Raymond Blanc’s Christmas Feast

INHALT

The chef serves his take on festive lunch with a sumptuous menu of starters, main courses and desserts, full of Gallic flavour but all cooked with the best British ingredients. Golden goose is the centrepiece, served with ruffled roast potatoes, chestnut stuffing and an intense orange sauce. He completes the menu with a simple but elegant seafood chowder and a spectacular platter of Cornish shellfish, and a Galette des Rois - layers of puff pastry, almond cream and caramelised pears, a great dessert for throughout the festive season.