December

Christmas Entrée

Escargots

As you know, Escargots are delicious and a traditional French entrée, and I do love them on my Christmas table. While the preparation is quite complicated, I must admit to buying them already prepared or eating them in a restaurant like here at Masion Plisson at Christmas Eve lunch.
Like with Oysters, I am a purist with Escargots and prefer them as simple as possible , à la Bourguignonne : 400 g beurre salé, 1 bouquet de persil plat, 60 g d’échalotes et 40 g d’ail.
Serve them piping hot with a crusty baguette .

Christmas Entrée 2

Harengs et Saumon fumé

Next on the menu are two of my favorite entrées, keeping with the sea theme, smoked salmon or gravalax and at least two or three sorts of herring.
This is another delightful entrée that can be served with a white cabbage salad, and with several different types of mustards and a nice rye bread.

Christmas Plat

Magret de Canard

Every year I try to do something different at Christmas or New Years. And last year was no different. Although I tried to keep some traditional entrées, I did want to try duck and it was an absolute hit !
The recipe is very simple, for four people : brown your magrets skin side down for 10 minutes. Wrap up in foil and set aside to rest. Then use the jus and brown with 50 g de beurre, 600 g d’oignons, 50 g de beurre. If you like a creamy saucé add in, 3 c.à soupe crème fraîche, 1 verre à cognac ou armagnac, qq branches d’estragon haché, sel et poivre.
I also made a purée of patate douce to go with it, which I spiced up with paprika and Christmas spices.

Christmas Buffet de Desserts

So as to propose something for everyone in a multicultural household at this most festive time of the year, I enjoy proposing an array of Christmas desserts, such as a Bûche glacée, Stollen, Panettone, Mohnkuchen, Plätzle, and marrons glacés with a glass of Champagne brut
It’s my version of the 13 Christmas desserts served at Christmas in the South of France.

Christmas Vins et Champagne

Winters are full of celebrations in our family, which start of course with birthdays in November, Christmas, New Year’s, Epiphanie/La Galette des Rois, and birthdays in January. Which all call for having Champagne, or Champagne rosé, in my case, or just a good Champagne brut.

For this Christmas menu, I would recommend always starting off with a glass of Champagne 🍾, which would go well with the Escargots 🐌 as well.

With the smoked salmon and hareng, à nice dry white wine would be nice, like an Entre Deux Mers, or à Sauvignon blanc.

With the duck, a nice Cote du Rhône or a Bourgogne would be quite appropriate.

To accompany the dessert buffet , champagne 🍾 will be perfect !