Sunday, March 20, 2011

Partager Apéritif Dinatoire

Poulet Mousseline preparation
It is a real special moment when you are invited to your neighbors for the first time.  We have lived in our building for nearly 7 years now, and this was the first time any of our at least 15 neighbors had extended an invitation, an "aperitif dinatoire" was what she had said.  I was nervous. What was this "aperitif dinatoire"?  a few drinks, lasting a few hours at the most?   It turned out to be a really delightful evening ... ALL evening, with our hostess bringing out trays of food every so often paired with a different wine each time.  We ate, drank and talked about everything ... although who cares that I only understood 60 - 70% of what was said.  

So now its our turn!   An apero dinner is a brilliant idea; a dinner prepared in advance that needs no real further attention once your guests arrive; composed of many small tastes, cold and hot ...  A "laid - back" evening is what it is all about.  But, as an American from the south, where there is no such thing as too much food ... I have a tendency to overdo a bit ... so, once again I did.  Wanting the evening to be as delightful as the evening we had spent with them .. I  spent the week picking out recipes from every site on the web ... searching for the perfect combination of "services" for the "aperitif dinatoir" ...  I finally settled on the 4 services - Le froid, le chaud, le plat principal, le dessert, and thé/café.  It all looked so simple to prepare, the recipes were easily understood.  Certainly I would be done in no time!   The "no time" turned into all day ... But who cares when you are the eternal student of french cooking and entertaining!

So, if you are planning an evening with friends any time soon, you might want to do a la francaise with an aperitif dinatoire.  Take a look HERE for the perfect combination of recipes.  
Poulet Mousseline ready to eat!

Enjoy your evening!

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