The games are back, and this time, they’re lighting up Paris! What better way to celebrate the excitement and history of the games than with some French-inspired cuisine? Whether you’re planning to cheer on your favorite athletes from the comfort of your couch or hosting an epic watch party or two (don’t forget, the Opening Ceremony is July 26!), we’ve got some fantastique French recipes to elevate your viewing experience. Get ready to impress your guests or your own household with seriously delicious French-inspired dishes.
Here are five recipes for something light (hello summer), healthy (inspired by the fittest people on earth, of course), and oh-so-French!
Niçoise Salad
A Niçoise Salad originates from Nice, a city on the French Riviera, and is a delightful mix of Mediterranean flavors. Picture this: a base of crisp lettuce topped with tender boiled potatoes, blanched green beans, juicy tomatoes, briny olives (typically Niçoise or Kalamata), and hard-boiled eggs, all beautifully arranged. But the star of the show? Flakey, seared tuna steak, cooked just right. Oh, and in case you’re wondering how to pronounce Niçoise, just say “nee-swahz.”
Here’s a classic recipe:
Ingredients
- Fresh mixed greens
- Boiled potatoes
- Blanched green beans
- Cherry tomatoes
- Niçoise olives
- Hard-boiled eggs
- Seared tuna steak (canned tuna is ok, too).
Dressing
- Whisk olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper.
Assembly
- Arrange greens on a platter.
- Add potatoes, beans, tomatoes, olives, and eggs.
- Top with sliced tuna.
- Drizzle with dressing and voilà!
A Traditional French Seafood Salad
A French Seafood Salad is a refreshing and low-key, elegant dish that’s perfect for your viewing party. It’s a fairly simple dish: tender shrimp nestled on a bed of fresh mixed greens, accented by crisp cucumbers, juicy cherry tomatoes, and tangy red onion slices. It’s light, flavorful, and oh-so-French!
Ingredients
- Mixed greens
- Cooked shrimp
- Sliced cucumbers
- Cherry tomatoes
- Red onion
- Avocado
- Fresh dill
Dressing
- Combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
Assembly
- Arrange the greens on a platter.
- Top with shrimp, cucumbers, tomatoes, and red onion.
- Sprinkle with fresh dill and drizzle with the dressing.
Carottes Râpées
French for “grated carrots,” carottes râpées (kare-hote rhap-pay) are light, perky, and very French. This dish showcases the ever-so-humble carrot in a whole new light. In France, Carottes Râpées is a common starter or side dish, frequently enjoyed as part of a traditional French meal. It’s a go-to for many French families, much like a green salad in other cultures.
Ingredients
- 1 lb. Shredded carrots
- 4 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 tsp. honey
- ½ tsp. ground cumin
- Salt
- ½ cup coarsely chopped flat-leaf parsley or cilantro
Dressing
- Whisk together olive oil, lemon juice, honey, and cumin. Season with salt to taste.
Assembly
- Toss the carrots in the dressing, adjusting as needed.
- Stir in the parsley or cilantro.
- Let it marinate for at least 30 minutes, up to 2 hours.
Carottes râpées can accompany a wide range of main dishes. We recommend serving it with pork tenderloin off the grill, steak sandwiches, or au jus.
French Potato and Green Bean Salad
Light yet hearty, this French potato and green bean salad combines new potatoes, hard-boiled eggs, and fresh green beans with a tangy vinaigrette loaded with deep, savory flavors from ingredients like capers and Dijon mustard.
And unlike some of the other dishes on this list, you don’t need a pronunciation guide to say it. But it doesn’t matter what you call it, this salad is supremely tasty regardless. Don’t be surprised if you’re making it again, even after the torch has been extinguished in Paris.
Ingredients
For the Salad
- 2 hard-boiled eggs
- 2 lbs new potatoes, halved
- 2 Tbsp salt
- 1 lb green beans, trimmed and cut into thirds
- 12-15 black olives
- 2 finely-sliced radishes
- 5 sprigs fresh flat parsley, chopped
- 5 sprigs chives, chopped
For the Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp white wine vinegar
- 2 garlic cloves, minced
- 3 tsp Dijon mustard
- 1 Tbsp chopped capers
- 1 Tbsp chopped black olives (dry cured)
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Cook the potatoes and beans: Boil the halved potatoes in salted water for 12 minutes. Add green beans and boil for another 2-3 minutes until tender. Drain and transfer to ice water to stop cooking.
- Make the vinaigrette: Shake together olive oil, lemon juice, vinegar, garlic, mustard, capers, chopped olives, salt, and pepper in a jar.
- Assemble the salad: Mix herbs with half the vinaigrette in a bowl. Add potatoes, green beans, and whole olives, tossing to combine. Top with quartered eggs and drizzle remaining dressing.
This salad is even better after soaking up the dressing for 24 hours. Serve it at room temperature or cold for a filling, French-inspired dish at your watch party. Pair it with hamburgers or grilled salmon for an even more filling meal!
Salade Lyonnaise
Salade Lyonnaise is a beloved dish in French bistros and brasseries, often enjoyed as a light meal or starter. It’s a perfect example of how French cuisine turns humble ingredients into something extraordinary. This elegant dish combines delicate greens, savory bacon, crunchy croutons, and perfectly poached eggs, all dressed in a tangy vinaigrette.
Ingredients
For the Salad
- 1 tsp unsalted butter
- 1 cup cubed day-old bread
- 1/4 tsp fine sea salt
- 4 large eggs
- 1/4 cup white vinegar
- 5 slices bacon, cut into matchsticks
- 8 cups frisée lettuce, hand-torn into large pieces, or green leaf lettuce
For the Vinaigrette
- 1/2 tsp salt
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 6 Tbsp sunflower, grapeseed, or canola oil
- 1/2 tsp freshly ground black pepper
Instructions
- Prepare the Vinaigrette: Whisk salt and red wine vinegar until the salt dissolves. Add mustard, then slowly whisk in the oil to create an emulsion. Add pepper. Adjust seasoning as needed.
- Make the Croutons: Melt butter in a skillet over medium heat. Add bread cubes and salt, cooking until golden and crisp, about 3-5 minutes.
- Poach the Eggs: Bring a pot of water to a simmer with white vinegar. Create a gentle whirlpool and drop in an egg. Poach for 3 minutes, then transfer to a paper towel. Repeat for remaining eggs.
- Fry the Lardons: Cook bacon in a dry skillet over medium heat until browned, about 5 minutes. Drain and set aside.
- Assemble the Salad: Divide frisée among plates. Top with poached eggs, bacon, and croutons. Drizzle with vinaigrette and serve immediately.
We hope these recipes inspire you to try something new and celebrate the simplicity and elegance of French cooking as you enjoy the games. Happy viewing!
(Maybe check back in four years for some LA-inspired fare for the 2028 games; we’re sure to have some ideas.)