A Romantic French Dinner at Home: Celebrating Love in the Kitchen

k engels

2 years ago

Embrace the Month of Love with flavors that whisk you away to the heart of France, all from the comfort of your kitchen.

This entire month of February, transform your dining room into a romantic French bistro with our curated dinner menu. Designed for lovebirds seeking a cozy and elegant dining experience at home, our step-by-step recipes ensure a magical evening. From the bubbly start with a Kir Royale to the sweet finish of Mousse au Chocolat, each dish celebrates love and the joy of cooking together.

Set the Mood

Fernweh Editions: Candles that Take You on a Journey

France Editions – Celebrate French Cuisine Candle Gift Set
Decadent scented candles inspired by the culinary traditions of France

Sparkling Champagne: A celebratory sip of pure joy and crisp, fruity effervescence.
Dark Chocolate: The unmistakable bold, rich aroma of French gourmet dark chocolate. (Our favorite!)
Creme Brule: Classic creamy caramel and vanilla with just a hint of chocolate.

Let’s Cook

Coq au Vine: A Brief History
Coq au Vin, which translates to “rooster in wine,” traces its roots back to rural France, where it was created out of necessity. In earlier times, roosters were tough and required long cooking times to tenderize the meat. Peasant households would simmer old roosters in red wine along with aromatic vegetables and herbs to create a rich, flavorsome stew. The slow cooking process allowed the tough meat to become tender and infused it with the robust flavors of wine, herbs, and vegetables.

Note: We opted for European French Butter over its American counterpart primarily for its unparalleled rich and silky texture, a direct result of the traditional churning processes unique to French dairies. This choice ensures a butter that melds seamlessly with the other ingredients, offering a smoother, more cohesive flavor profile.

Apéritif – Kir Royale

A classic French cocktail made with Crème de Cassis (blackcurrant liqueur) topped with chilled champagne.

Ingredients

1 part Crème de Cassis
5 parts chilled champagne

Preparation

Pour Crème de Cassis into a champagne flute.
Gently top with chilled champagne.
Serve immediately to toast to your evening of love.

Tips: For a non-alcoholic version, replace champagne with sparkling apple cider.

Entrée (Starter) – Soupe à l’Oignon (French Onion Soup)

A rich and comforting soup topped with a slice of toasted baguette and melted Gruyère cheese.

Wine pairing: Given the soup’s depth from caramelized onions and beef stock, alongside the melted Gruyère topping, you’ll want a wine that can stand up to these hearty elements without overpowering them. Here are a few suggestions:

White Wines:

Chardonnay (preferably oaked): A full-bodied white like an oaked Chardonnay has the richness and slight buttery notes that can complement the Gruyère cheese beautifully while standing up to the savory broth.
Viognier: With its aromatic profile and hints of minerality, Viognier can cut through the richness of the soup, balancing the flavors with its freshness and floral notes.

Red Wines:

Pinot Noir: A lighter red wine with high acidity, like Pinot Noir, can counterbalance the soup’s richness while its subtle fruitiness complements the caramelized onions.
Grenache/Garnacha: Offering a spicier note, Grenache can match the weight of the soup without overwhelming its flavors, adding a nice contrast with its berry notes.

Ingredients

4 large onions, thinly sliced
2 tablespoons FrenchButter, unsalted
1 tablespoon olive oil
1 teaspoon sugar
1 tablespoon all-purpose flour

6 cups beef stock
1/2 cup dry white wine
Salt and pepper to taste
1 baguette, sliced and toasted
1 cup grated Gruyère cheese

Preparation

In a large pot, melt butter and olive oil over medium heat. Add onions and sugar, cooking until onions are soft and caramelized, about 30 minutes.
Sprinkle flour over onions, cook for a few minutes, then stir in beef stock and white wine. Simmer for 30 minutes. Season with salt and pepper.
Preheat broiler. Place toasted baguette slices on top of the soup, sprinkle with Gruyère cheese, and broil until cheese is melted and bubbly.

Plat Principal (Main Course)- Coq au Vin

A traditional French dish of chicken braised with wine, mushrooms, onions, and garlic. Serve with a side of creamy mashed potatoes or crusty bread.

Wine Pairing: For the Coq au Vin, a bottle of Burgundy or Pinot Noir would pair beautifully.

Ingredients

4 chicken thighs
4 chicken drumsticks
Salt and pepper to taste
1/4 cup all-purpose flour
4 slices bacon, chopped
8 pearl onions, peeled
2 cloves garlic, minced

2 cups red wine
2 cups chicken stock
2 tablespoons tomato paste
1 bay leaf
1 teaspoon thyme leaves
8 ounces mushrooms, quartered
2 tablespoons unsalted butter

Preparation

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Season the chicken pieces with salt and pepper. Brown the chicken in the bacon fat, working in batches if necessary. Once browned, remove the chicken with a slotted spoon, and set aside.
In the same pot, add the pearl onions, garlic, and carrots. Sauté until the vegetables are softened and lightly browned.

Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the sauce later.
Return the chicken and bacon to the pot. Pour in the red wine and chicken broth, stir in tomato paste, ensuring that the chicken is mostly covered. Add the thyme sprigs and bay leaves. Bring the mixture to a simmer.
Cover the pot and let it simmer gently for about 1 hour or until the chicken is tender and cooked through. Skim off any excess fat or impurities that rise to the surface.
Once cooked, remove the chicken and vegetables from the pot and set aside. Strain the cooking liquid to remove any solids, and then return the liquid to the pot.

Increase the heat and reduce the liquid to thicken the sauce. Season with salt and pepper to taste.
Return the chicken and vegetables to the pot and heat through.
In a separate pan, sauté mushrooms in butter, then add to the pot.
Serve the coq au vin in deep plates or bowls, garnished with fresh parsley. Accompany it with crusty bread or buttery mashed potatoes.

Tips: For best results, use a good-quality red wine that you would enjoy drinking.

Companion Suggestion: Salade Verte & Thick, Crusty Bread

Fromage (Cheese Course) – Assorted French Cheese Platter

Wine Pairing: With the cheese platter, a lighter white wine like Chardonnay or a sweet dessert wine depending on the cheese selection.

Selection: Brie, Camembert, Roquefort, accompanied by grapes, nuts, and a fresh baguette.

Preparation: Arrange cheese, grapes, and nuts on a platter with slices of baguette on the side.

Tips: Remove cheese from the refrigerator 30 minutes before serving to allow it to come to room temperature, enhancing its flavors.

Dessert: Mousse au Chocolat

A light and airy chocolate mousse, garnished with a sprinkle of cocoa powder or fresh raspberries.

Ingredients

6 ounces dark chocolate, finely chopped
3 tablespoons unsalted French butter
3 large eggs, separated
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch of salt

Preparation

Melt chocolate and butter together, cool slightly.
Whisk egg yolks with 2 tablespoons sugar until light and fluffy. Fold into chocolate mixture.
Beat egg whites with vanilla and salt until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
Fold egg whites into chocolate mixture gently. Spoon into serving dishes and chill

Suggested Digestif: Café et Petits Fours

Finish the meal with a strong French coffee and small delicate pastries or chocolates.