Tiresome turkey bringing you down?

by Benoit Rajalu

It has been one and a half years since I moved to London, and yet, the first and most recurring question people ask me when I go home is have you eaten fish and chips?

For some reason, the only thing they are concerned about is whether or not I had a piece of what French people consider to be Britain’s culinary experience.  

Indeed, the classic British fish and chips are a rarity on a French menu. But, mince pies, are in my opinion, what we should judge the traditions of British cuisine by.

They can’t be found in France either, and have a quality that has no French equivalent: they are an affordable seasonal treat, recognised all over Britain as being as essential to the British world of Christmas as Santa Claus or the BBC’s Queens’s Speech.

With no French equivilant, I will certainly have a thought for the mince pies I’m not having this holiday. But, if you have been in Britain all your life, seeing and eating the same old things every year might make you bored with tradition and eager to try something new.

So this year, why not have a French Christmas? The atmosphere there is pretty much the same as it is here, with Christmas markets appearing everywhere, lights and decorations being put up, and kids going insane in the toy aisles of supermarkets nationwide.

Parents lie about Santa Claus (mostly called Father Christmas in France) and panic when they realise they only have a week left to find presents. Some families will open their gifts on Christmas Eve, some on Christmas morning and some both.

You might not be able to afford a trip there for the holiday, But if you want to create a French twist to your Christmas,the best way to do it is through food; so make France come to you with an authentic French feast.

Foie Gras

Let’s start with Foie Gras (French for fat liver). It remains the most iconic dish of the winter holidays in France, and even though it can be served as a main course, it is often used as a starter. It is basically a duck or goose’s liver that has been especially fattened for the purpose of being eaten. Its production in France through forced feeding is an insult to anyone who cares about how animals are treated, but I am sorry to say…it is delicious.

Sadly for some students, it can be expensive and hard to find in London. If you do manage to get some, there are a lot of different recipes for foie gras, but here are two ways to cook it: either serve it in  thick slices with a slice of toasted bread, or cook it in a pan and serve it with honey, olive oil and a drop of balsamic vinegar, a baby leaf side salad and, again, toasted bread.

Beurre Blanc

If you want to go all out and have a proper dinner, then the next step is fish. Salmon is the usual pick for the Christmas season, and that is certainly not limited to France, but if you want to add a French twist to it then let the sauce do all the work. Beurre Blanc (French for “white butter”) is a classic sauce composed of wine, shallots, vinegar and cold butter.

It is very good with fish but you can also serve it with poultry and vegetables. Salmon with beurre blanc is great with plain rice, but if you are afraid you won’t be able to eat anything after that, just the salmon and its sauce will be fine.

Meat

When it comes to the meat, Christmas traditions usually involve some poultry; and a capon (a castrated rooster) would make a feast for the whole family. Yet, even in France, traditions can be challenged and trendy new recipes are making their way to the family dinner. Ostrich meat, for example, has been increasingly used in French cuisine, and can make an unusual main course for your Christmas dinner with a blue cheese and walnut sauce, and a helping of mashed potatoes as well.

Cheese

Cheese can indeed be used for sauces, but a good French meal would have to include a selection of cheeses at this point. You could also make cheese your main course, especially as a vegetarian alternative. A traditional recipe such as the Tartiflette  would remain delicious provided you can find the right cheese (it is Reblochon). This seasonal dish is usually appreciated after a long skiing day and it will fit the Christmas holidays’ atmosphere quite well.

Pompe a Huile

And lastly, because you’ll obviously be starving after all that, why not indulge in a tradition of Southern France for dessert? There you will be offered a selection of 13 different plates, each of them filled with various delicacies. Fresh fruits (apple, pears, oranges) and dried fruits (grapes, dates) are part of the cast, but one of the most iconic pieces of this feast is the Pompe à Huile (Oil pump!), a brioche made with olive oil.

The 13 elements change with the families and areas of France, so you are absolutely free to make your own selection. 

These recipes might look demanding, if not in the preparation, then in their ingredients. Nevertheless, I can vouch for their value, and if you are looking for a way to change your Christmas habits, then they certainly are worth the trouble. However, on the 25 December in France, the TV will be airing its usual mix of cartoons to keep the children out of their parents’ way, and I know I will be glad to eat a traditional French meal. But if you choose to stick with your mince pies, I can’t say I’ll blame you.

You might also want to go the extra mile and choose an old French tradition when it comes to giving your gifts: drop the stockings, instead just place your shoes under the Christmas tree and wait for Father Christmas to fill them with presents.

If you’re not really into the French mood, the internet is full of tips and suggestions on other cultural and culinary adventures. Beware though, South-African Christmases feature camping and beach parties, so you might have to adapt.