Bastille Day Menu Plan

Step-By-Step to Make It Happen

G’day My Lovely Devour Subscribers!

I’m in summer heaven. It’s my season. My skin is nutty and my hair is lighter.

Photo: Matt Russell

I’m deep in writing lists for my Bastille bash this weekend. I’m a list maker from way back. There’s nothing more satisfying than crossing something off. Right? Lists keep me organized and on track. I don’t want my mind holding shit it doesn’t need to and neither should yours.

List makers anonymous. Anyone else guilty?

If you missed Tuesday’s how-to on building a killer cheese plate, here it is. If you’re cooking with friends, like I do for this meal, delegate. It will make them feel more at home. So let me help make this Bastille Day party feel simple, streamline and fun.

You the host, absolutely must enjoy yourself, otherwise why bloody bother?

COOKING & PREP TIMELINE (Assuming an evening dinner.)

The Day Before

• Grocery Shop.

• Caramelize the onions.

• Pat dry, prep chickens, and leave uncovered in the fridge so the skin gets really crisp.

• Bake Lemon Tart pastry.

The Morning Of

• Make lemon custard filling, and bake Lemon Tart. (That’s dessert banked.)

• Defrost puff pastry. Assemble Pissaladière. This can be baked now but I prefer to eat it slightly warm, so put in oven 1-2 hours before eating.

• Set table. Chill drinks. Have water jugs ready.

The Afternoon Of

• Peel potatoes, keep in cool water until ready to slice on mandolin. Assemble Pommes Anna and bake. They can be reheated if needed.

• Prepare cheese board. Leave out of fridge an hour before serving.

About 1.5–2 Hours Before Dinner

• Roast the Chicken Provençal.

• Go freshen up. Take a glass of something with you.

Just Before Serving

• Light candles. Open wine for dinner.

• Carve chicken just before serving.

• Toss together a green salad. Dress simply with olive oil, lemon juice, salt, and pepper.

  Remember, even if you miss Bastille Day, this menu works all summer long. Call a friend, tell them to bring the anchovies. Call another and get them to bring the bubbles. Get someone to bring sausages for the morning after. When you put a glass of bubbly and a slice of Pissaladière in a friend’s hands it’s delivering happiness.

  Next week I’m sending you a Lemon Tart recipe I’ve been waiting my whole life for.

To not miss simple recipes, effortless menu plans, BTS, you know what you gotta do. I go back to my original promise to you, for the price of half a martini a month, I can make you a relaxed, inspired host. Not bad really.

Have a friend who might like to cook this menu and throw party with you?

Photo: Matt Russell

Call your friends. Get something on your calendar. Good food and company are all we really need. Enjoy the simple recipes!

Pommes Anna