Autumn Glory

THE RIGHT OUTDOOR REPAST CAN YIELD A HARVEST OF FRIENDLY FALL VIBES.

What is autumn’s essence? Leaf raking, pumpkin picking, the taste of apple cider—and just enough nip in the air for an excuse to bring out that favorite sweater. Then there are fall festivals—but perhaps the ideal way to mark the season is to stage your own festival for friends and family.

To throw the perfect private party for your inner circle this fall, you might follow the lead of Cordelia de Castellane, artistic director of Dior Home and Baby Dior. In her latest book, Life in a French Country House: Entertaining for All Seasons (Rizzoli New York), she invites readers into her welcoming world of stylish hospitality. On a mild day, the designer suggests, host an intimate meal outdoors with ivory linen tablecloths, vintage plates and décor that echoes the surrounding nature.

That’s autumnal pleasure everyone can share. And don’t forget to pull up a chair and enjoy the celebration yourself.

Decorating a table using items you love adds a personal touch to the dining experience. An outdoors enthusiast, Cordelia de Castellane brings elements of nature and the forest to her table. “I set out pumpkins and squash from the vegetable garden, flowers from the garden, walnuts and pine cones,” she says. China with colorful prints is also a favorite that adds visual interest. “I don’t think I could do without [prints], either at home, on me or in my collections,” she says. A hearty autumn meal isn’t complete without a sweet exclamation point. A heartwarming crème caramel dessert, courtesy of de Castellane’s friend and business partner Sanaz Degany, will be a hit with all your guests, especially when presented in a rustic wicker basket and glass serving dish.

SANAZ’S CRÈME CARAMEL

INGREDIENTS

n 15 sugar cubes n 3 cups milk n 5 egg whites n 10 egg yolks n 1 cup sugar n 1 vanilla pod, seeds scraped

DIRECTIONS

Melt the sugar cubes in a saucepan or a mold over low heat until they turn a reddish-brown color. Remove from the heat and swirl the pan or mold from side to side so that it is caramelized all over, including the edges. Leave to cool. Bring the milk to boil in another saucepan. Beat the egg whites until they form stiff peaks. In a large bowl, mix the egg yolks with the sugar and vanilla. Pour in the warm milk and whisk vigorously to obtain an even mixture. Add the beaten egg whites and mix carefully. Pour the entire mixture into the caramelized mold and cook it over a double boiler for 40 minutes. Leave to cool before removing from the mold.

All photos and recipe reprinted with permission from Life in a French Country House: Entertaining for All Seasons. Photos by Matthieu Salvaing. Rizzoli New York, 2021.