Set the Scene
You don’t need to live in the South of France to evoke a breezy seaside setting. Alfresco entertaining with a collected array of glasses and dishes instantly elevates the everyday into something more enjoyable and memorable. “I call it effortless fine dining,” says Brooke Faudree, a Minneapolis-based cook and founder of Restaurant Tatin pop-up dinners. “Sometimes, we tend to think of fine dining as a stuffy experience, and in France, it’s much more centered on the food. Some of the best dinners that I’ve had in France are not with a perfectly curated tablescape.” Using monochromatic place settings in whites, creams, and blush tones lets the food become the focus on the table and part of the décor itself. “A bowl of beautiful tomatoes, some stone fruit, or artichokes and a bunch of grapes lets produce be the design element,” Faudree says. “Let whatever is in season be the tablescape.”
Personalize the Tabletop
Savor Fine Ingredients
Memorable meals are often the simplest affairs with grab-and-go bites. Faudree fondly recalls a time her friend picked up a bottle of rosé, saucisson sec (dry-cured sausage), and cheese, and they spent the afternoon sitting on the grass enjoying nibbles at a Paris park. On another trip, Faudree made jambon-beurre (a classic French sandwich made with a baguette, high-quality butter, and cured ham) for friends while they sailed in Bandol. “Honestly, I could just eat a baguette and butter instead of dessert for the rest of my life,” she says. “Whenever I come back from France, I’m always inspired to walk to the co-op with my market bag and pick up items to make a beautiful spread with whatever is seasonal.”
Dish Up With Purpose
“Seasonality is always key: Get the freshest ingredients you can find, then add just a little bit of salt, a drizzle of olive oil, and a squeeze of lemon.”
—Brooke Faudree
“The best dinners I’ve had in France were not with a perfectly curated tablescape. it’s more enjoyable when it’s a mismatched collection of some of your favorite pieces.”
—Brooke Faudree
Shop Local
Faudree shares her shopping list for the best French and French-inspired foods to grab and go from Minneapolis and St. Paul markets.
France 44 Cheese Shop
“The cheese staff is very knowledgeable and will give you a sampling of any cheese you’re interested in,” Faudree says. A few of her favorites include l’Affiné au Chablis, a white wine–washed cow’s milk cheese. “I love sheep’s milk cheeses and often look for anything from the Pyrénées or Basque region, such as Tomme Brûlée, which has a torched rind that imparts a slightly smoky flavor.” 4351 France Ave. S., Mpls., 612-278-4422, france44.com
Wedge Community Co-op
“This is my go-to; they have the best selection of in-season produce, specialty items, and local meats,” she says. Here, Faudree finds her favorite French butter available in the States—Rodolphe Le Meunier’s Beurre de Baratte—“a bright yellow, fluted round disc with a cow stamped on top,” she says. “It’s handmade in Normandy, France, with flaky salt, and has a rich, creamy, cultured flavor.” Multiple locations, wedge.coop
Coastal Seafoods
“They have a great selection of tinned fish. I always pick up a few for my tinned fish drawer, and they come in so many beautifully designed packages,” Faudree says. Among her favorites are mackerel, mussels, and sardines with hot peppers or lemon. “In the summer, we layer crackers and baguette slices, Kewpie mayo, and a squeeze of lemon or an herb sprig. It’s the best snack.” 2007 E. 24th St., Mpls., 612-724-7425, coastalseafoods.com
Razava Bread Co.
“Having good bread is so important. I love Razava’s sourdough bread,” Faudree says. She advises putting bread on the rack with the oven at 350 degrees for about 10 minutes before serving. “It will crisp up the crust and make it so much better.” 685 Grand Ave., St. Paul, 763-338-0853, razavabread.co
Brooke Faudree, who earned her culinary degree in France, helped open The Copper Hen in Minneapolis with her sister in 2014 before becoming a food stylist, private chef, and caterer. She also produces monthly pop-up dinners. Find out more at brookefaudree.com.
Dining and Cooking