Meet Philippine. You might know her as founder of C'est Beau Chez Toi, a home styling studio based in San Francisco. Or you may know her as a creative director working with some brands you know and love.
We've worked with Philippine for years developing our sourcing trips in the French countryside and she always brings us something new.
| Photography by Philippine Scali |
Each year before the holidays, when everyone starts planning trips and family obligations pile up, we host a party. Nothing elaborate, just a gathering before people scatter. The idea is to see everyone in one relaxed evening.
The key is keeping it simple. All cold food, small plates, everything prepared ahead of time. We want to be with our guests, not stuck in the kitchen. We prepare everything the morning of. Mini blinis with crème fraîche, smoked salmon, and a sprig of chive. Endive leaves filled with spreadable goat cheese seasoned with pepper and walnut bits. Two types of savory tarts made with store-bought puff pastry, one with mustard, grated cheese, and tomatoes topped with thyme, the other with caramelized onions and gruyère. Nothing complicated. Good ingredients, simple assembly, beautiful presentation.
| Photography by Philippine Scali |
We pull out serving trays and dishes in white and gold, accented with pink from my favorite flowers, peonies. The color palette happens naturally when you work with what you love and own. White linens (sometimes vintage sheets used as tablecloths), candlelight everywhere, and those peonies create the atmosphere. Everything is displayed as a buffet, beautifully organized. Drinks on a separate table to keep traffic flowing, a signature cocktail of Lillet rosé with a splash of tonic, a sprig of thyme, and a slice of grapefruit. Easy to batch, looks beautiful, and guests can serve themselves. This is the c'est beau chez toi approach: clean, organized, and styled to feel special without being intimidating.
| Photography by Philippine Scali |
One detail: always attend to the bathroom guests will use. A scented candle, fresh flowers (the same ones used throughout the house for continuity), fresh hand towels, and remove all personal items. It's a small gesture that shows you've thought through the whole experience.
In Paris and San Francisco, we entertain in smaller spaces, so every detail counts more. The presentation elevates simple food. The styling creates atmosphere in a way that compensates for not being able to be outdoors. The lighting creates intimacy and makes everything feel more special. The buffet setup matters too. Group similar items together all the savory tarts on one platter, blinis arranged on another, endive leaves fanned out on a third. Different heights with cake stands or upturned bowls under linens create visual interest while keeping things accessible.
| Photography by Philippine Scali |
The summer post about French country entertaining in Montrozier was about ease and seasonal cooking outdoors. This is different, it's winter in the city. Still relaxed, still homemade, but more polished. The casualness comes from elegance, not from being rustic. But the idea stays the same: prepare ahead so you're present with guests. Use beautiful things you actually own. Make it feel special without making it stressful.
People arrive to a table already set, food ready, drinks waiting. The evening flows because the work happened earlier. The décor doesn't feel precious, so guests can relax. Candles and flowers give it a special feel while the buffet setup make your guests feel at ease.
