#1: 101 Fantasy Feasts: Vianne's Dinner Party From the Movie Chocolat

your step-by guide to hosting an unforgettable feast with a complete recipe menu

In the world of Chocolat, a seemingly quaint French village undergoes a transformation, catalyzed by the arrival of Vianne Rocher and her daughter, Anouk. Set against the backdrop of Lent, the film explores themes of temptation, acceptance and the pleasure of indulgence through the medium of chocolate.

Vianne, with her uncanny ability to perceive the deepest desires of others, a skill she inherited from her mother, opens a chocolaterie, which becomes a haven of comfort and change for the villagers. The climax of the movie is the dinner party hosted by Vianne for her friend Armande, played by Dame Judi Dench, where the guests, including the mercurial riverman Roux, played by Johnny Depp, partake in a feast of sensuous dishes laced with chocolate. This dinner is not just a meal but a celebration of friendship, life and its many pleasures while breaking the shackles of tradition and conformity.

Inspired by this pivotal scene, the following feast blueprint and its recipes aim to recreate the magic of Vianne's dinner party, inviting you to savor the transformative power of chocolate and of coming together in the spirit of gratitude, emancipation and togetherness.

The dishes are designed to evoke the rich, warm, and slightly rebellious spirit of the movie, combining classic French cuisine with the luxurious depth and alluring mystery of chocolate.

Whether you’re hosting an intimate gathering or a larger celebration, this entertainment guide offers a glimmer of indulgence and enchantment that is sure to leave a lasting impression on your guests.

Plans for Hosting "The Dinner Party"

Invitations

• Design invitations that mimic the style of a vintage French postcard, complete with images of the quaint French village or Vianne’s chocolaterie.

• Use elegant, cursive fonts to add a little sophistication and charm, inviting guests to an evening of culinary delight and enchantment.

• Seal each invitation with a small, chocolate-shaped wax seal as a nod to the theme of the party.

Menu

• Appetizer: Vianne’s Enchanted Brie Crostini

• Side Dish: Roux’s Cinnamon-Infused Sweet Potato Gratin

• Main Dish: Coq au Vin with Dark Chocolate Velouté

• Dessert: Pontoufle’s Spiced Chocolate Mousse with Chili and Orange Zest

• Beverage: Vianne’s Spiced Chocolate Martini

Beverages

• Offer a selection of red wines, rich and full-bodied, to complement the chocolate-infused dishes.

• Prepare a chocolate cocktail to welcome guests, a decadent drink that blends dark chocolate liqueur with vanilla vodka and cream.

• Serve rich, dark hot chocolate, topped with whipped cream and a sprinkle of chili powder, for a non-alcoholic option that embraces the movie's central theme.

Dress Code

• Encourage guests to dress in the style of French countryside chic, with a touch of whimsy to reflect the movie's magical realism.

• Suggest incorporating elements of the chocolate brown spectrum in their attire, whether through accessories or clothing, to stay in theme with the night’s celebration.

• Recommend accessories like berets, scarves, or vintage jewelry in lush, saturated colors to evoke the sumptuous charm of Vianne’s world.

Decorations

• Create a intimate and inviting atmosphere with soft lighting, using candles and fairy lights to mimic the cozy ambiance of Vianne’s chocolaterie.

• Decorate the table with cocoa beans, chocolate pieces, and chocolate making tools such as molds, a chocolate mill, a moline, or a marble slab should you be able to locate any, scattered among whimsical, garden-inspired floral centerpieces.

• Use table linens in rich, earthy, and deep jewel tones, with napkins tied with twine and a single chocolate wrapped in jeweled color foil placed on each plate as a welcoming gesture. For an extra special touch for those who know the movie or book Chocolat well, place a tiny kangaroo figurine on the plate as a nod to Anouk's imaginary friend, Pantoufle, or, if it's a bead or charm, tie it to the napkin for a charming, subtle tribute.

Table Settings

• Opt for rustic, earthenware dishes to serve the food, complementing the traditional and homey feel of the menu.

• Incorporate small chocolate-themed decorations, such as chocolate molds or antique chocolate boxes, into the table decor.

• Provide each guest with a personalized menu card, detailing the evening’s chocolate-inspired dishes.

Music

• Curate a playlist of French café music, incorporating both traditional and contemporary songs to set a lively yet intimate tone.

• Include instrumental pieces that evoke the mystical and transformative mood of the movie.

• If possible, feature a live musical performance to truly capture the essence of a French dining experience.

Entertainment

• Host a chocolate tasting, featuring a variety of chocolates from around the world, guiding guests through the nuances of flavor and texture.

• Screen Chocolat in a cozy corner, complete with comfortable seating and blankets and pillows, for guests who wish to relive the movie's most enchanting moments.

• Organize a mini cooking demonstration, showing guests how to create simple chocolate delicacies, fostering a sense of community and shared experience.

Party Favor or Parting Gift

• Gift guests with a small box of artisanal chocolates, handpicked to reflect the flavors featured in the dinner menu.

• Provide a beautifully bound booklet of the evening's recipes, allowing guests to recreate the magic of Chocolat at home.

• Offer a small potted mint plant, symbolizing the refreshment and renewal that Vianne brings to the village.

Fun Fact: There’s a scene in Chocolat that tears me up every time. It’s when Juliette Binoche’s character, Vianne, opens her shop door and warmly greets Lena Olin’s character, Josephine, saying, “It’s wonderful to see you again.”

You’ll notice that both actresses tear up, too and that Binoche’s voice catches on the last few words. That’s because, even though it’s technically not the first scene between them in the movie itself, it was the first scene that they created for it, marking the first time Binoche and Olin had acted together since their roles in The Unbearable Lightness of Being in 1988, another favorite movie of mine (Daniel Day-Lewis at this most seductive + Prague + that bowler’s hat!!). The reunion between Binoche and Olin after all that time adds such an unspoken depth to the scene and to the entire movie.

And as another behind-the-scenes connection: Chocolat was directed by Lasse Hallström, Lena Olin’s husband.

Recipes for "The Dinner Party"

This menu is designed to capture the luxurious and indulgent spirit of the dinner party in Chocolat, with dishes and drinks that celebrate the rich, complex flavors of chocolate and French cuisine. Share this experience with those who matter most, creating memories that linger long after the feast is finished.

Appetizer: Vianne’s Enchanted Brie Crostini
This luxurious appetizer combines creamy Brie cheese with shaved dark chocolate and a sprinkle of toasted hazelnuts, all served on crisp crostini. The unexpected combination of sweet and savory flavors sets the tone for a decadent evening, mirroring the enchanting surprises found in Vianne's chocolaterie. This recipe calls for Brie, but you can easily substitute it with other soft cheeses like Camembert, Saint-André, or triple cream cheese for a similar creamy texture and rich flavor.

Serving Size: 12 crostini
Preparation Time: 20 minutes

Ingredients:

• 1 baguette, sliced into 1/2-inch (1.25 cm) rounds

• 1 tbsp (15 ml) high quality olive oil

• 1 medium wheel of Brie cheese (or other soft cheese), cut into 1/2-inch slices

• 1/4 cup (60 ml) finely chopped or shaved dark chocolate

• 2 tbsp (30 ml) honey

• 1/4 cup (60 ml) hazelnuts, toasted and finely chopped

• Crunchy sea salt

Method:
Preheat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Toast in the oven for 5 minutes, or until just golden and crisp. Top each one with a slice of cheese and return them to the oven. Bake until the cheese just begins to soften, about 1-2 minutes. Remove from the oven and immediately sprinkle the chopped dark chocolate over the warm Brie, allowing it to melt slightly.

Drizzle each crostini with honey, and top with a sprinkle of toasted hazelnuts and crunchy sea salt. Serve warm, allowing your guests to savor the rich, indulgent flavors. The bread will become soggy as it cools, so it’s best to enjoy the appetizer right away.

Side Dish: Roux’s Chocolate and Cinnamon-Infused Sweet Potato Gratin
This opulent sweet potato gratin is infused with hints of chocolate, cinnamon and nutmeg, adding warmth and nuance to the creamy layers of potatoes and cheese. The subtle spices and hint of cocoa echo the flavors brought to life by Roux, the wandering riverboat traveler in Chocolat, whose presence stirs up change and a bit of fire and intrigue in the village. The spices and brightness from the orange zest not only complement the sweetness of the potatoes and chocolate, but also creates a perfect through-line for the evening’s other chocolate-infused dishes, making it a comforting and indulgent side dish.

Serving Size: 6
Preparation Time: 1 hour

Ingredients:

• 1 cup (240 ml) heavy cream

• 1/2 cup (120 ml) whole milk

• 2 tsp (10 g) freshly grated orange zest

• 2 tbsp (30 g) unsalted butter

• 1 tsp (5 g) dark cocoa powder

• 1 tsp (5 g) ground ginger

• 1/2 tsp (2.5 g) ground cinnamon

• 1/4 tsp (1.25 g) ground nutmeg

• 1/4 tsp (1.25 g) cayenne

• 1/4 tsp (1.25 g) ground black pepper

• 1/4 tsp (1.25 g) salt

• 2 lbs (900 g) sweet potatoes (about 4 medium sweet potatoes), peeled, quartered lengthwise and thinly sliced into quarters using either a mandoline or deft knife skills

• 1 1/2 cup (120 g) grated Gruyère cheese

Method:
Preheat the oven to 375°F (190°C). In a large saucepan, combine the heavy cream, milk, orange zest, butter, cocoa powder, ginger, cinnamon, nutmeg cayenne and pepper. Heat over medium heat while whisking constantly until the butter is melted and the liquid is warm and incorporated (do not let it boil). Remove from the heat and season with salt.

In a greased 9 by 11-inch baking dish, arrange the sweet potato slices in overlapping layers. Halfway through, evenly sprinkle about 1/3 of the Gruyère cheese and then add the final layers of sweet potato slices. Pour the warm cream mixture over the potatoes, ensuring they are evenly coated. Sprinkle the remaining Gruyère cheese over the top.

Cover the dish with foil and bake for 55 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden, bubbly and slightly caramelized for extra depth of flavor. Let the gratin cool slightly before serving. It will keep in a covered container in the refrigerator for up to 3 days.

Main Dish: Coq au Vin with Dark Chocolate Velouté
This classic French dish is elevated with the addition of dark chocolate, adding a rich and velvety depth to the wine-infused sauce. The combination of tender, slow-cooked chicken, hearty vegetables and luxurious chocolate creates a main course that is both comforting and sophisticated, much like Vianne herself.

Serving Size: 6
Preparation Time: 2 hours

Ingredients:

• 4 slices of bacon, diced

• 2 tbsp (30 ml) olive oil

• 1 whole chicken, cut into 8 pieces

• Salt and pepper to taste

• 1 large onion, chopped

• 1 large carrot, peeled and thinly sliced

• 2 cloves garlic, minced

• 2 tbsp (30 g) all-purpose flour

• 2 cups (480 ml) red wine

• 1 cup (240 ml) chicken broth

• 1/4 cup (60 ml) cognac

• 2 tbsp (30 g) tomato paste

• 2 cups (240 g) mushrooms, sliced

• 1/4 cup (60 g) dark chocolate (70% cocoa or higher)

• 2 tbsp (30 g) fresh parsley, chopped

• Crusty bread, to serve

Method:
In a large Dutch oven or a heavy-bottom pot with a tight-fitting lid, cook the bacon over medium heat until crisp. Transfer the bacon using a metal slotted spoon or slotted spatula to a paper towel-lined plate to drain, leaving the rendered fat in the pot.

Add the olive oil to the pot and stir to incorporate it into the bacon fat. Season the chicken pieces with salt and pepper, then brown them in batches in the bacon fat and olive oil over medium heat, about 6 minutes per side. Transfer the chicken pieces to a plate using tongs.

In the same pot, add the chopped onion, carrot and garlic, sautéing until tender, about 6 minutes. Stir in the flour and cook for 1 minute while stirring constantly. Add the red wine, chicken broth, cognac and tomato paste, scraping up any browned bits from the bottom of the pot for extra flavor.

Return the chicken and bacon to the pot, along with the sliced mushrooms. Bring to a simmer over medium-high heat, then cover, reduce the heat to medium-low, and cook for 1 1/2 hours, or until the chicken is tender. Stir in the dark chocolate until melted and the sauce is smooth. Season with salt and pepper, if needed. Garnish with chopped parsley and serve this decadent dish with crusty bread.

Dessert: Spiced Chocolate Mousse with Chili and Orange Zest
This velvety chocolate mousse is infused with a hint of chili and the brightness of orange zest, creating a dessert that is both bold and luxurious. The combination of rich chocolate, subtle heat and citrus makes it a perfect finale to an indulgent dinner.

The subtle heat of the chile mirrors the moment when Vianne enchants the villagers by serving her spiced hot chocolate in Chocolat. Just as the rich flavors of the chocolate are elevated by the unexpected warmth of the spices, the chile in this dish adds a hint of character and warmth, bringing a touch of magic to the experience. It reflects the transformative power of her offering, where the spice surprises and delights, much like Vianne’s ability to spark change in the villagers through her unconventional creations.

Serving Size: 6
Preparation Time: 30 minutes (plus chilling time)

Ingredients:

• 8 oz (225 g) dark chocolate (70% cocoa or higher), chopped

• 4 large eggs, separated

• 1/4 cup (60 g) granulated sugar

• 1/2 tsp (2.5 g) ground cinnamon

• 1/4 tsp (1.25 g) ground cayenne pepper (optional)

• 1 tbsp (15 g) orange zest, plus extra for serving

• 1 cup (240 ml) heavy cream

• 1 tsp (5 ml) vanilla extract

• Cocoa powder, for serving

• Pinch of salt

Method:
Melt the chopped dark chocolate in a heatproof bowl set over a pot of simmering water (a double boiler). Whisk throughout the process until completely melted and smooth, then remove from heat and let cool slightly.

In a mixing bowl, whisk the egg yolks with the granulated sugar until thick and pale. Add the melted chocolate in a slow, steady stream while whisking until it is incorporated. You can encourage the chocolate to flow from the bowl using a rubber spatula. Stir in the cinnamon, cayenne pepper and orange zest.

In a separate bowl, whisk the heavy cream with the vanilla extract until soft peaks form (you can either do this by hand for a nice arm workout or by using a stand-mixer). Gently fold the whipped cream into the chocolate mixture using a rubber spatula. In another bowl (or using a stand mixer), beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the chocolate mixture until fully combined.

Spoon the mousse into serving glasses, tap on a hard surface to evenly distribute the mousse, and refrigerate for at least 2 hours, or until set. Serve chilled, garnished with a sprinkle of orange zest and a dash of cocoa powder.

Beverage: Vianne’s Spiced Chocolate Martini
Inspired by the velvety, spiced hot chocolate from Vianne’s chocolaterie, this decadent martini combines the deep flavors of chocolate with warming spices and a hint of vanilla vodka. It's a luxurious and indulgent cocktail that embodies the spirit of the Chocolat dinner party, perfect for sipping slowly as the evening unfolds. If you would like to use unflavored vodka but would still like the vanilla flavor, add a few drops of vanilla extract before shaking the cocktail.

Serving Size: 2 martinis
Preparation Time: 10 minutes

Ingredients:

• 2 oz (60 ml) vanilla vodka

• 1 oz (30 ml) chocolate liqueur

• 1 oz (30 ml) crème de cacao

• 1 oz (30 ml) heavy cream

• 1/2 oz (15 ml) simple syrup

• 1/4 tsp (1.25 g) ground cinnamon

• 1/8 tsp (0.6 g) ground cayenne pepper (optional)

• Ice, as needed

• Chocolate shavings or cocoa powder for garnish

Method:
In a cocktail shaker, combine the vanilla vodka, chocolate liqueur, crème de cacao, heavy cream, simple syrup, ground cinnamon and cayenne pepper (if using). Fill the shaker with ice and shake vigorously until thoroughly chilled.

Strain the mixture into chilled martini glasses. Garnish with chocolate shavings or a dusting of cocoa powder. Serve immediately and enjoy this rich, spiced cocktail as you toast to the enchanting flavors of Vianne’s world.

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Top 5 photo credits: Miramam, remaining photo credits: Jody Eddy