A Parisian Bistro
Right at Home
Turn your dining room into a Parisian bistro for an evening full of French charm right at home. Keep reading for an inspo board, hosting tips, sample menu, recipes, and links.
Inspo Board
Hosting Tips
Create a logo or design for your bistro. You can do this on Canva using a logo template.
Order the custom coasters, stickers, mini burger and fry boxes. (Links below) You can put the stickers on normal white plates but the black rim plates will give your dinner a more refined bistro look.
For the stickers, I ordered ½ inch for the plates and 2x1 inch for the fry boxes. (Link below)
Take it a step further and get custom embroidered linen napkins. You could also put your guest’s names on the napkins instead of the bistro logo.
Plan the menu and stick to the bistro classics - Caesar salad, an elevated burger, and fries. Check out my Slider with a Roasted Garlic Truffle Aioli recipe below. Make it easy on yourself and source our the dessert.
The tablescape should be simple with a white linen, a few candles or table lamps, and simple white florals.
Sample Menu
Recipes
Gruyère Slider with Roasted Garlic Truffle Aioli
Not every special event has to be filled with tiny scones and tea sandwiches. Everyone loves a hamburger. Especially on a Saturday morning after a Friday night celebrating with friends. Elevate it by personalizing the slider boxes and fries. The roasted garlic truffle aioli is my new favorite condiment. You will want to use it on everything.
Ingredients
- lb 80/20 ground beef
- 10 brioche rolls (cut in half)
- 10 slices of Gruyère cheese
- 10 cornichons (French pickles)
- 2 Tbsp sesame seeds
- 4 oz melted butter
- Salt and pepper to taste
- Roasted garlic truffle aioli
- 2 tsps sea salt
- 1 tsp olive oil
- head garlic (roasted)
- 1/4 cup mayonnaise
- 1 tsp truffle oil
- 1 Tbsp extra-virgin olive oil
- Salt (to taste)
Instructions
- Prepare the sliders. Each burger patty should be about 2 ounces. Cover your hands with 1 teaspoon of olive oil and roll into balls and place on a prepping tray. Gently press down on each ball with your hand until each patty is a 1/2 inch thick*. Sprinkle with salt and pepper, cover, and place in the fridge until ready to cook.
- Using a pastry brush, brush the melted butter on the inside of each brioche bun and on the top.
- Sprinkle sesame seeds on top of each bun and cover with foil. Warm in the oven at 325F for 10 minutes.
- Heat a large cast iron pan over medium-high heat. Once the pan is hot, cook each patty for 3 minutes and flip. Add the sliced Gruyère on each patty and cover with a lid. Cook for an additional 3 minutes or until the internal temperature reaches 140F. Set aside and cover with foil.
- Spread the roasted garlic truffle aioli on each slice of the brioche buns.
- Assemble the burgers and garnish with a cornichon using a cocktail pick.
- *Keep in mind, the patties will shrink about 20 percent after cooking. Aim to match the patty size to the bun size.
- Preheat the oven to 350F.
- Cut the top off off the head of garlic and place on a sheet of foil. Drizzle 1 tablespoon extra-virgin olive oil over the head and sprinkle with salt.
- Cook in the oven for 45 minutes.
- Remove roasted garlic from the oven and let cool. (Reserve the rest of the roasted garlic for another delicious recipe.)
- Remove one garlic clove. Using a fork, create a paste with the clove.
- In a small bowl, add the garlic clove, mayonnaise, and truffle oil. Stir until smooth and well combined.
- Store in the fridge in an air-tight container for up to 3 days.
Links
Bon Appétit.
