Name: Menu n°4 – Help… j’ai un végétarien à table. Je peux quand même faire un beau dîner ?
Ingredients: Entrée - Cappuccino de potiron; Plat principal - Bœuf Wellington avec sauce marchand de vin, fagots de haricots verts au lard fumé, carottes glacées et tomates grappes rôties au thym; Alternative végétarienne - Wellington végétarien avec sauce au raifort; Dessert - Compotée de poires, mousse au chocolat et croustillant de noix

For refined entertaining during autumn, Advent or the festive season

Une jolie table, un saumon en croûte et une pavlova d'automne

THE MENUS IN MY PREMIUM AREA

If I were to host three dinner parties this autumn, these are the menus I’d choose…

Three opportunities to get together around a lovely table.

MENU No. 2 — A Thursday evening

What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.

Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange

MENU No. 3 — The weekend

How about we finally took the time to entertain guests?

Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova

MENU No. 15 — An evening with a difference

How about we do something a bit out of the ordinary tonight?

Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear

For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.

Your guests are seated.
You too.

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Menu No. 4 – Help… I’ve got a vegetarian coming over for dinner. Can I still put on a lovely meal?

Author: Caroline Vital Ballestrem Courses: MENU IDEAS

Description

This menu has been designed for those evenings when you want to entertain with elegance, in a warm and friendly atmosphere.

A gentle, contrasting starter, served as a savoury cappuccino, opens the meal with finesse. The main course features a revisited classic: tender, juicy beef Wellington, accompanied by generous, colourful garnishes that bring freshness, balance and character to the plate.

For dessert, the sweetness of the pears is combined with the intensity of the dark chocolate and the crunch of the caramelised walnuts, to round off the meal with a gourmet touch that's not overpowering.

As always, this menu has been designed to be prepared largely in advance, so that you can entertain your guests with peace of mind and enjoy them to the full.

Ingredients

Starter - Pumpkin cappuccino
Main course - Beef Wellington with wine merchant sauce, bundles of green beans with smoked bacon, glazed carrots and thyme-roasted grape tomatoes
Vegetarian alternative - Vegetarian Wellington with horseradish sauce
Dessert - Pear compote, chocolate mousse and walnut crisp

Instructions

This premium menu includes all the detailed recipes and step-by-step instructions for a successful dinner.
You'll find a complete shopping list, a battle plan for several days, advice on how to prepare food in advance, the cooking and serving stages and all my personal tips for stress-free entertaining.
Everything you see here is easy to prepare...

But so that everything runs smoothly on the big day,
we need a clear organisation.

The complete menu, with exact quantities
and the step-by-step plan
can be found in the’Premium Area.

You don't have to think about it - it's all taken care of.

See the full menu & its step-by-step organisation