Suggestions for a gourmet (hot) buffet for Christmas

À chaque Christmas, le réveillon peut devenir aussi important pour les invités que la distribution des cadeaux. Faites de votre réveillon une fête gastronomique dont on parlera tout au long de l’année!

The entrances

Mini scallop skewers garnished with bacon
Grilled shrimp and apples sprinkled with cumin and curry
Profiteroles stuffed with avocado cream and smoked salmon
Foie gras and cherry tomato skewers
Gratin of snail purses
Mascarpone and diced pear bites
Apple and Roquefort cheese boats

Main dishes:

Three-meat bread (pork, veal, and beef) topped with homemade salsa
Grilled lobsters
Merguez and mini pizzas with anchovies
Marinated and grilled shrimp skewers
Turkey Roll with Cranberries and Cream
Breaded lamb chops with croissant breadcrumbs and thyme
Thinly sliced roasts (veal, pork, beef)
Salmon stuffed with vegetables and cream cheese
Tuna and asparagus pâté

You'll also want to stock a variety of breads, brioches, and crackers. Consider decorating your dishes with pretty placemats, candles, fruit, flowers, or Christmas symbols.

Portions per guest

For appetizers, count 6
For raw vegetables: around 150
For cooked vegetables: 100 g
For the pâtés: approximately 100 g
For the sausages: approximately 100 g
For meat and fish: 100 to 120 g
For cakes: 100 to 120g
For the petits fours: 5-6
For the bread: 30 g.

For alcohols:

1 bottle of wine will serve 8 glasses
1 bottle of whisky will serve 12 people
1 bottle of champagne, for 4 people
Beer: 1 large glass per person.

Other: one liter of mineral water, still or sparkling = 2 people

Don't forget to accompany your coffee with small dark chocolates.