Relais & Châteaux style festive menu

Christmas and New Years Eve are approaching and you are looking for some new ideas for your holiday menu? To help you mark the occasion, we offer you a meal concocted by the chefs of five Relais & Châteaux. No great reunion possible this year, but that does not prevent having fun. The opportunity to put the small dishes in the big ones with sophisticated recipes to prepare and enjoy at home.

Appetizer: Jerusalem artichoke croquettes with Périgord black truffle

It is the starred chef Vincent Arnould who opens the dance with his recipe for truffle croquettes . This bite is perfect to whet your appetite. Full of flavors, it transports you to the Dordogne Valley, as if you were at Relais & Châteaux Le Vieux Logis. It’s here, in his restaurant 1 Michelin star that the chef revisits local Périgord products.

Flavors of the sea: Aïoli, Mediterranean octopus and local vegetables

Plat signature du chef chef Christophe Bacquié

To bring a little sunshine to your meal, what better than a recipe straight from the Mediterranean ? Chef Christophe Bacquié shares with us some of his southern flavors through his signature aioli recipe. It is in the 3-star kitchen of the Relais & Châteaux du Castellet, between Toulon and Marseille, that this Meilleur Ouvrier de France offers a seasonal menu highlighting Provençal products. A trip to Provence to your plate in just a few steps!

Main course: piece of Charolais beef, blackcurrant pepper tartare and hay crisp

We are now going to Burgundyto take advantage of the region’s rich terroir. Sublimate Burgundian products, chef Patrick Bertron knows how to do it!
For more than thirty years, the chef has served in the kitchens of the gastronomic restaurant La Côte d’Or at the Relais & Châteaux Bernard Loiseau. He shares with us a little of his know-how and gives us his secrets to making a piece of Charolais beef. It’s your turn…

As an accompaniment: Orry-la-Ville mushroom and smoked porcini mushrooms

Direction Hauts-de-France for a mushroom tasting. Chef Anthony Denon unveils the recipe for one of the à la carte dishes at Auberge du Jeu de Paume, located in the heart of the Chantilly estate . This Relais & Châteaux is located in a unique setting, with a view of the gardens of the Château de Chantilly. Arrived at the start of the year, chef Anthony Denon took advantage of this special period to refine his menu and focus on the essential: good products from the region. He shares with us his 100% mushroom recipe, to enjoy as a starter or as an accompaniment.

Dessert: Jamaican grand cru chocolate and sweet saffron

Dessert au chocolat et safran du chef Antoine Gras

© Matthieu Cellard – Chocolate and saffron dessert from chef Antoine Gras

And to end in style, chef Antoine Gras of the hotel Les Barmes de l’Ours offers us a dessert with original flavors. A sweet and spicy blend that will win everyone’s approval. And it is this time, it is in the heart of the Val d’Isère resort that the starred restaurant La Table de l’Ours opens its doors to us. With this recipe, the chef promises us a taste journey from the Alps to the Caribbean. A marriage of flavors from here and elsewhere to finish your meal. Enjoy your meal !

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