“Here Comes the Bride” Menu

Oh, la, la! Voila a sultry Classic Parisian Bistro Menu to keep the home fires burning once you’ve tied the knot! I once lived in the city of love, and experienced ‘many a bistro,’ falling in love with the cuisine and the romance of the city (so I know how deliciously effective it is for the heart).

Tastebuds: Meet Our 5-Course “Here Comes the Bride” Menu

 “Something Old” Roasted Veggie & Gruyere Cheese Tart

 “Something New” Sole Bonne Femme in Cream Sauce (Bonne Femme translates to Good Wife ‘the’ perfect dish for your new spouse)

 “Something Borrowed” Potato Gratin Dauphinois

 “Something Blue” Roasted Vegetable Ratatouille

 “Something Blue” Ratatouille Take II

 “Signed, Sealed, Delivered” Sumptuous Crêpes Suzette that taste like love without the heartache!

“Here Comes the Bride” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“Here Comes the Bride” recipes

“Here Comes the Bride” playlist


Some music to get you in the mood!
(Click printer icon to print this shopping list)

“Here Comes the Bride” menu shopping list

BEGIN: “Something Old” Roasted Veggie & Gruyere Cheese Tart

  • 1 package frozen puff pastry (2 pieces)
  • 1 zucchini, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 2 cloves garlic, roasted
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups sliced mushrooms
  • A few tablespoons all-purpose flour
  • ¼ cup grated Gruyere cheese
  • ¼ cup grated Parmesan cheese
  • 1 egg beaten with 1 teaspoon water
  • 1 egg
  • ½ cup heavy cream or half and half or milk if you prefer
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

FOLLOW: “Something New” Sole Bonne Femme in Cream Sauce (Bonne Femme = Good Wife)

  • 18 Filets of Sole (fresh or frozen) (3 filets/person X 6 = 18 filets)
  • ¼ cup butter
  • 2 tablespoons shallots, finely chopped
  • 2 cups mushrooms, coarsely chopped (large pieces)
  • Sea salt, white pepper to taste
  • 1 cup dry white wine
  • 1 ½ cups chicken or fish stock (water is OK if you don’t have stock)
  • 1 cup each flour and butter (to make beurre manie)
  • 1 ¾ cup heavy cream, 35%
  • 4 egg yolks
  • 4 tablespoons parsley, chopped

FOLLOW: “Something Borrowed” Potato Gratin Dauphinois

  • 2 pounds potatoes, baking
  • 1 clove garlic, crushed
  • 2 cups milk (whole or part-skim, not skim)
  • ½ teaspoon sea salt
  • 4 pinches freshly grated nutmeg
  • ¼ – ½ cup Gruyere cheese
  • ¼ cup heavy cream, 35% (or half and half or milk if you prefer)
  • 2 tablespoons sour cream

FOLLOW: “Something Blue” Roasted Vegetable Ratatouille OR “Something Blue” Ratatouille Take II

  • 1 pound zucchini, thinly sliced
  • 1 pound eggplant, thinly sliced
  • 1 pound red, yellow or orange bell peppers, thinly sliced
  • 1 onion, chopped
  • 1 shallot, sliced
  • 3 cloves garlic, minced
  • Extra virgin olive oil
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 teaspoon Herbes de Provence* (will be available in the online store)
  • 1 ½ pounds tomatoes, peeled and quartered (or 1 large can tomatoes)
  • Sea salt and freshly ground black pepper, to taste
  • ½ tablespoon sugar

FINISH: “Signed, Sealed, Delivered” Sumptuous Crêpes Suzette

  • 5 oranges (about 1 cup orange juice)
  • 1 tablespoons caster sugar (superfine granulated sugar or regular works too)
  • 1 medium orange, grated zest only
  • ½ cup unsalted butter
  • 2 cups flour
  • 1 pinch of sea salt
  • 4 eggs, lightly beaten
  • 2 1/2 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 vanilla bean (about ½ inch sliced lengthwise) or a few drops vanilla extract
  • Vegetable oil (for pan)