Christmas and New Year's Eve are approaching, and you are looking for new ideas for your festive menu? To help you mark the occasion, we suggest a meal concocted by the chefs of three Relais & Châteaux. We're going all out with sophisticated recipes to prepare and enjoy with your family.
Appetizer: Jerusalem artichoke croquettes with Périgord black truffle
Michelin-starred chef Vincent Arnould leads the way with his recipe for croquettes with truffles. This bite is perfect to whet your appetite. Full of flavour, it transports you to the Dordogne Valley, as if you were at Relais & Châteaux Le Vieux Logis. It is here, in his 1 Michelin star restaurant, that the chef revisits the products of the south-west and the Périgord region.
Try the recipe for Jerusalem artichoke croquettes with black Périgord truffles
Main course: Charolais beef, blackcurrant pepper tartar and hay crisp
We are now going to Burgundy to enjoy the rich terroir of the region. Chef Patrick Bertron knows how to sublimate Burgundy products! For more than thirty years, the chef has been officiating in the kitchens of the gastronomic restaurant La Côte d'Or of the Relais & Châteaux Bernard Loiseau. He shares with us some of his know-how and tells us his secrets for preparing a piece of Charolais beef. It's up to you...
Test the recipe for Patrick Bertron's Charolais beef, blackcurrant pepper tartar and hay crisp
Dessert: Jamaican grand cru chocolate and saffron sweetness
And to end this festive meal in beauty, the chef Antoine Gras of the hotel Les Barmes de l'Ours offers us a dessert with original flavours. A sweet and spicy mix that will be unanimously appreciated. And this time, it is in the heart of the resort of Val d'Isère that the starred restaurant La Table de l'Ours opens its doors to us. With this recipe, the chef promises us a gustatory journey from the Alps to the Caribbean. A marriage of flavours from here and elsewhere to finish your meal. Bon appétit!
Test the recipe for Antoine Gras' chocolate and saffron dessert
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