Raymond Blanc Seasons Winter 2008/9

WINTER menus
A
festive
CHRISTMAS LUNCH
The menu
Comté cheese soufﬂé
Roast rib of Aberdeen Angus beef • Roast potatoes
Brussels sprouts • Celeriac puree • Roast parsnips & ﬁgs
Raymond Blanc’s Christmas pudding •
Bûche de Noël •
Gateau à la crème
“S
o! The rush and bustle of Christmas Comté cheese soufﬂé
shopping is done! It’s time to relax, have
“Comté is my home, my village, my county; it gives me a sense
a glass or two of wine while we start the
of place. Maman Blanc would not cook her soufﬂé in individual
enjoyable task of preparing the traditional Christmas
soufﬂé moulds, but in a large shallow earthenware dish. She
dishes we all love—the dishes we’ll be serving to
would place the delicate dish on the table for all of us to help
ourselves. Sometimes the soufﬂé mixture would ﬁll a ﬂaky pastry
family and friends. At this time of year I think everyone
tart. Of course, Comté only would be used. Never Gruyère or
enjoys a little nostalgia, I know I do. And why not let
Emmental!”
those childhood memories inspire our Christmas
menu? The legendary roast goose or turkey, or
Difﬁculty rating:
Serves (Yield): 4/6
perhaps a rib of beef. I fondly remember the fabulous
Preparation time: 20 minutes
gateau à la crème my Maman Blanc would make at
Cooking time: 30 minutes
Christmas time.
Special equipment: 1 x 25-30cm earthenware oval dish, electric whisking
machine, pastry brush
If you follow my honest opinion and choose a lovely
fresh, free-range turkey, prepare it and cook it with
Planning ahead
care and passion—I promise you will enjoy a very
The soufﬂé base can be made up to one day in advance, covered with
memorable Christmas lunch or dinner. But, just for buttered paper to prevent crusting.
a change, I give you my recipe for a superb roast
Scottish rib of beef which will have wide appeal.
Ingredients
Following an appropriate pause after the Comté
For the soufﬂé base
50g unsalted butter
Cheese Soufﬂé starter and the Rib of beef main
50g plain ﬂour
course, I give you three magniﬁcent dessert choices:
250ml whole milk
the Gateau à la crème, my own Raymond Blanc
2 egg yolks
Christmas Pudding and, hugely popular in France, the
100g Comté cheese, grated
Bûche de Noël (and perhaps with less charm, also
12g Dijon mustard
called the Christmas log).
2 pinches sea salt (*1)
2 pinches white pepper
I raise my glass to you—bon appétit and a Merry
Christmas!”
www.raymondblanc.com RAYMOND BLANC’s SEASONS 37
RBS6_XmasMenus 36-49.vp.indd 37 28/11/08 5:54:20 pm
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