Happy Bastille Day! From a beef tartare on a salt plank 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.
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.
There’s arguably no first course that the French love more than steak tartare. In this recipe, a Himalayan salt plank naturally seasons finely-diced strip steak.
|Warm Black Olives
In our opinion, olives aren’t served warm nearly enough. Heat fleshy black olives with pieces of air-cured ham, sage, bay leaves, and bird’s eye chilies for a satisfying take on the classic appetizer.
|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.
|Grilled Artichokes with Meyer Lemon Aioli
Baby artichokes are so tender, they can be trimmed, grilled, and eaten whole with dipping sauce. Here, Meyer lemons add a sweet, bergamot-like tang to traditional lemon aioli.
|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.
|Bacon-Wrapped Chicken Breasts with Warm Lentil Salad
Duck legs that have been confited, or sautéed in their own fat, are a classic French pairing with braised lentils, but bacon-wrapped chicken breasts come together faster without sacrificing any flavor.
France’s most famous ragout is traditionally long-simmered on the stove, but grilling these summer vegetables gives them a pleasantly smoky finish.