L an I spent Christmas Eve at home this year. We continued on with the Noche Buena tradition, but we got someone else to cook! We found a traiteur nearby selling Christmas baskets from the chef's hometown of Lyon - all I needed to do was heat and plate the food.
Our le menu de noel (translation to English is mine, courtesy of my Macbook translator, so forgive me, French speakers, for any erruers):
Foie gras de canard au Sauternes avec ses brioches (Foie gras in Sauternes [a sweet wine] with brioche)
Filet de biche aux airelles et chataignes, gratin dauphinois et legumes (Stag filet with bilberries and sweet chestnuts, potato bake and legumes)
Plateau de fromages Francais (French cheese platter)
Unidentified pastry (The chef tossed this in for us as a freebie, and I don't know what it's called but its a buttery, flaky pastry that was really good)
Lingot a la creme de pistache et aux griottes confites, servi avec sa creme anglaise (Lingot [a Belgian type pastry] with cream of pistachio, crystallized morello cherries and custard)
To drink we had a Château de l’Horte AOC Corbieres Reserve Speciale 2005, which had a slightly vanilla taste and smelled like flowers.