Extra Christmas Feast

Easy, delicious and ideal for a successful holiday season, Menu Extra transposes the best of tableware, from our kitchen to yours.

On the menu:

PARTRIDGE IN SARCOPHAGUS
Like a Quail in a Sarcophagus, the partridge is boned from the back, stuffed with pheasant, duck breast and black trumpets, then baked in puff pastry. Served with a partridge jus with holiday spices.

MASHED POTATOES
The perfect buttery mashed potatoes.

BEETROOT AND GOAT CHEESE SALAD
Beetroot salad, goat cheese, dill, mustard seed vinaigrette.

STICKY TOFFEE WITH BLACK JERUSALEM ARTICHOKE
Rich date cake, caramel sauce, black Jerusalem artichoke cream.


Complete your meal with our gourmet Oysters Rockefeller with Louis d'Or cheese and a bottle of wine carefully selected by our sommelier.

Put the menu in the refrigerator.

Place the rack in the center of the oven and preheat the oven to 190°C (375°F).

Remove the lids from the dishes.

Light your candles and play the Vince Guaraldi Trio's album A Charlie Brown Christmas.

Bake the partridge and mashed potatoes for 25 minutes.

Using a small saucepan, bring the sauce to a boil and reduce the heat.

Remove the partridge and potatoes from the oven. Turn off the oven and warm your plates for a few minutes (use a cloth when serving to avoid burning yourself).

In a bowl, pour the dressing over the beet salad and toss.

Serve the meal on several plates to accentuate the visual effect of a gourmet feast.

Unmold the cake and enjoy it at room temperature.

Partridge: partridge, duck, pheasant, chicken liver, flour, egg, spinach, cream 35%, butter, salt.
Puff pastry: flour, butter, salt.
Partridge juice: partridge, red wine, red wine vinegar, gray shallot, butter, cornstarch, white pepper, cinnamon, nutmeg, four spices, marjoram, clove, bay leaf, thyme.

Mashed potatoes: Yukon Gold potatoes, butter, milk, salt.

Beetroot and goat cheese salad: beetroot, goat cheese, dill.
Vinaigrette: mustard, mustard seed, red wine vinegar, olive oil, honey, salt, pepper.

Sticky toffee: dates, flour, egg, butter, brown sugar, baking soda, baking powder, salt.
Caramel sauce: white sugar, 35% cream.
Jerusalem artichoke cream: Gold chocolate, 10% yogurt, 35% cream, black Jerusalem artichoke puree.

Available on December 14-15-16, 21-22-23, 28-29-30 for delivery or in-store pickup.

Our Christmas boxes can be stored in the refrigerator for up to three days after receipt.