Petrossian Christmas Menu: Festive Recipes from Starter to Dessert

Begin the meal with an elegant tasting of some of the house's great classics.

Ingredients:

• 50 to 125 g of caviar
• 18 mini blinis
• 100 ml thick crème fraîche
• 1 lemon
• A few sprigs of chives

Method:

Gently warm the blinis. Place a small spoonful of crème fraîche on each one, then add a generous topping of caviar. Finish with a few finely chopped chives.

Serve immediately, with the caviar well chilled. This helps preserve the delicate texture of the eggs and their subtle aromas.

Ingredients:

• 200 g of tarama
• 12 slices of rye or country bread
• 1 lemon
• A few sprigs of dill

Method:

Lightly toast the bread and cut it into small portions. Spread generously with tarama, add a little lemon zest and finish with a touch of dill.

A creamy, delicately briny bite, perfect with a glass of champagne.

Ingredients:

• 40 g of bottarga
• 6 small slices of toasted bread
• Olive oil
• 1 lemon

Method:

Cut the bottarga into thin slices. Arrange them on the lightly oiled bread and finish with a few drops of lemon juice.

An intensely maritime bite that brings a Mediterranean touch to this festive aperitif.

Smoked salmon is a must-have on any Christmas table. To showcase it, we suggest a simple yet refined presentation.

Ingredients:

• 300 g of smoked salmon
• 18 mini blinis
• 150 g thick crème fraîche
• 1 organic lemon
• 1 small bunch of dill
• A few pink peppercorns
• Freshly ground pepper

Method:

Arrange the smoked salmon slices elegantly on each plate, shaping them into delicate ribbons.

Mix the crème fraîche with the juice of half a lemon, a little zest, pepper and finely chopped dill.

Serve with warm blinis and garnish with a few pink peppercorns.

Petrossian tip: Take the salmon out of the refrigerator a few minutes before serving so that you can fully appreciate its aromas and melt-in-the-mouth texture.

To continue this gastronomic experience, foie gras brings a generous and festive touch to the menu.

Ingredients:

• 300 g of foie gras
• 6 slices of brioche
• 150 g of fig chutney
• Fleur de sel
• Pepper

Method:

Toast the brioche slices. Place a generous slice of foie gras on each plate and serve with brioche and a spoonful of chutney.

Finish with a pinch of fleur de sel and a twist of freshly ground pepper.

A delicious pairing: A sweet white wine or a full-bodied champagne will elegantly complement this starter.

The main course should be generous and spectacular. For Christmas, we have chosen a beautiful roast bird accompanied by a creamy truffle sauce.

Ingredients:

• 1 fine free-range capon or poularde, approximately 2 kg
• 30 g butter
• 2 garlic cloves
• 2 sprigs of thyme
• 500 g potatoes
• 50 g butter for the mash
• 2 egg yolks
• 200 ml crème fraîche
• 20 g black truffle
• 100 ml poultry stock
• Salt and pepper

Method:

Preheat the oven to 180 °C. Season the poultry with salt and pepper, then add the butter, garlic and thyme. Roast until fully cooked, basting regularly with the cooking juices. Adjust the cooking time to the weight of the bird and check the internal temperature.

Meanwhile, prepare the duchess potatoes. Cook the potatoes in salted water, drain and mash. Stir in the butter and egg yolks. Pipe into small rosettes and bake until golden.

For the sauce, reduce the poultry stock with the cream. Add the finely grated or chopped truffle and leave to infuse for a few minutes over a low heat without bringing to the boil.

Carve the poultry and serve with the duchess potatoes, generously coated in truffle sauce.

The finishing touch: Add a few thin slices of fresh truffle just before serving to intensify the aroma and create a presentation worthy of the finest festive tables.

After a meal featuring exceptional ingredients, dessert brings a touch of sweetness and indulgence.

Ingredients:

For the sponge:

• 4 eggs
• 100 g sugar
• 80 g flour
• 20 g unsweetened cocoa powder

For the filling:

• 200 g dark chocolate
• 250 ml whipping cream
• 100 g praline
• 30 g butter

For decoration:

• A few toasted hazelnuts
• Icing sugar
• A few chocolate shavings

Method:

Preheat the oven to 180 °C. Whisk the eggs and sugar until light and fluffy. Gently fold in the flour and cocoa.

Spread the mixture onto a baking tray lined with baking paper and bake for approximately 10 minutes. When removed from the oven, roll the sponge while still warm in a clean, slightly damp tea towel.

Prepare the ganache by heating the cream, then pouring it over the dark chocolate and butter. Stir until smooth.

Unroll the sponge, spread a thin layer of praline over it, followed by some of the ganache. Roll it up again and cover with the remaining ganache.

Decorate with toasted hazelnuts, chocolate shavings and a dusting of icing sugar. Chill before serving.

A successful festive meal depends as much on the quality of the ingredients as on the attention paid to the details.

A few tips for a perfectly orchestrated experience:

• Plan ahead: Prepare the chutney, Yule log and side dishes the day before.
• Keep an eye on temperatures: Caviar, tarama and smoked salmon should be kept chilled and served under the right conditions.
• Take care with presentation: Choose understated tableware, white plates and a few golden touches.
• Make tasting the priority: Serve elegant portions to allow each ingredient to express its full character.

Delicate caviar, rich foie gras, melt-in-the-mouth smoked salmon, fragrant truffle, creamy tarama and bottarga with its maritime notes: each product brings its own personality to this Christmas menu.

More than just a meal, this menu is an invitation to take your time, share good food and celebrate the pleasures of fine dining.

Because the most treasured Christmas memories are also made around a wonderful table, let Petrossian products elevate your celebrations.

Merry Christmas and happy tasting!