Being a chef is an everyday job: they never take off their apron. And especially not during the holiday season! This is how Philippe Etchebest revealed his Christmas meal in detail, to follow step by step to enjoy (almost) like at your table. And he is not the only one to talk about the different dishes that delight him at the end of the year. Indeed, Cyril Lignac in turn confides in the festive menu which makes him salivate.
Christmas has passed, but New Year’s Eve on December 31st, not yet. So there’s still time to feast like a chef. With our colleagues from The Dispatchthe dad of Léo, his adorable 2-year-old son born from his love affair with his beautiful Déborah, is asked about what we will find on his festive table. Without hesitation, Cyril Lignac then replied: “I like foie gras, there will definitely be some.“And deliver the rest of the menu:”Then, this year, I want to make a beef Wellington with spinach. It’s a crusted beef fillet, with a mushroom stuffing. The meat is cooked inside, we have puff pastry, it’s good! For dessert, there will be one of my latest creations, a big bear filled with praline, I will put one on the table with a pistachio and vanilla log, it’s my favorite. And there will also be beggars, truffles and Christmas chocolates.“
Cyril Lignac’s festive table: crunchy gourmet treats to buy directly in his stores
For those less gifted behind the stove, these desserts can be found in Cyril Lignac pastries and chocolate shops. Not quite a log, but a pistachio vanilla dessert made with pistachio dacquoise, orange blossom bavaroise, crispy and creamy pistachio, whipped pistachio and vanilla-orange blossom ganaches. A dessert for six people sold for 42 euros. The bears, true classics of the Aveyron chef very attached to his roots, are available: the praline version costs 6.50 euros individually, 33 euros per box of 16… and even in pyramids, going up to 190 euros for a structure of 85 cubs. In short, on the program for Cyril Lignac is, unsurprisingly, a gourmet meal!
