Number of guests

First of all, remember that serving a formal dinner to more than 8 persons is a lot of work and time.

It is better to choose the Buffet option beyond this number. But you can make it if you chose
simple things to cook (cold ones in advance for example) or if you have help
(real help - you need to be 2 cooks). But remember, doubling proportions and weights
to your regular recipe is not always as simple as it looks !!

What shall I cook ?

Do you absolutely want to give a superb impression to your future mother in law or to your boss ?
DO NOT chose the most sophisticated recipe you can find...

Stay simple : you will have much more success with a simple dish you are used to cooking well
than with a complicated dish you might miss and that will stress you anyway.
You need to relax and you will be a far better host if you do.

Feel it : what do you feel like cooking / serving ? This is an important question…
Remember you need to enjoy it in order to do the best job.

Be Classical : as much in the choice of the recipe than in the ingredients. You might not know all the
tastes of your guests. Try to know if you can if there is some special dish your guest especially likes
or is allergic to.

Consider the weather : try to avoid Soup entrée when it is 100°F as well as
sorbet dessert when it is -50°F…It makes sense !

Match courses : Entrée, Main course, (Cheese), Dessert ; they follow each other : they have to be different enough and compatible. For example, avoid a meat Entrée before a meat course, it might be heavy…
Always try to think of what you would like after…Would you like a sauce meat ragout after a soup ?
Wouldn't you appreciate a large variety of tasty cheeses after a light fish preparation ?

Practice to cook your main selections by yourself just for your "everyday hosts" ,
and remember to keep a listing of what you have cooked and for whom,
so that you do not cook it again the next time (unless it is requested !).


How is organised a typical French menu?