Alain Caron’s Christmas tip
Alain Caron doesn’t do Christmas dinner marathons. He celebrates for one evening, but with the whole family. And guess who’s cooking. “Me, of course!” These are his tips for an unbeatable Christmas dinner.
“We always start festively with champagne. I get that—as well as my wines—from De Gouden Ton. Then there’s soup. Vegetable soup is always a hit. The white bean soup from my book, for example.”
“Then poultry; chicken, turkey, quail, anything goes. It’s best to get that from Slagerij De Leeuw. They offer good advice for every budget.”
“Then something with chocolate for dessert. And cheese afterwards, of course. Cheese is a must. A Brillat-Savarin from Fromagerie L’Amuse—it’s wonderfully creamy and fantastic with a beautiful farm loaf from the French baker Le Fournil de Sébastien. Add a nice Burgundy and you’re all set.”
Also read:
