French New Year's Eve: top products to include on the menu

They are the very embodiment of the French festive spirit. From exceptional regions such as Marennes-Oléron, Cancale, the Arcachon Basin or the Etang de Thau in Occitanie, oysters reveal unique flavours, ranging from powerful iodine to softer, more refined notes.

• Our tips for choosing the right oyster: look for a well rounded oyster, a sign of generous flesh. Check the numbering: a number 1 or 2 indicates a fleshy oyster, ideal for festive meals. Freshness guaranteed with a well-sealed shell and a sweet marine scent.

• Classic and modern accompaniments: highlight them with a drizzle of lemon or shallot vinegar, or opt for a champagne granita for a glamorous twist.

• Trendy: offer smoked oysters or oysters with French caviar, combining elegance and authenticity.

A symbol of festive dining, seafood platters showcase the finest offerings from our coasts: Brittany’s langoustines, Mediterranean prawns, crab, Normandy whelks, and the quintessential scallops. Each element celebrates the richness and diversity of French waters.

The langoustines stand out with their delicate flesh, the prawns with their sweetness, while the crabs and whelks add texture and character. Scallops, meanwhile, captivate with their tenderness and subtle flavors. Harvested from the seabeds of Normandy and Brittany, particularly the Bay of Saint-Brieuc, they benefit from strict quotas that ensure resource preservation.

Presentation ideas: Arrange these treasures on a bed of crushed ice, adorned with fresh seaweed and lime wedges. For a contemporary twist, consider mini-verrines: langoustine tartare with yuzu, prawns with ginger and sesame, or scallops marinated in lime and coriander. Enhance the experience with Maison Pimpup’s refined tableware, blending elegance and modernity.

Trendy product: Impress your guests with roasted blue lobster in hazelnut butter, caramelized prawns with yuzu, or seared scallops with semi-salted butter and roasted hazelnuts, offering a perfect balance of sweetness and acidity.

Iconic on festive tables, game is at the heart of exceptional meals. From the misty forests of the Ardennes to the wild moors of Sologne, via the undergrowth of the Pyrenees, each region puts its own stamp on these exceptional dishes. Venison with a refined flavour, wild boar with a strong character, pheasant and hare with intense flavours... These choice cuts embody the richness of France's terroirs. Popular with chefs and epicureans alike, game reflects the values of authenticity and naturalness. Its traceability, often from local and responsible sources, resonates with a quest for meaning and quality.

• Timeless classics: opt for venison civet with cranberries or roast pheasant with caramelised chestnuts. These traditional French recipes are always a hit.
• A modern and daring version: surprise your guests with a fillet of hind marinated in cocoa, playing on the subtle flavours of the meat and the gentle bitterness of the chocolate. Raw food lovers will love a venison carpaccio spiced up with pink berries.

For an equally festive option, honour exceptional poultry such as Bresse PDO chicken or fattened duck from the South West, symbols of French excellence.

• Trendy recipe: truffled poultry in a salt crust will leave a lasting impression with its incomparable softness and elegant flavours.

• Sweet and savoury: duck breast lacquered with honey and sweet spices, a subtle fusion of French tradition and exotic influences, will appeal to the most curious palates.

It's impossible to imagine a festive meal without a cheese platter celebrating the diversity of France's regions:

The must-try cheeses: Roquefort AOP with its intense notes, Comté 36 months with its hazelnut flavour and Brie truffled for a touch of luxury.

Try: cheeses flavoured with truffles or saffron, or light mousses presented in glass jars.

Presentation: play with textures and colours and serve your cheeses with rustic nut bread or sweet brioche.

The undisputed queen of Christmas desserts in France, the log comes in many variations:

• A timeless classic: opt for the traditional dark chocolate or coffee log.

• A reinterpreted version: for a touch of freshness, opt for logs glazed with citrus fruits such as Menton lemons or Corsican clementines. Dessert-style creations, combining crunch, mousse and coulis, are also a big hit.

• Sweet alternatives: reinvent Alsatian gingerbread in a soft version with candied orange peel, or offer a stunning Tarte Tatin.

• Refined mocktails: these non-alcoholic cocktails combining bold flavours and elegant aesthetics are perfect for surprising your guests, and the Nolow brand excels in this art with creations worthy of the greatest bartenders.

• Signature condiments: pearls of balsamic vinegar, truffle oils or salts flavoured with yuzu and smoked pepper, for subtle combinations.

• The Corsican clementine: with its natural sweetness and unique aromas, it adds a sunny touch to your desserts or even accompanies cheese for a fresh, tangy note.

• New products: surprise your friends and family with seaweed-based vegetable caviar or fine, gourmet vegetable pâtés, always in the spirit of French culinary innovation.