How to Have a French Holiday Meal at Home

Delicacies and decadence define this time of year. The French entertain in such a seemingly effortless way. One of the secrets is that they combine home-cooked foods with store-bought goods – whether from the traiteur, pâtisserie, or even (shh!) Picard. The holidays are no exception. 

French Christmas Dinner – ApPetizers: Foie Gras, Smoked Salmon, Caviar, Oysters 

Foie Gras and Paté

Arguably, the pièce de resistance of French holiday meals are the starters. Foie gras on brioche and sauternes are synonymous with the holiday season in France. Pan-roasted foie gras is a show stopper, but why cook when the ready-to-eat foie gras is so exquisite?

For those on a budget or not able to access foie gras, a simple yet elegant pâté – would fit the occasion. If you’re so inclined Jacques Pepin has a wonderful homemade chicken liver pâté that is classic and inexpensive.

Smoked Salmon and Caviar

Another common starter is smoked salmon and/or caviar with crème fraiche and blinis. While caviar is the ultimate in luxury, substitutes such as trout roe don’t break the bank and would be just as festive. Dorie Greenspan’s buckwheat blini recipe is our go-to.

Oysters

And of course, the holidays in France would not be the same without oysters. Served with mignonette sauce (shallot vinaigrette) is the norm. If you want something lighter, but no less festive, this Jerusalem artichoke soup fits the bill (and is easy on the wallet!)

French Holiday Meal: Main and Sides 

While sometimes the French will splurge on pricey seafood such as lobster, in many ways, the main course and sides share a lot in common with holiday meals in the US. Turkey with chestnut stuffing is typical, though other poultry like goose, capon, or guinea hens are eaten too.

Sides could include green beans, brussels sprouts, mashed potatoes, as well as something fresher like this endive and walnut salad.

French Holiday Meal: The Cheese Course and Dessert

Of course, it would not be a French meal without a cheese course, though if left to my own devices I might forgo it to leave room for desserts. The typical dessert is the bûche de Noël or Yule log. Most French people would buy this, but should you feel ambitious, you could try your hand at making one with this bûche de Noël recipe.

Starting in late December and through the month of January, you’ll see the beloved galettes des rois everywhere in France. I’ve had them with family on New Year’s Eve though technically one eats them on Epiphany. With a ready-made puff pastry and David Lebovitz’s simple galette de rois recipe, you could easily make one yourself. Closeout this year and ring in the new one in true, effortless French style.

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