Everything You Need For the Perfect Bastille Day Celebration

What you may not guess about our Head Chef Elana Karp is that she happens to be a pretty serious Francophile. And can you blame her? The French know how to both cook and eat well.

Tomorrow marks the celebration of Bastille Day, where Parisian revolutionaries stormed the Bastille prison in 1789, kicking off the French Revolution and eventually the French Republic.

In order to ring in the occasion properly, here are recipes straight from Chef Elana and the Plated Cookbook that will make the day a proper party.


Rosé is always a classic choice, but if you’re looking to get fancy, here’s Chef Elana’s “Left Bank” cocktail created with St. Germain.

6 ounce st. germain
9 ounces gin
6 ounces lime juice
6 splashes seltzer
A few leaves basil (or mint)
Ice cubes

Place [6] highball glasses in the freezer to chill. Combine st. germain, gin, lime juice, and seltzer in a pitcher and stir to combine. Add ice cubes to the glasses and pour the cocktails over. Garnish with basil or mint leaves.

Hors d’oeuvres plate

Putting together the perfect hors d’oeuvres plate isn’t as complicated as it may seem. Grab some high quality bread, a few delicious cheeses, and a couple quality spreads, and you should be all set!

Goat cheese, like St. Maure
Soft creamy cheese, like Époisses
Hard cheese, like aged Gruyère


Bouillabaisse is an aromatic seafood stew that originated in Marseille, France. White wine, saffron, onion, and tomatoes add depth to the soup, which highlights a medley of fish and shellfish. In this hearty version, we’ve combined calamari, crab claws, and pollock for a meal that will satisfy all the senses.

5 ounces pollock (or any white fish)
8 ounces Jonah crab claws
3 ounces calamari
3 cloves garlic, divided
1 yellow onion
⅛ ounce fresh parsley
1 leek
1 tablespoon butter, divided
¼ teaspoon crushed red pepper
1 can whole tomatoes
½ cup white wine
½ teaspoon saffron
8 ounces vegetable stock
1 ciabatta bread


Prepare Ingredients:

Pat seafood dry with paper towel. Mince 2 cloves garlic and halve remaining clove. Peel onion and cut into small dice. Rinse parsley and pick leaves, discarding stems. Rinse leek and trim and discard dark green tops. Halve lengthwise, thinly slice crosswise, and place in a bowl of cold water, allowing dirt to sink to bottom.

Sauté Aromatics:

Heat 1 tablespoon olive oil and 1 packet butter in a large pot over medium-high heat. Add minced garlic and as much crushed red pepper as desired (it’s spicy!). Sauté, stirring, until fragrant, about 1 minute. Remove leek from water and add to pot. Add onion and sauté, stirring, until softening, 4-5 minutes. Meanwhile, place tomatoes and their juices in a medium bowl and, using your hands, gently crush until broken down.

Make Bouillabaisse:

Add white wine to pot with aromatics and cook, scraping up any browned bits from bottom, until reduced by half, about 1 minute (see Recipe Tip). Add saffron, vegetable stock, and crushed tomatoes and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors are melded, about 5 minutes.

Cook Seafood:

Season pollock all over with ¼ teaspoon salt and black pepper as desired. Add to pot with bouillabaisse, submerging in the liquid. Cover and simmer until fish is almost cooked through, about 5 minutes. Add calamari and crab and simmer uncovered until calamari is opaque and crab is bright red, about 3 minutes. Season bouillabaisse with ½ teaspoon salt and black pepper as desired. Using a fork, break pollock into large chunks.

Toast Cibatta:

While seafood cooks, halve ciabatta lengthwise and spread remaining butter over cut sides, dividing evenly. Add cut-side down to a medium pan over medium heat and toast until light golden, about 5 minutes per side. Remove from pan and immediately rub halved garlic over cut sides of ciabatta.

Plate Bouillabaisse:

Ladle bouillabaisse into roomy bowls and garnish with parsley. Serve with garlic ciabatta and dig in immediately.


For the uninitiated, clafoutis is a cross between a giant fluffy pancake and a French crêpe, filled with fresh cherries. Not too sweet, it can served any time of day.

1 tablespoon unsalted butter
1 cup fresh or thawed frozen cherries
1 cup whole milk
1/4 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
2 tablespoons sweet vermouth
1/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup all-purpose flour

1. Preheat the oven to 350 degrees Fahrenheit. Melt the butter in small saucepan over medium heat. Using you fingers, rub it all around an 8-inch ovenproof sauté pan or baking dish.

2. Pit the cherries, if using fresh. In a large bowl, whisk together the milk, cream, eggs, vanilla, vermouth, sugar, and salt until well combined. Add the flour and gently whisk just to incorporate and remove any lumps.

3. Place the buttered skillet or baking dish in the oven to heat, 5 to 10 minutes. Carefully remove from the oven and scatter the cherries evenly over the bottom of the pan. Pour the batter over the cherries and return to the oven. Bake until the clafoutis is just set, 25 to 30 minutes. Allow to cool for at least 10 minutes before serving. Store, covered, in the fridge for up to 2 days.


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