|French meals in Christmas|

Traditional French Cuisine for Christmas : What do we have in France for Christmas ? Christmas is coming soon and French homes sweet homes are preparing meals for this beautiful celebration. Oysters, foie gras, salmon, snails, turkey, potatoes gratin, bûche…

Little prayer with Traditional French Cuisine for Christmas

Just to name a few, let’s discover the “ inescapable” for those who have the chance to celebrate this great Christian event around a Traditional French Cuisine for Christmas with family. I share with you this prayer written by Pope Francis :

Jesus, Mary and Joseph
in you we contemplate
the splendor of true love,
to you we address ourselves with confidence.
Holy Family of Nazareth,
also do our families
places of communion and cenacles of prayer,
authentic schools of the gospel
and small domestic churches.
Holy Family of Nazareth,
that never again in families we make the experiment
Violence, Closure and Division:
that anyone has been hurt or outraged
know quickly consolation and healing.
Holy Family of Nazareth,
that the next Synod of Bishops
can awaken in all consciousness
the sanctity and inviolability of the family,
his beauty in the project of God.
Jesus, Mary and Joseph
listen to us, hear our prayer.

Enjoy Traditional French Cuisine for Christmas

Holy family Christmas time in Paris by PARIS BY EMY

To convert “g” into cups, you may go to this website: https://www.thecalculatorsite.com/cooking/cups-grams.php


Le foie gras

We usually have foie gras as a starter, served cold or hot, on basic toast or on gingerbread, with some confit d’oignons… Try this recipe of foie gras very simple to prepare with gingerbread, mango, honey and sugar :

Traditional French Cuisine for Christmas foie gras BY PARIS BY EMY

Bites of foie gras with caramelized mango and gingerbread

Remove the crust of the slices of bread of spices, cut slices in small squares. Peel the mango, cut it in pieces slightly smaller than the pieces of gingerbread. Make bronze the pieces of mango in the butter in a frying pan. Once bronzed, add the honey and the sugar, let caramelize 2mn.

Put down a piece of mango on every square of gingerbread, let cool. Cut the whole foie gras of duck farmer of moors in small cubes, give evidence on mangoes. You can slightly powder the narrow-minded of curry at the time of serving.

La bûche de Noël

This dessert is a big classic in France but also in Québec. Originally, a log of fruit tree is placed in the fire for Christmas to assure good harvests in the family home. Like the foie gras, you have lots of possibilities, chocolate, fruits,… Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade and saves itself in the refrigerator from the day before your big dinner of December 24th. La bûche de Noël is a typical dessert of Traditional French Cuisine for Christmas

Traditional French Cuisine for Christmas bûche de Noël BY PARIS BY EMY

Log in praline-flavored chocolate

  • Number of people 8
  • Time of preparation 45 minutes
  • Time of cooking 10 minutes
  • Time of refrigeration 4 hours
  • Degree of difficulty Confirmed
  • Cost affordable


  • For the biscuit: 6 eggs 50 g of caster sugar 100 g of icing sugar 125 g of powder almonds 50 g of flour 50 g of melted butter 10 cl of syrup of sugar 4 spoon. in soup of alcohol of raspberry
  • For the foam: 200 g of praline-flavored chocolate 75 g of soft butter 4 eggs 50 g of icing sugar 20 g of caster sugar
  • For the glazing: 100 g of dark chocolate 10 cl of single cream 25 g of butter


  1. Preheat the oven in 8 (240 °).
  2. Break eggs by separating the whites of the yellow.
  3. You will have to use only 4 yellow in this recipe.
  4. Whip them with the icing sugar until the preparation clears, add almonds, flour and melted butter.
  5. Mix, please.
  6. Beat white firm until stiff by adding the caster sugar at the end.
  7. Incorporate them delicately into the previous preparation.
  8. Spread regularly the preparation over the cooktop covered with buttered parchment paper and cook 8 – 10 min.
  9. Take out then the biscuit of the oven, recover it of a linen and let cool.
  10. Melt the chocolate broken in pieces in the bain-marie (or in microwaves).
  11. Add the butter, then the egg yolks and mix, please. Incorporate then beaten egg whites farm with the caster sugar.
  12. Reserve for the cool a few moments. Unstick the biscuit of the paper of cooking.
  13. By means of a brush, soak the side unstuck from some paper of alcoholic mixed syrup.
  14. Spread regularly the chocolate mousse praline over the biscuit, by leaving of a big side, then roll it on itself by squeezing well.
  15. Reserve the log at least 4 hours for the cool.
  16. One hour before serving, prepare the glazing: made warm on slow fire the dark chocolate broken in pieces with the cream then add the butter off the heat by moving, coat completely the log, arrange it on a dish, decorate it and protect it with a clingfilm.

If you would like to have more information regarding French Cuisine for Christmas, please contact me. I will be more than happy to answer your questions.

May the Holy Spirit of Christmas be with us all.


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