Ah, the Fourth of July: the season when summer hits its stride, produce peaks, and the backyard grill becomes an essential part of the kitchen once again.

With the Fourth of July falling on a Friday this year, the holiday offers the perfect excuse for a long weekend of good food and time with loved ones. For chef Michaël Michaelidis, head of culinary art at Riviera Dining Group, it’s an opportunity to serve a menu that “captures the spirit of summer and togetherness,” viewed through the Provençal lens he adores.

The menu—a starter of seabass carpaccio, a main of grilled lamb chops, and a dessert of apple tart—is a summer tradition Michaelidis returns to each year. “It’s bright, grilled, and grounded in honest ingredients; perfect for celebrating freedom, flavor, and friendship,” he says. “The grilled lamb and tart have become staples among family and friends, so for me, it’s about memories as much as taste.”

These dishes aren’t just favorites among Michaelidis’ inner circle—they also feature on the menu at CLAUDIE, Riviera Dining Group’s newest restaurant in Miami. While the restaurant’s presentation differs from a casual backyard gathering, Michaelidis insists the meal remains “simple, seasonal, and social.” Especially for the home cook, he says, it’s easy to “prep ahead and use the grill as the heart of the experience.”

If you’d like to add more seasonal flair to your crudo or lamb chops, Michaelidis suggests letting nature guide the presentation. “Herbs, citrus, and flowers from the garden go a long way,” he says.

Read on for Michaelidis’ favorite Fourth of July meal—each dish paired, naturally, with a chilled Bandol rosé. “Dry, floral, and structured enough to pair from crudo to grilled lamb, it embodies the sun of the South of France in a glass,” he says.