The Dinner Party Guide: Bordeaux Edit
How to savor life’s pleasures
the mood
— indulge, envelop, sip, glow —
The Inspiration
Bordeaux embodies a deep-rooted sense of l’art de vivre — the art of savoring life’s pleasures. The Bordelais live with an appreciation for elegance and a slower, more deliberate pace of life — inspiring us to welcome autumn’s crisp air with a cozy, comforting dinner that highlights classic French cuisine.
From the city’s 18th century architecture and the shimmering Garonne river to the hum of conversation at bistros and restaurants to the rolling vineyards, Bordeaux invites you to slow down to revel in the beauty around you. Known as La Belle Endormie, or Sleeping Beauty, Bordeaux is more than just a city; it’s a way of life, offering a moment to pause and embrace its timeless charm.
The Mood is…
Velvet, gentle music, the glow of candlelight, autumn leaves falling, your mother’s china on a dainty table. Refined but unhurried, luxurious but approachable. Wine corks scattered & half-empty bottles & lingering conversation. The mood is a renaissance painting— grapes spilling across an abundant table. Timeless.
The Playlist
Nothing sets the mood like the right music. Tune into our Autumn Playlist. Or just listen to Norah Jones.
Burgundy makes you think of silly things, Bordeaux makes you talk of them, and Champagne makes you do them.
— Jean Anthelme Brillat-Savarin
what we’re cooking
Dinner begins with sweet and savory porcini and radicchio marmalade, crispy and creamy potato leek croquettes, and buttery escargot. Tender short ribs, served with velvety spinach puree, roasted cippolinis, and bone marrow-mounted bordelaise, pair perfectly with a bottle of red wine. Linger at the table as the candles burn low with puits d’amour, delicate tarts that provide a light finish to a decadent dinner.
The Cheese
Brillat-Savarin is a triple crème cow’s milk cheese with a natural bloomy and edible rind with a creamy and buttery interior. Despite not being made in Bordeaux, we wanted a cheese that was as decadent and rich as the October menu.
This cheese is like butter! Spread it on bread and serve it with tart jam — like raspberry or cherry. Learn more here.
Dessert without cheese is like a beauty with only one eye.
— Jean Anthelme Brillat-Savarin
what you’re cooking
In case you missed the box, simple recipes to recreate the experience yourself
Escargot is one of the classics of French cuisine. The steps are pretty simple to make your own, but the hardest part may be sourcing escargot with the shells.
Braising short ribs — or braising in general — is such a beautiful technique to use when hosting or for a quiet Sunday dinner. It takes time and patience for the meat to slowly cook — but it’s relatively hands-off once everything is started. Serve with carrots & carrot butter, a simple frisée salad with mustard vinaigrette, and potato purée for a cozy dinner at home.
Puits d’Amour, meaning wells of love, are little filled pastries made of puff pastry and pâte a choux, baked, and then filled — like an open-face profiterole.
The discovery of a new dish does more for the happiness of mankind than the discovery of a star.
— Jean Anthelme Brillat-Savarin
l’art de la table
Bring beauty, warmth, & conversation to your dining space.
On the Table
Allow long tapered candles to keep the time. The slow glow lets time unfold naturally, inviting you to savor conversation & laughter. There’s no rush— only the pleasure of being together. (Beeswax are top tier, btw.)
Thrifted silver trays bring timeless elegance. You can never have too many trays and platters.
Fill glass vases (this season’s PDC member gift) with deep red flowers— single stem or small bunches.
Embroidered linen runners, like these from Oeuvres Sensibles, add texture and depth.
Keep things personal with printable menus & conversation cards.
Let’s talk about grapes & figs as decor— artfully arranged or spilling out of pedestal vessels. Plus they double as accoutrements for the cheese course.
As the Host
#1 Lots of candles and very dim light.
#2 Pro tip— skip the fancy linens and head to Joann Fabrics. A few yards of velvet fabric as a tablecloth brings texture and richness to the table without the steep price tag.
As the Guest
Bring your favorite bottle of red wine— it’s classic, not basic. Want to switch it up? Show up with the best baguette you can find. Trust me, you can never have too many bottles of wine or loaves of bread on the table.
To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.
— Jean Anthelme Brillat-Savarin
what to drink
The Cocktail — Lillet Rouge Spritz
This menu is begging for a cute little bitter aperitif.
The Wine
Red.
But also— our friends at France44 and North Loop Wines find gorgeous pairings for us each month. Explore both lists to find the wine that suits your table best :)