Vive la revolution! For those who are Francophiles, there is no better excuse to throw a dinner party than to celebrate the culture that brought us pommes frites, Champagne and crème brûlée. Gather your friends round the table for a toast to les français (Le Marseillaise performance optional).

Classic French flavors are offered with a Gilded twist in a salute to our culinary forefathers.

For those curious about the meaning of mise en place, it is a French culinary term for "set in place." If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

PAIRING NOTES FROM LENN THOMPSON

Intrepid wine-pairing dude Lenn Thompson from Lenndevours.com has offered the suggestions below for this month's menu. Per the usual, these recommendations are by varietal, so you can print out our menu and take it to your local wine store.

Foie Gras with Mulled Plums and Gingered Pears

Suggested pairing: Dry rosé Champagne

Reasoning: Most people automatically think Sauternes when they hear foie gras, but who wants to drink Sauternes at the beginning of a celebratory meal? Instead, think dry rosé Champagne, which will dance in the mouth and balance the foie's richness. Plus bubbly means celebration, right? Another, perhaps more interesting option, would be an Alsatian gewurztraminer, which should play nicely with the gingered pears and have good acidity.

Sautéed Duck Breast with Green Peppercorn & Morel Sauce

Suggested pairing: Red Burgundy

Reasoning: This one is easy. Drink red Burgundy -- it has it all. Subtle spice will pair with the peppercorns, earthiness with the morels, and the wine's acidity and velvety texture will accent the cream sauce, with subtle cherry and red fruit to complement the duck itself. Plus, it will pair well with the asparagus -- a notoriously difficult food to pair with wine.

Raspberry Soufflé

Suggested pairing: Demi-sec Champagne

Reasoning: Again, this is a celebration, so why not uncork a demi-sec Champagne? I like sparkling wine with any custard dessert, and a little sweetness will go a long way here.