The classic Thanksgiving table often centers on a whole roasted turkey surrounded by colorful, plentiful sides, from bright cranberry sauce to green beans and mashed potatoes. For Andrea Calstier, chef of Cenadou Bistrot, a more refined spread allows him to merge the two worlds that define his cooking.

“This menu blends the comfort and generosity of Provençal family meals with the bounty of Hudson Valley fall ingredients,” he shares. His most traditional menu begins with a velvety butternut squash and oeuf parfait, trades the whole bird for a turkey galantine with simply caramelized whole vegetables, and finishes with a pecan crème brûlée tart.

“I tend to stick to the traditional French dishes I grew up with in Marseille but like to include small twists each season,” says Calstier. “It keeps the meal familiar while letting me experiment with ingredients and trends.” This year, that twist for his family is a bigeye tuna crudo with avocado crémeux, yuzu, and winter radishes as a starter. “It’s bright, refreshing, and sets a different tone for the meal,” he adds.

For his more traditional menu that begins with a butternut squash velouté, he recommends serving a lightly chilled, fruit-forward Beaujolais Cru, preferably Morgon, to accompany the meal from start to finish. “It brightens the velouté and has enough structure for the turkey and chestnuts,” says Calstier.

If you are seeking an elegant French twist on the traditional Thanksgiving spread, read on for chef Calstier’s recipes.