For the past 5 years, I have gone back home (Brussels, Belgium) for the holidays. Traditional ingredients used during the holidays include oysters, Foie Gras, Caviar, Lobster, and the very French Bûche de Noël. Just to clarify, Belgians eat a lot like the French. Unfortunately, for technical reasons, I will not be able to travel home for Christmas this year and thus I will miss the annual feast. My dear little brother already notified me that our dad had ordered 200 Oysters. 2-0-0. I’m crying a little bit inside just thinking about it.
But 2-3 weeks ago, I received an email from Bistrot La Minette announcing its French Christmas Dinner. Right away, words starting jumping out of the screen: Caviar, Huîtres, Escargots, Foie Gras, Bûche de Noël!! I was sold. I had found my substitute French Christmas Dinner.
The special menu had this at its top: “In France, Christmas is celebrated with lavish, luxurious dinners. Christmas is the time of year that the French abandon eating reasonable portions and dive into a culinary orgy of the most expensive ingredients they can get their hands on.”
Amuse Bouche:
- Tartine de Creme Fraiche et Caviar
Served on a Crouton, freshly whipped Crème Fraîche, chopped chives and Caviar (origin unknown). Nice small bite Zakouski-style. I’m not a Caviar expert but it tasted good to me. The chopped Chives went really well with the Crème Fraîche.
Huîtres:
- Little Shemogue Oysters
With a traditional Mignonette, laying on a bed of whipped egg whites (just for show). Fresh, packed with ocean-flavored goodness. I could’ve had two dozen more. Easy.
Escargots:
- Escargots de Bourgogne
Classic Snails cooked in garlic and butter. J’adore ze garlic. The Croutons were a nice touch. You don’t feel like you’re just chewing on some gooey snail (although I don’t mind).
Foie Gras:
- Terrine de Foie Gras
Sandy and I usually seek seared Foie when we go out and thus we rarely eat it in Terrine form. This Terrine was prepared in-house, so was the Brioche it was served on. For those of you who don’t know this, Chef Peter Woolsey studied the art of Pastry in France (more about him here). The Foie really surprised me with its intense flavor. Clearly one of the best I’ve ever had.
Approval:
- Sandy smiling
Dear Restaurateurs/Chefs/Managers, this is what you want to see when we come to dine at your establishment. Because this is the sign that we are thoroughly enjoying our meal.
Sorbet:
- Blackberry Sorbet
A little house-made Sorbet to cleanse our palate after the very rich Terrine de Foie Gras was a great idea. Very refreshing.
Chevreuil:
- Medaillons de Chevreuil Bordelaise
Main course here was a beautifully seared Venison with a sauce Bordelaise and twice-cooked potato. The meat was tender and slightly gamey, just as I like it.
Bûche:
- Bûche de Noël
The Finale of any respectable French Christmas dinner ought to be the traditional Bûche de Noël. Once again, the culinary education of Peter Woolsey is showcased in this dessert creation. Thick, but not too rich, the Bûche was served with a very intense vanilla ice cream. I was never a big vanilla ice cream fan (I’m a chocolate type of guy), but this serving made me rethink my preferences.
Though I was pretty sad about missing the annual family feast, this French Christmas dinner at Bistrot La Minette basically managed to not make me feel homesick during the holidays. If you’ve ever spent the holidays far away from the comfort of your familial cocoon, you’ll know that it wasn’t a small feat.
Bon Appétit!
