An Elevated Twist- March 2025 Vol. Nº17
We are at an in-between time. Winter is soon to be a memory and yet spring is only now becoming a hint in the air. Cozy comfort food has given way to the promise of spring berries… Our cravings are shifting towards crisp salads and plump sugar snap peas and sunny picnics in the park. So while we wait for the weather to catch up to some of our springtime daydreams, we find ourselves in the in-between. A place that I actually like quite well. A window of time where my wild creativity has a bit more influence and the seasonal harvest and current calendar celebrations give way to my imagination and hosting whims. It is a time when anything goes. And so, as you can see, it went.
The Le Supper Club articles of March are full of classics we love with a twist, moments of comfort paired with a bit of unexpected elegance…all current fancies of mine that are sure to pave the way to the thrills of spring and summer. Xx
Get Inspired
Transport yourself to Paris with this classic bistro-esque menu and bold pops of flirty orange.
It is the perfect savory meets sweet paring. The elegant version of dipping fries into your milkshake but it’s with caviar.
A silver screen evening with a silverplatted snack bar. Antique champagne chillers pilled high with popcorn and an array of homemade flavorings and boxes of favorite candies.
A dirty martini, caviar fries and a smash burger… I can truly think of nothing better.
“One cannot think well, love well, sleep well, if one has not dined well”
Little moments of joy while we wait for spring.
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Mob Wife Dinner. A night of made (wo)men, an amazing Italian inspired feast and too much wine. - I have never laughed so hard.
Burger & Fries. A high/low affair made possible by a gilded tablescape and my favorite delivery app.
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Broadwick Soho.My maximalism hotel dream in the heart of one of my favorite cities, London.
Three Days in London 2024. What I packed, where I ate and how I planned.
The March edition of Le Supper Club is serving up classics with an elevated twist. From a movie night with a silver-plated snack bar to an elegant bistro inspired dinner party, the newest edition is sure to bring some of your favorite culinary adventures home.
I have an undeniable love affair with Parisian bistros. The charm, the classic menu, the pomp, the apero culture, le café au lait, the waiters who either love me or roll their eyes at me… j'adore tout! I cannot help but be pulled into this city and the vibrant energy it emits – the rich culture and the way that they just know how to live is envyable. And most of all, I adore how they eat!
Craving an evening in Paris, I had to bring a taste of the experience to my little boîte à bijoux. A moment in a classic bistro with a few french staples that I cannot live too long without. Moules Frites, an uncomplicated green salad and bien sûr, mousse au chocolat.
Movies have always been an important escape for me. A form of entertainment, expression and most recently, inspiration. So I tend to take my movie nights very seriously. I believe that my lists of favorites and my recommendations say a lot about who I am. Loved ones who are invited (forced) to watch my favorite flicks with me are indoctrinated into a little personal club. A place that is weirdly vulnerable and that explains a lot about who I am and why I love what I love. Ultimately, the woman that I am today is because of a tiny starry-eyed girl who sat in front of the television watching Turner Classic Movies, idolizing Hollywood and the iconic starlets who danced across the silver screen. I am proud of who that imaginative girl has turned into. Still day dreaming and still obsessed with Old Hollywood, only now, I see these movies in a whole new light and I can finally host epic dinner parties and swanky cocktail soirées inspired by many of the tales and characters that I fell in love with decades ago.
Dessert and caviar is not something you often think about pairing. But hear me out. This dessert changed my life for the better and might just be one of the easiest ‘fancy’ end of the night bites to ever grace your table. If you are at all into dipping your fries into a milkshake or enjoy an olive oil ice cream, you have just been introduced to the perfect savory dessert creation. One scoop of this silky panna cotta with its bold briny pairing elicits an elegant salty/sweet balancing act, leaving one delighted and also a tiny bit perplexed. So beguiling, you simply have to go in for more as you try to figure out how on earth caviar and panna cotta work so well together.
The New York Happy Meal. I adore the concept. It is peckish perfection. A better trio is rarely seen… fries, a caesar salad or burger and a dirty martini, what more could you crave on a random Thursday night? A solution to the hustle and bustle, an answer to a hard day at work, a distraction from the day-to-day. I am all in for this culinary trend. 10/10.
“To eat is a necessity, but to eat intelligently is an art.”
The perfect savory/sweet bite.
Caviar Panna Cotta
32 oz heavy cream
100 g sugar
1 half of a vanilla bean pod (can substitute vanilla bean paste)
3 tablespoon water
3 teaspoons unflavored gelatin
Caviar to top upon serving
In saucepan, combine cream, sugar and vanilla. Bring to a simmer. Turn off heat and cover to let vanilla steep for about 10 minutes. Meanwhile, add water to a small bowl and sprinkle gelatin over so it can bloom. Remove the vanilla bean pod and add in the gelatin. Stir well and bring to a gentle simmer for a moment and remove from heat. Allow to cool to a temperature that is comfortable to touch without burning. Gently pour into individual vessels and carefully place in the fridge to solidify for a minimum of 3 hours. (This panna cotta recipe is softer than most, I prefer a thick custard type texture to a solid/gelatinous panna cotta, if you prefer yours more set so you are able to unmould, you will need to add more gelatin)
When ready to serve, top with a generous dollop of caviar and enjoy this perfectly savory/sweet dessert. Xx
