In 1988, after spending a few years abroad, François Pasquier organized a picnic to reconnect with old friends. The concept was simple: "Bring a meal, and bring a new friend." Since his garden was too small to host all the guests, he told them to convene at the Parc de Bagatelle in the Bois de Boulogne and to dress in white, so they could easily find each other. The dinner was such a success that the friends decided the next year, each person would invite some other friends, and the event grew organically over the years into a spectacular pop-up gathering.
The first editions in Paris were not easy to pull off. Though the venue remained the same until 1991, the numbers quickly escalated from an initial 200 to 1,200, making it necessary to conceal the location of the dinner and the current process of using point-people to coordinate a batch of tables and provide transportation before the event began.
Nearly 30 years later, François Pasquier still organizes the Parisian Dîner en Blanc with those same friends which now assembles over 10,000 guests every year- a record of 15,000 people attended the 25th anniversary in 2013. The police no longer try to break up the Dîner en Blanc in Paris—authorities know that the event is well-organized and that guests are always respectful of public property. But it’s also reflective of the progressive view the Parisian government has on the use of venerated architecture, continuing to allow this large, unauthorized party to happen in prestigious locations around the city.
The first editions in Paris were not easy to pull off. Though the venue remained the same until 1991, the numbers quickly escalated from an initial 200 to 1,200, making it necessary to conceal the location of the dinner and the current process of using point-people to coordinate a batch of tables and provide transportation before the event began.
Nearly 30 years later, François Pasquier still organizes the Parisian Dîner en Blanc with those same friends which now assembles over 10,000 guests every year- a record of 15,000 people attended the 25th anniversary in 2013. The police no longer try to break up the Dîner en Blanc in Paris—authorities know that the event is well-organized and that guests are always respectful of public property. But it’s also reflective of the progressive view the Parisian government has on the use of venerated architecture, continuing to allow this large, unauthorized party to happen in prestigious locations around the city.
On a beautiful warm summer night in late July, 2,000 guests donned head-to- toe in white arrived at the recently unveiled Dîner en Blanc secret location, Boston Children’s Museum’s Waterfront Terrace, and took in the spectacular views of Boston’s picturesque skyline.
Interest exploded after New York hosted its first event in 2009. Since then, some 400 cities have requested Dîner en Blanc to come to them. Today, Le Dîner en Blanc takes place in over 70 cities in more than 25 countries spanning 5 continents.
In an effort to create a magical evening where guests are in good company in an environment that's both unusual and extraordinary, there is no political or ideological agenda and minimal branding are part of the event in order to uphold Le Dîner en Blanc's high standards of elegance, a night of haute cuisine, and utter refinement (rules prohibit organizers from using the event to raise funds for any organization and sponsorship opportunities are limited). Brought together from diverse backgrounds by good taste and a love of beauty, Le Dîner en Blanc recalls the sophistication and glamor of high French society. Guests engage one another, knowing that they are taking part in a truly phenomenal event.
In an effort to create a magical evening where guests are in good company in an environment that's both unusual and extraordinary, there is no political or ideological agenda and minimal branding are part of the event in order to uphold Le Dîner en Blanc's high standards of elegance, a night of haute cuisine, and utter refinement (rules prohibit organizers from using the event to raise funds for any organization and sponsorship opportunities are limited). Brought together from diverse backgrounds by good taste and a love of beauty, Le Dîner en Blanc recalls the sophistication and glamor of high French society. Guests engage one another, knowing that they are taking part in a truly phenomenal event.
At this year's Le Diner en Blanc - Boston, I spoke to a few attendees to find out why they come, what makes it truly memorable for them, and of course, what they brought for dinner.
Meet a few of Le Dîner en Blanc Boston’s 2016 revelers.
Hyacinth, Aisha, and Fijoy are architects. Jennifer is a professional dancer. Hyacinth attended in 2015 and invited Jennifer and Fijoy to join them this year.
How did you hear about the event?
Aisha: I saw it a few years ago, and thought, “This is fantastic! I’m always about things that are fantastic.” I got on the waiting list, it took a few years, and then I was finally able to go in 2015. We went last year with two other friends.
Hyacinth: I’m always willing to try new things with new people.
What attracts you most to Le Dîner en Blanc?
Aisha: Everyone being beautiful, you can feel the love and happiness. I appreciate the effort everyone puts into it. There’s so much drama and negativity in the world lately, it’s just so nice to see something so positive.
Hyacinth: There’s a sense of unity. The creativity of participants is amazing.
What is the inspiration for your tablescape?
Aisha: Architecture, modernism, simplicity and minimalism. I made this! (Photo of origami centerpiece)
What’s for dinner?
Hyacinth: We divvied up the responsibility. We have a little bit of everything; roast chicken, ribs, salad, mac and cheese.
Aisha: Italian sodas and of course pastries for dessert.
Aisha: I saw it a few years ago, and thought, “This is fantastic! I’m always about things that are fantastic.” I got on the waiting list, it took a few years, and then I was finally able to go in 2015. We went last year with two other friends.
Hyacinth: I’m always willing to try new things with new people.
What attracts you most to Le Dîner en Blanc?
Aisha: Everyone being beautiful, you can feel the love and happiness. I appreciate the effort everyone puts into it. There’s so much drama and negativity in the world lately, it’s just so nice to see something so positive.
Hyacinth: There’s a sense of unity. The creativity of participants is amazing.
What is the inspiration for your tablescape?
Aisha: Architecture, modernism, simplicity and minimalism. I made this! (Photo of origami centerpiece)
What’s for dinner?
Hyacinth: We divvied up the responsibility. We have a little bit of everything; roast chicken, ribs, salad, mac and cheese.
Aisha: Italian sodas and of course pastries for dessert.
Natasha is an accountant and Michael is a retail manager. This is the second time the couple has attended Dîner en Blanc. How did you hear about the event?
Natasha: We lived in NYC for a couple of years. There you need to know someone who goes to get invited. Then we moved to Boston. We got on the waiting list last year, and the rest is history!
What do you enjoy most about Le Dîner en Blanc?
Natasha: It’s exciting getting ready for the event, especially planning the menu. The preparation is the fun part, but getting here on time is stressful.
Michael: I think that the pressure of getting there on time and the element of surprise are really fun.
What is the inspiration for your tablescape?
Natasha: We try to keep it simple. As long as there is good food, we’re good.
What’s for dinner?
Michael: Tonight we’re eating grilled salmon with asparagus and a fruit tart for dessert.
Natasha: We look for things that don’t have to be served heated.
Natasha: We lived in NYC for a couple of years. There you need to know someone who goes to get invited. Then we moved to Boston. We got on the waiting list last year, and the rest is history!
What do you enjoy most about Le Dîner en Blanc?
Natasha: It’s exciting getting ready for the event, especially planning the menu. The preparation is the fun part, but getting here on time is stressful.
Michael: I think that the pressure of getting there on time and the element of surprise are really fun.
What is the inspiration for your tablescape?
Natasha: We try to keep it simple. As long as there is good food, we’re good.
What’s for dinner?
Michael: Tonight we’re eating grilled salmon with asparagus and a fruit tart for dessert.
Natasha: We look for things that don’t have to be served heated.
Angel is a medical procedure coordinator and Steve is a VP of marketing. This is their third time attending Le Dîner en Blanc Boston. How did you hear about the event?
Angel: We found out about it first from dining in the dark. They posted about it. We invited our friends!
What do you enjoy most about Le Dîner en Blanc?
Steve: It’s about dressing up and having a special night. As an adult those times come so few and far between. We like to break up our routine.
Angel: Meeting everybody and seeing people from all colors and races and groups, from old to young. It’s really awesome.
What is the inspiration for your tablescape?
Angel: I was behind it. We built it together but I designed it. It’s an ode to the original dinner.
Steve: We didn’t have it last year. We had arches last year. This year we thought, “What can we do to step it up?”
What’s for dinner?
Steve: We did not bring our own meals tonight. We had BBQ from one of the baskets offered for sale as part of the event. It’s very good.
Angel: We found out about it first from dining in the dark. They posted about it. We invited our friends!
What do you enjoy most about Le Dîner en Blanc?
Steve: It’s about dressing up and having a special night. As an adult those times come so few and far between. We like to break up our routine.
Angel: Meeting everybody and seeing people from all colors and races and groups, from old to young. It’s really awesome.
What is the inspiration for your tablescape?
Angel: I was behind it. We built it together but I designed it. It’s an ode to the original dinner.
Steve: We didn’t have it last year. We had arches last year. This year we thought, “What can we do to step it up?”
What’s for dinner?
Steve: We did not bring our own meals tonight. We had BBQ from one of the baskets offered for sale as part of the event. It’s very good.
On a beautiful warm summer night in late July, 2,000 guests donned head-to- toe in white arrived at the recently unveiled Dîner en Blanc secret location, Boston Children’s Museum’s Waterfront Terrace, and took in the spectacular views of Boston’s picturesque skyline.
Jennifer Garrett is a freelance project manager and event producer focused on partnership development in the local food space. She specializes in engaging audiences with unique and thoughtful food related programming and educational events. Jenifer's clients have included the Nantucket Wine Festival, Massachusetts Cheese Guild, and Let’s Talk About Food among others. A former picky eater, her “deserted island foods” now include asparagus, Brussels sprouts, and any kind of red meat. Her hobbies include traveling, visiting art museums, and eating charcuterie.
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