French Dinner Party Menu (2024)

If you are looking for ideas for a dinner party menu, then look no further. How about taking it to the next level and hosting a French themed dinner party? Even better, a party with plenty of hassle free advanced preparation?

I'll show you how the French do it, from Apèros to Petit* Fours, so you can create an authentic evening to 'WOW' your guests. There are also plenty of hints and tips for effortless dinner party hosting, so that you can enjoy yourself too.

Of course, there are plenty of ideas of what to make. I've got you covered with ideas and recipes for an elegant French soirée, or a more casual country supper.

Bon Appètit!

French dinner invitations

So what can you expect if you have been invited to a French dinner party?

You may have received an invitation, which is quite usual, even if you have only been invited for a coffee. The French are very polite and there is a certain level of etiquette that everyone follows, even in the countryside.

The invitation would normally be hand written on a card carrying the printed details of your host. You would be expected to accept the invitation in the same way.

A point to note: if the invitation is for 7pm, don't think you will be eating at 8pm, it's more likely to be at least 9pm!

The first thing that is served is apèro, which is essentially drinks and finger foods.

What is apèro?

Apèro or apèritif is a French tradition that is still going strong. For many of us it seems like drinks and nibbles, but it's all about being together with friends.

You can just be invited for apèro, which may have a time limit, after which you would thank your host and go home, or it could be apèro dînatoire, where the whole evening is spent drinking and grazing on finger food. Most likely you will be invited to dinner and start the evening with apèros.

If you are hosting, you would normally provide a selection of alcoholic and soft drinks. The alcoholic drinks may include Pineau de Charente, (my personal favourite), white port, whiskey and pastis.

Entrée or Starter

Once seated you would always be served a starter or entrée. This can be something really simple like a mixed salad or a verinne. This is a small stemless glass that is used for desserts or starters. A starter could have elaborate layers or could be simply filled with something light like cubed cucumber and apple in a dill crème fraîche.

Of course, it could also be something more elegant like these salmon timbales, which can be easily made in advance and plated last minute with the addition of a garnish.

There will always be fresh cut bread on the table, but don't expect any butter and don't even think about using your knife to cut it!

The fish course

A fish course is not often served nowadays, although many restaurants still offer one. The most obvious choice is oysters, my absolute favourite, but not always easy to get hold of if you are not living by the coast.

A great fish course is monkfish with chorizo, which is easy to prepare and ready in just 15 minutes.

The main course

You may think that by this point you are never going to manage the main course, let alone the remaining courses, but in reality the French do serve much smaller portions than in the UK or US. This way you get to taste lots of different flavours, without feeling too full.

You also won't get served five different vegetables and a huge pile of potatoes. In fact, most people would be surprised by the small amount of vegetables served, but it makes perfect sense when there's another two courses to go.

Cheese: which varieties and how to serve

Wait a minute, doesn't dessert come first before cheese? Not in France. The cheese is very firmly served before dessert and it's another place where you could make a rather large faux pas.

Whereas you will have been served the other courses, this is very much a hands on experience. In a restaurant the cheese course is often served to you, cut and presented on a plate.

At a French dinner party you will have to cut your own and it's here you might make a mistake. There is a correct way to cut cheese believe it or not. It's all about ensuring that eveyone gets an equal amount of the cheese and the rind and that any remaining cheese is ready to store conveniently.

There are so many cheeses available, many of which are unpastuerised, which means that they are not available in their original version in certain parts of the world.

My family love cheese more than dessert and I was lucky enough to live on the Vendée border, which had a great selection of local cheese. We were also surrounded by goat farms, so local cheese was readily available in the village.

As a guide I would include one soft ripened cheese such as brie or camembert, a firmer cheese such as morbier, a blue cheese such as Bleu d'auvergne and a goat cheese.

The cheese is served with bread, not crackers or biscuits, and absolutely without butter. Instead it is normally served with a jelly, such as quince and some walnuts and dried fruits such as apricots. The quince jelly has a sweet and sour flavour that goes perfectly with cheese.

What to bring to a French dinner party

Elegant French dinner party menu

If you really want to impress your guests try out some of the dishes here.

Apèros

• Smoked Salmon Canapés These little croustades are actually made with plain sliced bread and can be made in advance and stored in a tin. Fill the croustades just before serving. You can find the recipe at the end of the post so you can see how easy it is!
• Ham and Cheese Palmiers Easy to make in advance. Serve them at room temperature or warm them up in the oven. These never last long.
• Salmon and Asparagus Frittata bites Serve these hot or cold.

Starters and fish course

• Smoked Salmon Timbales These are easy to make in advance then just plate up and garnish.
• Monkfish with Chorizo Simple dish made in 15 minutes and you can use any white fish you have.
• Seared Scallops on Pea Purée Make the purée in advance for this classic dish.
• Salmon and Asparagus Puff Pastry Parcels This recipe uses ready made puff pastry to cut down the work.
• Monkfish with Mustard Seeds Elegant and delicious!
• Seafood Blanquette Use whatever fish you have for this recipe.
• Cod with Basil Mousseline This classic French Sauce is delicious poured over fish, chicken and vegetables.
• Baked Seafood Parcels This dish is perfect for preparing in advance with very little clean up.
• Oysters Serve on their own, with lemon, shallots in red wine vinegar or Tabasco sauce
• Hollandaise Sauce One of the French 'mother' sauces that is perfect with steamed asparagus as a starter.

Main courses

• Confit Duck with Redcurrant Sauce This French classic is so easy, economical and tasty. Use chicken legs for a change.
• Creamy Mushroom Sauce with Cognac Use this sauce with any meat, just change the herbs to suit.
• Pork Fillet with Porcini and Apple This stuffed fillet slices beautifully and is ready in just 30 minutes.

Side dishes

• Fondant Potatoes Fondant potatoes are so flavourful compared to normal roast potatoes and are so easy to serve with any dish.
• Crispy Potatoes Pavé A French restaurant classic, make these the day before and just quickly roast on the day.
• Steamed vegetables. No need to overdo it, just serve some broccoli or asparagus with the main course.

Desserts

• 2 Ingredient Chocolate Mousse No Cream and no gelatin, this fluffy mousse can just sit in the fridge until you're ready to serve.
• Crème Brûlée So delicious and creamy!
• Salted Caramel Mille Feuille This one is a real show stopper. Get all the ingredients ready and assemble just before serving.
• Nutella Macarons Perfect for dessert or a petit four with after dinner coffee.

A relaxed French soirée

For a more casual evening and a more hands on approach for your guests, try these French recipes.

Apèro

• Provençal Bread There's no yeast, just a bit of mixing for this tasty loaf.
• Pork Rillettes Definitely one to keep in the fridge for an easy lunch too.
• Fougasse Bread Perfect for dipping and sharing as an appetiser.

Starter

• French Onion Soup and Tarragon and Mushroom Soup Make these soups in advance and heat through just before serving.
• Moules au Chorizo Mussels in a creamy sauce with cubes of chorizo.
• Moules Marinière These mussel dishes are perfect for a starter or main course.
• Goat Cheese and Onion Tart Easy and rustic, made with shop bought pastry.
• Quiche Lorraine Great as a starter of main course. Serve hot or cold with a salad.

Main Course

• Cassoulet with Chicken and Sausage This is a quick version that is hearty and fabulous with hunks of crusty bread.
• Roast Chicken with Lemon, Garlic and Tarragon Easy to prepare in advance and then leave in the oven to cook.
• Beef Bourguignon Slow cooked dishes are perfect for dinner parties. Serve in little bowls on the dinner plate for extra plate appeal.
• Guinea Fowl with Chestnuts and Bacon This one is delicious with chicken too.
• Seared Tuna Niçoise Platter So easy and great for a sharing platter.
• Chicken with Tarragon and Juniper Berries This dish uses chicken thighs for a more intense flavour.

Side Dishes

• Parmentier Potatoes Cook these on the hob or in the oven.
• Dauphinoise Potatoes Everyone loves this dish of scalloped potatoes in cream.
• Carrot and Celeriac Remoulade An easy salad that can be made and dressed earlier in the day.
• Potatoes Boulangère This scalloped potato and onion bake has a fabulous crunchy topping.

Dessert

• Strawberry Galette Full of rustic charm and you can use whatever fruit is in season.
• Cherry Clafoutis An easy dessert where canned or frozen cherries work well too.
• Lemon Meringue Cheesecake No baking, no gelatin, just a luscious cheesecake with a meringue top.

Top tips for effortless dinner party hosting

For more hints and tips check out my tips below.

I really hope this helps anyone looking for a dinner party menu or dinner party hosting. I would love to know if you have any tips or favourite entertaining recipes I can add to my list.

Please let me know in the comments.

Recipe for Smoked Salmon Canapés

📋 Recipe

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove