Paris in Spring Dinner Party Guide
Paris in spring is pure magic. This is your guide to throw a dinner party like someone who knows how to live well— and doesn't need to prove it ;)
Paris at its most romantic. The return of outdoor bistros, midday caviar, and lingering over wine while the light changes.
This table is opulent but never fussy, like a Parisian flower market in full bloom. A little undone. Eating claw meat with your fingers while the Champagne bottle sweats.
THE PARIS IN SPRING MOOD
A weekend in Paris where life moves at a slower pace.
A walk down the Seine, dipping into bistros, breathing in fresh French air on sidewalk terraces.
It’s glitzy, monotonously beautiful, wildly indulgent.
And undeniably Parisian.
“Paris is a place in which we can forget ourselves, reinvent, expunge the dead weight of our past.”
— Michael Simkins
Chef Jamie Malone on the Paris in Spring Menu —
A whole lobster in the center of the table is one of the most exciting things I can think of. Ah! The anticipation of setting it on the table and watching everyone light up, there’s nothing better. Except, maybe the first crispy pour of chilled white wine as the souffle is baking. This lobster souffle is a gorgeous mix of messy undone and over the top glamour. Our Paris in Spring menu is a stress-free event that guests will recall for years to come!
Chef Britt St. Clair on the Paris in Spring Menu —
We wanted this menu to feel like slipping into a French bistro for a chilled glass of wine, a few snacks, and something indulgent. It’s classic French—a showcase of technique and refinement, while still feeling effortless and everyday. Our apero features beef tartare, something we often reserve for dining out, but it shouldn’t be. It’s simple, satisfying, and chic.
"When spring comes to Paris, the humblest mortal alive must feel that he dwells in paradise."
— Henry Miller
Amuse: Classic Steak Tartare
Preparing & serving raw food doesn’t have to be intimidating! You can absolutely make this classic bistro dish at home.
First Course: French Onion Soup
Simple dishes often require the most technique and care. With French onion soup, it’s about patience.
Main: Lobster Soufflé
This lobster soufflé is a gorgeous mix of messy undone and over-the-top glamour.
The Cheese Course: Comté
A French classic that’s buttery, creamy, and nutty, with a complex flavor that evolves as it ages.
Dessert: Baba au Rhum
Keep the dessert course breezy by serving babas on a platter with chantilly in a large bowl. Place in the center of the table so guests can help themselves.
Questions about the recipes? Email Chef Britt at britt@parisdiningclub.com
“There are only two places in the world where we can live happy—at home and in Paris.”
— Ernest Hemingway
Paris in Spring Wine Pairings
It does not matter where you are in Paris. You are in Paris.
But it does matter what wine you’re drinking.
Lilac French 75
Lilacs are one of the first flowers to bloom in Spring, and we’re preserving them in simple syrup for a French 75. Also try Lilac Honey Lemonade and a Lilac Gimlet!
“I had forgotten how gently time passes in Paris. As lively as the city is, there's a stillness to it, a peace that lures you in. In Paris, with a glass of wine in your hand, you can just be.”
— Kristin Hannah, The Nightingale
Serviceware
Keep it classic, no fuss. Neutral porcelain with graceful silhouettes. Nothing over-styled, just beautiful pieces that feel good in the hand. A wide silver or brass platter at the center makes everything feel more celebratory.
Linens
Lay down an eggshell or ivory tablecloth and pair with hemstitched or eyelet-detailed napkins, casually folded or gathered in a ring.
Florals
Fill the table with flowers that look like they came straight from le marché aux fleurs. We used white roses and anemones with plenty of greenery for a fresh but wild look.
The Champagne Bucket
Be sure to have a champagne bucket set up nearby, though the bottle will inevitably migrate to the table. Let things be undone.
“There’s something about Paris, people just don’t have anything else to do there but love each other.”
— Louis Garrel
Lighting
Let the sun do its thing. Let daylight in if its early and as the sky dims layer in candlelight. Your restroom should be lit by only candlelight. We like this trio of French scented candles.
Soundtrack
Keep it light and easy — like something you’d hear spilling out of a café in the 6th arrondissement. Or let Peter set the mood! Give his playlist a listen →
Scent
Scent should whisper, not shout. Try floral French burning papers or Japanese incense leaves. And don’t forget to aérer la maison—open the windows to let in fresh air, a simple daily ritual in many French households.
Flow
The French are never in a rush. Allow for a slow pace, and have everything you need on the table so there’s no need to get up. Top off glasses while conversations wander.
Beef Tartare: Don’t be afraid to serve raw food in your home! Either mix ahead of time (go easy on the acid) or mix a la minute after guests arrive. Place the baguette directly on the table so guests can tear themselves.
French Onion Soup: Portion into crocks and refrigerate on a sheet tray. When guests arrive, warm in a low oven. Once seated, top with croutons and cheese, broil, and serve hot.
Lobster Souffle: Use an oven-proof serving platter so serving is easy and dramatic. Don’t be timid; eat with your hands and allow the table to get messy.
Dessert: Add a bottle of cognac and cordials to the table. Serve the cheese course and baba au rum together (then pop outside for a cheeky cigarette).
Bring a bottle of wine. It's tradition for a reason.
Don’t arrive too early. It’s actually polite to arrive 5-10 minutes late to give the host a grace period.
Don’t leave too early. French dinners often stretch into the night. Enjoy your time together.
”Paris is a city where time is best to spend by doing nothing.” — Erich Maria Remarque, Arch of Triumph