seeds

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.