Latest news with #Bastille Day
South China Morning Post
3 days ago
- Politics
- South China Morning Post
Prabowo's Bastille Day parade debut in France boosts Indonesia's global influence
Indonesian President Prabowo Subianto's visit to France brought not only greater visibility for his country but also a chance for Jakarta to portray itself as an active player globally, according to observers. During the three-day state visit at the invitation of French President Emmanuel Macron and which ended on Tuesday, Prabowo attended the Bastille Day Military Parade. Jakarta sent a joint contingent of 509 personnel from the military and national police to march alongside the French Armed Forces along the Champs-Élysées on Monday. 'Indonesia's presence in the parade symbolises the deepening strategic defence cooperation between Indonesia and France,' Jakarta's Foreign Ministry said in a statement on Tuesday. In a speech to the French military, Macron called on his army to join hands with countries that are 'like-minded', including Indonesia. 'Let's defend this freedom alongside other great nations, our European partners, our allies, but also the nations that are far away from us like Indonesia,' he said. Describing the trip as underscoring the growing strategic partnership between the two countries, Indonesia's Antara news agency said that the two leaders discussed bilateral cooperation and the two-state solution for the Palestine-Israel conflict The Indonesian army parade during the Bastille day celebrations in Paris on Monday. Photo: EPA Prabowo's visit comes just over a month after a state visit by Macron to Indonesia, where the two countries signed 21 strategic agreements across various sectors and adopted four joint declarations on global peace and cultural cooperation.
France 24
6 days ago
- Politics
- France 24
Macron to raise defence targets, citing Russia threat
"We are living a pivotal moment," Macron said in a speech to the armed forces on the eve of the national Bastille Day holiday, denouncing "imperialist policies", "annexing powers" and the notion that "might is right", all a reference to Russia. "Never has peace on our continent depended to such an extent on the decisions that we take now," said Macron. France faced the challenge "of remaining free and masters of our destiny", he added. Macron said France's defence budget should rise by 3.5 billion euros ($4.1 billion) in 2026, and then by a further three billion euros in 2027. 'Present at their battle stations' "If you want to be feared, you must be powerful," he said, calling for "mobilisation" for national defence by all government departments. "Everyone must be present at their battle stations," Macron said. "We are still ahead, but if we remain at the same speed we will be overtaken tomorrow," he added. French military and security officials have been warning of global threats weighing on France, with Defence Chief of Staff Chief Thierry Burkhard saying on Friday that Russia posed a "durable" threat to Europe and that the "rank of European countries in tomorrow's world" was being decided in Ukraine, invaded by Russia in 2022. Russia currently views France as its "main adversary in Europe", Burkhard said. He also warned of the consequences of a diminished US commitment to Europe, along with cyber threats, disinformation campaigns and the risk of terror attacks. "We have to take account of the fact that there has been a change in strategic parameters," he said. On Sunday, Defence Minister Sebastien Lecornu weighed in, telling the La Tribune weekly newspaper that "it's our job to provide answers". France needed to make "a new effort" if it wanted to "depend on nobody" in the future, the minister said. France's defence budget has already increased sharply since Macron took power, rising from 32.2 billion euros ($37.6 billion at current rates) in 2017 to 50.5 billion currently, and is projected to reach 67 billion euros in 2030. 'Sacrosanct' defence budget If confirmed, the major defence spending boost could, however, threaten French efforts to cut deficits and reduce its debt mountain, amid pressure from the EU Commission on Paris to impose more fiscal discipline. The servicing of France's debt alone will cost the Treasury 62 billion euros this year. But Prime Minister Francois Bayrou, who on Tuesday is to outline his budget plan for 2026, has declared the defence budget to be "sacrosanct" and exempt from budgetary cuts. In Sunday's speech, Macron rejected any financing of the additional defence spending through additional debt. Several NATO countries are boosting their military spending, after the alliance's members agreed last month to spend five percent of their gross domestic product (GDP) on security. Britain aims to increase its defence budget to 2.5 percent of GDP by 2027, and to 3.0 percent after 2029. Germany plans to reach a defence budget of 162 billion euros by 2029, equivalent to 3.5 percent of its GDP, while Poland already dedicates 4.7 percent of GDP to defence. "Very clearly, we need to revise our programming and strategy today, in light of the changing nature of risks," Macron said on Thursday. Lecornu this month detailed the most urgent needs for the French armed forces, including ground-to-air defences, ammunition, electronic warfare and space capabilities. In Sunday's interview, he said France was mostly worried about falling behind in "disruptive technologies" including artificial intelligence and quantum technology. Beyond budget increases, the French government is also seeking to boost "national cohesion" in the face of global crises, Elysee officials said. Macron is expected to outline a potential mobilisation drive for young people who should be given "an opportunity to serve", Elysee officials said.
The Guardian
12-07-2025
- Lifestyle
- The Guardian
Ratatouille and le grand aïoli: Matthew Ryle's classic French dishes for Bastille Day
When writing recipes, it's good to get into the right headspace. The sky's clear, it's warm out (maybe not quite hot enough for my liking) and I'm sitting in the sun, possibly with a glass of rosé in hand. I'm transported to the French Riviera, and that glamorous, sun-drenched coastline, and it's the perfect setting for two of the most summery French classics: ratatouille and grand aïoli, especially in the run-up to Bastille Day on 14 July. Ratatouille is a glorious riot of stewed vegetables, and I like to serve it with a vibrant French take on pesto. Le grand aïoli, meanwhile, is a feast of seasonal veg, boiled eggs, anchovies and plenty of garlicky mayo for dipping. Both make brilliant centrepieces, or to serve alongside your next barbecue. Originating from the south of France, this is the sunny summer counterpart to a charcuterie board. It's a stunning spread centred around a rich, garlicky mayonnaise, as well as a celebration of vibrant seasonal vegetables, boiled eggs, salty anchovies and optional poached fish. Perfect for sharing, this Provençal classic brings bright flavours and a relaxed spirit to the table. Keep it simple or go all out; either way, a beautifully arranged platter is always impressive. Once you master the aïoli, you'll find endless excuses to enjoy it beyond this dish – it's truly addictive. Prep 10 minCook 30 min Serves 4 For the aïoli2 egg yolks 20ml white-wine vinegar 10g dijon mustard 1 garlic clove, peeled and finely grated10g confit garlic (optional)340ml rapeseed oil 10ml lemon juice Sea salt and black pepper For the salad2 baby gem lettuces1 fennel bulb, trimmed ½ cucumber 1 bunch radishes 50g green beans, blanched1 small handful young fresh pea pods (about 10 in total), split open but left unpodded 1 small handful baby carrots (about 10 in total), trimmed4 eggs 8 anchovy fillets – any good ready-to-eat ones will do First make the aïoli. Put the egg yolks, vinegar, mustard, grated garlic and confit garlic, if using, in a blender or stick-blender jug. Start blending to break down and combine, then, with the motor running, slowly drizzle in the oil until the mixture thickens to a mayo-like consistency. Add the lemon juice to loosen it slightly; if it's still too thick and you run out of lemon juice, add a splash of water. Continue blending until all the oil is incorporated and you have a thick, glossy aïoli. Taste, adjust the seasoning, if need be, then transfer to a bowl (if you're making the aïoli ahead of time, cover and refrigerate). Wash and dry all the raw vegetables, then cut the lettuce, fennel and cucumber into bite-sized pieces. Carefully drop the eggs into a pan of boiling water, cook for eight minutes, then lift out and drop into iced water to cool. Carefully peel the eggs, then cut them in half. Arrange all the vegetables neatly on a large platter, and place the halved eggs yolk side up in and around them. Drape an anchovy fillet over the top of each egg and serve with the bowl of aïoli alongside, ready for dipping. Ratatouille, the classic Provençal vegetable stew, is bursting with the flavours of summer. Traditionally from Nice, it's ideal for sharing at sunny gatherings, both as a colourful side or as a light lunch in itself with some good bread for company. My take on it has a little twist in that it also features a homemade pipérade, a rich pepper and tomato sauce, as a flavourful base and it's finished with a bright basil pistou, to create a dish that looks stunning and tastes even better. Every bite should take you straight to the south of France. Prep 30 minCook 40 min Serves 4 For the pipérade20ml olive oil 90g red onion (about ½ onion), peeled and thinly sliced15g garlic (about 3 cloves), peeled and thinly sliced220g red pepper (about 2), stalks, seeds and pith removed and discarded, flesh thinly sliced220g yellow pepper (about 2), stalks, seeds and pith removed and discarded, flesh thinly slicedSea salt and pepper2 tsp smoked paprika 400g tin chopped tomatoes 15ml red-wine vinegar 5g basil leaves (about 1 tbsp) For the ratatouille1 small aubergine (about 150g) 2 medium courgettes (about 100g each) 4 plum tomatoes25ml olive oil For the pistou70g basil leaves (from about 1 big bunch)50ml olive oil ½ garlic clove, finely grated Finely grated zest and juice of ½ lemon Start with the pipérade, which, if need be, can be made well in advance. Put the olive oil in a large wide saucepan on a medium heat. Once hot, add the onion and garlic, and cook gently, stirring, for five minutes, until softened. Turn up the heat, add the sliced peppers, season lightly and cook, still stirring, until they soften. Stir in the smoked paprika, cook, stirring, for two minutes, then add the chopped tomatoes and simmer for 10 minutes. Finish with the red-wine vinegar and basil, season to taste and set aside. Now start the ratatouille. Cut the aubergines, courgettes and tomatoes into 5mm-thick slices. Spread the pipérade in the base of a 25cm x 20cm baking dish, then neatly arrange the sliced vegetables on top, alternating the slices to create a pretty pattern. Drizzle the olive oilall over the top, season generously, then cover with foil or a lid and bake in a 220C (200C fan)/425F/gas 7 oven for 20 minutes. Remove the cover, bake for another 20 minutes, until the vegetables are tender and lightly caramelised, then remove and leave to cool. For the pistou, put the basil and olive oil in a blender and blitz smooth. Add the grated garlic and the lemon zest and juice, and blend again. Spoon the pistou generously over the baked ratatouille and serve while it's just-warm or at room temperature., Matthew Ryle is chef/partner at Maison François and Cafe François, both in London. His debut book, French Classics: Easy and Elevated Dishes to Cook at Home, is published next month by Bloomsbury at £26. To order a copy for £23.40, go to
