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Home » Holiday Meals » Page 5

Image de Holiday Meals
All recipes and menus for an unforgettable holiday meal

Holiday Meals : Introduction

In France, holidays punctuate our lives and celebrate our love of fine dining. Every occasion is an invitation to gather family and friends around tables laden with delicious food.

At Christmas, the meal showcases refined delicacies and traditional dishes: foie gras, seafood, roast capon, and Yule log ice cream delight the taste buds.

On New Year’s Eve, sparkling champagne accompanies creative appetizers and festive dishes to welcome the new year in style.




The Easter meal celebrates renewal with fragrant leg of lamb and chocolate desserts that delight young and old alike.

Not to mention Candlemas and its golden crêpes, or Epiphany, when we share the galette des rois in a joyful, convivial atmosphere.

These holidays are all opportunities to discover or rediscover recipes that carry on our traditions while leaving room for culinary creativity. Put on your aprons to make every moment of celebration special!

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Carrés d’agneau à la crème d’ail

Lamb Chops with Garlic Cream Sauce

1

Here is my recipe for lamb chops with garlic cream sauce—simple, flavorful, and perfectly refined! The garlic cream is easy to make and pairs perfectly with lamb. It’s a mild sauce that’s very ...

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Crème de Topinambour, Saint-Jacques Rôties, Crumble Parmesan

Jerusalem Artichoke Cream Soup, Seared Scallops, Parmesan Crumble

2

I discovered this recipe for Jerusalem Artichoke Cream, Roasted Scallops, and Parmesan Crumble at a dinner with friends that left me with wonderful memories! They were kind enough to share it with ...

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Pain de lotte, sauce mousseline

Monkfish Terrine

3

Here is the recipe for monkfish terrine, which my mom made for us for Christmas dinner. This monkfish “loaf” is prepared in a loaf pan, using eggs as a binder, and is then cooked in a water bath. It ...

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Provence
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Daube de boeuf à la Provençale

Provençal Beef Stew

1

The kids came home for the holidays, so I made them my mother’s famous Provençal beef stew. I use beef cheek for this dish, which I marinate the night before in an aromatic red wine broth. The next ...

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Verrines boudin noir, spéculoos, banane

Black pudding, speculoos, and banana verrines

2

I first discovered these black pudding, speculoos, and banana verrines during a memorable dinner at the home of a couple of friends who are true foodies. They kindly shared the recipe with me, and I ...

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Book
Je Sais Cuisiner

Je Sais Cuisiner

1

En écoutant une de mes émissions radio favorites ce weekend, j'ai nommé "On va déguster", j'ai entendu un journaliste parler du livre "Je sais Cuisiner", de Ginette Mathiot.Cela m'a donné envie de ...

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Ma Bûche de Noël traditionnelle

My Traditional Yule Log

2

Here is my recipe for the traditional Yule log, just the way my mom always made it. It’s a real treat that requires quite a bit of preparation, but the result is truly excellent. So I decided to ...

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Gigot d’agneau de 4 heures

4-hour leg of lamb

2

Here is my recipe for a four-hour leg of lamb, slowly roasted in the oven in a broth made with veal stock, port, white wine, and garlic cloves.If you’re looking for an alternative to the traditional ...

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Soupe de lentilles, Ricotta

Lentil Soup with Ricotta

1

Here is my recipe for lentil soup with ricotta, inspired by the recipe in the book . I’ve slightly modified the ingredients and instructions from the original recipe to simplify a few steps. In the ...

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Panna-cotta au lait d’amande, mandarine rôtie

Almond milk panna cotta with roasted clementines

2

I created this recipe for almond milk panna cotta with roasted clementines for a lunch with my coworkers. The verdict was unanimous: they loved it! With the holidays approaching, this recipe would ...

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