chips at an elegant ladies luncheon, which would have everyone shaking their heads. But if the meal ended with these delectable desserts, that is the only thing anyone would remember and your party would be a big hit!

Watch the video: Η Γαλλική Επανάσταση 13 (July 2022).


  1. Rollo

    Bravo, I think this is a different sentence

  2. Cormac

    I mean it's the wrong way.

  3. Spark

    Sorry that I cannot take part in the discussion right now - there is no free time. But I'll be free - I will definitely write what I think on this issue.

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