Well known for their culinary traditions, it should come as no surprise that the French have mastered the art of the Christmas dinner! This special occasion is an opportunity for hosts to treat themselves and their families to exceptional, high-quality ingredients they don’t often get a chance to indulge in, creating a meal that feels lavish and memorable.
This Christmas, consider elevating your holiday menu with a selection of gourmet French ingredients. From buttery foie gras and savoury truffles to fresh oysters, we’ve put together a selection of six luxurious products that will bring the taste of France to your festive spread. Ready to see what’s on the table?
Truffles: unique and earthy
Périgord black truffles come from the south of France and are the most fragrant of all truffles. Rare and difficult to harvest (usually requiring the help of truffle-sniffing dogs or pigs), any occasion to enjoy their complex, earthy, and umami-rich flavour feels like a special one!
The most common way to enjoy Périgord black truffles is by shaving the fresh truffle directly over a dish, however it can be gently cooked as well. Black truffles have an uncanny ability to add complexity and richness to even the most basic dish, making them an excellent pairing for meat such as guineafowl or beef tenderloin, or vegetables like potatoes and sunchokes (also known as Jerusalem artichokes).
Foie gras: rich and decadent
The holy grail of French delicacies, foie gras is made from the fattened liver of ducks or geese. Its production is a labour-intensive process requiring a very specific savoir-faire, yielding a product that is undeniably decadent with its rich, buttery flavour and creamy texture.
Most gourmets agree that the best way to enjoy foie gras is to keep things simple! A slice of chilled or room temperature foie gras on brioche toast or gingerbread (“pain d’épices”) enhances the flavour of the product rather than distracting from it.
Scallops: delicate and buttery
Fished from the chilly waters of the English Channel off the coast of Normandy, Normandy King Scallops are a star of the festive season. Delicate and sweet with hints of hazelnut, King Scallops are best appreciated raw or lightly cooked (seared no longer than 3–4 minutes to preserve their subtle flavour).
We particularly enjoy them in the style of a carpaccio, where thinly sliced raw scallops are paired with bright passion fruit and lime for a light and refreshing starter.
Lobster: fresh and sweet
A mainstay in French haute cuisine, Breton Blue Lobster is a highly prized delicacy straight from the coast of Brittany in northern France. Boasting a rich and intense flavour with a distinct sweetness, this lobster is valued for its unique flavour profile and rarity.
For a show stopping main course, consider cooking an indulgent Lobster Thermidor. This classic French technique involves gently poaching lobster in a rich and creamy Cognac-spiked sauce, then stuffing it back into the shell, topping it with Emmental, and setting it under the broiler to develop a golden crust.
Caviar: bright and luxurious
A symbol of luxury, caviar represents the height of culinary opulence thanks to its rich history and association with fine dining. Produced in fish farms in Nouvelle-Aquitaine, French caviar requires a meticulous and time-consuming harvesting process, which contributes significantly to the product’s scarcity and cost.
Caviar is best enjoyed in a way that allows its delicate flavour and melt-in-the-mouth texture shine. As a canapé, it pairs well with blinis (small pancakes) or toast with a dollop of crème fraîche to contrast the buttery, briny flavour of the caviar. Or, pair it with scrambled eggs that have been prepared using butter and cream for a delectable starter that’s sure to whet the appetite!
Oysters: subtle and salty
Marennes-Oléron oysters are cultivated in the Marennes-Oléron basin in Nouvelle-Aquitaine, which is renowned for producing some of the finest oysters in the world. They undergo a unique refining process to develop their complex nutty flavour and smooth, buttery texture.
Some gourmands prefer to enjoy Marennes-Oléron oysters cold and raw, with a simple squeeze of lemon to enhance their brininess. However, they can also be prepared: consider serving them hot with seaweed butter or even served “au gratin” with streaky bacon and crispy breadcrumbs for a textural delight.
The best of France for Christmas
These six ingredients are some of the best flavours France has to offer, but what makes them even more special is how little they need to shine– their superior quality means a little goes a long way, and the result is a meal that feels both luxurious and effortlessly delicious!
For even more French Christmas inspiration, explore our selection of French foodie gifts or browse curated recipes for Christmas cooking!
