Few people are better asked to impart the art of effortless entertaining quite like Mimi Thorisson. The Turin-based bestselling cookbook author is as much an authority on the ingredients that go into making the perfect meal as she is on creating the most compelling environment to present them in.

Abundance, generosity and the perfect balance of glamor and groundedness are the elements that set one of Thorisson’s dinner parties apart—along with an open-door policy in the kitchen and an all-hands-on-deck approach. “Having the kitchen and the dining room linked together like two worlds that collide in a beautiful way is very important to me,” says Thorisson, who invites her guests to don an apron and get busy with a glass of wine on the side. “I never hide the kitchen; everything that happens there and is created there is to be enjoyed.”

Here, she shares how she celebrates the two in tandem to create gatherings that are as moreish as they are memorable.

What is the secret to bringing the kitchen and the dining table together when entertaining?

“Having the kitchen and the dining room linked together like two worlds that collide in a beautiful way is very important to me. I don't want to be a hostess that's constantly slipping away, so I get people to join me in the kitchen. Guests love to learn a recipe and people coming to my house want to see what's happening. They enjoy the behind the scenes—maybe even more than the dinner!”

Do you like people getting involved?

“My guests will always help me cook. I always have a stack of eight white aprons ready in the kitchen and they enjoy it, actually. It's fun and all part of the entertainment—I host lots of workshops so I'm good at managing people indirectly like this. I’ll do something once and then they'll repeat it. And maybe someone will be slicing, someone will be assembling the hors d'oeuvres, and someone will be making a dressing. It's really nice. We've always done that, and I think that's why a lot of people say our dinner parties are so unforgettable, because they're so fun.”

What is a non-negotiable for you when entertaining?

“For my husband, Oddur, and I, entertaining is all about the generosity. We've always been very generous, because we only live once and we love making people happy. Offering people something more than they would ever expect like champagne, amazing wine, lots of different glasses and beautiful napkins makes people feel spoiled, which we love. Spoiling people is important—even if it's too much food, you can always keep it for leftovers—but an abundance creates moments people won’t forget. It's always linked to memory and emotions. I want to create a little memory for someone. That is the essence of cooking and food for me. It's always been that.”
What is always on a Mimi Thorisson menu?

“The menu is always seasonal. At the moment, it’s a lot of spring salads in hues of red and pink, fresh ricotta and spinach paste, and vegetable soups—all with a freshness that feels light but also gourmand. Any time of year, I love to give the wow factor when entertaining. I love the first moment when we see something. The quality, of course, has to be delicious, but it's so important to me that people are wowed and excited when they see something. That's why I think shaped in a dome or with height is always good for a surprise. Something like a Timballo—which is like an upside-down cake made from angel hair pasta—or a Nuvola—which is a Pandoro cake covered with vanilla cream and icing sugar—are perfect for this.”

Do you think about color when you're planning a menu?

“Absolutely, yes. Colors for me represent the season. I spend my days at the market with seasonal produce, so the palette is the market. I'm very bad at planning in advance. I will have an idea, but then I go to the market, and it immediately changes everything!”

Do you decide on the tableware you use separately? Or does the recipe inform the plate?

“I find the plate to be very important, like an accessory that will enhance your meal, so I plan them together as a theme. I have an addiction to plates and I hide them everywhere. I serve a lot with individual ramekins. I love making these little lasagnas in beautiful ramekins so that everybody has their own. This idea of individuality makes a meal feel instantly special. There’s something magic about it.”

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“Colors for me represent the season, so the palette is the market.”

Mimi Thorisson

What does your planning process look like when you're hosting guests at home?

“You have to prep a bit and avoid things you shouldn’t do in front of people—like frying, because of the smell. I'll always choose something that goes in the oven, or something that's simmering on the stove. I like opting for long recipes that take hours to make, and then all you have to do is scoop it out.”

What is your approach to setting the scene and laying the table?

“We love installations of vegetables using whatever is in season. I like using beautiful onions or garlic and flowers to represent the season both in the kitchen and on the dining table to link the two. There's an element of rusticness that I look for in an elegant setting so it never feels too formal.”

How can essential objects like chopping boards bridge connect the kitchen and dining table?

“Using beautiful kitchen objects like a stunning chopping board and a beautiful basket provides a great opportunity to present something straight from the kitchen to the table. The kitchen has to be linked—I don’t want it to be the backroom, so there's always a continuity."

As I said, we’re all about abundance and creating seasonal mountains of goodness and a basket is so perfect for displaying all the salads and produce. We love doing our installations as part of our aesthetic. Everything has to feel that you can reach it easily and cut it up.

That’s very important for me—having the kitchen and the dining room linked together like two worlds that collide in a beautiful way—like a beautiful mess. I love that it can be mixed together and I never hide the kitchen; it’s all there to be enjoyed.”
What are your favorite things to link the kitchen and dining room tables?

“Candles that set the mood, and beautiful accessories like salt and pepper mills. I love a good butter dish. I have two in my fridge, and I have this little dome with a pear on it for maybe a condiment or something. I like these little curiosities that you can find, including beautiful glasses—and lots of them. Napkins are a must and are the sign of a good table. I’ve always been fascinated by the big centerpiece, too. In the olden days, there used to be a sculptural centerpiece in the middle to represent the season. I like using beautiful tureens to be the star of the show and put something seasonal inside, like fruit or soups. After that, it’s really all about the quality and seasonality of the ingredients.”

What is a general rule of thumb with where you serve?

“It always depends on how many people and the guests, but there is something very beautiful about serving in the kitchen and carrying it through to the dining room. For some people, the kitchen is a natural part of the entertaining and everyone is queuing up in a glamorous way—because it feels like you’re contributing!”

What is the magic of having beautiful serving utensils

“It’s such a nice gesture to serve someone so it makes sense that tools are grand and beautiful. Each utensil for me is like a beautiful fountain pen—first of all it’s practical and useful, but it’s also beautiful and deserves a special place on the table.”

  • Poterie de Cliousclat - Slipware Lidded Pot - Green - ABASK -
  • Poterie de Cliousclat - Slipware Lidded Pot - Green - ABASK

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Slipware Lidded Pot
Poterie de Cliousclat - Slipware Lidded Pot - Green - ABASK

Poterie de Cliousclat Slipware Lidded Pot

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“Having the kitchen and the dining room linked together like two worlds that collide in a beautiful way is very important.”

Mimi Thorisson

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What about jugs and pitchers?

“They’re mood-lifters and bring a lot of joy. Bottles of water aren’t exactly beautiful, but an eye-catching jug or pitcher can move effortlessly from kitchen to table. This will elevate your table and make your water taste even better by enhancing your tastebuds and giving visual pleasure.”

Do you like to have menus for guests?

“Yes, my little trick is to stick ribbons on pieces of cardboard—thick ribbons work really well—and then something beautiful and handwritten. It's free, easy and really sweet.”

What’s a piece of advice you would give to someone who wants to start entertaining at home?

“Stop formalities. Start with a beautiful setting—flowers, napkins, the basics—but don’t be too formal about it. You can improvise; things can be eaten on sharing platters in the center—everybody likes to eat like this and you don’t need to get concerned with first and second courses. You should always do something that doesn't stress you out. I think too many people are uptight thinking it's an effort. But I think to be effortless, you have to do something very simple but good. And remember, if you have a great table setting, everything tastes better.”
As a guest, what are some of the special details that you appreciate and want to recreate for your own guests?

“I love things that bring a memory. Something that impressed me in the past was being invited to a grand lunch where the napkins were so big, beautiful and ironed that they covered me like a skirt. It was so grand and luxurious. The material, the cotton, the embroidery—it’s the details behind making someone feel special with a memory they will never forget.

You can judge how much you're appreciated by the type of napkin your host gives you; it's a form of pampering and respect. Just like a beautiful bottle of wine, the fish you had, or a beautiful serving tool, these thoughtful details all come together. You will always remember a host that spoilt you with visual treats and treated you like a king or queen.”

“I want to create a little memory for someone. That is the essence of cooking and food for me.”

Mimi Thorisson

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Mimi Thorisson is the author of  A Kitchen In Italy, Old World Italian, French Country Cooking, and A Kitchen In France. She is currently writing her fifth book.