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Two French classics -- a beef stew cooked in wine and mini cream puffs -- play starring roles.

~ main ~

~ side ~

~ salad ~

~ dessert ~

1. Up to 2 days ahead, make cream puffs. Fill with ice cream; freeze, covered, in an airtight container. Make hot fudge sauce; refrigerate, covered.
2. Up to 1 day ahead, make beef bourguignon; refregarte, covered. Make dressing for salad; refrigerate.
3. 30 minutes before serving, cook potatoes; chop parsley. Prepare salad (do not toss with dressing). Reheat beef bourguignon.
4. Just before serving, toss salad with dressing. Toss potatoes with parsley and butter. Heat hot fudge sauce for cream puffs.