These French-leaning snacks are the Olympic recipes needed to get you swept up in the Olympic spirit. Gone are the days when store-bought cream cheese dip or sour cream and sweet chilli sauce were the crème de la crème of party snacks, and those tired treats certainly aren’t winning any medals.
From true French favourites like steak tartare and chicken liver parfait, to impressive Parisian-adjacent fare, make these creative and delicious party snacks to impress your guests at your next Olympic viewing party.
Salt and vinegar 15 hour potato bites
These trendy taters are best started a day in advance, but the crispy deliciousness as a result is well worth the wait.
Potato gaufrettes with summer-vegetable tartare
Fancy a potato chip? You’ll like these fancy potato chips.
Steak tartare with smoked salsa
Just like a classic steak tartare, but with a little more kick.
Baked brie with fennel pollen and burnt honey nuts
Sink a slice of crusty bread into this gooey baked brie recipe.
Scallops with Champagne and pea sauce
Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.
Anchovy puffs
These delightful little anchovy puffs are the perfect way to kick off a dinner party.
Chive gougéres with cured trout and crème fraîche
Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.
Tarte flambée
In the world of flatbread, it doesn’t get much easier than this.
Braised beef cheek arancini
How do you make the arancini even better? Fill them with tender braised beef cheeks.
Marron with brandade, potato croquettes and orange caramel
Australian Gourmet Traveller recipe for marron with brandade, potato croquettes and orange caramel from Boucher in Brisbane.
Baked camembert with confit garlic and white wine
Fondue is back – and easier than ever. Baking in paper means far less cleaning up. What’s not to love about that?
Alla Wolf-Tasker’s tartare of Brooklands British White beef with pickled shallot
A simple starter where the produce shines.
Freshly shucked oysters and mignonette
Australian Gourmet Traveller recipe for freshly shucked oysters and mignonette.
Chicken liver parfait with chestnut biscuits
Australian Gourmet Traveller recipe for Chicken liver parfait with chestnut biscuits by Brett Graham, The Ledbury
Pommes dauphine
Yes, that’s mashed potato lightened with choux pastry, then deep-fried.
Crab and potato rosti with salmon roe
This decadent snack is the perfect way to get the party started.
Potato and fennel gratin
Cheesy, creamy potatoes paired with fennel make for a standout side dish.
Blini with smoked trout, herbed crème fraîche and fennel
Australian Gourmet Traveller recipe for blini with smoked trout, herbed crème fraîche and fennel salad.
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