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Raymond Blanc

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Raymond Blanc's Christmas Feast

Factual: Food & Drink

19/12/2011

BBC Two - Raymond Blanc's Christmas Feast

Celebrated chef Raymond Blanc prepares his recipes for the biggest meal of the year.

From his Oxfordshire kitchen, Raymond Blanc prepares for the biggest meal of the year, full of Gallic flavour but with a generous frosting of British tradition.

Celebrated chef Raymond Blanc welcomes viewers into his Oxfordshire kitchen as he prepares his recipes for the biggest meal of the year. This Christmas, he is creating a feast for friends and family, full of Gallic flavour, but generously dusted with a frosting of British tradition. 

Golden goose takes centre stage, served with perfectly ruffled roast potatoes, chestnut stuffing and an intense orange sauce. A simple but elegant seafood chowder and a spectacular platter of Cornish shellfish with homemade mayonnaise would certainly grace the finest tables of France. And to finish, Raymond shares a true French tradition in a galette des rois - layers of puff pastry, almond cream, caramelised pears and a little surprise - a great dessert throughout the festive season. 

For Raymond, Christmas wouldn't be Christmas without chestnuts in all their forms. He makes a sumptuous buche de noel - yule log - frozen chestnut parfait decorated to perfection. It is the ideal dish to prepare in advance for a stress-free Christmas feast. 

Along the way, Raymond visits Cornwall for oysters, Hampshire for chestnuts and the Camel Valley in the south west for a prize-winning bottle of bubbles. So sit back, pour yourself a glass and prepare to be inspired by Raymond Blanc's Christmas Feast.

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