Hidden between the star-studded landscapes of St.-Tropez and the quiet rural hillsides of Provence is a rich cultural history waiting to be explored. Here, event designer Imogen Bailey reveals her secrets for creating an unforgettable autumn table inspired by the French Riviera.
Photo: Courtesy of Maya Maréchal1/13“The relationship with my surroundings is a strong source of inspiration; I wanted to celebrate the flavors and colors of locally sourced ingredients from the hills and fields surrounding Nice,” says Bailey.
Photo: Courtesy of Maya Maréchal2/13The venue was a beautiful home tucked away in the heart of La Colle-sur-Loup village. “I love the traditional architecture and elegant decor, so organizing a dinner party here was a real treat,” says Bailey.
Photo: Courtesy of Maya Maréchal3/13A focus on fresh local ingredients lend a sense of place and season to the menu.
Photo: Courtesy of Maya Maréchal4/13Chef Kalice Brun sourced edible flowers from the hills of the Mercantour valley and from her own garden. “The flowers were selected for their exceptional flavors rather than just for decoration.”
Photo: Courtesy of Maya Maréchal5/13The oval-shaped centerpiece was designed to be low enough so that guests could still enjoy conversation.
Photo: Courtesy of Maya Maréchal6/13The tablescape included menus hand-scripted on fresh pumpkins and squashes.
Photo: Courtesy of Maya Maréchal7/13Florist Julie Guittard and calligraphy artist Nice Plume used fresh vegetables, autumnal blooms, hand-scripted pumpkins, and squashes to evoke the joys of the harvest season on the French Riviera.
Photo: Courtesy of Maya Maréchal8/13Bailey puts the finishing touches on the table just before guests arrive. “I love seeing the whole look come together.”
Photo: Courtesy of Maya Maréchal9/13The completed look. “When choosing the color palette and decor for this autumn-theme celebration, I focused on selecting an array of moody, rustic tones and fresh produce reflecting the vibrancy and richness of the season,” says Bailey.
Photo: Courtesy of Maya Maréchal10/13“We love baby aubergines, which have a soft, subtle flavor when cooked,” explains Bailey. “For our dinner, Chef Kalice Brun created an amuse-bouche of aubergines combined with a yogurt a pesto sauce."
Photo: Courtesy of Maya Maréchal11/13Dimmed lighting and candlelight creates a cozy and intimate atmosphere.
Photo: Courtesy of Maya Maréchal12/13Chef Kalice Brun created a reimagined Swiss chard blette soup—a Niçois delicacy—featuring vanilla, pear, and borage flowers. “There are few things more comforting than a warm vegetable soup,” says Bailey.
Photo: Courtesy of Maya Maréchal13/13“I want guests to feel like they’re walking into a painting when they arrive,” says Bailey. “The view from the dining room looking out onto the overgrown vines in the garden was quite something!”
