Bastille Day Recipes from Pistache French Bistro's Chef Julien Gremaud
Chef Julien Gremaud can't mark Bastille Day in his native country of France, but the executive chef at Pistache French Bistro in West Palm Beach plans to spend the holiday immersed in a South Florida version of the traditional celebration. Bastille Day is Saturday, July 14, and Pistache is planning an evening that will mirror the type of "street festival" typically associated with the national holiday.
Gremaud's parmesan and gruyere souffle is a classic French dish. "Making a soufflé is always a challenge," Gremaud concedes. "If you follow this recipe carefully you should finish with a beautiful and delicious presentation."
Melt one-fourth cup of butter in a heavy, large saucepan over medium heat. Add five tablespoons of flour, a pinch of cayenne pepper and a pinch of ground nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about one minute.
For dessert, chef Gremaud suggests a sweet crepe, a street food traditionally served at festivals and other social gatherings.
This recipe for chocolate crepes (or, les crepes au chocolat) makes about 50 crepes.
Use a pastry brush or paper towel to lightly coat six-inch crêpe pan or cast-iron skillet with butter. Heat pan over moderately high heat until butter is hot but not smoking. Briefly whisk the batter to reincorporate any settled solids.
Ladle about two tablespoons of batter into the pan, immediately tilting and rotating the skillet to coat the bottom.
Repeat to cook remaining crêpes, coating pan with butter each time and stacking crêpes on a platter.
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