13 party menu ideas

To get off the beaten track while respecting holiday codes, we rely on an original menu. In entrance, the crown of salted cabbages with three flavors – trout and salmon roe, crab, or whipped cream with cheese – brilliantly rethinks the legendary surprise bread. In flat, we move away from the capon by working the duck in cannelloni with duck confit, creamy onion sauce. The idea that changes? The work on the skin of the poultry, served separately, crispy as desired. In dessertthis time we abandon the log in favor of a Bavarian mandarin dessert in which the French meringue softens the power of the citrus fruit.

Offering a chic festive menu at Christmas seems obvious as the party lends itself to it! In entrance, the oyster tartare, hazelnut shortbread and caramelized pear will seduce with its sweet and sour flavors. In flat, the demi-deuil chicken from starred chef Jean-François Piège will require a little work but will impress with its different textures and multiple flavors. In dessertthe meringue log with hazelnuts and lemon curd will delight lovers of sweet treats and tangy flavors.

What if we escaped for the holidays by taking our plate on a journey. In entrance, the swimming of scallops with lemongrass with its heady aromas will delight gourmets. In flat, the traditional capon gives way to beef wellington, whose gourmet crust contains a stuffing of country ham and mushrooms. As a final bouquet on the side dessertthe rose, cardamom and lychee log, promises to end on a refreshing note.

At Christmas, the opportunity is too good to give everything behind the stove to impress your guests with a stunning festive menu. In entrance, the foie gras mille-feuille with pears and chocolate tiles will charm everyone thanks to the cocoa which brings an original twist to foie gras, an ultra-classic holiday product. In flatthe lobster macaroni gratin will surprise at first glance with the apparent simplicity of the macaroni, but the work of the bisque will charm seafood lovers. dessert, green tea financiers and yuzu domes will seduce with their studied look and their Japanese flavors. The truth ? They are very easy to prepare but the guests don’t have to know that!

The end-of-year celebrations are an opportunity to pull out all the stops and choose exceptional products. Caviar, truffle, foie gras, champagne, scallops invade the table gathered around a luxury festive menu. In entrance, scallops in carpaccio with dill oil will delight gourmets thanks to its chic and colorful presentation. Beautiful as a painting! Still with the black color as a red thread, the risotto venere, truffles and capon with dried fruits served in flat will appeal to lovers of tradition with the capon, and intensity with the truffle. In dessert, the brown and chocolate Mont Blancs, prepared in individual versions, will delight fans of this dessert. Meringue, whipped cream, chestnuts, chocolate, it’s all there!

Sweet and sour works wonders at Christmas. In entrance, duck confit spring rolls and red onion chutney are the ideal crunchy-soft option. In flat, choosing the rack of lamb with spices and seeds, roasted apples with dried fruits instead of the classic poultry, means banking on originality. Side dessertthe Norwegian Christmas balls made with subtly salty cream, sponge cake, vanilla ice cream, and meringue of course, bring this dessert up to date.

What if ultimately the recipes passed down for generations were the solution to all our questions? Reassuring, delicious, appreciated and eagerly awaited, ultimately nothing beats a traditional festive menu! In entrance, foie gras studded on rusk biscuits will reassure with its familiar appearance and will seduce with its truffle scent. In flat, the chicken truffled with orange, parsnip and beetroot will please with its traditional side. In dessertthe rolled chocolate and tonka bean log will remain in conquered territory with its rolled biscuit and its chocolate ganache, but isn’t that the pleasure of the holidays, finding the same flavors year after year?

Between the gifts, the organization of the entire meal – shopping, preparation, table – and the guests to manage, Christmas is sometimes not an easy task! So to make life as simple as possible, don’t hesitate to choose a party menu that’s easy to prepare. In entrance, the salmon velouté, creamy and generous, does not require any advanced cooking techniques, simply having a blender! In flat, the duck breast and miso-peanut roasted pumpkin will amaze many with its Asian flavors. In terms of implementation, there are no obstacles on the horizon, just follow the recipe and everything will go smoothly! In dessert, the pavlova with cashew cream will charm all gourmands. If pavlova can be scary at first, this is not the case, you just need to cook the meringue long enough, don’t forget to soak your cashew nuts for the cream, and defrost the red fruits. No difficulty, just anticipation.

To delight everyone and open up new perspectives, we don’t hesitate to offer a vegetarian party menu. In entrance, the butternut squash, carrot and smoked ginger velouté will be favored by fans of autumnal flavors. In flat, the tagliatelle with chestnuts, pine nuts, grapes and Treviso will delight gourmets thanks to a creamy sauce made from chestnut puree. A perfectly seasonal delicacy! As to dessertit is the white chocolate meringue tart, with its immaculate color, which will seduce those with a sweet tooth.

Eliminating all products of animal origin and offering a vegan party menu that remains festive and fits into tradition can be difficult, unless you have the right recipes! In entrance, the vegan Christmas terrine with mushrooms and smoked tofu will be a great substitute for foie gras. In flat, the seitan with morel sauce will easily play the tradition of a mushroom sauce. Served with roasted potatoes, this plant-based protein will easily transform into a party dish. In dessertthe vegan chestnut bombs prepared with cashew cream, crunchy date/hazelnut and chestnuts will delight dessert lovers.

A healthy party menu is not that difficult to create provided you choose the right products and the right recipes. In entrance, no foie gras but a salad of sprouts with roasted citrus fruits and avocado which will appeal to lovers of acidity. In flat, poultry breast, the light meat par excellence, will easily find its place at the table with the recipe for poultry supremes, dried fruits and speculoos, mashed potatoes. A dish that remains delicious thanks to the addition of dried fruits and speculoos, but whose fat has been reduced to a minimum, but not completely eliminated. Christmas spirit obliges! In dessert, fruit will always be a good option to finish the meal on a fresh and light note. On the menu, it’s citrus fruits and chocolate shortbread that will be favored by those with a sweet tooth.

At Christmas, marine flavors are perfect. Oysters, scallops, fresh or smoked salmon, lobster, langoustine or even monkfish, the party menu will be marine or not! In entrance, the blinis with chestnut flour, smoked salmon and vodka cream will appeal to fans of smoked flavors. And thanks to the chestnut flour, the blinis will reveal themselves in a new light. In flat, the roasted monkfish with mandarin sauce will play the land-sea spirit with sweet and sour flavors. Between the finesse of the monkfish, the smokiness of the bacon, and the deliciousness of the tangy and creamy tangerine sauce, there is no doubt that this dish will hit the mark. In desserthead to Italy with a semifreddo with amaretti and almonds which will round off this sweet maritime party menu.

To avoid the disappointments and stress of Christmas Day, anticipating your festive menu by preparing it the day before remains an excellent option. In entrance, the foie gras terrine with Sauternes by Hélène Darroze will delight aficionados of tradition. If you have time, you can even prepare it 48 hours in advance so that the foie gras has time to soak up the flavors of the marinade and then rest in a cool place after cooking. In flat, venison stew will appeal to game fans. Action to do the day before? The red wine marinade which will divinely flavor the meat. All that remains is to cook everything on the big day. dessert, the mix and match of tiramisù-style charlotte, candied chestnut and coffee will make gourmets melt. With its charlotte look and tiramisù taste, simply decorate it with candied chestnuts just before serving for maximum deliciousness.