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THE ART OF HOSTING

Hosting Christmas With Éléonore Toulin

Plus her recipe for her Chicken with Morels


Éléonore Toulin takes over Flâneur magazine to share her ultimate tips to hosting a magical Christmas. From her indulgent Chicken with Morels recipe to her effortlessly chic hosting tips, she brings her signature Paris-meets-California style to the festive season. Dive into her curated tableware edit and discover how she creates unforgettable holiday moments.

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Meet Éléonore

Introducing the beautiful Eléonore Toulin—a Parisian-born creative turned chef and hospitality expert. After gracing runways for fashion icons like Chanel and Vivienne Westwood and building a successful career in photography, she brought her talents to the world of food and hospitality. Now based in Los Angeles, Éléonore blends her French heritage with Californian flair as a private chef and event host.


We’re thrilled to welcome Eléonore to Flâneur magazine as she shares her favorite hosting traditions, exclusive recipe, and her ultimate Christmas playlist. Prepare to be inspired by her blend of effortless elegance and festive charm.


Now over to you, Éléonore...

"Hello, Flâneurs!

First of all, let's get things straight: I love to host for Chritsmas.

For me, the art of hosting begins with setting the mood: candles everywhere for soft, warm lighting—it’s both intimate and elegant. A thoughtfully curated playlist in the background, subtle yet well-chosen, sets the tone for the evening. I always add a few bouquets of fresh flowers to bring life and a touch of simple yet refined décor. A scented candle can also elevate the atmosphere without being overpowering.

Finally, welcoming guests with an aperitif is essential: a glass of wine or a cocktail paired with simple yet delicious nibbles, like marinated olives, anchovy-butter toasts, or a small cheese and charcuterie board. The goal is to make everyone feel at ease from the moment they arrive."

🎶 Set the Mood with Éléonore's Dinner Party Playlist 🎶

"Music is the secret ingredient to any good evening. For my dinner parties, I often turn to this playlist, thoughtfully curated by my friend Emile Haynie—it’s the perfect mix to keep the vibes just right. Sometimes, I’ll switch things up with the app Radiooooo, where you can explore music from any country and era."

🎵 Listen Here

Éléonore's Christmas Recipe

Chicken with Morels:

"I love this recipe because it captures everything I adore about Christmas—comfort, a hint of French elegance and lot of crème fraiche. The tenderness of the chicken with the richness of the morels is both relaxed and sophisticated. Plus, it’s one of those dishes that fills the house with the most amazing smells—it’s pure magic!"

Gather your pots and pans

Ingredients

1 whole chicken

4 large shallots finely chopped 

168 gr dry morels add 56gr if you really like mushrooms

25cl vin jaune or white wine (from Jura is a favorite)

20gr butter

1 tbsp olive oil 

1 bunch tarragon (leaves only)

4 pots crème fraîche (aprox 220gr each)

Step 1

First, prepare the morels the day before, or at least a couple of hours before cooking.Soak the morels in fresh water for 15 minutes.Discard the water and rinse them delicately.Soak them in a bowl of milk at room temperature, cover, and refrigerate overnight.When ready to use, discard the milk (or save it for another sauce) and let the morels dry.

STEP 2

Cut the chicken into pieces—wings, breasts halved, or whole, as you prefer.In a cast iron Dutch oven over medium-high heat, add olive oil. Sear the chicken pieces until nicely browned on all sides. Remove the chicken and set aside.Add butter to the pot, then add the shallots and cook over medium heat until translucent.Over medium heat, add the wine, crème fraîche, morels, and chicken. Season with salt and pepper.Cover and cook for about 35-45 minutes.

STEP 3

Check regularly to ensure it’s not sticking and that the heat is not too high—it should cook gently.
When ready to serve, plate the chicken and sauce, then sprinkle with fresh tarragon leaves.Best served with a purée…

ENJOY!

Our table at night

The famous Poulet aux Morilles

IN THE DETAILS

Éléonore Toulin's Edit

Step up your Christmas hosting game with Éléonore Toulin’s carefully curated selection of tableware: A mix of French tradition and Californian cool, selected just for you.

Green Gingham Runner
£75.00
Green Gingham Napkins, Set of Four
£70.00
Bistrot 24 pc Cutlery Set | White
£219.07
Augusta Glass Aqua Hazel
£113.84
Bronze Hobnail Large Jug 2L
£109.00 £99.00
Sale
La Fontaine Coaster
£17.00
Napkin 4 pcs Christmas
£34.00
Rust Gingham Hot Water Bottle
£46.00
View all

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