Cooking & Entertaining

Entertaining Chic!: Modern French Recipes and Table Settings for All Occasions

Claudia Taittinger, of the famed Taittinger Champagne family, shares her secrets for hosting successful dinner parties with sophistication and style, including tried-and-true recipes sure to delight even the most discerning guest.

Having played host to high society from Paris to New York and learned the art of cooking and presentation from some of France's most celebrated chefs at the Hôtel de Crillon in Paris, Claudia Taittinger is a consummate entertainer and bon vivant--who can really cook. Elegance, refinement, and graciousness color every detail of every delightful and delicious occasion.

Drawing on traditional rules of French savoir faire, Taittinger guides readers to hosting unforgettable events. Starting with the type of occasion--from sophisticated formal parties to holiday gatherings and intimate dinners--and using exquisite photography, she illustrates how to tailor the table and create the appropriate mood and ambience. Each event is paired with mouthwatering recipes, from a classic Eggplant Terrine and always comforting Salmon Coulibiac to a delicious Duck Breast with Roasted Figs and Wild Mushrooms.
Taittinger deftly combines colors, finishes, textures, and floral arrangements to set the stage for the perfect occasion while sharing time-honored principles of social etiquette, making the grandeur of the Parisian lifestyle accessible for everyone and inspiring the reader to host dinner parties with incomparable French flair.

About The Author

Claudia Taittinger has been planning parties all of her life. This is her long-awaited first book.
Mark Roskams is a New York-based photographer. His work has been featured in Architectural Digest and Elle Decor.

  • Publish Date: September 15, 2020
  • Format: Hardcover
  • Category: Cooking - Entertaining
  • Publisher: Rizzoli
  • Trim Size: 8 x 10-1/2
  • Pages: 256
  • US Price: $55.00
  • CDN Price: $75.00
  • ISBN: 978-0-8478-6224-5

Author Bookshelf: Mark Roskams