To drink, French wine is a must! Try a sauvignon blanc from Sancerre or Pouilly Fume; the grape's minerality complements the white fish, without competing with the buttery sauce. Or a crisp white Burgundy from Chablis will convert any "anything but chardonnay" wine drinker with its fresh, lively flavors.

3-5 cheeses, from mild to sharp, is a good number to offer for the cheese course. We suggest Brillat Savarin, a french triple cream that's great with bubbly white; Ossau Iraty, a firm sheep's milk cheese from the French Pyrenees that has a nutty, sweet, buttery flavor similar to Manchego; and Roquefort (if you like strong blue) or Bleu d'Auvergne (for a more mild flavor). For more cheeses we love, see our favorite cheeses of the Savoie and cheeses of the Auvergne.

Making hollandaise can be intimidating. For a method that Julia herself described as "within the capabilities of an 8-year-old child," all you need is a blender. See how to make blender hollandaise »

For more ideas, see our collection of recipes inspired by Julia Child »