All over France, Christmas Day lunch is a quiet family affair. I love it all, from helping create the menu and set the table to the long conversations that extend into the evening.
On the menu: apéritifs / gourmet nibbles in front of the fire; at table: foie gras w/fresh figs starter, roasted confit de canard and wild mushroom sauté, mixed salad w/toasted pumpkin seeds and orange, farm cheeses, home-made green apple sorbet w/vodka and fresh mint verrines, a light prelude to the traditional yule log cake. And to finish up properly, espresso / tea followed by bracing digestifs.
Above: a different wine for each course; a brother-in-law takes over in the kitchen; table set for 10.