What’s For Dinner at Jean Renoir’s

The Menu Created by Jean Renoir owned by a Private Collector

The Impressionist Canvas was filled with the Joys of Dining

One of the most interesting aspects of the lives of the Impressionists was their love of good food, company and a well set table. Monet, Renoir, and many Impressionist artists knew and socialised with each other. If they were in Paris, a celebration at a restaurant like the the Riche in the Grand Boulevards district was a well traveled district and Impressionist haunt. Here in this elegant white and gold surroundings they toasted their recent gallery openings or successful sales.

Most of the Impressionists came from upper middle class families, except a few like Renoir who came to his success later in life. Some of the recipes are still with us today. Inspired by the French love of gardens, vegetable or flowers these dishes enjoyed bv the artists in their homes were often accompanied by French wines grown on their property or were sourced from nearby wine estates.

Eating in the French Countryside

Renoir in his final years moved to his farmhouse, LES COLLETTES where he spent his final years. The recipes for his country lifestyle and cooking were carried out by his wife ALINE and her many cooks are a marvel of Southern French Cooking. Imagine that his paintings of bowls of fruit or vegetables also came to life on his table for friends and family. Here (like MONET) RENOIR enjoyed with ALINE (his wife) the life of a simple farmer. Recipes from the RENOIR kitchen at Les Collettes where the inspiration for these dishes relied on the gardens of Aline, Renoir’s wife who cultivated them with exquisite care.

Here are some of my favorites:

  • Soup A L’Oignon – Country style Onion Soup with Great Dollops of Cheese
  • Japanese Salad made with potatoes, steamed mussels, boiled sliced eggs and Shaved Truffles (c. 1887)
  • Bacon Roasted Joint of Beef, The traditional French way of preparing a Pot Roast is laced with Bacon.
  • Cezanne’s Baked Tomatoes, cut in half, sprinkled with sea salt and doused with Olive Oil, then baked and placed on grill pan with a shredded basil leaves on top.
  • Tarte au Petite Fruis Rouge, Red Berries Tarte, served with Creme Fraiche

OUR PODCAST MENU adapted by The Paris Adventuress for any cook at any level and region. (recipes for recipe lovers on the links)

  • Soup A L’ Onion (ONION SOUP)
  • Bouquet Garni (*see recipe below)
  • Potatoes + Green Bean Salad
  • Grilled Tomatoes (see above)
  • Cornish Game Hens (stuffed) with baguette, mushrooms + white raisins. (Ingredients)
  • 2 tablespoons thyme leaves
  • 2 cloves garlic, peeled
  • ½ lemon, ends trimmed, cut into wedges and seeded
  • 1 ¼ teaspoons coarse salt, plus more for sprinkling
  • ¼ teaspoon freshly ground black pepper, plus more for sprinkling
  • 1 tablespoon extra-virgin olive oil
  • 6 ½ pound Cornish game hens
  • 4 tablespoons butter, softened

Madly Madeline Apple Tart * Original Recipe

  • Package of Madelines
  • Jar of Peach Preserves
  • 5 apples (Fudji, Pippin, or choice)
  • 1 stick of Butter (1/4 for the pie dish)

Bouquet Garni


  • 1 sprig flat parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf


  1. Tie ingredients together with string. Tying the bundle in cheesecloth makes it easier to retrieve from the pot.
  2. Use this for Broth, sauces, and easy to drop into the pot or to add flavor to your soups.

Listen to our podcast RENOIR’s TABLE @getcallin for instructions and how to prepare these dishes.

NOTE: Recipes are based on the book “RENOIR’s TABLE” published by Simon & Shuster by authors: Jean-Bernard Naudin, Jean-Michel Charbonnier, Jacqueline Saulnier.

Editor’s Note: To find out the details of these recipes please get in touch, or join our podcast on the subject @getcallin at your app store for our PODCAST. The PARIS ADVENTURESS

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