Three Christmas Dinner Proposals Designed for Luxonomy by the Renowned Chef Pierre Gagnaire

The Christmas Dinner is an emblematic celebration that brings together family and friends around a table filled with delicacies, symbolizing joy, gratitude, and union. On this special occasion, the menu is a key element that enhances the experience and creates unforgettable memories. This year, the menu for Christmas Dinner has been carefully designed for Luxonomy by the renowned Chef Pierre Gagnaire, who is the culinary mastermind behind the exquisite dishes served at the Hotel President Wilson in Geneva, known as one of the most exquisite hotels in the world.

Chef Gagnaire, famous for his ability to transform traditional dishes into modern and sophisticated culinary experiences, has created a menu that reflects the essence of the Christmas season with a touch of luxury and exclusivity. Each dish has been selected and prepared with the utmost attention to detail, using only the finest and rarest ingredients from around the world. Moreover, the selection of wines and champagne has been meticulously chosen to complement and enhance the flavors of each dish, ensuring perfect harmony in every bite.

Proposal 1

Starter: Lobster Carpaccio with Truffle Oil and Caviar
•Ingredients: Fresh lobster, beluga caviar, truffle oil, lemon, sea salt, black pepper, dill.
•Preparation: Steam the lobster until tender. Let it cool and slice it into very thin sheets. Place the slices on a plate, drizzle with truffle oil, and squeeze some fresh lemon. Season with sea salt and black pepper. Garnish with a spoonful of beluga caviar and some dill sprigs.
Wine pairing: A Chablis Grand Cru from Burgundy, France. Its acidity and minerality will complement the delicacy of the lobster and caviar.

Main Course: Venison Tenderloin with Red Wine Sauce and Chestnut Puree
•Ingredients: Venison tenderloin, reserve red wine, chestnuts, butter, cream, salt, pepper, rosemary.
•Preparation: Marinate the tenderloin in red wine with rosemary for several hours. Roast the tenderloin at high heat to seal it and then cook at medium heat to the desired doneness. For the sauce, reduce the wine from the marinade and add a touch of butter. Make a puree with cooked chestnuts, cream, and butter. Serve the venison on a bed of puree and drizzle with the sauce.
Wine: A Barolo from Piedmont, Italy. A robust red wine with firm tannins to accompany the intense flavor of the venison.

Dessert: Chocolate Cake with Gold and Raspberries
•Ingredients: High-quality dark chocolate, eggs, sugar, flour, butter, fresh raspberries, edible gold leaves.
•Preparation: Melt the chocolate with butter. Beat eggs with sugar and mix with the chocolate. Add flour and bake the mixture in a mold. Once cooled, decorate the cake with fresh raspberries and delicately place edible gold leaves on them for a luxurious finish.
Wine: A Vintage Port. Its sweetness and complexity will pleasantly contrast with the dark chocolate.

Proposal 2

Starter: Grilled Scallops with Saffron Sauce
•Ingredients: Fresh scallops, saffron threads, cream, butter, lemon, salt, pepper.
•Preparation: Sear the scallops on a hot grill until golden brown. For the sauce, infuse the saffron in hot cream and then mix with butter, salt, and pepper. Serve the scallops with the sauce and a few drops of lemon.
Wine: A Sancerre from the Loire Valley, France. Its citrus notes and freshness pair well with seafood and creamy sauces.

Main Course: Duck à l'Orange with Figs and Balsamic Reduction
•Ingredients: Duck breasts, oranges, fresh figs, balsamic vinegar, sugar, salt, pepper.
•Preparation: Marinate the duck breasts in orange juice. Cook them at medium-high heat until crispy. For the sauce, caramelize the sugar and deglaze with balsamic vinegar, add orange juice and reduce. Serve the duck with roasted figs and the balsamic reduction.
Wine: An Oregon Pinot Noir, USA. Its red fruit flavors and medium body complement the richness of the duck.

Dessert: Pistachio Soufflé with Raspberry Sauce
•Ingredients: Ground pistachios, egg whites, sugar, raspberries, lemon.
•Preparation: Beat the egg whites to stiff peaks with sugar and mix with ground pistachios. Bake the soufflé until it rises. Make a sauce by blending raspberries with some sugar and lemon. Serve the hot soufflé with the raspberry sauce.
Wine: A Moscato d’Asti from Italy. Light and sparkling, with a subtle sweetness that harmonizes with the soufflé.

Proposal 3

Starter: Shrimp Ceviche with Mango and Avocado
•Ingredients: Fresh shrimp, mango, avocado, lime, cilantro, chilies, salt.
•Preparation: Lightly cook the shrimp and marinate them in lime juice with cubed mango and avocado, chopped cilantro, and chilies. Refrigerate before serving.
Wine: A New Zealand Sauvignon Blanc, noted for its vibrant acidity and herbal notes, ideal for citrusy and spicy dishes.

Main Course: White Truffle and Mushroom Risotto
•Ingredients: Arborio rice, white truffle, mushrooms, chicken broth, white wine, Parmesan cheese, butter, onion, garlic, salt, pepper.
•Preparation: Sauté onion and garlic, add rice and lightly toast. Add white wine and then gradually add broth, cooking until the rice is al dente. Incorporate sautéed mushrooms, butter, and Parmesan cheese. Serve with white truffle slices on top.
Wine: An oaked Chardonnay from California, USA. Its body and complexity will highlight the earthy and rich flavors of the risotto.

Dessert: Passion Fruit Mousse with Coconut Crumble
•Ingredients: Passion fruit pulp, whipping cream, sugar, gelatin, shredded coconut, butter, flour.
•Preparation: Make a crumble by mixing coconut, butter, and flour, and bake until golden. Hydrate the gelatin and mix with passion fruit pulp and sugar. Fold in the whipped cream. Serve the mousse with the coconut crumble.
Wine: An Alsatian Riesling from France. Its floral notes and balance between sweetness and acidity complement tropical fruit-based desserts.

Champagne Selection

1. Champagne Louis Roederer Cristal: A prestigious champagne, known for its perfect balance and aromatic complexity. Ideal for toasting at the beginning of the dinner.
2. Champagne Bollinger La Grande Année: This champagne stands out for its richness and structure, perfect for pairing with more intense dishes like venison tenderloin.
3. Champagne Taittinger Comtes de Champagne: With a delicate profile and floral notes, it is an exquisite choice to accompany more subtle dishes like lobster carpaccio.
4. Champagne Moët & Chandon Dom Pérignon: A classic and luxurious choice, with complexity and depth making it ideal for the entire dinner.
5. Champagne Veuve Clicquot La Grande Dame: This champagne, with its elegance and finesse, is perfect for pairing with refined dishes and subtle flavors.
6. Champagne Pol Roger Sir Winston Churchill: A tribute to the British statesman and known for its robust structure and complex flavors, this champagne is ideal for the most outstanding moments of the dinner.