À Table: An Elevated Dînatoire With Tara Thomas

It’s the season for holiday entertaining, and we’ve enlisted the help of the most stylish hosts we know to serve up their party tricks for a holiday hosting mini‑series. Dress code festive, RSVP requested. À Table! More low‑key than a sprawling celebration, more elegant (not to mention, mysteriously French) than a regular happy hour, the dînatoire may just be the perfect form of the holiday party. Part cocktail hour, part dinner, it’s a laid‑back approach to gathering where grazing is encouraged and stuffiness stays at the door with your shoes. It also happens to be Tara Thomas’s preferred method of entertaining. “I’m team dînatoire,” says the chef and culinary producer. “The holiday season is filled with so many soirées; this allows a moment for people to stop by for a drink and a bite for quality time, and those who stay, a long and nourishing night.”

Planning the Holiday Dînatoire

Before you even think about the décor, you need a clear plan that guides every decision. A well‑structured timeline keeps the event on track and makes the entire process feel effortless.

Choosing the Venue & Date

• Pick a venue that feels intimate yet spacious – a loft, a backyard, or a city apartment with a large living area.
• Schedule the event for a weekday evening to avoid the holiday rush.
• Set the date at least six weeks in advance to allow time for guests to RSVP and for you to gather supplies.

Guest List & RSVP

• Invite 12–20 guests for an intimate gathering that feels personal.
• Use a simple RSVP form (Google Forms, Typeform, or even a handwritten card) to track attendance.
• Ask guests to specify dietary preferences and allergies at least 48 hours before the event.

Styling the Space

The visual impact of a dînatoire is all about the small touches that bring the whole event together. A cohesive theme, careful placement of décor, and a well‑chosen color palette turn a simple dinner into an unforgettable experience.

Table Setting & Tableware

From the tablecloth to the napkins, every element tells a story. Use neutral tones with pops of gold or burgundy to create a sophisticated yet relaxed feel.

• Tablecloth: Light linen or crisp white, 4–6 inches long.
• Tableware: Silverware set, crystal glasses, and a polished centerpiece.
• Placemat & Napkin: Black leather placemats with embroidered napkins in a muted green.
• Centerpiece: Onyx platter with a cheeseboard and a gold‑rimmed vase.

Floral & Lighting

A floral arrangement can transform a plain table into a living work of art. The FDK arrangement kit is a great starting point – it’s easy to assemble and it’s locally sourced.

• Floral arrangement: Large bouquet of seasonal blooms in a tall, elegant vase.
• Lighting: Taper candles in a gold‑rimmed glass holder, placed around the table.
• Incense: A subtle, warm scent that keeps the space smelling fresh.

Candles & Incense

Candles are the secret to creating a warm atmosphere. A mix of flickering taper candles and a wafting incense keeps the space inviting.

• Candles: 4–6 taper candles in a mix of white and gold.
• Incense: A subtle, citrus‑based scent that blends with the floral arrangement.

The Menu & Drink Station

The heart of a dînatoire is the food_fix. A carefully curated menu that balances savory, sweet, and drinks keeps guests engaged from the first sip to the last bite.

Drink Station & Cocktails

Start the night with a crafted cocktail that’s both sophisticated and approachable. The Champs‑Élysées cocktail is a favorite – a mix of gin, orange liqueur, and a splash of fresh citrus.

• Champs‑Élysées cocktail: 1–2 bottles of gin, 1 bottle of orange liqueur, and fresh citrus juice.
• Cocktail garnish: Fresh herbs, citrus slices, and a splash of bitters.
• Coffee & Tea: A small coffee bar for guests to enjoy after dinner.

Appetizers & Main Course

A dînatoire is all about grazing, so keep the menu flexible and varied. The menu below gives you a starting point, but feel free to tweak it to match your own taste.

• Appetizer: Bison corndog – a savory, crispy bite that pairs well with the cocktail.
• Cheese board: A selection of soft cheeses, charcuterie, and a homemade honey‑mustard spread.
• Main course: Duck confit with a side of roasted kabocha squash and a winter green salad.
• Dessert: Chocolate mousse with fresh berries, served in individual ramekins.

Dessert & Extras

Don’t forget the sweet finish. A small dessert station keeps the mood light and adds a touch of indulgence.

• Dessert station: Chocolate mousse, fresh berries, and a small cheese platter.
• Extras: A small community fridge that allows guests to bring their own drinks and leftovers.

The Guest Experience

A dînatoire is designed to be a relaxed, intimate experience. Keep your guests engaged from the first sip to the last bite by paying attention to timing and flow.

Timeline & Checklist

• 6 weeks before: Finalize venue and date.
• 5 weeks before: Send out invitations and collect RSVPs.
• 4 weeks before: Order food, drinks, and décor.
• 3 weeks before: Confirm suppliers and create a detailed grocery list.
• 2 weeks before: Test the drink station and menu.
• 1 week before: Confirm all guests and finalize the décor plan.
• Day of: Set up the décor, cook the main dishes, and serve the drinks.

Music & Playlist

Music is the final touch that keeps the night flowing. A carefully curated playlist can set the mood and keep guests engaged throughout the evening.

• Background: A mix of classic French chanson and modern pop.
• Tempo: A moderate tempo that keeps the conversation flowing.

Community & Follow‑Up

After the event, keep the momentum going by sharing a community fridge where guests can bring leftover food or drinks. This adds a personal touch that makes the night feel more intimate and communal.

Final Thoughts & Call to Action

It’s time to wrap up the planning and invite your guests to join you for a unique holiday dînatoire. If you’re excited about the concept, please RSVP by clicking here or by sending a handwritten card to our email. We’ll be thrilled to have you at our À Table event.