dinner party menu ideas classic french/modern classic 3 courses
- niki1 Jul 22, 2013 10:42 PM
all ideas welcome! and something more for the experienced cook. i am in a rush and am at a loss for some reason! thanks! (thinking of a cold soup of sort? then a fish and then something with fruit ugh!) : )
Chilled carrot soup with fines herbs (steal concept from French laundry).. for fish... probably too vague as we have no idea what's available to you. Wild salmon cooked in court bouillon with a seasoned hollandaise would make my tail wag.. for fruit... perhaps finish with a platter of fruit and cheeses? A chilled rose' to sip? I'm available for dinner and have semi evolved table manners.
How about vichyssoise to start, then seared scallops over buttery melted leeks with some sort of gratin dish (potato, spinach, etc.). Crisp green salad w/ mustardy vinaigrette (or maybe an endive and orange salad w/ chive dressing). Dessert could be a berry tart with pastry cream?
You could put out some nice salted nuts and make kirs or some other French cocktail before you serve the first course.
thank you so much for the ideas! : ) will let you know what goes down. i am already starving now!
oh and e. bone you are always invited. : )
My favorite menu for a summer dinner party with a French accent is an adaptation of the Provencal "Grand Aioli." The garlicky mayo is the star, and you can grill or steam all manner of vegetables to dip in the aioli. The traditional proteins are lamb (grilled lamb chops are amazing!) shellfish and cod. For dessert I like a citrus/mint granite. Light, lively and a bit different.
My suggestions would be:
Assorted nuts and saucisson
Brandade de morue with toasts
Roasted Poulet de Bresse(or any other free range organic chicken), jus, roasted potatoes and steamed haricots
Salad, always simple- lettuce and a tart dressing
Cheese course (Roquefort, Comte and Brie)
Beautiful little chocolates
If you are very adventurous you could make lapin a la moutarde.
I love French bistro food the best, think steak aux poivres and frites, sole meunière, scallops with beurre blanc.