Gastronomy, menus & the art of hosting
Le Comptoir des Réceptions
An independent French magazine on seasonal cooking, reception menus, and the practical decisions behind memorable hosting, from weddings to professional meals.
Featured in the kitchen
Recipes, pairings and seasonal produce
Starters, main courses and desserts built around what is at its best right now, with notes on the flavours that work together.
Starters
Spring vegetable terrine
A layered terrine of asparagus, peas and fresh herbs, with a light vinaigrette that suits a long, relaxed lunch.
Main courses
Braised veal with seasonal roots
A slow-cooked French classic paired with carrots, turnips and a bordeaux-style jus that holds well for a plated service.
Desserts
Poached pear and cream tart
A simple autumn dessert that balances fruit acidity with a silky cream, served well at a seated dinner or a buffet.
Planning a reception
Menus, caterers and budgets, decided with care
A reception menu works best when the dishes suit the hour, the season, and the way guests will gather. Start with the number of guests and the format, whether seated dinner, cocktail buffet or a mix of both.
When comparing caterers, ask what is included before you compare the final figures. Our guides cover menu ideas for weddings, birthdays and professional meals, plus practical ways to keep a budget clear.
