ByMaxi2oo6
Hello, my dears
I want to cook a sophisticated 5-course meal for Christmas and am looking for inspiration.
Does anyone have an idea for a good menu? Perhaps with a wine recommendation?
Ps. It can be something special, more elaborate
(3 votes)
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Edit:
I’m just seeing wine recommendation… Hm to
Baguette with a self-made tapenade – or/and herbal butter
Lemon sorbet
I forgot the wine.
You can drink champagne to such a menu. But I guess that’s a good wine-growing champion Grand Crue. However, I do not know if there is a selection in wine shops.
The appetizer fits a sour and the main course a Merlot, but also a Chianti Classico Riserva. Let yourself be advised in a wine shop.
I’ll take…
In the 1st passage the liver, in the 3rd passage the Filetsteak Café de Paris, in the last passage Tarte Tatin
I’d take the Chianti to the Merlot where Steak prefers. He has more character.
Or a good red from the Rhone…
Since it is a French menue sequence, French wines or champagne would probably be more suitable than a Chianti.
Thanks – I make Christmas a similar menu with foie grass. The fillet steak will probably be a deer or rehfilet (once see what I get) and another sauce I do too. Tell me if you want to come too :-)) I have enough champagne and different Bordeaux wines too.
Thanks again :-)) And thanks for your review.
Foie Gras is great.
If I could choose, I would take the roe, but deer is also delicious.
French jump from the main dish, with heavy red wine, like to return to champagne. That’s actually a fauxpas. After red wine you don’t taste champagne anymore. I experienced this myself in Champagne, under French. I was in between.
Probably this is again typical German, perfection.
This actually speaks for leaving heavy wines and straightening a menu on/with champagne.
Actually, you shouldn’t eat foie grass if it wasn’t so delicious…
Did I eat exquisitely in Bordeaux, hot, in silver foil, cooked in the oven… WOW
It was in a small restaurant in the centre of Bordeaux.
From the Champagne and the Burgundy I mainly know delicious, cold variations.
A refined 5-course menu for Christmas is a wonderful idea! Here is a proposal that is both tasteful and impressive in the presentation:
Appetizer:
Caramelized mussels on a cauliflower puree with truffle oil.
Intermediate:
Red bete soup with ginger and a cream hood.
Main course:
Christel von der Bergmarke mit Petersielnermus.
Dessert:
Speculatius tiramisu in the glass with a soot sauce.
Ai generated
And the five courses have only four 🤭
That’s right, I didn’t notice.
I would have a few suggestions for various courses:
Here’s the Lachsterrine