The French are known for spending a lot of time at the table, eating and chatting.
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 welcome your guests in the most refined way, or to plan a romantic dinner.
A gourmet & refined menu
Starter: Savoury éclairs with bresaola, arugula, walnuts and Rians fresh goat cheese
To start, we suggest 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, refined version. These filled éclairs are dressed up with indulgent flavours: thin slices of cured bresaola, peppery arugula, crunchy walnut pieces, and the mildness of Rians fresh goat cheese. A bite that plays on contrasts and wins you over as much with its elegance as with its originality.
Serves 4 – 40 minutes of prep (if the éclair pastry is homemade)
Ingredients
- 8 savoury choux pastry éclairs
- 100g bresaola, thinly sliced
- 100g Rians spreadable fresh goat cheese
- 40g fresh arugula
- 30g crushed walnuts
For the homemade choux pastry
- Bring 125ml of water to a boil with 50g of butter and a pinch of salt.
- Add 75g of 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 bakery.
Preparation steps:
- Slice the cooled éclairs lengthwise in half.
- Pipe the Rians spreadable fresh goat cheese using an 8mm plain tip.
- Top the base with thin slices of bresaola.
- Add a few arugula leaves.
- Sprinkle with crushed walnuts, gently close, and serve immediately.
Main course: Truffle pasta with the Summer Truffle Roll 1%
For the main course, go for delicious truffle pasta, with the Summer Truffle Roll 1%.
The truffle flavours will bring a refined touch to your dish, and the pasta will deliver plenty of indulgence, with simple preparation.
Serves 4
Ingredients
- 400g mafaldine pasta
- 200g truffle roll
- 2 shallots
- 20cl whipping 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 time indicated on the package.
- Meanwhile, finely chop the shallots. Sweat them in a pan with a drizzle of olive oil. Off the heat, add the Truffle Roll, stir to melt it, then add the whipping cream.
- Drain the pasta, then toss with the sauce. Season with salt and pepper to taste.
- Serve the pasta sprinkled with fresh truffle shavings.
Dessert: Crème Brûlée, a must!
Crème Brûlée stands out as the ideal dessert to finish a chic, refined dinner. With its delicate, silky texture, subtly scented with vanilla, it offers a tasting 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 theatre and sophistication to the table.
Individual presentation in pretty glass jars of Rians Crème Brûlée enhances the refinement of the service, and its lightness makes it the perfect ending to a gourmet meal, leaving guests with a sweet and unforgettable memory.
The Art of Setting the 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 create the warm, elegant ambiance sought after in French-style dining.
On a classic French table, every 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 arranged at the top right of the plate: the water glass is placed in front, followed by the white wine and red wine glasses, set 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 like fresh flowers, candles, or beautiful tableware, while taking care not to overcrowd the table. Simplicity and harmony are favoured so that every guest feels comfortable.