Yesterday afternoon we headed to the White House Historical Association's symposium, "France in the White House: A Conversation on Historical Perspectives." We joined attendees and guests of honor at the Decatur House Courtyard for a French-inspired luncheon featuring past dishes served to French presidents at official White House state dinners. We snapped former White House executive pastry chef Roland Mesnier, who gave remarks about the luncheon's dessert, a Charlotte Russe Noir, which was served at a state dinner for French President Francois Mitterand in 1981.

In addition to the dessert, attendees also enjoyed a leek and artichoke timbale served to French President Jacques Chirac in 1996 and a hazelnut-crusted red snapper served to French President Charles de Gaulle in 1960. Here, luncheon attendees Ali Russell with Dorothy and Bill McSweeny. 

The White House Historical Association, together with the Embassy of France, used the symposium to highlight the remarkable historic relationship between France and the United States. Here, White House Historical Association president Stewart McLaurin addresses attendees about the fascinating history of French influence on the White House architecture, decor and traditions.

Following the luncheon and remarks guests were treated to a special musical performance by Opera Lafayette of French-inspired opera pieces performed at the White House during its 217-year history.

Luncheon attendees enjoying the beautiful spring afternoon in the tented Decatur House Courtyard.

The luncheon concluded with historian and author Dr. William Seale remarking on the life of James Monroe and original American Legation in Paris, which ultimately inspired French influences in the White House during his presidency.