For 2 people.
Pumpkin soup - Foie gras - Pumpkin seeds
Brioche with garlic flowers
Whipped cream cheese - Chilli and crabapple jelly
Braised endives with orange - Chestnuts - Celeriac purée
Cipaille - Zucchini relish PDC
Citrus log and dulce de leche
To be savoured within 5 days after receiving your order. Cannot be frozen.
Soup - Foie gras, squash, milk, white stock, cream, onions, butter, pumpkin seeds, garlic, parsley, salt and pepper.
Brioche - Flour (wheat), eggs, butter, milk, sugar, spinach, garlic flower, dry yeast and salt.
Spread - Jersey cheese, cream, peppers, sugar, apples, chives, thyme, white vinegar, lemon juice, certo and salt.
Country pâté - Pork, chicken liver, duck, onions, eggs, hazelnuts, cranberries, cream, cider, flour (wheat), garlic, salt, rosemary, thyme, salt and pepper.
Cipaille - Duck, pork, chicken, lamb, rabbit, butter, flour, potatoes, onions, white wine, garlic, savory, cinnamon, cloves, rosemary, salt and pepper.
Coquille Saint-Jacques - Scallops, shrimps, mussels, clams, whelks, squid, surf clams, salt cod, potatoes, cream, flour, butter, eggs, onions, leeks, carrots, breadcrumbs (wheat), cheddar, lobster, cider, tomatoes, brandy, garlic, parsley, lemon, canola oil, thyme, coriander seeds, cayenne, paprika, salt and pepper.
Endives - Endives, celeriac, chestnuts, cream, onions, butter, shallots, maple syrup, orange peel and juice, lemon juice, canola oil sugar, star anise, cloves, bay leaf, salt and pepper.
Log - Dulce de leche (evaporated milk, liquid sugar, maple syrup, lactose), eggs, cream, flour (wheat), sugar, pecans, oranges, lemons, Cointreau, white chocolate, gelatin and salt.
Preparation time: 10 minutes
Cooking time: 45 minutes
Preheat the oven to 450F.
Remove the lids from the dishes, and take the brioche out of the bag.
Place the cipaille on a baking sheet and bake it for 20 minutes. Remove it from the oven to baste the dough with its juices. To do this, drain the broth into a measuring cup and pour it over the entire dough.
Lower the oven temperature to 350F.
On the baking sheet, add the soups previously divided into the two bowls of garnish, as well as the coquille Saint-Jacques. Continue cooking for 15 minutes. Add the brioche bread and celeriac purée to the baking sheet and bake for an additional 10 minutes.
In the pan
During the last 10 minutes of cooking the elements in the oven, open the bag of endives, and pour the entire contents into a pan. Reheat the endives over medium-low heat, taking care to stir from time to time to glaze them with their cooking juices.
Remove the dishes from the oven, place the endives on the celeriac puree.
We suggest accompanying your brioche bread with the cheese spread and country pâté. Zucchini relish complements the cipaille.
Finish the meal by eating the Christmas log.
All our products may have been in contact with nuts, peanuts and gluten.