Paris parties are the best sort of parties. They incorporate my most favorite food groups – cheese, bread, wine and sweets – and my first Paris party was not lacking for any of these. The cheese plate looks small above, but it was immense and attacked repeatedly.

The homemade gougeres were, also, quite cheesy. This very full platter disappeared all too soon, which put a big smile on the face of the maker of these puffy, savory pastries. I am fairly certain that I munched down at least three of them between my gulps of wine.

Speaking of the wine, there was plenty. Perhaps that’s one of the reasons I so love Parisians? They make no excuses for drinking loads of wine at one in the afternoon. After all, why should they? They work plenty hard for their wine, and we all climbed five flights of stairs to make it to this delicious brunch party. Five flights meant at least five glasses of le vin rouge, no? Regardless… no one was counting.

The table was decked out nicely. I adore how whatever glasses, plates, fruit and wine had on hand became makeshift centerpieces. And the host, who happens to own one of the sweetest flats available through Haven in Paris, picked up some flowers to bring it all together nicely, creating quite the monotone color palette (the best kind, if you ask me). While I’m sure that not every Paris brunch table comes together as nicely as this one did (kudos to the talented hosts), all Parisians have a flair for combining items that seem insignificant into something very lovely, very special. And while in the States you might refrain from disturbing a perfectly-poised fruit bowl, that was so not the case here; all the citrus fruits evaporated before the party’s end.

Don’t ask me the name of this pile of chocolate wedges. It was a dessert made by the host that included chocolate (of course), something crunchy and something slightly minty. We all scarfed it down, not bothering to remember the name nor the complete list of ingredients. I am hoping the host will share the recipe if I ask nicely. After all, I did bring a scrumptious fruit tart to the festivities. Hopefully, the host will remember and kindly agree to share what will forever be a treasured recipe for me.

This tomato tart with mustard was delicious. It used a homemade crust that was filled with mustard, cheese, tomatoes and herbs. I’ve found several recipes online, as it’s a French specialty. When I’m back in the States, I plan to make it for every single dinner party. In advance, I ask my friends and family for forgiveness, but I’m pretty sure you will all approve.

The silver was polished and the bread was piled high. I am not leaving Paris without about 100 loaves of Poilâne’s walnut bread. It’s so good warm, with a pat of butter, or a smear of smelly cheese, or a dollop of loose preserves, or… you get the picture. I believe no Paris party can actually happen without piles of bread, including the walnut bread, as it’s a perfect foil for all that darn delicious wine.

Text and Photos by  Maggie Battista for Eat Boutique, and republished for the HiP Paris Blog. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

Ah, cheese. The dizzying selection. The alternately intoxicating and overwhelming smells seeping out of shop fronts and market stalls. The fierce opinions and friendly neighborhood banter while waiting in line. Cheese (and cheese shopping) is, unequivocally, one of the pillars of the French way of life. With over 350 French cheeses to choose from, buying a lunchtime treat can be an intimidating cultural challenge. With that in mind, here’s a shortlist of what you need to know when venturing out to the cheese stand…
• Most French cheeses are either Cow (Vache), Goat (Chèvre) or Ewe (Brebis) milk based, though appearances and tastes vary extensively within these categories.
• Go artisan. With so many artisan cheese shops and stands selling high quality, farm-to-market products, you’ll definitely want to forego the convenience of your corner supermarket, which mostly likely stocks mass produced goods, when purchasing cheese. Your palate will thank you…
• Don’t be afraid to ask for a sample. Pick out 2 or 3 cheeses that seem appealing and politely inquire: “Est-ce-que je peux gouter celui-ci?*” Pop the slice in your mouth, chew thoughtfully, nod approvingly and, if you’ve settled on your selection, order it up! For harder cheeses that have already been cut, 100g is a fairly standard serving. Round cheeses (Camembert, for example) are sold as a whole or half reel, and smaller goat cheeses (Crottin) are sold individually.

*: Can I taste this one?
• Word to the wise: you’ll only be able to taste cheeses that have already been cut, which are generally on the drier end of the spectrum.
• To tell how ripe a soft cheese is, like a Camembert, gently press down on it to see how much it gives. A ripe Camembert should give a little if you press your thumb into the center; firm on the outside but soft on the inside.
• Everyone needs to try a really smelly cheese. Even if it’s not your cup of tea, at least you’ll be able to say you experienced it! A Langres, Munster, or really mature Camembert should do the trick for impressing squeamish Anglophone visitors.
• Eat the rind. The rind is edible on most soft cheeses, so don’t upset your French host by scooping all the insides out of the camembert, leaving only the sad white husk behind on the cheese plate. The rind adds flavor and texture, so do as the natives and go whole-buffalo.
• Know your cheese plate. When entertaining, a respectable cheese plate usually contains most of the following: one or two small goat cheeses (a Crottin and a Cendré are good staples), a gooey Camembert, a creamy Pont l’Evêque or Brie, a Tomme of some kind (Brebis, for example), a swiss cheese (like Vieux Comté) and a blue cheese (Roquefort is a good go-to).
• Dinner party tip: It’s considered rude to help yourself to more than three cheeses. Take more than three, and your hostess will assume that you didn’t enjoy her meal enough to fill up on the elaborate, home-cooked courses that preceded the cheese plate.
• Here are a few useful links packed with cheese-related information:

o Extensive description of French cheeses and conservation methods:

http://joinusinfrance.net/html/cheeses.html

o Rundown of cheese-related etiquette:

http://www.understandfrance.org/Food/Cheese.html

o Descriptions of many French cheeses
http://gourmetingredients.suite101.com/article.cfm/a_beginners_guide_to_french_cheeses
http://www.cheese-france.com/