Menu: A French Christmas
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bűche de Noël, as well as traditional French shortbread cookies.
The Menu
- Marinated Goat Cheese
- Grilled Leeks and Stewed Garlic on Toast
- Roasted Oysters with White Wine
- Endive and Walnut Salad
- Whipped Potatoes with Garlic and Cheese
- Herbed Haricots Verts
- Rack of Lamb with Rosemary and Thyme
- Punitions (French Shortbread Cookies)
- Bûche de Noël (Yule Log Cake with Coffee Buttercream and Ganache)
Planning Tips
For illustrated instructions on how to roll and decorate a Bûche de Noël, see our gallery or watch the video below.
Preparing this rack of lamb requires "frenching" the meat—which means to remove the layer of muscle and fat that extends to the end of the rib bones. See our step-by-step instructions.
The marinated goat cheese can be made the day before. If you're using a larger log of cheeese, make sure to cut it into slices before marinating.
A perfectly dry, sparkling champagne pairs nicely with the rich lamb. Here are three festive champagne options.
Your Comment