The streets of Paris will echo with marching boots and military bands today as France marks Bastille Day, the national holiday that commemorates the moment ordinary citizens took history into their own hands.

Every 14 July, the country celebrates La Fête Nationale, the anniversary of the storming of the Bastille fortress in 1789. What began as a raid on a royal prison became the spark that ignited one of history’s most transformative revolutions.

The Bastille stood as a monument to royal power under King Louis XVI. By the summer of 1789, revolutionary fervor had gripped Paris. On that July morning, crowds descended on the fortress, overwhelming its defences, seizing weapons and freeing prisoners.

Only seven inmates were held inside at the time, but the symbolism was electric. The people had challenged absolute monarchy and won.

The act lit the fuse of the French Revolution, toppling the old order and giving rise to the principles of Liberté, Égalité, Fraternité – Liberty, Equality, Fraternity – values that remain at the heart of French identity today.

Modern celebrations reflect both the gravity and joy of the occasion. The Champs-Élysées hosts Europe’s oldest and largest regular military parade, a spectacle of precision and national pride. As evening falls, fireworks burst over monuments and town squares across the country.

Street parties spill into the night. Tables are set for communal meals. Dancing fills public spaces. For one day, France pauses to remember the moment its people demanded change – and got it.

And what better way to celebrate Bastille Day today, than with a steaming pot of the traditional French classic coq au vin, chicken slowly simmered in red wine and dressed with mushrooms and baby onions.

Simple coq au vin

Serves 4

Ingredients

• 1.2 kg chicken pieces such as thighs and legs
• 1 bottle of good red wine
• 150g smoked bacon bits
• 250g mushrooms, halved
• 12 baby onions, peeled
• 2 carrots, sliced
• 2 garlic cloves, crushed
• 1 onion, roughly chopped
• 2 tbsp tomato purée
• 2 bay leaves, a few sprigs of thyme
• 2 tbsp plain flour
• Salt, pepper, and a knob of butter

Method

1. Season the chicken pieces well. Melt butter in a large casserole over medium-high heat and brown the chicken all over. Set aside.
2. In the same pan, fry the bacon bits until golden, then add the chopped onion, carrots, and garlic. Cook gently for 10 minutes until softened.
3. Stir in the flour and tomato purée, cook for 1 minute, then pour in half a bottle of wine and one cup water. Stir well, scraping up any bits from the bottom.
4. Return the chicken to the pot. Add the bay leaves and thyme. Bring to a gentle simmer, cover, and cook on a low heat for 1 hour to 1 hour 15 minutes.
5. Now boil the baby onions in a pot covered with water for 15 minutes, drain and set aside.
6. About 20 minutes before the end, add the baby onions and the mushrooms and cook uncovered to let the sauce reduce and thicken.
7. Adjust seasoning, discard the herbs, and serve with crusty bread, creamy mashed potato, or buttered tagliatelle.

Bonne Fête Nationale — and bon appétit! 🥂