Bastille Day

Bastille Day menus

Let them eat cake? Celebrate this Bastille Day with your own French feast. Whether you're looking for a quick fix or full-on flamboyance, these recipes will bring a little piece of France to every table.

Retro French

Convince your friends and family that you’re an accomplished chef de cuisine with this fabulously retro menu. Although salmon en croute has the potential to bring about 1980s flashbacks it's often the simplest of ingredients that deliver the best flavour. Take this opportunity to remind yourself, and your guests, how good this classic dish can be.

The parfait can be prepared in advance so all it needs is some warm baguette or brioche for instant French flair. Make sure you keep some bread to one side if you're having a cheese course later on.

The sight and smell of freshly made crêpes is guaranteed to make your guests find space for pudding. This dessert is perfect for the more inventive chef - try using the basic pancake recipe, but adding your own fillings. If you're feeling daring you could even flambé the crêpes in front of your guests.

• Chicken liver parfait with brandy (video recipe) by Mike Robinson from Get Cooking
• Salmon en croute (video recipe) by Lesley Waters from Get Cooking
• Crêpes suzette by Delia Smith

French fancy

For the chef who really wants to impress, this is a more extravagant take on French fare, celebrating the finesse and luxury that we associate with haute-cuisine. And what could be more extravagant than lobster with champagne? Make sure that the rest of the bottle doesn't go to waste - if there's anything that France has taught us it's that good food deserves good wine.

Although this menu might look like a lot of work, both the consommé and the haricot beans can be prepared in advance with only a few last-minute touches. The lamb shouldn't need too much attention once it's in the oven either, allowing you to enjoy the evening itself without being tied to the kitchen all night. If you think that four courses will be too much you could easily leave out the starter or the fish course. Remember though that any leftovers will make a delicious, fuss-free meal over the next couple of days.

This modern take on the traditional créme brûleé is definitely a bit special, and perfect for wowing your guests. If you're really confident you could experiment with your own flavours, using the basic technique as a starting point, but creating something to suit the tastes of you and your guests.

• Lobster fricassée with champagne by Lloyd Burgess from MasterChef
• Grilled sea bass consommée with poached fennel by Rick Stein from Food Heroes
• Best end neck of lamb with haricot beans by Elizabeth David from French Provincial Cooking
• Trio of crème brûleés by James Martin from Saturday Kicthen

The cheese course

Let's not forget one of the most significant components of the French diet: cheese. Finish your meal with a selection of traditional French cheeses. Brie, Camembert, Comté, Roquefort, Port Salut, Beaufort, Vacherin Mont d'Or…with almost 500 varieties to choose from there are plenty excuses for even more indulgence - but this time you don't have to cook!