The end-of-year celebrations that are Christmas and the New Year are a particularly convivial time when you want to please with small gifts, but also by making good meals at home. For a meal worthy of the name and that will be remembered, what better than to trust chef Cyril Lignac , to tickle our taste buds. With its recipes ranging from chic and generous starters, to gourmet desserts and a very naughty dish, we are sure to make people happy. For a Cyril Lignac Christmas meal, here is a menu inspired by his recipes.
What do we eat for Christmas Cyril?
Whether on his show Tous en cuisine , or on RTL radio , the chef keeps giving us ever crazier recipes. Their little extra? They are always very easy to make. Impossible for us to miss. Christmas is likely to be rich in flavors with its creations . Among them, chestnut veloutés , asalmon tartare or aScallops and clementine tartare for a chic, but very naughty aperitif. For the main course, we will have the choice between forest lasagna very generous, or a salad of scallops and Jerusalem artichokes, if you want to reserve for dessert. Moreover, for the little sweet touch, we have the ultra gourmet yule log from the chef, served with a gingerbread divine house. In other words, there is something for everyone. Find all the bests Christmas recipes from Cyril Lignac in our slideshow, for even more delicacies!
A Christmas menu inspired by the chef's recipes
Starter:scallop tartare and clementine
Ingredients for 4 verrines:
- large scallops 4cm in diameter (if they are smaller take 2 more, do not use the coral for this recipe)
- 30g of Corsican clementine juice
- 10g lemon juice
- 50g olive oil
- A few dill leaves
- Some Sobacha or roasted sesame seeds
- 1 Corsican clementine
- Flower of salt
- White or black pepper
Preparation:
- Wash your scallops under running cold water to remove any excess sand and shells that the fishmonger may have left behind. Place the nuts in a clean cloth. Then cut them into not too big cubes and put them in a salad bowl.
- In a salad bowl, mix the 2 fruit juices with the olive oil.
- You can keep the clementine shells, they will serve as verrines.
- Season the scallop tartare with the vinaigrette, salt with fleur de sel and pepper. Mix and place in small verrines or clementine shells, add a few Sobacha or roasted sesame seeds, garnish with dill leaves and a clementine zest.
- If you have any vinaigrette left over, you can keep it chilled for a few weeks in a bottle.
The main course:
For a gourmet meal:forest lasagna and duck legs
Ingredients:
- 8 sheets of dry lasagna pasta, cooked in salted water for 3 minutes
- 4 shredded duck legs
- 500 g brown button mushrooms, quartered
- 200 g of well-cleaned trumpets of death
- 200g large washed spinach leaves
- 15 g of butter
- ½ bunch of chopped tarragon
- 1 piece of parmesan cheese, 200 g
- Olive oil
- Fine salt and ground pepper
For the Béchamel sauce:
- 40g flour
- 40 g of butter
- 50 cl of whole milk
- 125 g grated parmesan cheese
- 1 piece of parmesan or other cheese to grate
Preparation:
- put the mushrooms in quarters, in a hot frying pan, pour a few drops of olive oil and pour the mushrooms, season them with fine salt and add a knob of butter. Place them on a plate. Cook the trumpets of death in the same way.
- Shred the duck legs in a bowl. Add the meat to the cooked trumpets, a piece of butter, continue cooking.
- Finely chop the tarragon and add it to the preparation.
- Preheat the oven to 200°C. In a saucepan, place the butter, melt it, add the flour, mix, and cook for 8 minutes to make a blond roux without coloring. Pour the milk. Add the parmesan. Mix and keep aside.
- In a large pot of salted boiling water, place the spinach leaves and cook for a few minutes. Then place them in an ice water bath and drain them on a sheet of paper towel.
- In the dish, place a layer of cooked lasagna dough, then a layer of meat with mushrooms, cover with béchamel and, a layer of dough, place the fried mushrooms and grate parmesan on top, then a new layer pasta, coat with béchamel, place the cooked spinach leaves and sprinkle with grated parmesan.
- Bake for 15 to 20 minutes so that the dish is stewed and lightly grilled on top
And for dessert?
What could be more traditional than a good Christmas log?
Ingredients:
- 2 egg yolks
- 3 whole eggs
- 6 egg whites
- 285 grams of sugar
- 85 grams of flour
- 125 grams of mascarpone
- 25 cl of liquid cream
- chocolate shavings.
Preparation:
- In a bowl, pour two egg yolks and three whole eggs, add 135 grams of sugar and beat.
- Incorporate 85 grams of flour, then you get the first dough.
- In another bowl, whip six egg whites, to which you add 85 grams of sugar, in two batches.
- Add everything to the first bowl.
- Spread the dough with the spatula on a silicone plate with a rim.
- Put in a very hot oven, at 210 degrees, for five minutes.
- When unmolding, do it directly on a damp cloth. Water and heat will allow the biscuit to retain its moisture.
- Finally, prepare a stracciatella whipped cream. You need:125 grams of mascarpone, 25 cl of liquid cream, 65 grams of sugar and chocolate shavings.
- Spread it directly on the biscuit and gently roll it up with the tea towel!
- It's ready, serve and enjoy.
