Of course France is known for long and leisurely meals, but a more casual kind of eating experience has become more and more popular: the Aperitif Dinatoire.
This month we talk to Ann Mah to learn all about the Aperitif Dinatoire, what kind of food and drink is served, and how you can incorporate this kind of french style entertaining into your own repertoire.
Ann Mah is an American writer based in Paris and Hanoi, Vietnam. A frequent contributor to the New York Times Travel section, her articles have also appeared in the Washington Post, Condé Nast Traveler, Food52, The Kitchn, and other media outlets. She is the author of four books including the USA Today bestseller, The Lost Vintage, and a food memoir, Mastering the Art of French Eating.
Products, places and people mentioned in the episode
Ann’s article for the Washington Post: How to host an apéro dînatoire
Ann’s gougère recipe on La Cuisine
Books by Ann on bookshop.org:
Mastering the Art of French Eating
Les Cakes de Sophie: book on savory cakes
Cocktail of the Month:
1/2 cup sugar
1 1/4 cups water, preferably filtered
2 strips of peel and juice from 1 lemon
2 strips of peel juice from 2 limes
One bottle dry white wine
4 ounces (1/2 cup) St-Germain elderflower liqueur
Put sugar and ½ cup water in a small saucepan over medium heat and stir until sugar dissolves. Add peels and turn off heat. Leave to infuse for half hour. Remove peels and cover and chill in the fridge.
Combine the wine, St-Germain, the lemon and lime juices and 3/4 cup of water and pour through a strainer into a metal baking pan. Stir in the syrup. Cover with plastic wrap and freeze for an hour.
Stir semi-frozen mixture and return to the freezer. Check and stir with a fork to break up chunks every half hour.
Serve in small glasses with a spoon.
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Son Little for the music we use
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