Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud."
"How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season.
"Twenty?" I answered.
"Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut."
"No alcohol?" I asked.
"Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch."/>

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" CHRISTMAS EVE MENU

Foie Gras with Caramelized Apples

Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread

Escargots de Bourgogne

Oysters with a Mignonette Sauce

Oysters with Pimento Peppers and Apple Cider Vinegar

Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons

Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine

Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce

Moules à la Plancha with Chorizo

Selection of the Château's Cheeses

Three Varieties of Bûche de Noël


The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling."
Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud."
"How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season.
"Twenty?" I answered.
"Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut."
"No alcohol?" I asked.
"Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch. "

― Samantha Verant , The Secret French Recipes of Sophie Valroux

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Samantha Verant quote : <b>CHRISTMAS EVE MENU</b><br /><br /><i>Foie Gras with Caramelized Apples<br /><br />Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread <br /><br />Escargots de Bourgogne<br /><br />Oysters with a Mignonette Sauce<br /><br />Oysters with Pimento Peppers and Apple Cider Vinegar <br /><br />Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons<br /><br />Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine<br /><br />Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce<br /><br />Moules à la Plancha with Chorizo<br /><br />Selection of the Château's Cheeses<br /><br />Three Varieties of Bûche de Noël</i><br /><br /><br />The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud."
"How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season.
"Twenty?" I answered.
"Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut."
"No alcohol?" I asked.
"Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch." style="width:100%;margin:20px 0;"/>
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