How to Create a Menu

by Cindi Sutter, Founder & Editor Spirited Table®

Content by Guest Tastemaker, Lydie J. Stassart who wrote The Art of Hosting and Decorating. For some of you this is an “old school” approach to entertaining; but please give it a good read, you might just be surprised!

How to create a menu…

Remember, presentation is key. As we say in French “we eat with our eyes.” A simple, well prepared meal is usually more appreciated than a pretentious one. Even if you do not have much time, a slice of pâté de campagne presented on a bed of arugula drizzled with walnut oil, and served with a spoonful of onion confit is a no brainer. This is a favorite appetizer and can be prepared in advance. 

A coq au vin is universal and a safe bet for an entrée. This dish can also be prepared in advance. See chapter seven for my Coq au Vin recipe.

How to Serve Plates

The plates are served to the left of each guest and the wines are served to the right.  Women are served first and hosts last. The plates are retrieved from the left.

With the meal, offer a variety of breads: French baguette, multigrain and walnut or olive breads are good choices. Butter should also be on the table.

Cheese Plate

A cheese plate is served before the dessert.  A good cheese plate should consist of a slice of Camembert (known as the king of cheeses), a slice of Roquefort (known as the prince of cheeses), a piece of goat cheese, and a piece of hard cheese like a Manchego or a Comte.  In the US and UK, cheese is served with port.  In France, it is served with wine.

Dessert

For desserts, I recommend a trifle, a chocolate mousse, or a crème brûlée.  In summer, fresh fruits or an ice cream parfait are light and refreshing.  I try to stay away from cheese cake; I find it too rich after a meal. See chapter seven or click here for my Belgian-chocolate mousse recipe.

Coffee and tea are served after dessert, and can be served in the living room or library. Make sure you have a selection of herbal teas, as well as decaffeinated coffee. Truffles, chocolates, or mignardises can be passed along with the coffee. You may offer liqueurs, (such as cognac, Bailey’s, or a digestive) although most people pass on an after-dinner drink.