here is the shopping list to plan for the week of December 16 to make Cyril Lignac's recipes

During the end-of-year holiday season, Cyril Lignac put on his chef's hat and apron to help millions of French people prepare their Christmas meal. For several weeks, the latter offers different dishes in the show All in the Kitchen special Festive menus.

If you would like to reproduce the starters, main courses and desserts imagined by the culinary expert, we have referenced you all the ingredients to buy for the week of December 16, 2024.

For Monday December 16

Dish: 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 button mushrooms, stemless and washed
• 100 g chestnuts cooked sous vide
• 25 g + 25 g of semi-salted butter
• ¼ bunch of parsley, stripped and chopped
• 10 cl of whole liquid cream
• 120 g of golden bread croutons
• 4 eggs
• Olive oil
• Fine salt and freshly ground pepper

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)

For Tuesday, December 17

Starter: citrus lettuce salad, 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

Dish: 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 wine¼ liter of chicken stock

For Wednesday December 18

Dish: Christmas wreath with goat cheese and curry vegetables

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 (jar 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

Dessert: Eton Mess with yogurt, lemon, blackcurrant

Ingredients for 4 people:

For the Fontainebleau:

• 200 g of whole 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 jam powder 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

For Thursday December 19

Dish: saffron cream bouride

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 sliced ​​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 of 4 cm side
• A few sprigs of dill
• 1 citron
• Salt and freshly ground pepper

Dessert: lemon and mango upside down cake

Ingredients for 4 people:

• 2 Menton lemons
• 1 peeled mango
• 90 g of sugar + 2 tbsp. tablespoon 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

For Friday December 20

Dish: 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

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

For Saturday December 21

Dish: 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

Dessert: wonderful vanilla speculoos caramel

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 crushed speculoos

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Editor

After training as a journalist at ESJ Paris and several experiences in the women's press, I chose to combine my two passions: writing, cooking and more precisely…