Photo by Franck Schmitt
Christmas in France is as much about tradition as it is about indulgence: an array of delicate starters to awaken the palate, a golden poultry roast at the center of the table, and a sweet, aromatic finale that feels both homey and festive.
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In the November/December 2025 issue, we’re delighted to bring a taste of that magic with a fabulous French holiday menu crafted by our dear friend, Franck Schmitt. On the menu, you’ll find three impressive appetizers including Smoked Salmon and Avocado Rolls, Smoked Haddock Rillettes with Pink Peppercorns, and Parsnip Verrines with Trout or Salmon Roe. Following the apps, wow your guests with a starter of Baked Eggs with Herbs and Foie Gras. Onto the main course, you’ll find two decadent recipes for Capon Chicken Stuffed with Mushrooms and Duck Breast with Red Wine Sauce. And finally, finish the meal with a classic pain d’épices (Gingerbread)!
This collection of recipes is your passport to an ultimate French Christmas feast.
Classic French Gingerbread Recipe
From the November/December 2025 menu, we are delighted to share with you here Franck’s traditional recipe for Gingerbread (or pain d’épices). Warm, spiced, and steeped in nostalgia, pain d’épices is the kind of French comfort bake that is simply perfect for the holidays. With its deep honeyed sweetness and gentle blend of spices, this classic gingerbread is moist, fragrant, and even better the day after it’s baked.
Simple to prepare and naturally long-keeping, it’s wonderful when sliced thick for breakfast, paired with tea in the afternoon, or served as a not-too-sweet dessert. Finished with a glossy brush of honey and jewel-like dried fruit, this loaf will have everyone coming back for seconds.
SEE A PREVIEW OF THE NOVEMBER/DECEMBER 2025 MAGAZINE
To see all of the recipes featured in the November/December issue, get a copy of the magazine here.