VERTE

VERTE Dinner Party Guide

How to create a spectacle of green and an immersive experience, inviting your guests to rediscover awe, as if seeing green for the first time.

Apr 1 •

Paris Dining Club

,

, and

Britt St. Clair

Escargot in Garlic & Parsley Butter

A French bistro classic: escargot in rich garlic-parsley butter, perfect with crusty bread and a glass of wine.

Apr 1 •

Britt St. Clair

and

Paris Dining Club

Whipped Ricotta with Fava Beans & Mint

You know the best gossip is shared over cheese and wine:)

Apr 1 •

Britt St. Clair

and

Paris Dining Club

Wine Pairings for the VERTE Menu

We’re ditching those red wines of winter. Gone are the evenings by the fire and here are the mornings of sunshine and inspiration that lead to lunches…

Apr 1 •

Paris Dining Club

Death in the Afternoon

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these…

Apr 1 •

Britt St. Clair

and

Paris Dining Club

Scallops Served in the Shell with Green Butter

Delicate, sweet scallops are served in their shells with rich, herbaceous butter and hazelnuts. Who needs a restaurant when you can do it at home?

Apr 1 •

Britt St. Clair

and

Paris Dining Club

Meet Bûcheron: The Loire Valley Goat Cheese You Need to Know

Tasting notes and serving tips for Bûcheron — a classic Loire Valley goat cheese that’s bright, creamy, and flaky, with gentle citrus notes and a mild…

Apr 1 •

Britt St. Clair

and

Paris Dining Club

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