Celebrate the spirit of France with this easy summer menu.
This menu serves six, though the cocktail recipe must be scaled up (shopping list reflects scaled-up amounts).
Think of France’s Bastille Day, on July 14, as the perfect excuse to throw a breezy, summery dinner party of French classics. Kick the meal off with a festive Kir Royale cocktail and the cool, silky leek-and-potato soup known as Vichyssoise. The main course is a traditional Niçoise salad with a summer twist: the fresh tuna steak takes a turn on the grill, as do the potatoes. Finally, celebrate cherry season with a clafoutis, a puffed almond-and-cherry studded baked pancake.
Menu Timeline
Up to 1 day ahead:
- Make the vichyssoise and chill, covered.
1-1/2 hours ahead:
- Toast the almonds for the clafoutis. Raise the oven temperature to 400°F.
- Macerate the cherries and make the clafoutis batter.
1 hour ahead:
- Put the clafoutis in the oven to bake. After 15 minutes, sprinkle top with almonds, butter, and sugar.
- Cook the potatoes, haricots verts, and eggs for the salad and let cool.
45 minutes ahead:
- Heat the grill for the tuna and potatoes
- Make the basil vinaigrette.
- Wash and tear the greens and cut the tomatoes for the salad.
15 minutes ahead:
- Grill the tuna and potatoes for the salad.
- As guests arrive, make and serve the Kir Royales.
Just before dinner:
- Garnish the vichyssoise with chives.
- Assemble the salads.
- Remove the clafoutis from the oven and let cool during dinner.
Shopping List
Fresh Produce
- 2 large Yukon Gold potatoes
- 18 small red potatoes (about 1-1/4 lb.)
- 1-1/4 lb. small ripe red, yellow, and orange tomatoes
- 3 cups smal fresh sweet or sour cherries (about 1 lb.)
- 12 oz. haricots verts (thin green beans)
- 4 medium leeks
- 4盎司红油麦菜的小内心的叶子
- 3 oz. baby arugula
- 1 bunch fresh basil
- 1 bunch fresh chives
- 1 bulb garlic
- 1 medium lemon
Meat, Eggs & Dairy
- 1-1/2 lb. 1-inch-thick fresh tuna steaks
- 6 large eggs
- 3 cups whole milk
- 1-1/4 cups heavy cream
- 1-1/2 Tbs. unsalted butter
Other Groceries
- 36 fl. oz. (4-1/4 cups) Champagne or sparkling wine
- 1 cup Niçoise olives (or other black olives)
- 1/3 cup sliced almonds
- 2 Tbs. créme de cassis (black currant liqueur)
- 1-1/2 Tbs. kirsch (cherry brandy)
- 1/8 tsp. pure almond extract
Pantry Staples
- 3/4 cup extra-virgin olive oil
- 3 oz. (2/3 cup) unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup red-wine vinegar
- 3 Tbs. mayonnaise
- 2 Tbs. Dijon mustard
