A Classic French New Year's Eve Menu 2023
What’s a classic French menu for New Year’s Eve? I’ll show you. Better yet, I’ll tell you how to make much of it in advance.
Classic French Main Dish for New Year’s Eve: Coq a Vin
Here’s a great mostly make-ahead French menu for New Year’s Eve, with plenty of tips for what you can do in advance so you don’t have to chase around after too many last-minute prepping tasks.
Classic French menu for New Year’s Eve 2023:
• Aperitif: Kir Royale with Cognac, served with Gougères
• First Course: Belgian Endive Salad with Blue Cheese and Walnuts
• Main Course: Coq au Vin
* Cheese Course
• Dessert: Iles Flottantes
Apéritif
Serve my Kir Royale with a Kick, with some Gougères and a few (but not too many) crackers topped with slices of salami or prosciutto.
Kir Royale with a Kick: Pour 3/4 ounce Cognac and 1/4 ounce crème de cassis into a flute. Fill the flute with Champagne.
Make-Ahead Tip: Yes—you can freeze Gougères. To find out how, click here.
First Course
This Belgian Endive salad with blue cheese, walnuts and a two-ingredient dressing is classic and elegant, and will get everyone excited for what’s to come. Find my recipe here.
Make-Ahead Tips: Toast the walnuts up to 2 hours in advance; store at room temperature. Wash, but do not cut, the endive leaves up to 2 hours in advance; wrap in paper towels and store in the fridge.
Main Course: Coq au Vin
Can you make coq au vin in advance? But of course!
Coq au Vin! Another classic French recipe, and it’s always a wonder. That is, every single time I make it, I wonder why I don’t make it more often.
My recipe is in my Everyday French Cooking cookbook, which I hope you own. If you don’t, however, Ina Garten has a great recipe here. (Personal preference: I use 2 sliced large shallots instead of 1 sliced yellow onion, and I don’t use Cognac.)
Serve with whipped potatoes, baked rice, or noodles.
Make-Ahead Tip: Prepare Ina’s coq au vin through Step 4. Refrigerate up to 2 days. Continue as directed. (P.S.: Coq au Vin, like most braises are even better a day or two after they’re made.)
Cheese Course
For New Year’s Eve, extend the time at the table by serving a cheese course. (After all, you’ve got a stretch of time before midnight, right?).
I used to get all uptight about serving a cheese course if there had already been cheese earlier in the menu, but I’m SO over that! Great cheeses are so varied, you’re not going to feel any sense of repetition or monotony, as long as you serve different cheeses than what was called for earlier (in this case, no blue needed as it’s in the first course).
Make-Ahead Tip: None needed, but do check out my post: How to Serve a Cheese Course the French Way.
Dessert
I love serving Floating Islands/Iles Flottantes after a winter braise. Those cloudlike meringues are so airy and light, but the crème anglaise will never make you feel slighted. See my recipe.
Make-Ahead: The poached meringues can be made up to 2 hours in advance; loosely cover and refrigerate. The crème anglaise can be made and refrigerated up to 3 days in advance.
Happy New Year, everybody. And if you need a little inspiration for New Year’s Day, read my story: What French Onion Soup Taught Me About Dining Well.
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