It marks the storming of the Bastille in 1789, considered the turning point of the French Revolution and is a major public holiday. Widely known as Le 14 Juillet, it is celebrated by people all over the world, along with the Fête de la Fédération which celebrates the unity of French people.
Military parades, public speeches and impressive fireworks take place along the Champs Elysees in the French capital of Paris, while parties and gatherings in cafés and restaurants begin in the afternoon and roll into the small hours.
So what better reason to crack open the French cook books and indulge in some fine French fare. While there are no official Bastille Day meals, a breakfast of pastries, crepes, brioche and croissants would be fitting, followed by a quiche for lunch, pâté, and onion soup. Traditional palmier biscuits are made at home, in boulangeries and patisseries, and are handed out by children to keep energy levels and spirits high.
The French palmier is a fascinating little biscuit with many names – palm trees, elephant ears, butterflies, cœur de France, French hearts, shoe-soles and glasses to name a few. No matter what you call them, their combination of cinnamon, chocolate and spices is a delicious one. Why not give them a go with our easy step-by-step guide. Or, if you are tight for time, SpinneysFood palmiers are baked fresh daily.
Baked fresh using quality ingredients
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AED 15.75 / Each
Poppies Biscuits de Pauline mini palmiers 175g
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As with many foods, the famous palmier biscuit has evolved as it has travelled the world. In Puerto Rico they are topped with honey, in Mexico they are known as orejas (ears) while the Chinese call them butterfly pastries. In Greek, they are usually known as little glasses (γυαλάκια), Germans call them pig's ears (Schweineohren) and serve them with a hot drink while the Swiss call them Prussien. In Catalonia they are called ulleres (eyeglasses) and the Spanish call them palmeras (palm trees), and they are usually topped with coconut or chocolate. An 'Arlette' is a cinnamon-flavoured palmier biscuit.
We like ours with not one, but two doses of chocolate, a simple twist that make the beloved palmier even better. Sprinkle over sugar and cocoa powder - this will create a chocolatey spiral in each cookie. Once they’re baked, dip a portion of the cookie in melted chocolate and let it stand until it sets. Et voilà!
Biscuits to suit every taste
From palmiers to Viennese whirls
