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Parisian Picnic

Go ahead, invite people over. Our ready-to-host soirées are wow-worthy and delicious—and easy to pull off, we promise. Read on for recipes, chef’s tips, ta-da presentation tricks and shortcuts. Who’s going to have fun at this party? You.

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Parisian Picnic
Like so many French things, the simple baguette never goes out of style. That’s why it’s the star of this moveable feast of pâtés, salads, cheese and charcuterie sandwiches wrapped, ever so romantically, in butcher paper and twine. Prep this menu in advance and package it in real wicker picnic baskets for full effect—even if you’re channeling a sunny outing by hosting your party indoors.

Parisian Picnic: Drink | Sandwiches | Salads | Cheeseboard | Dessert | Recipes

Sip a sweet classic.

Kir Royale served with a blackberry garnish

Kir Royale
The Kir Royale is a classic French cocktail that sets a sparkling mood for your Parisian-style party. Simply pour a small spoonful of crème de cassis into a champagne flute and top with champagne or sparkling wine.

Don’t have champagne? Swap it out for other wines, such as a Chardonnay for the classic Kir. Or try using peach liqueur to make the fruity Kir Pêche. Plan on 1.5 drinks per person per hour.

Chef's Tip: Want to include a nonalcoholic option? Imported French soda is a festive touch for your picnic. Check your local specialty market for brightly colored sodas in pretty glass bottles with French labels.

Hosting Tip: Serve French wines in retro canning jars for a fun way to stay on-theme. You can lid the jars for transport home to prevent spills and stains.

Make an epic sandwich.

Sliced ham and cheese baguette in a bread basket

Depending on the number of party attendees, use long baguettes to make one or more large sandwiches that can be sliced in front of guests with dramatic flair.

Party Tip: Repurpose the baguette’s paper sleeve to transport the sandwich for an effortless and festive presentation. No sleeve? Wrap baguettes in butcher paper and tie with twine.

Chef's Tip: To make your baguette sandwiches more customizable for guests, serve a deconstructed version: a platter of buttered baguette slices, meats and toppings, and mustard for dipping.

Toss in two side salads.

Potato salad served in wooden bowl with brightly colored napkins

Chips are a bit lacking in the ooh-la-la department, and that’s why we’re rounding out this picnic with two easy, elegant salads that look impressive and travel well.

Party Tip: Serve salads in retro jars to play up the rustic, handcrafted feel of your picnic menu.

Chef’s Tip: When buying ingredients for this dish at the grocery store, look for vegetables that have a similar circumference so that they all cook evenly and have a uniform appearance.

Thin sliced vegetables being placed in a round baking dish to make ratatouille

Go overboard on nibbles.

Every great picnic needs nibbles—this time, in the form of classic cheese and charcuterie boards. This totally store-bought part of the meal is all about variety: set out hard and soft cheeses, pâtés, different types of cured meats, fruits, mustards, pickles and spreads–use up condiments you have in the fridge or buy specialty imports for added French flair.

Cheese and charcuterie boards on a brightly colored striped tablecloth

Chef’s Tip: Pâtés come in a variety of flavors and can be found at your local grocery store near the specialty cheeses. Serve on a board with breads, crackers and stemmed grapes.

Simple classics for a sweet finish.

Four mini fruit tartelettes on a bright tablecloth

A simple tartelette makes for a delightful end to your picnic–just a few bites of silky cream, fresh fruit and buttery crust to cleanse the palate and satisfy your sweet tooth.

Running out of time? Head to your favorite grocery or bakery for pretty macarons in a rainbow colors and flavors.

Find more CrateParty menus in the entertaining section of our blog, plus find everything you need to host on crateandbarrel.com.


Print Recipe
Kir Royale
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
1 drink
Ingredients
  • Crème de cassis
  • champagne
  • Blackberries for garnish
  • Mint sprigs with flowers for garnish
Servings
1 drink
Ingredients
  • Crème de cassis
  • champagne
  • Blackberries for garnish
  • Mint sprigs with flowers for garnish
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Into each flute or glass, add 1 teaspoon of crème de cassis, top with champagne and garnish with a few blackberries and mint sprig.

Print Recipe
Ham and Cheese Baguettes
Votes: 5
Rating: 4
You:
Rate this recipe!
Servings
6
Ingredients
  • 1 4- to 6-inch-long baguette sliced in half lengthwise
  • salted butter
  • Dijon mustard
  • 1 1/2 pounds ham thinly sliced
  • 1 1/2 pounds Swiss cheese thinly sliced
  • Micro watercress
  • salt and pepper to taste
Servings
6
Ingredients
  • 1 4- to 6-inch-long baguette sliced in half lengthwise
  • salted butter
  • Dijon mustard
  • 1 1/2 pounds ham thinly sliced
  • 1 1/2 pounds Swiss cheese thinly sliced
  • Micro watercress
  • salt and pepper to taste
Votes: 5
Rating: 4
You:
Rate this recipe!
Instructions
  1. Spread each baguette half with butter and mustard to taste.
  2. Top each baguette half with a few slices of ham and cheese.
  3. Sprinkle watercress over each bottom half and season with salt and pepper.
  4. Press top and bottom halves together. Serve wrapped in food-grade newspaper or butcher paper tied with twine.

Print Recipe
Summer Ratatouille
Votes: 43
Rating: 3.26
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 6 yellow squash thinly sliced into rounds
  • 6 zucchini thinly sliced into rounds
  • 10 plum tomatoes thinly sliced into rounds
  • 6 eggplants thinly sliced into rounds
  • 1/2 cup extra virgin olive oil
  • 1 bunch thyme
  • salt and pepper to taste
Servings
6-8
Ingredients
  • 6 yellow squash thinly sliced into rounds
  • 6 zucchini thinly sliced into rounds
  • 10 plum tomatoes thinly sliced into rounds
  • 6 eggplants thinly sliced into rounds
  • 1/2 cup extra virgin olive oil
  • 1 bunch thyme
  • salt and pepper to taste
Votes: 43
Rating: 3.26
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300 degrees F. Line round baking dish with sliced squash, zucchini, tomato and eggplant, alternating colors in concentric rings. Drizzle with olive oil, scatter with thyme and season with salt and pepper. Cover dish with foil and bake until tender, about 25 minutes.
  2. Increase oven temperature to 375 degrees F, remove foil and bake for another 10 minutes.

Print Recipe
Cornichon and Potato Salad
Votes: 13
Rating: 3.69
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 2 pounds baby potatoes
  • 1 cup cornichons sliced in half lengthwise
  • 1/4 cup pickling liquid from cornichons
  • 1/4 cup grainy mustard
  • 2 tablespoons extra virgin olive oil
  • 1/2 bunch Parsley roughly chopped
  • salt and pepper to taste
  • Cucumber blossoms to garnish
Servings
6-8
Ingredients
  • 2 pounds baby potatoes
  • 1 cup cornichons sliced in half lengthwise
  • 1/4 cup pickling liquid from cornichons
  • 1/4 cup grainy mustard
  • 2 tablespoons extra virgin olive oil
  • 1/2 bunch Parsley roughly chopped
  • salt and pepper to taste
  • Cucumber blossoms to garnish
Votes: 13
Rating: 3.69
You:
Rate this recipe!
Instructions
  1. In large saucepan, add potatoes and enough water to cover by 1 inch. Bring water to boil and cook until potatoes are tender, 10–12 minutes. Drain and quickly rinse with cold water. Cut large potatoes in half and leave smaller ones whole. Transfer to serving bowl and add cornichons.
  2. In small bowl, whisk together cornichon pickling liquid, mustard and olive oil until emulsified. Stir in parsley and season with salt and pepper.
  3. Pour dressing over potatoes, gently stir to coat and garnish with cucumber blossoms.

Print Recipe
Sweet Fruit Tartelettes
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
6
Ingredients
For the sweet pastry dough
  • 2 cups all-purpose flour plus extra for dusting
  • 1/2 cup confectioners sugar
  • salt
  • 2 sticks cold unsalted butter diced
  • 1 egg chilled and lightly whisked
For the pastry cream
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 2 1/4 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
Garnishes
  • Blackberries
  • Blueberries
  • Red currants
  • strawberries
  • Rose petals
  • Edible flowers (e.g. violets, marigolds, lavender)
  • Icing sugar
Servings
6
Ingredients
For the sweet pastry dough
  • 2 cups all-purpose flour plus extra for dusting
  • 1/2 cup confectioners sugar
  • salt
  • 2 sticks cold unsalted butter diced
  • 1 egg chilled and lightly whisked
For the pastry cream
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 2 1/4 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
Garnishes
  • Blackberries
  • Blueberries
  • Red currants
  • strawberries
  • Rose petals
  • Edible flowers (e.g. violets, marigolds, lavender)
  • Icing sugar
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
For the sweet pastry dough:
  1. In food processor bowl, combine flour, sugar, salt and butter; pulse until fine crumbs form. Add egg and quickly pulse to combine.
  2. On lightly floured surface, turn out dough and gently form into ball. Wrap dough in plastic wrap and refrigerate until needed.
For the pastry cream:
  1. In mixing bowl, whisk together egg yolks and sugar until pale yellow. Whisk in flour until just incorporated.
  2. In small saucepan, bring milk, cream and vanilla to simmer over high heat. Gently blend cream mixture into yolk mixture, then return to saucepan and whisk continuously over medium-high heat until bubbling and thickened, 3–5 minutes. Pour pastry cream into small bowl, cover surface with plastic wrap and cool to room temperature.
  3. On lightly floured surface, roll out dough to 1/4-inch thickness. Cut out six 7-inch-diameter rounds and press rounds into six 5-inch-diameter fluted tart tins, trimming edges. Refrigerate for 30 minutes.
  4. Preheat oven to 350 degrees F. Line each tart crust with foil and fill with pie weights, dry rice or dry beans. Blind bake crusts until just dried, 10–12 minutes. Remove weights and foil, and bake another 5–7 minutes until fully baked and crisp. Cool to room temperature.
  5. Divide pastry cream filling among tart crusts and top with berries, petals or flowers and dusting of icing sugar.

Comments

  1. Leslie Kern

    I wanted to print the pictures so I could duplicate the layout of the food but could not print them. Any way I can retrieve them? Great ideas!

    May 9, 2017 | Reply
    • Crate and Barrel

      Hi,

      Are you trying to print using the print button above the recipe?

      May 16, 2017 | Reply
    • Val Weston

      I was able to do a screenshot with both my iPad and Windows PC. I agree! The photos are delectable.

      May 23, 2017 | Reply

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