What do you like to serve for Thanksgiving? I serve turkey with spinach gratin and smashed sweet potatoes with orange. You don't need stuffing. People have more fun if they don't eat so much they have to be taken home in an ambulance. And no hors d'oeuvresI learned this from the French. Just cashews and Veuve Clicquot or Kirs Royales; I mix one teaspoon of cassis per glass of Champagne and serve them in my "Provence" glasses from Baccarat ($105; 800-777-0100).
What china do you use? I love faience pottery from France, especially the green- and cream-colored plates by the late Provençal potter Jean Faucon, and anything else in the same style. You can get similar plates at Le Fanion in Manhattan (from $42; 212-463-8760). I like solid colors. Patterns don't make food look as good.
What else is on your table? Hotel silver from a woman named Ginger Kilbane, who restores old pieces from hotels. She also sells great gravy boats ($285 from Bergdorf Goodman; 800-558-1855). I serve vinaigrette in them. After all, how often do you need gravy? To make vinaigrette, I whisk together 1/4 cup of fresh lemon juice, 1/2 cup of olive oil, 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.