The French are known for spending a lot of time at the table, eating and talking.
Preparing the meal is just as important as setting the table. Setting a table the French way isn’t just about placing plates and cutlery: it’s a true art that reflects elegance, tradition, and hospitality.
Let us share a few ideas to help you entertain your guests in the most refined way, or plan a romantic dinner.
A gourmet & refined menu
To start: Savory éclairs with bresaola, arugula, walnuts and Rians fresh goat cheese
To begin, we suggest that you make savoury éclairs with bresaola, arugula, walnuts, and Rians fresh goat cheese.
Éclairs are a great classic of French pastry, revisited here in a savoury and refined version. These filled éclairs are dressed up with gourmet flavours: thin slices of dried bresaola, peppery arugula, crunchy walnut pieces, and the gentle creaminess of Rians fresh goat cheese. A bite that plays with contrasts and wins you over as much with its elegance as with its originality.
Serves 4 – 40 minutes of prep (if the éclair dough is homemade)
Ingredients
- 8 savoury choux pastry éclairs
- 100g bresaola, thinly sliced
- 100g spreadable fresh Rians goat cheese
- 40g fresh arugula
- 30g chopped walnuts
For the homemade choux pastry
- Bring 125ml water to a boil with 50g butter and a pinch of salt.
- Add 75g flour, dry out the dough, then incorporate 2 eggs one at a time.
- Pipe éclairs onto a baking sheet and bake for 25 minutes at 180°C.
- Alternative: buy savoury éclair shells from a caterer or a baker.
Preparation steps:
- Slice the cooled éclairs in half lengthwise.
- Pipe the spreadable fresh Rians goat cheese using an 8mm plain tip.
- Top the base with thin slices of bresaola.
- Add a few arugula leaves.
- Sprinkle with chopped walnuts, close gently, and serve immediately.
Main course: Truffle pasta with Le Roulé Summer Truffle 1%
For the main course, go for delicious truffle pasta with Le Roulé Summer Truffle 1%.
The flavours of truffle will add a refined touch to your dish, and the pasta will deliver plenty of indulgence, with a simple preparation.
Serves 4
Ingredients
- 400g mafaldine pasta
- 200g Le Roulé Summer Truffle 1%
- 2 shallots
- 20cl heavy cream
- 1 fresh summer truffle
- Olive oil
- Salt, pepper
Preparation steps:
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
- Meanwhile, finely chop the shallots. Sweat them in a pan with a drizzle of olive oil. Off the heat, add Le Roulé Summer Truffle 1%
- . Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Meanwhile, finely chop the shallots. Sweat them in a pan with a drizzle of olive oil. Off the heat, add Le Roulé Summer Truffle 1% - , stir to melt it, then add the heavy cream.
- Drain the pasta, then toss it with the sauce. Season with salt and pepper to taste.
- Serve the pasta topped with shavings of fresh truffle., stir to melt it, then add the heavy cream.
For dessert: Crème Brûlée, a must!
Crème Brûlée stands out as the ideal dessert to end a chic, refined dinner. With its delicate, silky texture, subtly scented with vanilla, it offers an experience that is both elegant and comforting. Its thin crust of golden caramel, which you crack with the tip of a spoon, adds a touch of spectacle and sophistication to the table.
Crème Brûlée stands out as the ideal dessert to end a chic, refined dinner. With its delicate, silky texture, subtly scented with vanilla, it offers an experience that is both elegant and comforting. Its thin crust of golden caramel, which you crack with the tip of a spoon, adds a touch of spectacle and sophistication to the table.
The art of setting a table the French way
When it comes to setting the table, France is known for its elegance and attention to detail. Across the country, “table setting” is taken seriously, with each element having a clearly defined place to create a refined atmosphere, whether for an everyday meal or a special occasion. Table setting is an integral part of the art of entertaining and the pleasure of sharing a meal. It’s a mark of consideration for your guests, helping to create the warm, elegant ambiance sought after at French-style meals.
On a classic French table, each piece of cutlery has its purpose and is arranged according to precise rules. Plates are placed in the centre of each setting, the knife on the right with the blade facing the plate, and the fork on the left with the tines facing up. The spoon, if used, is placed to the right of the knife.
Glasses are placed at the top right of the plate: the water glass is set in front, followed by the white wine and red wine glasses, arranged diagonally.
A napkin, usually cloth, is carefully folded and placed either on the plate or to the left of the fork. For more formal meals, it’s common to add a small bread plate above the cutlery on the left, with a small butter knife placed on it.
The French also appreciate decorative touches such as fresh flowers, candles, or beautiful tableware, while making sure not to overload the table. Simplicity and harmony are favoured so that every guest feels comfortable.