The Evening-in-Paris Dinner

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This week’s New York Times Magazine, The Food Issue, is all about Dinner Parties – how to make them, how to cook for them and how you and your friends can have a great time at them.  

I wrote the Evening-in-Paris story about the dinner I made at my Paris apartment for food friends: Jane Bertch, who owns La Cuisine Paris, an anglophone cooking school; Apollonia Poilâne of the legendary bread bakery, Poilâne; Bertrand Auboyneau, proprietor of Le Bistrôt Paul Bert; and Juan Sanchez, owner of (several restaurants, including Semilla, and) my favorite wine store in Paris, La Dernière Goutte.  Juan was the first new friend I made when my husband, Michael, and I moved to Paris 20 years ago.  The menu (and there are recipes for each course at New York Times Cooking) included, Gravlax with a yogurt dill spread, which we had with white wine before dinner; Roasted Peppers with Lemon-Ricotta; Osso Buco with Orange Gremolata; Cheese; Spiced Red-Wine-Poached Pears; and Torta Sbrisolona (from Dorie’s Cookies), the perfect cooking for sharing and keeping the conversation going.

Poached Pear Photo by John Kernick

There are four other NYTimes Magazine food columnists and each wrote a story.  Sam Sifton wrote about an Expandable Feast; Tejal Rao wrote about a Fondue Party; Samin Nosrat got everyone to pitch in for a Dumpling Party; and Gabrielle Hamilton wrote about her Old-School Dinner Party.  They’re all wonderful!

You need a subscription to The New York Times to read the stories or you can find everything in the October 28, 2017 print version.

This is the right moment to say what my friend Julia Child always said when she signed off: “Bon Appétit!”

Photographs by John Kernick

Gravlax photo by John Kernick