In addition to , the famous M6 culinary competition, for several seasons, he is also and above all one of the most famous French chefs. He even opened several restaurants in the Bordeaux region, where he is from. So, obviously, as the end-of-year holidays approach, the legendary outspoken chef star offers his complete Christmas menu, to be reproduced at home!
Philippe Etchebest’s Christmas entry
The father of, concocted an entry “which can be used as an aperitif“, a main course, a side dish and a dessert. In short, “a whole menu of the great classic dishes served at Christmas“, as he reveals on his YouTube channel, where he is followed by more than 1.7 million subscribers. To start, here is the starter: gravlax salmon! To make this starter, you must have on hand a fillet of salmon, sugar, salt, dill, pink berries, oranges and lemons.
To begin, he removes the skin, washes the salmon, “even if a fish does not normally wash itself“, he indicates. He mixes all the ingredients except the salmon in a salad bowl. In a baking dish, it is a question of pouring part of the mixture, the fish then the other part of the preparation so as to until the salmon is completely covered. The XX chef advises leaving it to marinate for between 12 and 14 hours. After that, rinse the salmon so that it “do not leave any salt“He then cuts thin slices then regular cubes to make his tartare. The chef then adds a preparation based on fromage blanc, dill, salt, lemon and Espelette pepper.”to tie it all together“.
Cut a red onion into small pieces, prepare his garlic, which he announces “good for health“and more”it spices up the sauces a little“, adds coriander, bird’s eye chili, lemon, olive oil and sherry vinegar. Mixing everything together, you get a chimihurry sauce.”that we can do the day before“, for better organization.
For Christmas 2024, Philippe Etchebest presents his favorite dish
It’s a dish that many people are used to cooking at Christmas: turkey with chestnuts! But be careful, Philippe Etchebest reinterprets this culinary classic in his own way. He thus offers a boneless leg stuffed like a roast.
place your boneless turkey in the shape of a rectangle on parchment paper. Then let’s move on to the stuffing: parsley, sausage meat, chives, tarragon, garlic, chestnuts.already cooked, purchased vacuum packed“, stale bread soaked in milk, two eggs, spices, salt and pepper. Philippe Etchebest mixes the stuffing by hand then spreads it evenly on the turkey.”but without going to the edges“, he warns, so that it can be rolled more easily. Finally, it’s time to tie everything up like a nice roast. The turkey goes into the oven in a dish with a little peanut oil or grape seed as well as the bones that he had kept aside The goal is to cook the dish until the turkey is well caramelized then lower the temperature for better cooking. cuts slices too. the deglazed juices on the baking sheet with water.
Philippe Etchebest shares his recipe for the classic Christmas dessert
As tradition dictates, Philippe Etchebest’s Christmas dessert will be none other than a log! To start, prepare a caramel with water and sugar. Then, in a pan, he browns almonds and hazelnuts before pouring the hot caramel over them. Once everything has cooled, he mixes everything to make praline.
Then it’s time to prepare the Viennese biscuit made from flour, eggs and sugar. Once done, he butters his baking tray, puts a little flour on it and finally spreads his biscuit mixture evenly. Then head to the oven for about 8 minutes.
Another step: a syrup with sugar and water. At the same time, he passes his flaked almonds through a strainer. Once the syrup is cold, it coats the almonds in the mixture. Finally, he spreads all the almonds on his baking sheet. “It has to be flat, it’s very important.“, he says. Everything goes in the oven for 6 to 8 minutes. “It has to be golden“, explains the chef. That’s not all, Philippe Etchebest then prepares a praline-whipped ganache made from cream, gelatin sheet, his praline prepared earlier and white chocolate.
Now for the aesthetic side. The chef soaks his biscuit in orange syrup, spreads his cream which he delicately spreads evenly, “of the same thickness as the biscuit”, he advises. He then rolls up the log and stores it in the fridge overnight. The next day, he brushes his dessert with his praline ganache. This time, he deliberately highlights it. The log returns to the fridge until the last moment. Just before serving, he decorates it with his flaked almonds. Finally, last step, he sprinkles everything “a little bit of snow“, namely icing sugar.
A complete meal, from starter to dessert, to prepare for the holidays and which will not leave anyone indifferent!
