23 Summery French Recipes for Bastille Day
Bastille Day is a great excuse to have a Frenchie dinner party or picnic. Heck, even if you're not celebrating the symbolic end of the French monarchy, these summery recipes will evoke that certain je ne sais quoi.
Peden + Munk1/23Leeks in Vinaigrette
Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Peden + Munk3/23Chouquettes with Warm Berries
The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.
Peden + Munk4/23Honey-Hazelnut Financiers
Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
Gentl & Hyers5/23Bistro Steak with Buttermilk Onion Rings
Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.
8/23Cherry-Almond Clafouti
Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.
Michael Graydon and Nikole Herriot9/23Raspberry-Hazelnut Galette
Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.


12/23Crispy Potato Cake with Garlic and Parsley
This crispy potato cake is a decadent side that goes with almost everything—especially breakfast.
Photograph by: Elliott Jerome Brown Jr., Prop Styling by Stephanie De Luca, Food Styling by Thu Buser13/23Plum Tarts with Honey and Black Pepper
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
16/23Pan-Roasted Chicken Paillard
At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.
©Romulo Yanes19/23Blackberry Financiers
Simmer butter until its milk solids brown to unleash its nutty alter ego. Use it to bring deep flavor to baked goods, like these financiers, or as a sauce for fish or pasta.
21/23White Bean Tapenade
This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.








