We always seem to have an active social life when we come to Provence... actually much busier than our social calendar at home in Tennessee. We've made quite a few local friends-- some are French, some are expatriates who live here permanently, and some are regular visitors like us.
Sometimes we connect with friends at a restaurant, or we meet for a hike. We've been invited to friends' homes, and we also like to invite people here. This summer we decided we wanted to invite several of our local friends here for dinner, a way to thank them for everything they've done for us. We decided to do small dinners instead of mixing people up. This has been another high point of our summer in the Luberon.
It's an interesting challenge to prepare and host a meal for French friends or even for expats who have socialized to the French lifestyle. What to fix? The French truly are a culture that cares about food and doing things right, and it's easy for a relative newcomer like me to be intimidated. Although I feel very comfortable cooking French dishes for my American friends at home, I sure didn't want to flub a meal for our French friends by trying too hard to "be" French. Instead I decided that for each dinner I would prepare a more typical American meal but following the French pattern for a meal: aperitif, entree, main course, cheese, and dessert. Kelly was my assistant chef and handled the desserts on her own. I brought over a secret ingredient-- a big bottle of barbeque sauce-- that I planned to use in at least a few meals, creating a bit of a southern flair.
Our first visitors were Henri Tomas, his wife Rosa, and Rosa's sister Sylvia, visiting from Argentina. We had been invited to their home last summer. for a very special evening. This was an interesting multi-cultural experience because Henri doesn't speak really any English, Rosa speaks just a little English, and Sylvia speaks quite good English-- but no French... oh, and then our family's French is of varying proficiency. There was not one common language for all, so we conversed in a mix of French, English and Spanish.
Far beyond the language challenges, this meal ended up having the most challenges. It was too cool to eat outside, at the last minute the grill didn't work... and then we learned that Henri couldn't eat spicy food since it impacted his ability to taste the sweet delicacies in his patisserie. Fortunately I hadn't yet covered all the chicken in barbeque sauce and was able to saute two breasts in olive oil with some herbes de Provence. The rest of the chicken I ended up panfrying in olive oil and then sauteeing in barbeque sauce... quite an interesting variation actually. Henri then decided he could probably eat the barbeque sauce after all, mixed it with creme fraiche and poured it on his herbes de Provence chicken. We also had baked beans (not very good... difficult with the local ingredients) and corn-on-the cob. Henri and Rosa brought a tart for dessert, and Kelly served fresh fruit.

Henri, Sylvia, Rosa and Kelly