The Dinatoire, like the gastronomic meal, will carry you through a long, convivial afternoon or evening, beginning with two to three light appetizers, perhaps Gougères and tapenade toasts, followed by several heartier ones, such as small lamb chops, smoked ham with mostardo, and bite size sausages. A verrine, or glass, of Shrimp Gazpacho Aspic, or baby romaine leaves resting on a base of anchoiade might be included, or in winter, a small cup of hot soup. A platter of cheese often appears next, followed by an array of desserts.
The food, including the dessert, is bite-size, easily and appropriately eaten with fingers, with the exception of verrines or soups, which need a spoon.
As with the gastronomic meal prepared at home, the Dinatoire is a combination of homemade foods and high-quality, ready-made, purchased ones. This allows the cook to concentrate on a few special items rather than preparing everything.