Bored of turkey and sprouts? Christmas dinner in France is a far more stylish affair.
Although we love Christmas dinner as much as the next festive onesie owner, it is a little… samey. Turkey, check. Stuffing, check. Sprouts, Check. And also, eewww.
We know it’s tradition to eat Auntie Jean’s burnt roast potatoes with a smile on your face come December 25th, but how about something a little different this year? Skip the prawn cocktail and try Christmas dinner, French style…
An aperitif is a little drink, usually alcoholic, served before eating to prepare the palate for food. Sounds good to us!
At this festive French dinner we’re serving a classic Kir Royale, which is 1 part crème de cassis to 5 parts champagne. Mix up and serve in flutes.
For our starter, we’ll be dishing up decadent oysters in a rich cream sauce. This recipe is really easy and adds a splash of vermouth – perfect for Christmas!
The main event has to be a Christmas goose, cooked the French way with a red wine jus. The French don’t have stuffing, but you might find a few roast chestnuts on the side along with roast vegetables – is there anything more festive than that?
This simple recipe is great for first-timers and includes a delicious celeriac and potato puree.
In Provence they have a tradition called ‘Les Treize Desserts de Noël’ which translates to ‘the thirteen desserts of Christmas’. Thirteen sweets are served at once and guests eat a little bit of each. Sounds good to us!
We’ve got to keep it classic, though, and go with a timeless French dessert – Bûche de Noël, or the chocolate yule log. Try this recipe for ultimate chocolatiness!
Got any room left after all that? Of course you have – it is Christmas, after all!
We’ll finish our French feast with a cheese board. When assembling your cheese board, aim for 3-5 different cheeses to give your guests some variety. 50g of cheese per person is usually enough to serve everyone. We recommend starting with something creamy like a Brie or Camembert, followed by a creamy Goat’s cheese, a sweet Gruyere, a tangy Roquefort and then a wild card choice to get everyone talking!