Theme Party: Bastille Day

By Yelena Jenkins

Bastille Day CelebrationsBastille Day Celebrations

Whether you enjoy French food or are just looking for a reason to host a Summer Party, you can't go wrong with a Bastille Day bash. Bastille Day is the French equivalent of Fourth of July and New Years rolled into one; a day-long celebration of nationality and joie de vivre. You can easily create your own version of the July 14th holiday with our help.

More Ideas for Hit Summer Parties:

 

Vive la France Décor

Red, White and Blue Sale:

The timing of Bastille Day couldn't be more perfect - it's ten days after the Fourth of July. Why is that significant? Because the French national colors are also red, white and blue, and all of the Fourth of July decorations will be slashed to clearance prices at this time. It's the perfect combo for finding party decorations on a budget.

French Flags: After you stock up on red, white and blue tablecloths, plates and cups, be sure to pick up some French flags for authenticity. You can either drape a large French flag in the party area, or buy enough small French flags for all your guests.

Place Cards: Make creative place cards by writing the French version of each guest's name in the middle of the flag, and anchor the flag in a mini French baguette or wedge of cheese.

French Posters: Finally, you can go all-out by tacking up a few vintage-looking French travel posters. You'll have your guests saying "Ooh-la-la!"

Bastille Day Celebrations:

No need to fly to France to partake in a Bastille Day en masse! These U.S. cities have all-out Bastille Day celebrations to check out:

  • New York - 60th street on the Upper East Side
  • San Francisco - Historic French quarter
  • Philadelphia - Eastern State Penitentiary
  • Milwaukee - 4 day "Bastille Days" festival
  • Seattle - Seattle Center

Menu

Serving French food for your Bastille Day event makes for a decadent escape from the ordinary.

Go buffet-style for this party. It will allow your guests to stay social and will be easier on you because you can set it all out in advance, then relax and enjoy the party once guests arrive.

French bread: Include an assortment of French baguettes, butter croissants, chocolate croissants and fresh fruit. Place the baguettes and croissants out in big baskets and hand-label placards in front of each to mimic a French market.

Cheese plate: Set up a cheese tasting with fresh jam and honey on the side. Purchase 3 wheels of different cheeses and label them with hand-written flags. For more information on how to choose the perfect cheeses, watch our Wine and Cheese Party video.

This easy spread, along with a few bottles of Champagne, is plenty to satiate your guests while they celebrate.

Just like a Parisian MarketJust like a Parisian Market

Bastille Day Dinner: If you'd like to offer dinner at your Bastille Day celebration, consider our perfect French menu.

Start with an appetizer course of French Onion Soup or Savory Crepes.

A perfect French entrée is Chicken Cordon Bleu, which is both delicious and easy to prepare.

As for dessert, you have a plethora of options - after all, the French practically invented dessert! Sweet Crepes are a tasty option, as is a French Apple Tart and Crème Brulee. Or, head to your local French bakery and pick up enough Mille Feuillet (Napoleons) to satisfy your guests' sweet tooth.

Champagne
To really be in touch with the French, your celebration must include Champagne. Beside the fact that it comes from France, it's also practically the official drink of Bastille Day.

Chill a couple of bottles in the morning and you'll be set by the time your guests arrive. Don't forget to give a great toast - in the spirit of the celebration consider raising a glass to liberty and equality. For suggestions on great champagnes, check out our Bubbly & Berries article.

Merci Beaucoup Favors

Everyone Loves Truffles!Everyone Loves Truffles!


Say a sweet thank you to your Bastille Day revelers with a small box of truffles.

A bag of Voisin Papillotes, a traditional French confection mix of chocolate, candied fruit and candy, would be an equally appropriate gift. The beauty of this option is that it already comes pre-packaged in a cute bag - one less step for the party prep.

Now get out there and celebrate la joie de vivre (the joy of life)!

French Onion Soup

Ingredients:

  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 4 slices French bread
  • 4 slices provolone cheese
  • 2 slices Swiss cheese, diced
  • 1/4 cup grated Parmesan cheese


Preparation:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer).
  • Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese.
  • Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Savory Spinach, Bacon and Mushroom Crepes

Ingredients:

  • 1 recipe Basic Crepes
  • 6 slices bacon
  • 1 tablespoon unsalted butter
  • 1/2 pound fresh mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • 2/3 cup chicken broth
  • 2 eggs
  • 1/2 cup lemon juice
  • salt and pepper to taste


Preparation:

  • Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
  • Place bacon in a large, deep skillet.
  • Cook over medium-high heat until evenly brown.
  • Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
  • In a separate saucepan, melt 3 tablespoons butter over medium heat.
  • Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed.
  • Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
  • In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice.
  • Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
  • Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Chocolate Hazelnut & Banana Crepes

Ingredients:

  • 1 cup chocolate hazelnut spread
  • 4 Crepes
  • 4 bananas, sliced
  • 1 (7 ounce) can pressurized whipped cream


Preparation:

  • Spread 1/4 cup of chocolate hazelnut spread onto each crepe.
  • Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat; let them warm up for about 90 seconds.
  • Transfer to plates, and serve topped with whipped cream.

Chicken Cordon Bleu

Ingredients:

  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Preparation:

  • Pound chicken breasts if they are too thick.
  • Place a cheese and ham slice on each breast within 1/2 inch of the edges.
  • Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
  • Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • Remove the toothpicks, and transfer the breasts to a warm platter.
  • Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
  • Cook, stirring until thickened, and pour over the chicken. Serve warm.
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