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You don’t have to be Parisian to entertain like one and Beth Le Manach is living proof. Originally from New England, with years spent in Los Angeles, Beth now calls the French countryside of Vendée home, where she’s perfected the art of hosting with warmth, ease, and just the right amount of chic. A celebrated recipe developer and creator of the popular YouTube series Entertaining with Beth, she’s built a loyal global audience by proving that elegant gatherings don’t have to be complicated.
Beth’s debut cookbook, Entertaining 101: 101 Recipes Every Host Should Know How to Make, is a beautiful extension of her “minimal effort, maximum impact” philosophy, featuring timeless recipes and smart strategies that empower anyone to entertain with confidence. From setting a thoughtful table to savoring dessert before coffee (yes, it’s a thing), Beth has picked up more than a few tricks since settling into life in France.
Here, she shares five French-inspired entertaining rules that will transform your next dinner party into a relaxed, joy-filled affair—with plenty of personality, and not a hint of fuss.
Serve Dishes Family Style.The French do this so well that it’s also known as serving a meal French-style. When large platters of food are passed around the table, it creates a friendlier and more relaxed atmosphere at a party. It also saves the host from having to plate everyone’s meal in the kitchen restaurant-style. The French are very concerned about waste, and serving French-style also allows guests to take as little or as much of a dish as they like. You can use platters, bowls or even boards. Boards work exceptionally well for grilled meats for 4-6 guests. Take the chicken or steak off the grill, carve it on the board, garnish with herbs or a drizzle of sauce and set it in the center of the table.
Position the Hosts in the Center. In the States, the hosts gravitate towards the ends of the table, but in France, you often see the hosts at the center. That way, they can better facilitate conversation between all the guests and give special guests “seats of honor” at the head.
Embrace the Water Carafe. Even at restaurants in France, you will see the ubiquitous water carafe on tables. It’s a nice touch to do when entertaining at home. Set the table with water glasses in addition to wine glasses. Tumblers work well for this, since they are lower than the wine glass. Add a water carafe on the table for every group of four guests. You can search places like Etsy and eBay for lovely vintage carafes, and it’s a bit more fun if they don’t match. It will give your table more personality.
Wait to Be Served, Then Cheers! In the States, we often offer guests a glass of wine as they trickle in. But in France, guests wait until everyone arrives (the French are incredibly punctual, especially when invited to dinner!). A dinner party doesn’t officially begin until everyone arrives, is served a drink, and cheers! There is something nice about this; everyone begins at the same time and every glass is clinked – even if it’s a large group – it is required that you cheer each glass and look people straight in the eye as you do it. It’s a way to recognize each person and make everyone feel included. This is a very old French tradition that goes back centuries. Legend has it that avoiding eye contact during a “cheers” meant you were trying to poison someone, but now it’s just seen as poor manners if you don’t!
Dessert, Then Coffee. It took me years to get used to this, but now I totally see the wisdom of it, and it’s become a rule for me! In France, dessert is served and cleared, and then the coffee is brought out. They are two separate courses, unlike in the States, where they are often served together. The French savor their meals; no one is in a rush at mealtime. Also, there is something nice about enjoying the flavors separately. For example, a delicate panna cotta with a fruit compote doesn’t pair well so well with a strong cup of espresso. They deserve to be served separately. I also like the inclusion of a little buttery biscuit or chocolate served alongside the coffee tucked into the saucer; this is another lovely French touch. Serving the coffee separately also makes it easier on the host since you don’t have to juggle serving dessert and the coffee simultaneously.
