|Poule au pot with accompaniments|
Thursday, December 27, 2012
Christmas Dinner in Paris
I usually make a special dinner for friends on Christmas dinner in Paris. This year we were only three, so I decided to make it relatively simple but elegant, starting with foie gras that I had made earlier (with Chinese 5-spice powder and white port), moving to poule au pot (see preceding post for the story of this course), then a perfectly aged vacherin du Haut-Doubs (Mont d'Or), and relying on our guest for dessert, a delightful orange tart.