I wouldn't half ass a French recipe, that's why I'm going the extra mile to make the bread from scratch.
My sister always noted that I have the most expensive taste when it comes to selecting cheeses.
I'm going to look up multiple bread recipes and see what's the overall common factors in them.
Now I have to think of a dessert. I do want to make a croissant style pastry.
I love to prepare Italian and French food. When I do, I generally go all out, especially for date night or special occasions.
One of my absolute favorite french desserts, that is easier to make than it sounds, is a well prepared creme brulee. Make them in a batch (make more than you need). They are quick and easy to prepare (you can use a pizza stone if your oven is old to even out the temperature) and people will find them to be incredibly impressive once served. I would serve with mixed fresh berries and
either with whiskey or a perfumey white wine like a moscato (Robert Mondavi's Napa Valley line has a fantastic 'moscato d'oro', it's great!).
And since we're talking about the classics, I would recommend a dinner of Braised Short Ribs in Port or Merlot, roasted and bourbon-glazed carrots and pomme fondant. If you want it 100% French then use a French single malt whiskey or Cognac instead of bourbon (will taste similar to a sweeter scotch). That is truly a classic french dinner. Serve with 2 wines, aperitif before dinner and the whiskey used for the carrots should be served with the brulee. That is a meal fit for a king.
Also, if short ribs are a bit too heavy, then you can make a similar meal (faster too) in my all-time favorite Coq au vin, which is essentially chicken braised in red wine with mirepoix and stock. Basically chicken stew, but add red wine. It's delicious. For starch, I like to serve over a stiffer than usual, herby, polenta. Try mixing a complementary cheese (as it relates to the wine used in the Coq au vin) in with your polenta; this will have a synergistic effect just be careful not to overpower the dish.
Writing this is depressing because I can't even buy any of these ingredients... Well, I can get a rooster for the Coq au vin, but the herbs, wine, cheeses...
Can't wait to get back home.
p.s.
if you want it 100% authentic use Cognac and Burgundy; but personally, I much prefer American bourbon whiskey and Merlots or Cabs for shortribs.