Celebrate Bastille Day (July 14 – July 20)

On July 14 many Francophile participants celebrate Bastille Day.  It is a grand celebration in Paris and in many of the major cities of the world, in which French is the first language of choice and/or there are people of French heritage or supporters. Bastille Day is similar to our 4th of July celebration because its origins were generated from a serious conflict resulting in freedom and liberty. If you are not able join in one of the many celebrations usually created by Alliance Françoise facilities or by multiple French Chamber of Commerce organizations, then create your own! Of course, French cuisine is recommended. You don’t have to be a French expert to create French cuisine. The most simplistic consists of French cheese (known a fromage) paired with French wine. The two most common French cheese choices are Brie and Camembert, although there are hundreds of delicious French cheeses. The two most common choices of French wines are a Burgundy (usually a Pinot Noir) and a Bordeaux (usually a Cabernet Sauvignon); however, don’t neglect the famous French Champagne! Consider an authentic dining experience. French cuisine has evolved from complex sauces to include Mediterranean nuevo cuisine – please recall that France has its dynamic French Rivera region. Also, France borders Italy, Spain, Germany, Belgium and Switzerland and those regional influences have impacted French cooking style. Also, consider the land and sea of this fantastic country. For example, the Normandy region has sumptuous seafood, with bouillabaisse as a star performer. And last but not least, consider that France has many overseas territories, many of which are now completely independent. So, French cuisine has also been influenced by agricultural products and cooking styles from French Polynesia, the French Caribbean, La Reunion, St. Pierre and Miquelon – just to name a few. Try my version of Veau du Riviera, which is French cuisine with Italian influences, for enjoyable celebration of Bastille Day! Begin with a veal chop, per person. Marinate the chops in beaten egg and topped with crushed fresh garlic. Then, dip the chops into finely ground bread crumbs and sear each chop in butter, briefly. Bake the chops at 350⁰ until the chops reach the desired doneness. While the chops are baking, prepare the eggplant ratatouille. Puncture the eggplant and then boil it in salted water. When tender, cut it into chunks and reserve it. In a sauté pan add chunks of chopped celery, and sliced carrots. Cook until tender in butter. Add a small amount of tomato sauce. Add chunks of ripe tomatoes, the cooked eggplant, and a dash of French Armagnac brandy. Season with salt, pepper, and fresh herbs de Provence. When the chops are cooked, strain the ratatouille and top each chop with cooked vegetables.  Top that with fresh shavings of Parmesan cheese. You will feel as though you were dining in a Cannes restaurant! © Kelly McBride Loft

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