The French Christmas meal has become somewhat standardized throughout France but regional customs remain.
Today, most French dining tables will be made up of the traditional dishes of this period of the year, prepared with festive ingredients: smoked salmon, foie gras, wild mushrooms, chestnuts, truffle, shellfish…
Poultry is traditionally served during this Holiday season, the Capon, a young castrated and fattened rooster, is the preferred choice in France for their Christmas meal.
With a very tender meat, due to its high fat content, the Capon is best braised, roasted or pot-roasted.
The garnish of potatoes and chestnuts is simple yet original, resulting in an ideal traditional Christmas dish, rich in flavors.
Le Cordon Bleu London and Paris offer a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses offer online:
Le Cordon Bleu Paris
Le Cordon Bleu London
To find out more about Le Cordon Bleu cook books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. Contact us for more information:
Le Cordon Bleu London: +44 20 7935 3503
Le Cordon Bleu Paris: +33 1 53 68 22 50