Party flavors in the spotlight
Whether you choose table service, or a festive buffet dinner where everyone serves themselves as they wish, whatever the format, only deliciousness counts. Crispy Christmas puff pastry; refreshing glasses; generous gougères; filled mini sandwiches; or even various toasts, all ideas are suitable. Holidays require, end-of-year flavors are recommended but above all expected. Smoked salmon, foie gras, oysters, scallops, lobster, crab, truffles or even caviar to make a big splash, Christmas flavors are always a good idea. Obviously, to reduce the bill, we think of alternatives such as smoked trout, different fish eggs, cheese, but also fruit and honey, for sweet and savory bites.
In terms of quantities, there are 5 to 7 units per person. Mini-tart with onions and foie gras, gourmet choux, salmon gravlax to serve on a small plate or bowl, the options are numerous.
While waiting for the big bearded man to come, we wait with the following bites, to share with family or friends.
Crown of salted cabbage smoked trout, crab and cheese
© Valéry Guedes
We love the idea of this crown with varied tastes. Simply pipe your choux pastry to form a crown, then garnish each unit independently of its neighbor. Thus the flavors follow each other without being alike. Surprise bread, in a salted cabbage version.
Discover the recipe for the crown of salted cabbage, smoked trout, crab and cheese
Soft little cakes with squash and AOP Beaufort cream
© Virginie Garnier
To vary the options, we alternate the cheese in the béchamel sauce with Roquefort, Bleu d’Auvergne, Comté, Gorgonzola or even matured cheddar. So many powerful flavors, which temper the sweetness of the butternut squash.
Discover the recipe for Soft little cakes with squash and AOP Beaufort cream
Gougères with Cantal AOP and herbs
© Virginie Garnier
If it seems superfluous, the cracker adds a lot of texture to the gougères. Like its sweet counterpart, the salty cracker goes wonderfully with cheese and herbs. In addition, when cooked, the latter “cracks” as its name suggests, while harmonizing the appearance of the gougères.
Discover the recipe for Gougères with Cantal AOP and herbs
Parmesan-sage Christmas shortbread, shallot confit
© Valéry Guedes
The advantage of this recipe is that everything can be prepared in advance, especially the shallot confit, which will not suffer from waiting for a few days in the fridge.
Discover the recipe for parmesan-sage Christmas shortbread, shallot confit
Brillat-savarin panna cotta, orange reduction
© Virginie Garnier
Delicious festive verrines to serve as an aperitif or starter, as well as between main course and dessert. Obviously, you can replace Brillat-Savarin with many other cheeses according to your preferences.
Discover the recipe for Panna cotta with Brillat-Savarin, orange reduction
Mimosa eggs and wasabi tobiko
© Marjolaine Daguerre
The flying fish eggs add crunch to the taste. Mimosa eggs, yes, but in a festive version!
Discover the recipe for Mimosa Eggs and Wasabi Tobiko
Gravlax salmon, horseradish cream
© Jean-Claude Amiel
Gravlax salmon needs time to prepare. We therefore think about it in advance so as not to be taken by surprise, and enjoy an aperitif without stress.
Discover the recipe for Salmon gravlax, horseradish cream
