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Please Please Please - Help me throw a French party for 100


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Home Cooking 25

Please Please Please - Help me throw a French party for 100

alwayscooking | Sep 9, 2009 04:42 PM

Each year I do a party for my brother, his wife and friends. The party is nearing and (as always) I'm turning to the experts at Chow to critic my menu. I've gotten great ideas in the past and look forward to creating the ultimate party.

The theme this year is France. The tables will be draped with black toile, have yellow tablecloths and a profusion of sunflowers. B&W Paris posters and a French flag or two will complete the decorations. Party invites may be 19th c dirty postcards in a discrete paper envelope. Entertainment is tbd but perhaps cancan dancers (although I think this is a little over the top and loud for such a large party - it was a little awkward the year we had dragon dancers).

The party is for 100 in Tampa FL (I live in Boston). This year, I'll have 5-6 days to bring it all together - extra time is needed to locate ingredients and materials in a city with which I'm not totally familiar. On the day of the party, I'll have a cook come in at 2 to help put things together for the party starting at 8pm. A bartender and another runner will come later to set-up and serve.

Please provide feedback on any aspects of the party. Other food ideas - additions as well as omits are very much appreciated. Any ideas for a party drink theme also would be great. And if you're from Tampa and invited to this party - hope you enjoy!

Last year's party link: http://chowhound.chow.com/topics/552116


__________Beef __________________

Boeuf Bourguignon - Skewered cubes of beef with horseradish mashed potatoes with skewers of mushrooms & pearl onions served in a chafing dish with gravy and fluted mushrooms

Beef Steak Diane - Cubed or sliced tenderloin in a pepper cream sauce presented in a chafing dish with gravy and fluted mushroom served with shredded potato pancakes

Beef Tenderloin en Croute - Small 'logs' of tenderloin logs topped with a layer of chopped spinach and a layer of mushrooms duxelle (optional addition of blue cheese). Sliced a bit-sized pieces. I did a traditional Wellington a few years ago to some success.


Coq au Vin - Drumettes (gigots) with frilled collars in chafing dish with gravy and fluted mushrooms

Rolarde of Chicken - Chicken breasts stuffed with red peppers and cheese, sliced and served on brioche rounds with red pepper cream sauce

Duck a la orange - Sliced duck in orange sauce wrapped in crepes


Coquilles Ste Jacques - Scallops in cream sauce served in scallop shells

Whole poached salmon - Served with lemon, red onion, capers. halved cherry tomatoes, crème fraiche, green mayo, bilinis, crème frache with dill & chopped cucs, remoulade

Nicoise Salad - Traditional and non-traditional vegs, halved hard boiled quail eggs and lightly seared tuna/good oil packed tuna. This will act as the crudités platter

Boiled Shrimp - Served with rouille, tarter, horseradish (on the menu because people just seem to eat it like crazy)

Escargot - Either wrapped in prosciutto in garlic butter, in wine gravy ala French Laundry, or tradition garlic butter. Served in fondue pot (lumped into fish category because where else would it go?)


Liver Pate
Country Pate
Served with onion marmalade, mustard, cornichons

Beets in Aspic - Terrine of sliced and pureed beets served whole
Veg Terrine Layered creamed and composed vegs sliced and served on brioche


Onion Galette - Leeks, onions and goat cheese
Tourte au Roquefort - onions & cheese
Tourte au Gorgonzola - with walnut & roasted pear

_______________Vegs & Misc________________________

French fries - served in small doily cups and homemade tomato mayo & spiced ketchup
Mushrooms en croute - Small packages of puff pastry filled with mushroom stew
Cheese plate - various cheese, with whipped brie, fruits, nuts, etc
Breads - Gougers, mini brioches stuffed with cheese, butter and jam, brown, French
Tapanade & other dips


Note - desserts are rarely eaten at this party (and when they are it's by the last stragglers in the very wee hours). There will be purchased chocolate truffles and perhaps small meringues decorating the dessert table.

Croquebouche - Pyramid of filled crème puffs

Chocolate Mousse - Served in small asian spoons with rasberry coulis and crumbled brownies
(did this last year)

Milles feules - 'Cake' of layered crepes, sweet cream, lavender & honey

Crepes suzette - Folded triangles in chafing dish with orange slices

Rum Babas

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