Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with his mother's leek broth, some white wine and crushed garlic.

Pick a dodgy batch and the following morning you’ll be wishing Santa had brought you a bucket instead of that snazzy new watch. Hosting a chic evening cocktail party with true French flair doesn’t have to be a stressful event. If indeed they do opt for this hefty bird, it will be prepared with a chestnut stuffing. French recipes aren't as complicated as you think. We may not be fluent in French, but we're totally fluent in French food. In Provence, they take this extremely seriously and serve up no less than 13 desserts at the end of le Réveillon. Marcia Kiesel's pâté makes an elegant holiday gift presented in a pretty porcelain ramekin with crackers or crispy wafers, like Margaret's Artisan Flatbread. The buttery dough for this savory onion tart is great with all kinds of fillings, like fruit. If you fancy changing things up and doing away with the turkey, but haven’t the budget (or the heart) to toss a dozen lobsters into a pot, then go wild, literally, in your choice of meats. The French heritage cannot be simply summed up as a list of monuments to visit. This one is made with the vegetables that are in ratatouille. Andy And DeVonn Make Burrata & Langoustine Salads, I Love Haenyeo’s Salad Dressing So Much, I Asked the Chef How to Make It, 37 Recipes That Freeze Well (To Surprise Yourself With Later), How to Throw a Dinner Party Like a Gorgeous French Food Blogger. If you fear that raw, slippery oysters are going to leave you heaving over the toilet on Christmas morning then try cooking them with sabayon de champagne. "It's about abundance and a sense of being spoiled," she says. Well, you can't be Mimi Thorisson (okay, the six kids and 14—yes, 14—dogs might be a bit much). https://www.houseandgarden.co.uk/recipe/collection/french-recipes The quick pickle of dried apricots is an ingenious sweet-tart accompaniment to the rich meat. And that means doing almost everything ahead of time, from setting out the (mismatched) platters to preparing the food. Anywhere else in the country, the most popular dessert is the Bûche de Noël, or the Christmas chocolate log.

Print + Digital You can pick up a bag of frozen snails in the freezer section of most supermarkets (a much better idea than trying to collect enough of them from the garden walls). Photo © Kate Mathis, Credit: Food in France. Rebecca Franklin is a freelance lifestyle writer and recipe developer.