The Dinner Party Guide: Paris in Spring Edit
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.
This is your guide to throw a dinner party like someone who knows how to live well— and doesn't need to prove it ;)
Let us do the work.
Get the May Box: Paris in Spring delivered to your door (or scroll to DIY it).
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LIVE WELL
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.
gallivant — sip — unwind — swoon
“Paris is a place in which we can forget ourselves, reinvent, expunge the dead weight of our past.”
.— Michael Simkins
inside our PARIS IN SPRING box
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
diy the paris in spring menu
Simple recipes to recreate the PDC experience.
Preparing & serving raw food doesn’t have to be intimidating! You can absolutely make this classic bistro dish at home.
Simple dishes often require the most technique and care. With French onion soup, it’s about patience.
This lobster soufflé is a gorgeous mix of messy undone and over-the-top glamour.
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
in your glass
The Cocktails — 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!
The Wine —
Look to our friends at France44, North Loop Wines, and Thomas Liquors— they find gorgeous pairings for us each month. Explore all three lists to find the wine that suits your table best :)
“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
l’art de la table
Think of your table as a terrace in Saint-Germain, where there’s beauty in ease.
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
the atmosphere
Le déroulement de la soirée — the unfolding of the evening.
This dinner party is a slow bloom. Like Paris in Spring, it’s best when unhurried, lit by golden hour sun, and guided by instinct rather than itinerary.
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.
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.
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 →
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.
TIPS FOR THE HOST
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).
tips for the guest
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 .
Peter’s May Playlist: Salon Parisien
We’re leaning into vintage lounge vibes this month. I imagine these as the songs playing the first time I experienced something Parisian. Like the time an old boyfriend let me try on his pinstriped Jean Paul Gaultier suit—though he refused to let me wear it out! Wouldn’t it have been perfect if that moment's soundtrack was the Big Band version of “Cool” from West Side Story?
The songs playing during your first ever sip of Champagne, first glimpse of the Eiffel Tower, first crack of crème brûlée’s sugary shell. First kiss on a beach at summer camp, under a midnight sky bright with the Milky Way and shooting stars–true story. First time hearing Louis Armstrong's “La Vie en Rose.” That last glug of Cognac that you really shouldn’t have… Turn up the volume, put on your Raspberry Berets and be CHIC!
xo, Peter @ PDC