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This indulgent French bistro meal is perfect for winter. It's great for company, too -- especially if you prep ahead.

~ main ~

~ salad ~

~ dessert ~

1. You can make the Beef Bourguignon up to 2 days ahead -- it'll only become more flavorful as it sits in the refrigerator.
2. Store the torte in its pan, wrapped tightly in plastic, at room temperature for up to 3 days. The poached pears can be refrigerated in their liquid for up to 3 days.
3. Make the salad dressing in a resealable container and store it in the refrigerator for up to 1 week.
4. Set the table (including any centerpieces) and pick out your serving dishes and utensils the night before.
5. Just before serving, reheat the bourguignon, toss the salad, reduce the pear syrup, and make the whipped-cream topping.