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Bastille Day puts us in the mood for dainty French hors d’oeuvres and classic bistro nibbles like warm gougères and flaky pâté en croûte. With these tried-and-true French appetizer recipes, culled from skilled home cooks and iconic old-school restaurants, you’ll be eating like a bon vivant in no time.

Provençal Stuffed Squid

Provencal Stuffed Squid
Photography by Justin Walker

The late culinary eminence Lulu Peyraud would often serve these chard-stuffed squid topped with a zesty anchovy vinaigrette at the start of a meal. Get the recipe >

Duck Pâté en Croûte

Duck Pate En Croute
Matt Taylor-Gross

Pâté is a labor of love, but it’s worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Get the recipe >

Pissaladière

Pissaladière
Photography by Thomas Payne

The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish. Get the recipe >

Gougères

Gougères
Photography by Christopher Testani

It’s impossible to eat just one of these irresistible French cheese puffs—so be sure to double the recipe if you’re expecting a crowd. Get the recipe >

Chicken Liver Pâté

Chicken Liver Pâté
Photography by Christopher Testani

Butter and brandy are the secret ingredients in this classic pâté. Get the recipe >

Panisses

Panisses
Photography by Kate Devine

It’s worth trying your hand at Provence’s chickpea fries known as panisses—they’re one of the best street snacks France has to offer. Get the recipe >

Potato Salad with Herring

Potato Salad with Herring
Photography by Matt Taylor-Gross

This briny, vinegar-soaked salad that comes together in a flash is one of Daniel Boulud’s go-to first courses. Get the recipe >

Lyonnaise Salad with Sausage and Walnuts

Lyonnaise Salad with Sausage and Walnuts
Photography by Matt Taylor-Gross

Sausage is the pride of Lyon, and it makes a wonderful starter when sliced thin, chilled, and topped with a bright chervil vinaigrette. Get the recipe >

Coquilles St-Jacques (Gratinéed Scallops)

Gratinéed Scallops (Coquilles St-Jacques)
Photography by Todd Coleman

The word coquille St-Jacques means “scallop” in French, but in the idiom of American cooks, it’s a throwback dish of gratinéed scallops poached in white wine and served on the halfshell. Get the recipe >

Provençal Vegetable Gratin (Tian)

Provencal Vegetable Tian
Photography by Justin Walker

A tian is a type of gratin, and this Provençal version is a stunner with its colorful rows of zucchini, eggplant, and tomato. Get the recipe >

Fromage Blanc Spread (Cervelle de Canut)

Fromage Blanc Spread
Photography by Matt Taylor-Gross

Literally “silk worker’s brain,” this herbed cheese spread is named for Lyon’s 19th-century silk weavers, who often ate it for lunch. Get the recipe >

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