A festive menue for Christmas

2021-11-25 13:34 by Mark Chapman

It's always a challenge to come up with ideas for a festive menu and to execute it of course is another. For Display Magazine Christmas menu we teamed up. Nicolas Hüssy created four wonderful settings with amazing dishes, glasses, cutlery and decor and Zakaria Battikh assisted me with the cooking. Pascal Bovey and Stefanie Koehler set the lights and made the photos. I am so pleased with the result.

Potato and sauerkraut soup with cured meat water lilies

Creamy and warming with a fine taste of sauerkraut and a hint of roasted paprika. Crowned with slightly crispy cured meat blossoms that float on the soup like water lilies.

Recipe here

Carrot and fennel salad

The salad is colourful and crisp. The sweet aromas of carrots and fennel as well as the vinaigrette with a pinch of cinnamon and raisins set us in the Christmas spirit.

Recipe here

Entrecôte with whisky sauce

The creamy sauce, flambéed with whisky and refined with Dijon mustard, is the star of this dish. The entrecôte or rib-eye steak is for once the supporting act. Served with parsnip puree and vegetables.

Recipe here

Muhallebi with kumquats

The oriental milk pudding is subtly perfumed with orange blossom water. Decorated with kumquats, grated pistachios and drizzled with orange blossom honey – a light, citrus-sweet finish.

Recipe here

The team

Styling Nicolas Hüssy | Photos Pascal Bovey and Stefanie Koehler |
With the kind support of Electrolux Switzerland, Electrolux Taste Galleries in the Bauarena, Volketswil.
Cooking assistant: Zakaria Battikh | Recipes: Mark Frederick Chapman