A Culinary Journey through History and Flavors
Holiday menus are much more than just meals. They are an opportunity to celebrate life, love, friendship and joy, through an exceptional culinary experience. By drawing on ancestral traditions, making the most of local produce and demonstrating creativity and daring, chefs the world over perpetuate the magic of festive feasting, where every dish is a work of art and every meal a moment of happiness and enchantment. Whether it’s for Christmas, New Year’s, a wedding or any other special occasion, holiday menus invite us to savor life and celebrate the pleasures of the table with passion and gourmandise.
The origin of Festins de Fête
The origins of holiday menus go back to the dawn of human civilization. In many cultures around the world, feasts were organized to mark special occasions such as harvests, weddings, rites of passage and religious celebrations. These feasts were an opportunity to bring communities together, strengthen social ties and give thanks for the benefits received.
In Europe, festive feasting dates back to antiquity, when the Greeks and Romans organized sumptuous banquets to celebrate special occasions and honor the gods. These banquets were often accompanied by ritual sacrifices, music, dance and entertainment, creating an atmosphere of joy and abundance. They were also depicted in paintings as signs of the decline of empires.
In the Middle Ages, festive feasting became an inescapable feature of royal and aristocratic life in Europe. Kings, queens and lords held lavish banquets to impress their guests, demonstrate their power and wealth, and strengthen political alliances. These banquets were an opportunity to serve refined, exotic dishes, often imported from faraway lands, and to present luxurious entertainment such as jugglers, troubadours and dancers.
Today, our holiday menus continue this age-old tradition by offering an exceptional culinary experience, where exquisite dishes, quality ingredients and the expertise of our chefs combine to create moments of delight and celebration.
Emblematic ingredients for festive menus
Festive menus are often characterized by the use of noble, luxurious and festive ingredients, evoking abundance, generosity and refinement.
Here are some of the most emblematic ingredients often found on festive tables around the world:
Foie Gras:
In France, the world’s leading producer and consumer of foie gras, this mythical delicacy is still considered in many households as the ideal starter for a refined festive meal. And yet, while foie gras “is part of France’s protected cultural and gastronomic heritage”, as the Ministry of Agriculture website reminds us, there’s nothing French about its origins, whether Alsatians or Aquitains like to quarrel about it or not. And they go back to the dawn of time.
The practice of raising and fattening palmipeds, geese and ducks, to enjoy their livers dates back at least 4,500 years, and originated on the banks of the Nile.
According to the famous encyclopaedist and historian, Roger Caratini, and many of his colleagues, the “discovery” of the gustatory virtues of “foie gras” is linked to the history of the art of divination. In ancient civilizations, haruspices read the will of the gods in the entrails of animals sacrificed to them. Then, the noblest cuts were not discarded but eaten, like liver, a delicacy of choice. More or less fatty, they were more or less tasty.
The livers of wild geese that wintered in Sumer, between the Tigris and Euphrates rivers, or near the fatter Nile delta, were particularly delicious. So much so, in fact, that the inquisitive (and greedy) Egyptians were to discover that wild geese feed more as migration approaches, accumulating fat in this vital organ to stock up on energy for their long journey. The weight of some migrants even increases by 50%. Why not take a leaf out of nature’s book and put this delicacy right at your fingertips?
The Egyptians, who were already breeding palmipeds, began force-feeding several species of birds, including geese, with roasted, moistened grain pellets. Numerous bas-reliefs testifying to the existence of these processes as far back as the time of the Old Kingdom (2845-2400 BC) have been discovered by archaeologists, such as at Giza, or on ancient tombs at Saqqarah, near present-day Cairo, decorated with scenes of force-feeding.
Oysters
from prehistoric times to the present
Since time immemorial, the oyster has been a prized delicacy, a sought-after delicacy and a symbol of luxury. Its history, dating back to the dawn of time, is both fascinating and delightfully complex. From the distant shores of prehistory to today’s Michelin-starred restaurants, the history of the oyster is a culinary saga in its own right.
Surprising beginnings: Prehistory
Our ancestors, who were avid picnickers, left evidence of their love for oysters in the form of mounds of shells in the sites they frequented. In South Africa, some of these mounds date back 165,000 years. For centuries, they have harvested these marine delicacies with the tides.
It was the Chinese, innovators in aquaculture, who developed the first oyster farming system. They invented an ingenious system of bamboo stakes planted in the ground, to which they attached shells to house the oyster larvae.
A Greek and Roman heritage: Antiquity
In ancient Greece, oysters were prized not only for their unique flavor, but also for their symbolism. The Greeks attributed an aphrodisiac value to oyster shells and even used them as ballots for the ritual of ostracism, where citizens voted to banish a person from the city. The Romans, meanwhile, were great fans of flat oysters, which they brought to Rome from faraway regions. In Gaul, the oyster trade flourished, with fish ponds along what was then known as the “Oyster Route”.
Medieval and Renaissance boom: Middle Ages and Renaissance
In the Middle Ages, oysters were consumed by both urban elites and less fortunate coastal populations, thanks to wild harvesting. During the Renaissance, the oyster trade flourished, particularly in Paris, which was a major consumer of these seafood delicacies.
The heyday under Louis XIV and in the 17thcentury
Under the reign of Louis XIV, green oysters were at their peak, with the king giving them pride of place at his feasts. Even their absence could have serious consequences, as witnessed by the suicide of the royal cook when oysters were not available on time.
Evolution and innovation: 18th to 20th centuries
In the 18th century, with the gradual disappearance of salt marshes, oyster production intensified, but natural resources were eventually exhausted. In the 19th century, Napoleon III encouraged the import of oysters from other countries to replenish natural beds, introducing the Portuguese oyster to the French coast.
The advent of modern oyster farming
In the 20th century, modern oyster farming took off, with innovations such as Ferdinand De Bon’s floor-collector system and the first rearing pens experimented with by naturalist Victor Coste. Despite challenges such as epizootics, the Japanese oyster has become the dominant species in French and global oyster farming.
Smoked Salmon
Smoked salmon, a symbol of culinary refinement and delicacy, has a history as rich as its taste. Derived from ancestral food preservation practices, it has evolved over the centuries to become a must-have delicacy on tables the world over.
The origins of smoked salmon date back to ancient times, when Nordic and Amerindian peoples used smoking as a method of preserving food. By smoking the salmon, they prolonged its life, enabling it to survive long winters and periods of famine.
The Scandinavians, especially the Norwegians, are often credited with popularizing smoked salmon in Europe. They perfected smoking techniques over the centuries, using specially designed smokehouses to control temperature and smoke exposure time.
Smoked Salmon in Royal Cuisine
In the Middle Ages, smoked salmon was a prized delicacy at the royal courts of Europe. Its delicate flavor and melt-in-the-mouth texture made it the dish of choice for sumptuous banquets. Its reputation as a luxury food spread throughout Europe, contributing to its renown.
Smoked Salmon in Modern Cuisine
Over the years, smoked salmon has become a staple in many cuisines around the world. It is used in a variety of dishes, from canapés and salads to pastas and quiches. Its versatility and delicate taste make it a popular ingredient with chefs and food lovers alike.
The Smoked Salmon Industry: Between Tradition and Innovation
The smoked salmon industry has developed considerably over the last few decades, with the emergence of modern production techniques and strict quality standards. Producers now use sophisticated smoking methods to guarantee the quality and freshness of smoked salmon, while respecting age-old traditions.
Varieties of Smoked Salmon
There are many varieties of smoked salmon, each with its own taste and texture characteristics. From wild Alaskan salmon to farmed Scottish salmon, smoked salmon lovers are spoilt for choice. Some are hot-smoked for a more intense flavor, while others are cold-smoked to preserve their delicate texture.
Lobster
Lobster, the emblematic crustacean of the world’s seas, epitomizes the refinement and delicacy of maritime cuisine. Its history goes back centuries, while its exquisite taste continues to seduce the most discerning palates across time and space. However, lobster has long been a very inexpensive delicacy, eaten almost free of charge by the poorest of the poor. Today it’s a luxury crustacean that epitomizes chic at the table, but 150 years ago it was still known as “the cockroach of the sea”.
Ancient Origins: A Wonderful Journey into the Past
The origins of lobster go back to ancient times, when the first coastal civilizations began to explore the riches of the seas. At the time, lobsters were abundant along the rocky North Atlantic coasts, where they were fished by hand by native populations.
Lobster in antiquity: a delicacy for kings
In ancient times, lobster was considered a delicacy reserved for the wealthier classes. The gourmet Greeks and Romans appreciated its tender, flavorful flesh, and considered it a delicacy at their sumptuous banquets.
In the Middle Ages: A Treasure of the Seas for Kings and Paupers
Lobster was also highly prized, but was more widely available and consumed by all social classes. It was often fished along European coasts and cooked in a variety of ways, from simple soups to the more elaborate dishes served in grand châteaux.
Over the centuries, lobster fishing has become a veritable industry, with increasingly sophisticated catching techniques. From handlines and traps to modern fishing boats, fishermen have continued to hunt down this precious crustacean in the ocean’s deep waters.
Lobster in Modern Cuisine: An Ingredient of Luxury and Creativity
Today, lobster is an essential ingredient in haute cuisine and luxury gastronomy. From Michelin-starred restaurants to elegant dinners at home, lobster is often presented in a variety of exquisite dishes, from classic bisques and gratins to more daring, contemporary creations.
Lobster Varieties:
There are several species of lobster around the world, each offering its own nuances of flavor and texture. From American to European to Australian lobster, seafood lovers are spoilt for choice when it comes to choosing their favorite crustacean. Whether in the cold waters of the Atlantic or the tropical waters of the Indian Ocean, lobster remains an inexhaustible source of inspiration and delight for present and future generations.
Truffles
Find out more in our“Truffles, a Gastronomic Treasure” dossier.
The truffle, that mysterious underground mushroom, has been the epitome of luxury gastronomy for centuries. Its fascinating history, mysterious origins and exquisite taste make it a treasure sought after by gourmets the world over. Dive into the secret world of truffles to discover their rich traditions and culinary delights.
Ancient Origins: Myth and Reality
The origins of the truffle date back to antiquity, when it was revered by the ancient Greeks and Romans as a divine food. According to legend, truffles were gifts from the gods, falling from the sky during storms. The ancients believed in their healing and aphrodisiac powers, using them in magic potions and medicinal remedies.
The Middle Ages: From Treasure Hunt to Culinary Delight
In the Middle Ages, truffles were considered an exquisite delicacy reserved for the nobility and aristocracy. Truffles were sought in woods and forests by experienced truffle growers and their trained dogs or pigs. Truffle hunting was a secret and highly lucrative business, with truffle growers jealously guarding their harvesting sites.
The Renaissance: Radiance and World Renown
The Renaissance saw truffles take off to world renown, thanks to Italian and French chefs who incorporated them into their refined cuisine. Truffles were served at royal banquets and sumptuous feasts, where they were appreciated for their delicate flavor and bewitching aroma.
Today, truffles continue to captivate gourmets the world over, with dedicated festivals, lively markets and tasting menus showcasing their culinary splendor. Chefs use truffles in a variety of dishes, from simple pastas to Michelin-starred dishes, where they add a touch of sophistication and refinement.
Truffle varieties
There are many varieties of truffle around the world, each offering its own nuances of flavor and aroma. From the Alba white truffle in Italy to the Périgord black truffle in France, each variety has its fervent supporters and passionate tasters.
Preservation and cooking
Fresh truffles are a delicate foodstuff that must be handled with care to preserve its freshness and aroma. It is often preserved in rice or olive oil to preserve flavor, or used to flavor sauces, oils and butters.
Find out more in our“Truffles, a Gastronomic Treasure” dossier.
Champagne
Champagne, the emblematic sparkling wine, has embodied elegance, celebration and refinement for centuries. Its rich history, prestigious origins and great taste make it a popular drink for special occasions and celebrations.
The beginnings of the Prestigious Bubble
The origins of Champagne can be traced back to the Champagne region of France, where Benedictine monks cultivated the first vines as early as the Middle Ages. However, it wasn’t until the 17th century that champagne as we know it today began to take shape, thanks to technological advances and the ingenuity of local winemakers.
Dom Pérignon: Innovation and Perfection
The Benedictine monk Dom Pérignon is often credited with contributing to the rise of champagne. Although he didn’t invent champagne himself, he played a crucial role in improving winemaking and fermentation techniques, enabling the production of superior sparkling wines.
Towards World Renown
Over the centuries, champagne has become a beverage of choice in Europe’s royal courts and aristocratic circles. Ruinart, founded in 1729, is one of the oldest champagne houses still in business today, bearing witness to the long tradition of quality and excellence associated with this sparkling beverage.
Global Expansion
The industrial revolution of the 19th century marked a decisive stage in the history of champagne, with the introduction of mass production techniques and the rapid growth of the world market. Iconic champagne houses such as Moët & Chandon and Veuve Clicquot have emerged as industry leaders, exporting their luxury product worldwide.
Champagne Today
Today, champagne remains synonymous with luxury, elegance and celebration. Bottles of champagne are opened at weddings, birthdays, graduation parties and other milestones, symbolizing joy, success and achievement.
Varieties and varietals
Champagne is available in a variety of styles, from dry, fruity bruts to complex, cellar-aged vintages. The three main grape varieties used in champagne production are Chardonnay, Pinot Noir and Pinot Meunier, each bringing its own flavor and aroma characteristics to the final drink.
Chocolate
The origins of chocolate go back to the ancient civilizations of Central America, where cocoa was revered as a gift from the gods. The Mayans and Aztecs used cocoa beans as currency and to prepare a bitter, energizing drink, often mixed with spices and corn.
Arrival in Europe: The Discovery of an Exotic Treasure
Spanish explorer Hernán Cortés was one of the first Europeans to discover cocoa during his expedition to Mexico in the 16th century. He brought this precious commodity back to Europe, where it aroused great interest among aristocrats and royalty. The chocolate drink quickly became popular in elite circles, while cocoa beans were considered a valuable commodity.
From Drink to Solid Chocolate
Over time, Europeans developed different methods of processing cocoa, giving rise to the manufacture of solid chocolate as we know it today. The first chocolate bars were produced in Spain in the 18th century, and quickly spread throughout Europe, becoming a delicacy prized by the wealthy social classes.
The democratization of chocolate
The industrial revolution of the 19th century revolutionized chocolate production, enabling it to be manufactured on a large scale and made accessible to a wider public. Technological innovations such as the hydraulic press and conching improved the quality and texture of the chocolate, paving the way for the creation of iconic brands that are still famous today.
Chocolate has become an essential ingredient in many cuisines around the world, used in a variety of sweet and savoury dishes. From classic desserts like brownies and truffles to innovative creations like chocolate meat dishes, chocolate continues to inspire chefs and cooks the world over.
Pleasure and nutrition
As well as being delicious, chocolate also has a number of health benefits when consumed in moderation. It’s rich in antioxidants, minerals and heart-healthy compounds, making it an indulgent treat that can be enjoyed in peace.
Chocolate is much more than just a sweet: it’s a symbol of pleasure, sharing and comfort that has transcended cultural and geographical boundaries down the ages.
Festive recipes
Here are a few recipes to make with some of these choice ingredients to prepare your future feasts with family and friends.
Goose or duck foie gras
Foie gras, often considered a jewel of French gastronomy, has a history as rich as its taste. Its origins date back to ancient Egypt, where wild geese were already force-fed. However, it is in France, particularly in the Périgord region, that foie gras has achieved its letters of nobility.
Origin:
The first traces of foie gras in France date back to antiquity, but it was during the Roman Empire that the practice really took off. The Romans adopted the technique of force-feeding geese and ducks, and this tradition has been perpetuated over the centuries. In the Middle Ages, foie gras was already a prized delicacy at royal and aristocratic tables.
Pan-fried Foie Gras with Caramelized Apples
Ingredients:
– 4 slices fresh foie gras
– 2 apples (Golden type)
– 2 tablespoons sugar
– 1 tablespoon butter
– Salt and pepper
Preparation:
1. Peel and slice apples.
2. In a frying pan, melt the butter over medium heat.
3. Add the apple slices and sprinkle with sugar.
4. Cook until apples are golden and caramelized.
5. Meanwhile, heat another frying pan over high heat.
6. Season the slices of foie gras with salt and pepper.
7. Cook the foie gras in the hot pan for about 1-2 minutes on each side, until golden on the outside and melting on the inside.
8. Arrange the slices of foie gras on the plates and add the caramelized apples on top.
9. Serve immediately and enjoy this delicious marriage of flavours.
Oysters
Oysters, the emblematic seafood of French cuisine, have a history that goes back to antiquity. Originating from the coasts of France, particularly the Atlantic and Mediterranean, oysters are prized for their delicate flavor and unique texture.
Origin:
The earliest evidence of oyster consumption dates back to antiquity, when they were already eaten by the Greeks and Romans. In France, oyster cultivation was first developed by the Romans along the Atlantic coast. In the Middle Ages, oysters were considered a luxury delicacy reserved for the aristocracy.
Oysters Rockefeller
Ingredients:
– 12 hollow oysters
– 100 g fresh spinach
– 50 g butter
– 2 tablespoons breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon anisette
– Salt and pepper
Preparation:
1. Preheat oven to 220°C.
2. Open the oysters and remove from their shells. Arrange them on a baking sheet.
3. Wash and finely chop the spinach.
4. Melt the butter in a frying pan over medium heat. Add the spinach and cook until tender.
5. Add the breadcrumbs, Parmesan and anisette to the spinach. Season with salt and pepper and mix well.
6. Spread the spinach mixture over the oysters.
7. Bake for about 10 minutes, until the oysters are heated through and the top is golden brown.
8. Serve immediately and enjoy these warm, delicious oysters Rockefeller.
Smoked salmon: a smoky delight
Smoked salmon, with its rich flavor and delicate aroma, is a delicacy enjoyed the world over. Its history dates back to ancient times, when the smoking technique was used to preserve fish for long periods.
Origins:
Smoking fish is an ancient practice, used for thousands of years to preserve meat and fish. The first people to smoke fish were probably the Nordic tribes, who used smoking to preserve fish during the harsh winter months.
Here’s a simple recipe for smoking salmon without a smoker…
Home-smoked salmon (Gravlax)
Ingredients:
– 500g fresh salmon fillet, skin on
– 100g salt
– 100g sugar
– Ground black pepper
– Fresh dill (optional)
Preparation:
1. Mix salt, sugar and a pinch of black pepper in a bowl.
2. Lay out a large sheet of cling film on a work surface.
3. Sprinkle half the salt and sugar mixture over the cling film.
4. Place the salmon fillet, skin-side down, on the salt and sugar mixture.
5. Sprinkle the remaining salt and sugar mixture over the top of the salmon fillet.
6. If desired, add fresh dill to the top of the salmon.
7. Wrap the salmon tightly in cling film.
8. Place the wrapped salmon in a dish and place a weight (such as a tin can) on top to press the salmon down.
9. Refrigerate salmon for 24 to 48 hours, turning and draining excess liquid every 12 hours.
10. After marinating, remove the salmon from the fridge, rinse with cold water and pat dry with paper towels.
11. Slice the smoked salmon thinly and serve with slices of bread, lemon wedges and crème fraîche.
Burgundy snails
Burgundy snails, or “escargots à la bourguignonne”, are an emblematic dish of French cuisine, appreciated for their rich flavor and centuries-old history. Originating in the Burgundy region of France, this culinary specialty is a testament to the relationship between man and nature, dating back to ancient times.
Origins:
The history of Burgundy snails goes back to antiquity, when snails were consumed for their nutritional value and abundance in nature. The Romans, in particular, were known for their penchant for snails, and they propagated this culinary practice throughout their empire, including in what is now France.
In the Middle Ages, snails were eaten by peasants and the working classes due to their abundance and low cost. However, it was from the Renaissance onwards that snails began to be appreciated by the noble and aristocratic classes, who developed sophisticated recipes for preparing them.
The classic recipe for Burgundy snails, as we know it today, originated in the 19th century, when Burgundy winemakers began using snails to accompany their wine. These snails were cooked with butter, garlic and aromatic herbs, creating a delicious and harmonious combination of flavors.
Burgundy snails
Ingredients:
– 24 Burgundy snails, canned
– 100g butter
– 4 garlic cloves, finely chopped
– 2 tablespoons fresh parsley, chopped
– Salt and pepper
– 1 baguette of bread, to accompany
Preparation:
1. Preheat oven to 180°C.
2. Rinse snails in cold water and drain.
3. In a bowl, mix softened butter, minced garlic, fresh parsley, salt and pepper until smooth.
4. Fill each snail shell with a small amount of flavored butter.
5. Return the snails to their shells and place in an ovenproof dish.
6. Bake the snails in the preheated oven for about 10 minutes, until the butter has melted and the snails are hot.
7. Meanwhile, slice the baguette and toast lightly.
8. Remove the snails from the oven and serve hot with slices of toast.
Scallops: A Treasure of the Sea
Scallops, a delicately flavored marine delicacy, are a delicacy of choice in French cuisine, appreciated for their sweet flavor and tender texture. Native to the cold waters of the Atlantic and English Channel, these shellfish are a culinary marvel.
Origins:
Scallops take their name from the pilgrims who travelled to Santiago de Compostela in Spain in the Middle Ages. According to legend, these shells were abundantly collected on the beaches of Galicia and served as a sign of recognition for pilgrims on their way to Santiago de Compostela.
In France, scallops have been prized for centuries for their delicate flavor and tender texture. The fishermen of the Brittany and Normandy coasts were renowned for their expertise in collecting and preparing scallops, which were often eaten fresh or dried.
Over the years, scallops have become a delicacy of choice in French cuisine, appearing in many traditional and contemporary recipes, notably as an elegant starter or refined main course.
Breton-style scallops
Ingredients:
– 12 scallops, fresh or frozen
– 200g button mushrooms, sliced
– 2 shallots, finely chopped
– 2 garlic cloves, crushed
– 100ml dry white wine
– 200ml liquid crème fraîche
– 50g butter
– 2 tablespoons fresh parsley, chopped
– Salt and pepper
Preparation:
1. If the scallops are frozen, thaw them according to the manufacturer’s instructions. Pat dry with paper towels.
2. In a frying pan, melt the butter over medium heat. Add the shallots and garlic, and sauté until tender.
3. Add the sliced mushrooms to the pan and cook until golden.
4. Add the scallops to the pan and cook quickly on both sides, until golden brown.
5. Deglaze pan with dry white wine and reduce by half.
6. Pour the crème fraîche into the pan and simmer for a few minutes until the sauce thickens slightly.
7. Season the sauce with salt and pepper to taste. Add the chopped fresh parsley and mix well.
8. Arrange the scallops in their shells on a warm serving dish.
9. Pour the mushroom and cream sauce over the scallops.
10. Serve immediately with lemon wedges and fresh bread for dipping.
Turkey with Chestnuts : A festive dish with ancient roots
Turkey with chestnuts, an emblematic dish for the end-of-year festivities, embodies the warmth and conviviality of family meals. Its history goes back centuries, evoking ancient culinary traditions and festivities of yesteryear.
Origins:
Turkey originated in the Americas, where it was domesticated by native peoples long before the arrival of Europeans. It was during the great sea explorations of the 16th and 17th centuries that turkey was introduced to Europe, where it quickly became popular with noblemen and aristocrats.
The tradition of serving turkey stuffed with chestnuts during the festive season dates back to the Middle Ages in Europe. Back then, turkey was a delicacy of choice for special occasions, and chestnuts, abundantly available in autumn, were used to garnish and flavor the bird.
Turkey with Chestnuts
Ingredients:
– 1 turkey, the right size for your number of guests
– 500g peeled and cooked chestnuts
– 2 onions, finely chopped
– 2 garlic cloves, crushed
– 100g butter
– 200ml chicken stock
– 100ml dry white wine
– Salt, pepper, nutmeg
– A few sprigs of fresh thyme and rosemary
Preparation:
1. Preheat oven to 180°C.
2. Melt half the butter in a frying pan over medium heat. Add the onions and garlic, and sauté until golden and tender.
3. Add the cooked chestnuts to the pan and toss well to coat with the onion-garlic mixture. Season to taste with salt, pepper and nutmeg.
4. Fill turkey cavity with chestnut mixture.
5. Tie the turkey’s legs with kitchen twine.
6. Brush the turkey with the remaining melted butter and season with salt, pepper and fresh herbs.
7. Place the turkey in an ovenproof dish and pour the chicken stock and white wine into the bottom of the dish.
8. Place the turkey in the oven and cook for about 20 minutes per pound (450g), basting regularly with pan juices, until golden brown and cooked through.
9. Let the turkey rest for 15 to 20 minutes before carving.
10. Serve the chestnut turkey with your choice of side dishes, such as roast potatoes, seasonal vegetables and gravy.
Stuffed capon: a traditional feast
Stuffed capon, with its delicate flavor and tender flesh, is a festive dish par excellence, appreciated for centuries for its exquisite flavor and majestic presence on the festive table.
Origins:
Capons, castrated as young roosters, were once reserved for the tables of Europe’s kings and nobles. This tradition dates back to antiquity, when capons were considered a delicacy of choice for special occasions and religious festivities.
The practice of stuffing capons with a tasty mixture of herbs, bread and aromatic ingredients dates back to the Middle Ages in Europe. Back in the day, stuffed capon was a festive dish eaten at royal banquets and Christmas celebrations.
Today, stuffed capons are still a popular dish for the end-of-year festivities in Europe, where they are appreciated for their tender flesh and delicate flavor.
Capon stuffed with herbs
Ingredients:
– 1 capon, the right size for your number of guests
– 200g sausage meat
– 100g breadcrumbs
– 1 onion, finely chopped
– 2 garlic cloves, crushed
– A bunch of fresh herbs (thyme, rosemary, parsley)
– 100g butter
– Salt and pepper
– Poultry broth
Preparation:
1. Preheat oven to 180°C.
2. Melt half the butter in a frying pan over medium heat. Add the onion and garlic, and sauté until golden and tender.
3. Add the sausage meat to the pan and cook until golden brown.
4. Add the crumbled breadcrumbs to the pan and mix well to incorporate into the meat mixture. Season with salt, pepper and chopped fresh herbs.
5. Stuff the capon with the meat and herb mixture.
6. Tie the capon’s legs with kitchen twine.
7. Brush the capon with the remaining melted butter and season with salt and pepper.
8. Place the capon in an ovenproof dish and pour a little chicken stock into the bottom of the dish.
9. Place the capon in the oven and cook for about 20 minutes per pound (450g), basting regularly with the pan juices, until golden brown and cooked through.
10. Leave the capon to rest for 15 to 20 minutes before carving.
11. Serve the stuffed capon with side dishes of your choice, such as roast potatoes, seasonal vegetables and a gravy sauce.
Canard à l’Orange: A Symphony of Sweet and Salty
Duck à l’orange, an emblematic dish of French cuisine, is a delicious fusion of sweet and savory flavors, appreciated for its perfect balance and timeless elegance. Originally from France, this classic recipe is a culinary gem.
Origins:
Duck à l’orange has its origins in 19th-century French gastronomy, when French cuisine was at its height. Although the first recipes for duck with orange were created around this time, the idea of combining meat and citrus dates back much further in the history of cooking.
In the Middle Ages, European cooks frequently used citrus fruits, such as oranges, in their recipes to bring a tangy, refreshing flavor to meat dishes. However, it was in the 19th century that the combination of duck and orange became popular in France, thanks to the culinary innovations of the great chefs of the time.
Duck à l’orange has become an iconic dish in French cuisine, appreciated for its delicate flavor and harmonious combination of ingredients. Today, this classic recipe is still appreciated the world over for its exquisite taste and timeless elegance.
Duck with Orange
Ingredients:
– 2 duck breasts
– 2 oranges
– 100ml chicken stock
– 50g sugar
– 50ml white wine vinegar
– 50g butter
– Salt and pepper
Preparation:
1. Preheat oven to 200°C.
2. Using a sharp knife, make a crosswise slit in the skin of the duck breasts. Season with salt and pepper.
3. Heat a frying pan over medium heat and place the duck breasts skin side down. Bake for about 5 minutes, until the skin is crisp and golden. Remove excess grease from the pan as you cook.
4. Turn the duck breasts over and cook for a further 2-3 minutes on the flesh side.
5. Transfer the duck breasts to an ovenproof dish and place in the oven for 8 to 10 minutes to cook until pink.
6. Meanwhile, prepare the orange sauce. Squeeze the juice from the oranges and pour into a saucepan with the chicken stock, sugar and white wine vinegar. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until the sauce thickens slightly.
7. Stir the butter into the orange sauce until melted and well incorporated.
8. Once the duck breasts are cooked, remove from the oven and leave to rest for a few minutes before slicing.
9. Arrange slices of duck breast on warmed serving plates and generously drizzle with orange sauce.
10. Serve immediately with side dishes of your choice, such as roast potatoes or sautéed vegetables.
Yule log: a dessert steeped in tradition
The Christmas log, or “bûche de Noël”, is an emblematic dessert of the French festive season, appreciated for its delicious flavor and festive appearance. Native to the French region, this sweet treat is a symbol of conviviality and celebration.
Origins:
The tradition of the Yule log dates back to the Middle Ages in Europe, when families lit a massive log in their homes to celebrate the winter solstice and the imminent return of light. This log, often chosen from fruit trees, burned for several days, symbolizing warmth and light in the heart of winter.
Over time, the Yule log tradition has evolved to include a sweet dessert served at Christmas dinner. In France, the Yule log as we know it today first appeared in the 19th century, inspired by the shape and appearance of the traditional log. Since then, the Yule log has become a staple of the end-of-year festivities, appreciated by French families for its delicious taste and decorative appeal.
Chocolate Yule Log
Ingredients for the sponge cake:
– 4 eggs
– 100g sugar
– 100g flour
– 25g cocoa powder
– 1 teaspoon baking powder
Ingredients for the chocolate ganache:
– 200g dark chocolate
– 200ml liquid crème fraîche
Decoration:
– Powdered sugar
– Christmas sugar figurines (optional)
Preparation:
1. Preheat oven to 180°C.
2. In a bowl, beat the eggs with the sugar until the mixture whitens and doubles in volume.
3. Add the sifted flour, cocoa powder and baking powder to the egg mixture and mix gently until smooth.
4. Pour the batter into a parchment-lined sponge tin and spread evenly.
5. Place the sponge cake in the preheated oven for approx. 10-12 minutes, until cooked.
6. Meanwhile, prepare the chocolate ganache by melting the dark chocolate in a saucepan over low heat. Add the crème fraîche liquid and blend until smooth.
7. Once the sponge cake is baked, remove from the oven and leave to cool slightly.
8. Turn out onto a clean tea towel and gently roll into a cylinder. Allow to cool completely.
9. Unroll the cooled sponge cake and spread the chocolate ganache over the entire surface.
10. Carefully roll up the sponge again, pressing lightly to form a log.
11. Decorate the log with powdered sugar sprinkled over the top to imitate snow. Add a few sugar Christmas figurines for a festive touch.
12. Refrigerate for at least 2 hours before serving.
13. Just before serving, cut slices of log and enjoy this delicious chocolate Christmas dessert.
