French dinner party menu ideas

[lulou23]

My aunt would like to plan a French menu with various courses for a gourmet cooking club she's apart of and needs ideas on what to serve. It will be in August in San Francisco (so boeuf bourguignon or french onion soup ma not be appropriate that time of year) and I plan on loaning her my Julia Child MTAOFC and TWTC cookbooks but any menu suggestions would be greatly appreciated. Of course it does't have to be Julia only recipes, that was just a starting point for her at my recc.

[c oliver]

A typical evening in August in SF is cold and foggy ----- unless it's not. They do have those few days every summer when the temps rocket into the 90s and most people don't have AC. So I'd try to hit some middle ground. I would definitely avoid a cold meal as the odds are the weather will be cold.

[ferret]

Maybe some terrines? You can make them well ahead of time (and you'd have to).

[waver]

We attended a similar party recently that had huge platters of Salade Nicoise - everyone loved it - especially with chilled rose wine. There was bouillabaise too, but you could replace it with chilled shellfish.

Or you do a grand aioli.

[Phurstluv]

I adore the idea of a bouillabaise, also!

[escondido123]

How about a poached chilled salmon covered in thin slices of cucumber overlapped so they look like scales. So pretty. Often served with a creamy dill sauce and lemon wedges.

[Phurstluv]

How fun!! Julia is a great place for inspiration! Just a couple of her menus that may work:

Lobster souffle, Mimosa Salad w Pumpernickel melba, Wine poached pears
Chicken Livers in aspic, Poached salmon steaks hollandaise, new potatoes & sauteed cucumbers

Just off the top of my head:
Ratatouille, Leek Puff Pastry Tart or pissalidiere, as a starter
Rack of lamb, Salmon or Fish mousse in Pastry, Roast Leg of Lamb can all serve a crowd
Large tray of a potato gratin
large mesclun salad w mache & frisee, dressed w classic dijon-shallot vinaigrette
mini bonbons, macaroons for dessert, strong coffee

[Diane in Bexley]

Roast chicken is very French. How many people will be dining? You can do anything from 2 1/2 lb. broiler to 8 or 9 lb. roasting chickens to feed a crowd. Very French side dishes could be green beans (haricots verts) or a potato gratin. IIRC August in SF could be on the chilly side, so don't rule out French onion soup. A lovely French starter for the hot weather months is chilled vichyoisse, potato & leek soup garnished iwth chives. Would be lovely, even for a crowd, served in mugs or coffee cups.

[mscoffee1]

I do like my MTAOFC. There is a savory crepe gateau that I love. Layers of crepes, spinach, mushrooms and covered in a Mornay. Dramatic and really wonderful. It is rich, but perfect IMO.