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.
 Blackberry Kir
Kir, the classic French aperitif, is made by adding a splash of cassis to a glass of chilled dry white wine. Here, blackberry liqueur lends a fresh twist. |
These classic savory puff pastries, which are said to hail from Burgundy, are a wonderful appetizer served either warm and cold. |
 Socca with Burrata, Greens, and Olive Dressing
Socca, a naturally gluten-free flatbread native to the South of France, is made with chickpea flour and traditionally eaten plain. Here, it’s reinterpreted with creamy bur rata, a Kalamata olive dressing, and arugula. |
 Salade Frisée aux Lardons
This French bistro classic is surprisingly easy to prepare at home. |
 Warm Kale and Tuna Niçoise
Take the traditional Niçoise up a notch by replacing oil-packed tuna with seared sushi-grade ahi tuna, and tossing lightly wilted kale into the mix. |
 French Onion Soup
Meltingly tender onions, meaty stock, and rich, nutty melted cheese—these are the indispensable elements that make this boldly flavored soup a hallmark of French cuisine—and a favorite of American tables, too. |
 Ratatouille Gratin
France’s most famous ragout is traditionally long-simmered on the stove, but grilling these summer vegetables gives them a pleasantly smoky finish. |
 Cherry Clafoutis
Clafoutis (pronounced “kla-foo-TEE”) is a rustic French dessert originally from Limousin, in southern France. This region is best known for its sweet black cherries, which, left whole and unpitted, are traditionally baked in a sweet custard filling. |
 A French-Style Cheese Plate
Even if you are determined to avoid cooking at all costs, there’s a Bastille Day dish for you. Make a cheese plate in the style of the French, paired with wine and served at the end of a meal. |
4 comments
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.