The Dinner Party Guide: Monet Edit
Our June inspirations for a simple dinner with friends.
because you should invite some friends over for dinner
ON THE MENU
Monet inspired our June menu — with his art, his color palette, and his gardens in Giverny. Using the herbs and vegetables he grew, Monet enjoyed lavish meals made by his cook.
Jump inside one of Monet’s paintings by beginning the evening with cocktails and our apéro on a blanket in your garden before heading inside for dinner when the light becomes dim.
THE INSPIRATION
THIS MONTH WE ARE INSPIRED BY CLAUDE MONET AND HIS GARDENS IN GIVERNY.
Giverny is a small village on the Seine river in Normandy, notably known to be the home of Claude Monet. While on a train, Monet noticed the town and was drawn to the rural and natural landscape. He rented a house with land and began to construct his garden, which became his greatest source of inspiration. When his wealth grew, he purchased his house and additional land, including a water meadow where he planted water lilies.
Monet wasn’t only known for being the Father of Impressionism but also a true gourmand. He planted herbs and vegetables next to flowers and would forage for wild mushrooms. After dining at fine restaurants, he would obsess over recipes and demand his cook, Marguerite, to perfect them. Not liking to paint in the harsh noon light, Monet would instead entertain artists with al fresco lunches in his gardens, decorating his tables with beautiful floral arrangements and his own china.
IMPRESSIONIST BON VIVANTS
Monet enjoyed good food, fine wine, and lively company. He was part of a vibrant circle of artists who shared his passion for painting and life, often gathering to embrace the bon vivant lifestyle.
Notable friends included Édouard Manet and Pierre-Auguste Renoir. Manet, known for his charm and wit, frequented Parisian cafés and social circles filled with writers, musicians, and artists. Renoir, whose joyful depictions of life mirrored his own, loved the company of friends, good food, dance, and beauty.
We are forever inspired by people who love living life well.
“I want to put in an order for two bottles of champagne and some morel mushrooms — that’s what I fancy for some reason…”
SET THE MOOD
THE MOOD BOARD
The June mood board: bread and blanket. The two things you need for a perfect late afternoon. Need I say more?
Lazily peruse a selection of Claude Monet’s works— they’re a mood board in themself :)
THE PLAYLIST
Check out out the Summer Playlist on Spotify! And since we are jumping into Monet's Garden, here’s something cool- Radioooo. Find France on the map and choose a decade of Monet’s life (1840-1926) and you will get a playlist of what was popular in French culture at the time. Maybe not as vibey as Khruangbin, but pretty fun to explore!
THE RECOMMENDATIONS
READ — The Monet Cookbook: Recipes from Giverny. This cookbook helped inspire us for our June menu. Even if you don’t cook any of the recipes, you’ll want it for your coffee table.
WATCH — I, Claude Monet. “Monet’s life is a gripping tale about a man who, behind his sun-dazzled canvases, suffered from feelings of depression, loneliness, even suicide. Then, as his art developed and his love of gardening led to the glories of his garden at Giverney, his humour, insight and love of life is revealed.”
ON THE TABLE
L’ART DE LA TABLE
We set our June table with plates inspired by those Monet designed himself. Often influenced by Japanese art and aesthetics, Monet admired simplicity and elegance, which is evident in his bold, vibrant plateware.
Monet created his plateware for his home in Giverny where he often hosted guests. His designs, both functional and beautiful, were intended for everyday use. He believed that dining should be a feast for the eyes as well as the palate.
FLOWERS
Set your table with too many flowers— any flowers! Forage for wildflowers, pick flowers from your garden, swing by Trader Joes— just get some flowers. If you think you have too many flowers, get more. Lean into Monet’s favorite subject and fill your table with flowers this month.
Monet’s gardens held irises, wisteria, peonies, pansies, roses, nasturtiums, poppies, and daffodils — to name just a few. The man was obsessed. (He would ultimately create over 250 Waterlilies paintings!)
“My garden is my most beautiful masterpiece. I work at my garden all the time and with love. What I need most are flowers. Always. My heart is forever in Giverny, perhaps I owe it to the flowers that I became a painter.”
— Claude Monet
Upcoming flower dinners:
Floral Workshop & Dinner with Ann Mekala: June 20th & August 22nd
Summer Solstice Dinner at the Twin Cities Flower Exchange: June 21st
THE BEVERAGES
THE COCKTAIL
Step 1: Bring the garden to your cocktail with an Elderflower French 75.
Step 2: Bring your cocktail to the garden.
THE PAIRINGS
France44 has curated diverse wines this month, ranging from pleasantly aromatic with cool-climate acidity to those with pineapple, stone fruit, and beeswax notes. Expect finesse, structure, and vibrant flavors.
For zero-proof options, Marigold offers crisp, bright beverages with aromatic botanicals and herbal, citrus notes.
“Aside from painting and gardening, I am good for nothing.”
THE RECIPES
Flower Butter
Skip the bouquet and set your table with butter. Use edible flowers and herbs from your garden to make this inside out compound butter. Not only will your butter be fragrant with herbs and flower petals, but your table will look straight outta Pinterest.
Beet Dip with Walnuts & Dill
Monet’s color palette for many of his paintings included deep madder lake, which reminded us of the color of this dip. This beet dip recipe was originally made at Grand Cafe for a dinner with Alison Roman (it’s her recipe), and it’s become a favorite of ours at PDC.
Monet’s Cheese Galettes
Inspiration for our June apéro: Le Déjeuner sur l'Herbe by Claude Monet. These cheese galettes are a great addition to a picnic as they take about 15 minutes to make — and they’re delicious even at room temperature.
Zucchini Salad with Marcona Almonds & Mint
Keep this recipe in your back pocket for when you’ve grown too many zucchini, and you’ve run out of neighbors to give it away. Zucchini gets a bad rap, but when sliced thinly into ribbons, salted, drained, then tossed in a vibrant vinaigrette, it really comes alive.
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“Instructions for Living : Pay attention, be astonished, tell about it.”