Christmas Dinner 2022 : A Chic Menu !

Every year we have 25 days to put up our tree, find the perfect gifts for friends and family, baking what wish to serve for our loved ones, and figure out what to cook for dinner, no matter what the month throws at us, this period passes at a speed of light !

Find our suggestions in terms of amuse-bouche, starter, main course and dessert, and finish in style with the digestive while staying in the Christmas theme.

Cocktail

Here's hoping Santa will restock your home bar for Christmas. Find our cocktail suggestion to start the evening in style.

Cranberry mimosas (can also be made with pomegranate)

While the classic combo of four parts champagne and one part fresh orange juice can certainly hold its own, this recipe adds a fun holiday twist by swapping the orange juice with fresh cranberries, cranberry, rosemary and a hint of lime.

• Line champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and garnish with champagne.
• Use a toothpick to poke a hole in the cranberries. Thread the rosemary skewer into the cranberries and garnish the mimosas.

For the preparation, here are the products available in store and online to make these recipes a success.

In order to present your cocktail, please find our suggestions for glassware, wine and champagne accessories, including champagne flutes and coolers, but also glass charms to differentiate the glasses.

APPETIZER - STARTER

Caviar toast

Simple to prepare and just as refined, caviar toast is a must for the holidays. You will only need 4 ingredients, caviar, crackers (or blinis depending on preference), cream cheese and chives.

Salmon tartare with truffle

Prepare a pretty and delicious salmon tartare with this quick and easy recipe. Marinated in lemon and served with avocado, this colorful and flavorful tartare will delight the taste buds of the finest gourmets.

• Cut the fresh salmon and smoked salmon into small cubes, then peel and finely chop the shallot and mix it with the salmon.
• Pit the avocado by cutting it in half. Then cut the flesh into thin slices and sprinkle with lemon juice.
• Place individual pastry circles in plates to have a nice shape and delicately place the avocado slices in the bottom of the circles, then cover with the diced salmon with shallots. Use the back of the spoon to firmly pack the tartars. Finally, place a quenelle of fresh cream then the slice of truffle on top.
• Chill the salmon tartare and unmold just before serving. Decorate with a few sprigs of dill and parsley. Season with oil and truffle balsamic vinegar and you will finally be ready to serve it.

To accompany your starter and main course, find our selection of Baccarat glassware and accessories for wines and spirits at Segraeti, with L'Atelier du Vin and Coravin.

DISH & SIDE

Truffle ribs

Pork ribs, cut into pieces from the ribs, are prepared mainly on the barbecue or in the oven. They are then glazed with honey and ginger or marinated in a spicy mixture of paprika, tabasco and maple syrup, the sweet and salty flavors make these pork ribs delicious. By adding the truffle, you will have an even tastier version. Accompany the pork ribs with mashed potatoes and vegetables for a complete dish.

• Place the ribs in a deep dish, then mix the barbecue sauce, vinegar, honey, soy sauce, spices, garlic, oregano and ginger.
• Spread the marinade well on both sides of the ribs and keep a little marinade aside.
• Film and place in the fridge for at least 1 hour then preheat the oven to 180°.
• Line the baking sheet with aluminum foil and place the ribs on it. Put them in the oven for 25 minutes, basting them with the marinade and watching so that they do not blacken too quickly, if necessary cover with a sheet of aluminum foil.
• Turn them over and cook them again for 20 minutes, basting them regularly so that they are caramelized.

Find a selection of our tableware products to serve your menu in style, such as Joanna Buchanan aperitif picks, Manufacture Rock Villeroy & Boch plates available in black and white at Segraeti, as well as Baccarat, Michael Aram and Eisch. To serve, you also have the Sambonet utensils as well as its caviar spoon.

DESSERT

We all agree : one of the best parts of the holiday season is the desserts. We look forward every year to combining our old habits with creative and innovative recipes to share with our friends and family.

But why do we eat a log for Christmas?

Some say that the first bûche was designed by the chef of a great Parisian restaurant, who would have had the idea of coating a cake in the shape of a bûche with pastry cream, then adding chocolate ribs to imitate wood. Others claim that the dessert was born around 1860 in a restaurant in Lyon. Still others attribute the paternity of the frozen log to the great cook of the Prince of Monaco in 1898. These facts, however, do not matter much today. One thing is certain: since then, this forty-year-old culinary delight has won hearts all over the world. Over 10 million yule logs are sold each year in France alone.

For those who don't feel like going through a long preparation process, why not order and taste this sublime creation at the Hotel Metropole Monte-Carlo. In a place surrounded by Mediterranean vegetation, in the heart of the Principality of Monaco, this exceptional moment will enhance your trips to the Côte d'Azur.

For Christmas, the Executive Chef Christophe Cussac and his Pastry Chef Patrick Mesiano invite you to discover this winter delicacy: the Yule log, which hides a treasure of sweetness.

@The log of the Hotel Metropole Monte-Carlo

DIGESTIVE - Santa Hat Jell-O Shots

A Christmas party wouldn't be complete without Santa and these shots are the perfect way to include him in your party. Strawberries and Cool Whip transform a simple jelly shot into a festive holiday drink !

• Pour water into a small saucepan and bring to a boil. Once boiling, remove from heat and add the Jell-O packet, stirring until dissolved. Add vodka. Pour into plastic shot glasses and refrigerate until set, about 1 hour.
• Top with a dollop of Cool Whip, then place a strawberry on top, pointy end up. Garnish with a small dot of whipped cream, to look like Santa's hat.