Photos by Franck Schmitt
There’s something magical about the holiday season that brings us all back to the kitchen. The aroma of warm spices, the hum of Christmas music in the background, and the laughter shared over a floured countertop make baking a tradition as timeless as the season itself.
Straight from the kitchen of his home in the Perche – a former 17th century priory – our dear friend and collaborator Franck Schmitt created a full menu of French winter recipes for your holiday celebrations, featured in the November/December magazine.
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Each recipe indulges the flavors of the season, bringing a touch or rustic elegance to the table. The menu includes appetizers guaranteed to impress your guests like mini mushroom pies and shrimp puff pastry with cream sauce. The mouthwatering main course is a gorgeous guinea fowl stuffed with mushrooms. And for dessert, Provençal almond croquants (biscotti) to serve with the post-meal café or digestif.
Along with this full French meal, there is one more recipe that we are delighted to treat you to here which can be enjoyed not just during the main dinner but all season long: Gingerbread Cookies!
These cookies are perfect for decorating with family, gifting to friends, or simply enjoying with a cozy mug of hot cocoa. So tie on your apron, preheat the oven, and bring a little extra holiday cheer to your home with this delightful recipe for gingerbread Christmas cookies!
SEE A PREVIEW OF THE NOVEMBER/DECEMBER 24 MAGAZINE
To see the recipes for the full Christmas menu we featured in the November/December issue, get a copy of the magazine here.