Today, July 14, raise a glass to liberty, equality, and charcuterie—er, fraternity. Bastille Day, or La fête nationale, is French National Day which commemorates the storming of Bastille during the French Revolution. To celebrate, then, consider these festive parties for all your revolutionary revelry this Wednesday. And as always, mes amies, reserve your spots.
Bastille on Bishop
The annual fête returns this year with food and drink aplenty. Roam Bishop Arts—the festival is free, you pay for your bites and sips—from 5 to 10 p.m. with vin in hand. There will be lots of vendors with crafts and snacks. Buy your tickets ($25–$100) here; they include a wine glass and tokens for alcoholic beverages.
Lavendou Bistro Provençal
Braised lamb shank, roquefort-studded salad, gâteau au fromage et framboise (raspberry cheesecake)—these are the makings of a Bastille Day dinner presented by the European American Chamber of Commerce Texas and the Alliance Française of Dallas. Dinner, which begins at 7:30 p.m., is reservation only ($100 for non-members) or you can order your meal for pick-up. Find more details here.
The French Room
On July 14, head to the French Room in the Adolphus Hotel for high tea with a French twist from 11 a.m. to 2 p.m. Make your reservations for French pastries, tea, and jazz here. Then Thursday, July 15, brings an ode to the Tour de France—no actual cycling involved, though. Rather, this will be a tour de tastebuds from 6:30 p.m. to 8:30 p.m. with passed canapés, charcuterie, and curated French wine tastings guided by the French Room’s sommeliers. Tickets are $68.
Mercat Bistro
Head to this French-inspired bistro for Bastille specials like berry poundcake and sparkling peach lemonade. Not on special: an entire restaurant singing “Do You Hear the People Sing?” but it would be cool.
Better Half Bistro
While not Bastille Day in theme, this pop-up taking over Cosmo’s in East Dallas this week proffers Frenchy bistro fare fit for a weekday celebration, if a low-key one. Dig into dishes like salmon belly tartare, two-hour sous vide carrot topped with goat cheese mousse, and fall-apart braised ribs.
