Step into the world of French gastronomy, where every course is a masterpiece and every sip of wine tells a story. This 7-course classic French dinner is a celebration of elegance, tradition, and the art of fine dining. From delicate hors d’oeuvres to rich main courses and indulgent desserts, each dish is thoughtfully paired with a carefully selected wine to enhance its flavors and elevate your dining experience.

French cuisine is renowned for its sophistication and attention to detail, and this menu is no exception. Whether you’re hosting a special occasion, impressing guests, or simply indulging in a night of culinary luxury, this 7-course dinner promises to transport you to the heart of France.

Amuse-Bouche

Salmon Tartare on Cucumber Rounds

  • Fresh diced salmon, capers, dill, and a hint of lemon zest on thinly sliced cucumber.

Wine Pairing:

Champagne (Brut)
A crisp, dry Champagne like Moët & Chandon Brut Imperial to cleanse the palate and set the tone for the meal.

Hors d’Oeuvre

Escargots à la Bourguignonne

  • Snails baked in garlic-parsley butter, served with crusty baguette slices.

Wine Pairing:

White Burgundy (Chardonnay)
A rich, buttery Chardonnay like Louis Latour Meursault complements the garlic and butter flavors.

Appetizer

Lobster Bisque

  • A velvety soup made with lobster stock, cream, and a touch of cognac, garnished with fresh chives.

Wine Pairing:

Sancerre (Sauvignon Blanc)
A crisp and aromatic Sancerre like Domaine Vacheron enhances the bisque’s richness without overpowering it.

Main course

Filet Mignon au Poivre

  • Tender filet mignon with a creamy peppercorn sauce, served with dauphinoise potatoes and haricots verts (green beans).

Wine Pairing:

Bordeaux (Red Blend)
A classic Bordeaux like Château Lynch-Bages (Pauillac) with its structured tannins and dark fruit notes pairs perfectly with the beef.

Cheese Course

French Cheese Board

  • A selection of Brie, Roquefort, Comté, and Chèvre, served with fig jam, walnuts, and baguette slices.

Wine Pairing:

Port (Tawny Port)
A slightly sweet and nutty Tawny Port like Graham’s 20-Year-Old complements the variety of cheeses.

Dessert

Crème Brûlée

  • Classic vanilla custard with a caramelized sugar topping.

Wine Pairing:

Sauternes (Sweet White Wine)
A luscious Sauternes like Château d’Yquem balances the sweetness of the dessert with its honeyed apricot notes.

Petit Fours

Assorted Petit Fours

  • Mini macarons, chocolate truffles, and fruit pâtes de fruits.

Wine Pairing:

Sparkling Rosé
A light and refreshing sparkling rosé like Miraval Rosé to end the meal on a celebratory note.