In Viella, a small village in southwest France, New Year’s is occasion for everyone to gather for an annual extra-late grape harvest. Just as important as the resulting wine itself is the food enjoyed, like velvety chestnut soup and an elegant flaky tart brimming with brandied apples.
Read the story First Night by David McAninch »
Velouté de Châtaignes (Creamy Chestnut Soup)
Earthy roasted chestnuts are simmered in an aromatic stock until tender, then puréed to make a luxurious cream-thickened soup.
See the recipe for Velouté de Châtaignes (Creamy Chestnut Soup) »
This French egg custard is traditionally made with corn flour, but wheat flour works just as well.
Garbure Gersoise (Cabbage and White Bean Soup with Duck Confit)
Loaded with root vegetables and sweet Savoy cabbage, this robust white bean soup from southwestern France is enriched with smoky bacon and duck confit.
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Crisp, paper-thin sheets of phyllo dough wrap and crown tender brandied apples in this classic French tart.
Get the recipe for Apple Croustade (Flaky Apple Tart) »
Duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp for a truly indulgent dish.
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A rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, Madiran wine. We use pinot noir instead for a lighter, more nuanced version.
Get the recipe for Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne) »