How was your Christmas Day?
Mine was made excellent thanks to my guests, Vanessa, Luc, and Matt.
No oven here did not bode well, Matt to the rescue.
Matt and I agreed a menu and strategy.
We decided to start with a variety of tasty nibble bits on Breton flagged cocktail sticks and a Gaillac Perlé wine Matt oversaw the main course, a delicately roasted beef.
To accompany the beef Matt prepared a selection of veggies, all cooked to be firm not soggy.
For wine we took a modest St Emilion of Lussac followed by a contribution by Vanessa, a ‘Plan de Dieu’ from the Cellier des Dauphins (cotes du Rhone).
That down, next up was a Christmas Pudding à la Matt with (Granny) Tesco’s brandy butter and double cream.
As if that wasn’t rich enough Vanessa, not to be outdone by all the Britishness of the repass, produced a beautiful French chocolate gateaux after which Matt insisted we pull British Christmas Crackers, wear silly hats and so on and so froth.
The afternoon gently subsided into early evening with a selection of liquors or Armagnac depending on your taste, After 8 chocolate mints and coffée.
As well as lots of amusing conversation in 3 languages, English, French and Franglais as the afternoon ebbed into evening we all agreed, we’d had one of our better Christmas days and hope you did too where ever you are.
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