Christmas has long been one of the central festivities in France, rich with culinary and musical traditions. The Dep is delighted to reunite Chef Chantal Véchambre and singer Mélyssa Rose for a celebration of the Temps des Fêtes, with a selection of authentic French food and music. Chantal brings some of her favourite French holiday dishes to the table, and Mélyssa pays homage to French musical legend Charles Aznavour, along with a selection of classic Noël songs.
Foie Gras Chantilly
Delicate mousse of duck liver on slivers of homemade pain d’épices (gingerbread)
Velouté de Panais
A luscious, creamy parsnip soup with cider, topped with buttered scallops, roasted mushrooms and a dash of white truffle oil
Crisp, delicate and slightly bitter fresh endives, garnished with juicy pear, toasted walnuts and crumbs of blue Roquefort cheese, in a classic French vinaigrette.
Rôti de Dindonneau aux Pommes
Deboned turkey breast rolled around a breadcrumb stuffing of fresh and dried fruits, onions, warm holiday spices and herbs, served with creamy baked polenta and glazed apples.
The most famous and traditional French Christmas dessert. the bûche (Yule Log) is made from delicate sponge cake rolled around chestnut cream and decorated with rich chocolate icing to resemble a branch of a tree. A sweet tribute to the original “Yule Log” which would be burnt in the fireplace on Christmas Day — lit with the remains of the previous year’s log, which had been kept the whole year for good luck.
Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes, culminating in an award-winning book: French Taste in Atlantic Canada, 1604-1758. Now established in Toronto, Chantal pursues food writing and culinary adventures, and professional catering through her company My Creme Caramel Catering.
Born and raised in France, Mélyssa Rose moved to New York City at the age of thirty years old to pursue her dream of becoming a jazz singer. After one year in New York City where she performed in bars, French restaurants and jazz clubs, Mélyssa moved to Toronto. Specializing in French music from the 1950s, Mélyssa interprets and tells stories, uncovering the secrets of the songs in her repertoire. The singer also lends herself to American jazz standards, but always with a Parisian esthetic. Minuit a Paris
Every weekend The Depanneur invites a guest chef to host a fun, informal BYOB dinner party.
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