Journal
Hosting at Home with Mimi Thorisson
With Spring in full swing, we’re embracing the many occasions to come, dinners al fresco and time spent with loved ones around the table. We enlisted our friend Mimi Thorisson—French cook and author known for her vibrant tablescapes and inviting recipes—to share a day of hosting at home, from farmers’ market wanders to shelling peas with little ones, and a few tidbits of hostessing wisdom.
Mimi wears the Elene Top and Sebastiane Skirt
When you’re hosting at home, how does your day unfold?
I like to start early, before the house wakes up. There’s something very grounding about having a quiet coffee and going over the menu one last time. I try to do as much as possible in advance, so the day itself feels calm rather than rushed. By late morning, I’m in the kitchen, slow cooking, tasting, adjusting. In the afternoon, I set the table, which is always one of my favourite moments. Flowers, linens, small details that make everything feel inviting. I often have music playing, something soft in the background.
When guests arrive, I really try to step away from the kitchen. That’s the goal at least. A good host is present, not hidden behind the stove. And truthfully, the best moments are when guests naturally gather in the kitchen and lend a hand. A good host always finds a way to get her guests involved.
What are you picking up at the market this season?
Right now, I’m drawn to the first tender vegetables of the season. Peas, small zucchini, asparagus, fresh herbs in abundance. Everything feels green and full of promise. I also love bringing home wild flowers when I find them, something simple and slightly untamed. And I always let the market guide me, choosing what looks most beautiful that day rather than following a strict plan.
Is there a dish you love to make when hosting that feels both simple and special?
My timballo di capelli d’angelo, an angel hair pasta cake, is something I make with such happiness. It’s generous, a little theatrical, and always brings a sense of occasion when it’s unmoulded at the table. It can be prepared in advance, which makes hosting so much easier, and it has that comforting yet celebratory feeling I always look for when cooking for others.
TIMBALLO DI CAPELLI D’ANGELO
Serves 4
ingredients
5 tablespoons / 70 g salted butter, plus more for greasing the pan
3 tablespoons extra-virgin olive oil
2 spring onions, finely chopped
3½ ounces / 100 g mortadella, cubed
7 ounces / 200 g fresh peas
3½ ounces / 100 g sliced zucchini rounds
14 ounces / 400 g dried angel hair pasta
Fine sea salt and freshly ground black pepper
½ cup / 50 g dried breadcrumbs
5 ounces / 150 g caciocavallo or provola cheese, diced
5 ounces / 150 g fresh mozzarella cheese, diced
3½ ounces / 100 g grated
Parmigiano Reggiano cheese
14 ounces / 400 ml Béchamel sauce
Method
1. Preheat the oven to 350°F /180°C. Grease a 9 ½-inch / 24 cm (2.5-liter capacity) tube springform pan or timballo mold with butter.
2. Bring a large pot of salted water to a boil over high heat.
3. In a medium sauté pan, heat 3 tablespoons of the butter and 1 tablespoon of the olive oil over medium heat until the butter melts. Add the spring onions and sauté until softened, about 3 minutes. Add the mortadella, peas, and zucchini and sauté until golden brown, about 3 more minutes.
4. Once the water is boiling, add the pasta and undercook it by 1 minute according to the package directions.
5. Drain the pasta and place it in a large bowl. Immediately toss with the remaining 2 tablespoons olive oil. Season with salt and pepper.
6. Sprinkle the prepared mold with the breadcrumbs. Add half of the pasta to the prepared pan. Scatter the caciocavallo and mozzarella over the top, then add the vegetable mixture in an even layer. Sprinkle with half of the Parmigiano Reggiano and cover with half of the béchamel sauce. Top with the remaining pasta, Parmigiano Reggiano, and béchamel. Cut the remaining 2 tablespoons butter into small pieces and scatter on top.
7. Bake until golden, about 25 minutes. Let cool for 5 minutes. Gently unmold upside down onto a serving plate. Cut into slices and serve.
Mimi wears the Georgiana Dress and her daughters wear the Frances Top and Nessie Dress
At left: Mimi wears the Petra Cardigan and Sebastiane Skirt
"My children love being involved, even if it slows things down a bit. They shell peas, stir sauces, and arrange ingredients. It becomes part of the memory of the meal, not just the result."
- Mimi Thorisson
Favorite recipe for gatherings? How do you bring your children into the process?
I often make dishes that can be assembled together. Lasagnas, tarts, simple desserts. These are perfect for little helping hands. My children love being involved, even if it slows things down a bit. They shell peas, stir sauces, and arrange ingredients. It becomes part of the memory of the meal, not just the result. Sometimes I give them full responsibility for something small, like a salad or setting the table. It makes them proud, and it brings a lovely energy to the kitchen.
And lastly, your favorite hosting tip?
Always choose at least one dish you can prepare entirely in advance. It changes everything. You’re more relaxed, your guests feel it, and the evening unfolds naturally. And never underestimate the power of a beautiful table. Even the simplest meal becomes special.
Mimi wears the Floriette Top and Fiorenza Skirt; her daughter wears the Gwyneth Dress
Mimi’s daughter wears the Paola Tee and Little Sebastiane Midi Skirt
