To help us prepare Christmas menus, Everyone in the kitchen goes all out! Chef Cyril Lignac, well known for his gourmet recipes and his good tips, has concocted particularly appetizing festive menus for the week of December 16, 2024. Find him from 6:35 p.m. in “Tous en Cuisine Party menus“. And so as not to be caught off guard and put all the chances on your side, think carefully note the list of ingredients which will be necessary for the development of recipes. Little advice: do the weighing beforehand to be ready!
Recipes for Monday December 16
Main course: Soft-boiled eggs and winter vegetables
Ingredients for 4 people:
- ½ seeded pumpkin, cut into cubes (cooked in a casserole dish over low heat for 15 minutes with olive oil and 15 cl of vegetable stock, then crushed with a fork) 250 g of mushrooms Paris without feet and washed
- 100 g chestnuts cooked sous vide
- 25 g + 25 g of semi-salted butter
- ¼ bunch of leafy and chopped parsley
- 10 cl of whole liquid cream
- 120 g of golden bread croutons
- 4 eggs
- Olive oil
- Fine salt and freshly ground pepper
For dessert: Orange cake like a cloud
Ingredients for 4 people:
- 3 eggs
- Juice of half a lemon
- 60 g of powdered sugar
- The zest of an orange
- 30 g cornstarch
- 250 g of white cheese
- A few drops of orange blossom water
- 2 oranges (peeled)
- 3 tbsp. yuzu lemon marmalade (or lemon or orange or citrus fruit)
Recipes for Tuesday, December 17
As a starter: lettuce salad with citrus fruits, olive sauce
Ingredients for 4 people:
- 2 peeled oranges
- 3 peeled clementines
- 1 peeled grapefruit
- 1 washed fennel
- 1 peeled red onion
- 2 heads of lettuce, washed and stripped of leaves
- ¼ bunch of dill
- Fleur de sel and freshly ground pepper
- A few ice cubes
- For the olive sauce:
- 80 g pitted green olives
- 3 tbsp. tablespoon of olive oil
- 1 yellow lemon
Main course: Quail crepinettes and foie gras
Ingredients for 4 people:
- 4 green cabbage leaves
- 2 cut quails (legs – fillets – carcasses)
- 25g butter
- A few ice cubes
- Fine salt and freshly ground pepper
For the mince:
- 2 slices of Bayonne ham cut very finely then into small pieces
- 2 shallots, peeled and finely chopped
- 2 slices of foie gras of 90 g cut into small cubes
- 15 g chopped black truffle
- For the armagnac sauce:
- 5 cl d’Armagnac
- 25 g of semi-salted butter
- 1 shallot, peeled and finely chopped
- 1 carrot, peeled and cut into small cubes
- 1 turnip, peeled and cut into small cubes
- ¼ celery root, peeled and cut into small cubes
- 15 cl of white wine
- ¼ liter of chicken stock
Recipes for Wednesday, December 18
Main course: Christmas wreath with goat cheese and curry vegetables
Ingredients for 4 people :
For the curried vegetables:
- 25 g of semi-salted butter
- 2 tbsp. tablespoon of olive oil
- 1 red onion, peeled and chopped
- 2 peeled garlic cloves
- 1 pumpkin cut in 2, seeded then cut into small cubes
- ¼ peeled and washed celeriac, cut into small cubes
- 150 g cooked chestnuts (in a jar or in pieces)
- 15 cl of vegetable broth
- 1 tbsp. tbsp green curry paste
For the goat:
- 200 g of fresh goat's cheese
- 10 cl of liquid cream
For the crown:
- 1 roll of rectangular shortcrust pastry
- 1 egg yolk + 1 tbsp. tablespoon of water
- Fine salt and freshly ground pepper
For dessert: Eton mess with yogurt, blackcurrant lemon
Ingredients for 4 people:
For the Fontainebleau:
- 200 g of full-fat liquid cream 33% fat
- 10 g of icing sugar
- 1 Greek yogurt (or 100 g of 40% white cheese)
For the blackcurrant confit:
- 200 g blackcurrant (frozen or blackcurrant puree)
- 30 g of powdered jam sugar (gelling sugar)
- The juice of half a lemon
- 2 large meringues (or 4 to 6 small meringues)
- A few chopped chestnuts
- 4 scoops of lemon sorbet
- 100 g flaked almonds, roasted for 5 minutes at 180°C (th.6)
Recipes for Thursday, December 19
Main course: Bourride saffron cream
Ingredients for 4 people:
For the broth:
- 1 pinch of saffron
- 5 cl of dry white wine
- 1 onion, peeled and finely chopped
- 1 finely chopped leek
- 1 stalk of celery cut into small cubes
- 2 garlic cloves, peeled and chopped
- 300 g potatoes, peeled and cut into cubes
- 200 g canned crushed tomatoes
- 50 cl of vegetable broth
- The zest of an orange
- Olive oil
For the sauce:
- 10 cl of thick crème fraîche
- 1 egg yolk
- 600 g of white fish fillets (monkfish, cod, pollack or hake) cut into large pieces measuring 4 cm on each side
- A few sprigs of dill
- 1 citron
- Salt and freshly ground pepper
For dessert: Lemon and mango upside down cake
Ingredients for 4 people:
- 2 Menton lemons
- 1 peeled mango
- 90 g of sugar + 2 tablespoons of water
- 120 g of natural yogurt
- 120 g de sucre
- 3 eggs
- 50 g of sunflower oil
- 150 g of flour
- 1 sachet of baking powder
- Butter for the mold
Recipes for Friday, December 20
Main course: Sea Navarin
Ingredients for 4 people:
For the vegetables:
- 1 leek white, washed, peeled and sliced
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 carrots, peeled and cut into slices
- 300 g potatoes, peeled and cut into cubes
- 15 cl of dry white wine
- 1 tbsp. tablespoon of tomato paste
- 1 tbsp. teaspoon paprika
- 1 bouquet garni (thyme, bay leaf)
For seafood:
- 200 g trimmed mussels
- 400 g white fish fillets (cod, hake or hake)
- 150 g squid
- 200 g peeled shrimp
- 20 cl of light crème fraîche
- A few sprigs of fresh chervil
- Olive oil
- Fine salt and freshly ground pepper
For dessert: My surprise pistachio panettone
Ingredients for 4 people:
- 1 panettone with candied fruit, dried fruit
- 50 g crushed and roasted pistachios
- 100 g Amarena cherries with syrup
- 50 g dark chocolate shavings
For the pistachio cream:
- 20 cl of very cold liquid cream 33% fat
- 250 g of mascarpone
- 15 g of icing sugar
- 50 g of pistachio paste
For the pistachio praline:
- 200 g unsalted pistachios, roasted for 6 minutes at 190°
- 140 g of powdered sugar
- Neutral oil
- Flower of salt
Recipes for Saturday December 21
Main course: Deviled poultry
Ingredients for 4 people:
- 1 chicken of 1.2 kg cut into pieces (thigh / fillet / wing / upper thigh)
- 500 g potatoes, peeled and cut into small cubes
- 1 tbsp. tablespoon of hot mustard
- 100 g of breadcrumbs
- 100g melted butter
- 1 tbsp. cayenne pepper
- 1 tbsp. tablespoon chopped tarragon
- Fine salt and freshly ground pepper
For the devil sauce:
- 3 shallots, peeled and chopped
- 10 cl of wine vinegar
- ¼ l of chicken stock
- 1 tbsp. tablespoon of tomato puree
- 1 tbsp. teaspoon of English sauce (Worcestershire)
- 1 dash of hot sauce
For dessert: wonderful vanilla caramel speculoos
Ingredients for 4 people:
For the crunchy Speculoos:
- 150 g of Speculoos
- 50 g of lace crepes
- 120 g melted milk chocolate
For the vanilla mousse:
- 90 g of powdered sugar
- 15 g of water
- 2 egg yolks
- 180 g of mascarpone
- 2 vanilla pods
- 180 g of whole liquid cream whipped into whipped cream
- 200 g small, round meringues
- 120 g of liquid salted butter caramel
- 120 g of crushed Speculoos
