On Bastille Day, Fireworks and French Foods

I guess this is what it means to have cultural myopia: When we talk about the national French holiday held every July 14, even though it’s called Bastille Day, I tend to think of it as French Independence Day, an extension of our own celebration 10 days earlier.

And naturally I tend to think of the Mexican celebration of May 5 in the same way.

Robert Arbor is the chef, owner and Le Grand Fromage of the popular bistro in Sharon, Conn., called Le Gamin. Rather than get into a lot of translation of French words and phrases, you may use Le Google to look most of them up.

But for the meaning of Bastille Day I will share Arbor’s explanation, which began with him politely refuting my claim that July 14 is his nation’s celebration of its independence.

“No,” he said or probably it was actually, “Non,” which is French. Again, Le Google Translate awaits.

The July 14 holiday marks the “prise de la Bastille,” or the liberating of inmates held in the famously horrifying prison in Paris.

“France was already independent,” Arbor said.

The people stormed and took the Bastille on July 14, Quatorze Juillet, during the Revolution of 1789 that ended the reign of King Louis XVI and  his queen, Marie Antoinette and put the power of governance in the hands of the people. Historians, forgive me if that’s not completely correct. Again, Le Google, s’il vous plaît.

But there are similarities between the American and French July observances. There are fireworks. There is dancing.

“Most popular is the bal de pompiers” or the Firemen’s Ball in every town, Arbor said. “There are marching bands, officials give speeches, they put a wreath somewhere.

“That’s in the morning and then there is a big fête de village. The comité de fête makes the plan for the town’s festivities. In most towns there is a big square; if it were Sharon, it would be on the town Green. It’s always a fun party.”

Many years ago (decades, if we want to be honest), there was a big 14 Juillet celebration in my home town of Chicago, Ill. It was hosted by one restaurant but seemed to sprawl out over the entire large downtown of that large not-very-French city. The menu that day and that year was roast chicken, baguettes and red wine.

This is not necessarily traditional, Arbor said.

“We are so regional. There is no traditional food for Quatorze Juillet, each town will serve their regional specialities.”

In the southern regions, for example, there might be a ratatouille made of the season’s summer squash, basil, onions, tomatoes and perhaps some lavender. There might be a quiche Lorraine, roasted carrots, I don’t really know. If you search on the internet, almost every Bastille Day menu story recommends eating croissants or crêpes (all of which, by the way, you can order from Le Gamin).

There is usually some kind of charcuterie plate, Arbor said, with pâté, chicken, le grillade (barbecued or grilled sausages).

For the 2021 Bastille Day, Le Gamin hosted a big party at the Sharon Playhouse. The menu was vast but included grilled chicken, salad, sausages and, for dessert, a cherry clafoutis.

Clafoutis is one of those wonderful desserts that is very easy to make, and therefore perfect for a picnic; but it also brings forth rapture from guests, especially those who have spent cherry season in France. A true clafoutis will have cherries with their pits still in them, adding a kind of almond-y undertone. I usually just stick with sweet dark cherries from a can, in their own delicious syrup.

The New York Times has published many recipes for clafoutis over the years. I can’t tell you whose recipe this is or when it ran, but I use it all the time and it’s wonderful. Even though 14 Juillet might be over by the time you read this article, you can make this recipe anytime and it is wonderful with berries, pears and peaches as well; and I wish you all Joyeux Quatorze Juillet.

 

Cherry clafoutis

From the New York Times

Six servings

3 cups of black cherries (I buy canned cherries), 2/3 cup sugar, butter for greasing the pie plate or whichever baking vessel you use, 3 eggs, 1/2 teaspoon kosher salt, 1 1/4 cups whole milk, 2 teaspoons vanilla extract, 1 cup all-purpose flour, powdered sugar for garnish

 

Drain the cherries but save the juice and toss them with 1/3 cup sugar. Let them stand for one hour and then drain off, adding any additional juice to what came from the can.

Preheat the oven to 350 degrees. Butter a 9-inch deep dish baking pan or pie plate; glass or ceramic is best. Arrange the cherries across the bottom. Whisk together a half cup of the cherry juice, the eggs,  1/3 cup sugar, the salt and the milk and the vanilla.

Put the flour in a large bowl and then slowly stir in the wet ingredients, being sure not to let the flour clump up on the bottom or sides. Pour the batter over the cherries.

Bake until it is puffed and set in the center, which should take about 50 minutes. Let it cool slightly and sift powdered sugar over the top before cutting into slices and serving.

No one will complain if you serve some fresh whipped cream on the side, perhaps with some grated lemon zest.

Latest News

To mow or not to mow?

To mow or not to mow?

A partially mowed meadow in early spring provides habitat for wildlife while helping to keep invasive plants in check.

Dee Salomon

Love it or hate it, there is no denying the several blankets of snow this winter were beautiful, especially as they visually muffled some of the damage they caused in the first place.There appears to be tree damage — some minor and some major — in many places, and now that we can move around, the pre-spring cleanup begins. Here, a heavy snow buildup on our sun porch roof crashed onto the shrubs below, snapping off branches and cleaving a boxwood in half, flattening it.

The other area that has been flattened by the snow is the meadow, now heading into its fourth year of post-lawn alterations. A short recap on its genesis: I simply stopped mowing a half-acre of lawn, planted some flowering plants, spread little bluestem seeds and, far less simply, obsessively pluck out invasive plants such as sheep sorrel and stilt grass. And while it’s not exactly enchanting, it is flourishing, so much so that I cannot bring myself to mow.

Keep ReadingShow less

Where the mat meets the market

Where the mat meets the market

Kathy Reisfeld

Elena Spellman

In a barn on Maple Avenue in Great Barrington, Kathy Reisfeld merges two unlikely worlds: wealth management and yoga, teaching clients and students alike how stability — financial and emotional — comes from practice.

Her life sits at an intersection many assume can’t exist: high finance and yoga. One world is often reduced to greed, the other to “woo-woo” stretching. Yet in conversation, she makes both feel grounded, less like opposites and more like two languages describing the same human need for stability.

Keep ReadingShow less
Capitol hosts first-ever staging of Civil War love story

Playwright Cinzi Lavin, left, poses with Kathleen Kelly, director of ‘A Goodnight Kiss.’

Jack Sheedy

Litchfield County playwright Cinzi Lavin’s “A Goodnight Kiss,” based on letters exchanged between a Civil War soldier and the woman who became his wife, premiered in 2025 to sold-out audiences in Goshen, where the couple once lived. Now the original cast, directed by Goshen resident Kathleen Kelly, will present the play beneath the gold dome of Connecticut’s Capitol in Hartford as part of the state’s America250 commemoration — marking what organizers believe may be the first such performance at the Capitol.

“I don’t believe any live performances of an actual play (at the Capitol) have happened,” said Elizabeth Conroy, administrative assistant at the Office of Legislative Management, who coordinates Capitol events.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Hunt Library launches VideoWall for filmmakers

Yonah Sadeh, Falls Village filmmaker and curator of David M. Hunt Library’s new VideoWall.

Robin Roraback

The David M. Hunt Library in Falls Village, known for promoting local artists with its ArtWall, is debuting a new feature showcasing filmmakers. The VideoWall will premiere Saturday, March 28, at 6 p.m. with a screening of two short films by Brooklyn-based documentary filmmaker and animator Imogen Pranger.

The VideoWall is the idea of Falls Village filmmaker Yonah Sadeh, who also serves as curator. “I would love the VideoWall to become a place that showcases the work of local filmmakers, and I hope that other creatives in the area will submit their work to be shown,” he said.

Keep ReadingShow less

A bowl full of stars

A bowl full of stars

A bowl full of stones.

Cheryl Heller

There’s a bowl in my studio where pieces of the planet reside. I bring them home from travels, picking them up not for their beauty or distinction but for their provenance. I choose the ones that speak to me — the ones next to pyramids, along hiking trails, on city sidewalks or volcanic slopes.

I like how stones feel in my hand: weighty, grounding. I don’t mind them making my pockets and suitcase heavier. The bowl is about the size of an average carry-on. It has been years since it was light enough for me to lift.

Keep ReadingShow less
One-woman show brings Mumbet’s fight for freedom to Scoville Library
One-woman show brings Mumbet’s fight for freedom to Scoville Library
One-woman show brings Mumbet’s fight for freedom to Scoville Library

On March 29, writer, producer and director Tammy Denease will embody the life and story of Elizabeth Freeman, widely known as Mumbet, in two performances at the Scoville Library in Salisbury. Presented by Scoville Library and the Salisbury Association Historical Society, the performance is part of Salisbury READS, a community-wide engagement with literature and civic dialogue.

Mumbet was the first enslaved woman in Massachusetts to sue successfully for her freedom in 1781. Her victory helped lay the legal groundwork for the abolition of slavery in the state just two years later. In bringing Mumbet’s story to life, Denease does more than reenact history.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.