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Le Cordon Bleu News, 12/05/2014
A traditional festive menu
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Culinary specialties

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A traditional festive menu
Customs revolving around the French festive meal are very similar throughout France despite the fact that there are regional differences and traditions to be upheld.

Most festive meals will include traditional dishes from this period of the year, prepared with seasonal festive ingredients:  Smoked salmon, foie gras, wild mushrooms, chestnuts, truffles and shellfish…

Poultry traditionally plays an important role during the festive season and capon, a young cock that has been castrated and fattened, is a firm favorite in France as the main course at any Christmas meal.  Its flesh is extremely tender, due to the high fat content and it is best braised, roasted or pan-fried.  Served quite simply with potatoes and for an original touch, chestnuts, this is the perfect combination for a traditional Christmas recipe which is full of flavor.

As for pastries, the Yule log is still a traditional festive dessert in France.  Classically, it is made with rolled biscuit sponge and butter cream.  Today’s pastry Chefs, however, take things far beyond the traditional Yule log, making more modern frozen, and fruit versions, which combine a variety of textures with on-trend and delicate flavors.  Today in France, many people favor more modern pastries for their festive meals rather than sticking with tradition.

Amaze your guests at your festive meal with these Le Cordon Bleu Chefs’ recipes:

Foie gras flan and Port (wine) jelly Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus Fresh Fruit Christmas Log

Starter: Foie gras flan and Port (wine) jelly

Main course: Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus

Dessert: Fresh Fruit Christmas Log


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