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Our year end's "réveillons" are
another opportunity to spend hours eating !
Here is a classical menu for those celebrations.
- First course : Foie gras or seafood and shellfish, smoked
salmon.
- Main course : poultry (turkey, capon, goose.), eventually
stuffed.
Garnish depends on the recipe, usually chestnuts or potatoes or
rice.
- Cheese : not necessarily (this is very much depending on
what you have
eaten before and what is coming.)
- Dessert : Yule log
Here are some recipes from our site that you may use for
a French Christmas dinner :
First course
Sole Filet terrine
Chicken liver
paté
Main course
Turkey stuffed
with Chestnuts
Desserts :
Instead of Yule log, you can have
for example profiterolles
au chocolat
that are very good.
Wines suggestion
For a special occasion such as Christmas/New Year's Eve dinner,
we choose
a different wine for each course. Traditionally, white wine is with
seafood,
red wine with meat and cheese, but there is no obligation and if
you prefer
white wine, you can find a convenient white wines for each course.
Of course you can have Champagne at the very beginning (apéritif),
at the very end, or even choose to make a "Dîner au Champagne"
(i.e. drink Champagne all along diner).
Seafood : Muscadet, Sancerre or another dry white wine.
Foie gras : Sauternes or another sweet white wine.
Volaille : Beaujolais or Côtes du Rhone (red) such as Julienas or
Saint Joseph.
Yule log : Champagne
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