Horseradish, known in French as “raifort”, is particularly loved in the Alsace-Lorraine Region, where people enjoy it to accompany charcuteries, a pot-au-feu (stew) and of course the famous Choucroute garnie (“dressed sauerkraut”). Hot, spicy and peppery, horseradish has everything to please the French’s palates, who are fond of all nose-itching condiments (like mustards and vinaigrettes).
Whenever I yearn for a cake that beautifully showcases seasonal fruit (in this case, persimmon), a French Tatin Cake is usually my way to go. Not only does it taste delicious, but it truly allows the fruit to shine – visually – which usually makes it a dessert that your guests will lean towards.
I’ve seen on the French news this morning that comsumptions of Champagne reached an all-time high this Holiday season, in France (up 6% from last year). Which to many “sociologists” is a result of the wave of optimism swirling among the French these days. Yes, believe it or not, the French (world-famous for their grumpiness) are in a good mood right now. After a few morose years, France is wrapping up a somewhat positive year, with a brand new shiny president, a reformist government and a re-emerging economy – many …
In France, a proper Christmas dinner wouldn’t be complete without the traditional Bûche de Nöel. This wooden-log shaped dessert is a distinctly celebrated French tradition – or might I say, an institution! Proof is, every year in early December, the most renowned French pastry chefs unveil their new signature Bûche de Nöel – in what is the most awaited culinary moment of the year, in France. Chefs compete in showing off their skills with their most imaginative bûche yet, which are for the most part, far (in taste and look) from …
Roasting a majestic stuffed turkey is a Christmas Day classic in France, but not everyone is looking to cook a whole bird in their oven… This stuffed Rabbit Saddle with chestnuts and mushrooms offers a lighter and less-traditional option for your dinner. But still, the key components remain: a lean white meat that is tender and juicy, and the classic French-style stuffing made of creamy chestnuts and earthy mushrooms.
Take your classic Foie Gras on Toast over the top, with this quick spiced persimmon chutney. A sweet and salty festive appetizer for Christmas!
When you’re preparing to host a Christmas dinner in France, the choice of the bread(s) is as important as any course you will be serving. Usually each course gets accompanied by a different bread, each thoughfully paired with the food. Spice bread slices get toasted and served with foie gras. Dark breads such as rye or a viking banette get served with smoked salmon and seafood. Simple baguettes or rustic baguettes (such as traditon, festival or a meule de pierre) usually get served with the main dish.
Known in French as “crème de marrons”, chestnut cream is the ultimate Christmas comfort food in France. Sweet, creamy and nutty, kids and adults enjoy this golden spread on toasts, waffles, crêpes, or stirred into yogurts. It is also the star ingredients of some classic French desserts, like the fancy Mont Blanc or simpler Gâteau Ardéchois (Chestnut Cream Cake).
The Classic French madeleines get a Holiday twist, and an American twist too! Yes, most of you might not know it, but eggnog (in french “lait de poule”) is not common at all in France, apart from in the French Caribbean Islands. But while “French Christmas” and “eggnog” are terms usually not associated with one another, these French Eggnog Madeleines are the exception to the rule… And they are a match made in heaven!
These tiny Almond Pistachio Crescent Cookies are a twist on the traditional French vanillekipferl (or “croissants de lune” in French) , which are part of the bredele cookie spread served for St Nicholas Day, or Christmas, in Alsace. Usually flavoured with vanilla, this version packs on nutty flavours, with loads of ground almond, pistachio and a dash of almond extract.
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