If you are looking for a way to throw a stylish Christmas party, why not try the way of the French? Oui, oui! There are some pretty fancy French foods that can help make that happen.

Champagne:

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In North America, we love to save it for special occasions or holidays like New Year’s Eve. But the French take it out a little more often. Get some bubbly that grow their own grapes and follow natural wine making methods.

Oysters with Mignonette:

Oysters on the Half Shell & Mignonette Sauce A130522 MSLO Martha's Holiday Brunch Dec 2013

Oysters are a fabulous end of year fav. The French like to hit the oysters with some fresh citrus flavoring, following the southwestern French tradition of dressing them with a mignonette ( a herbaceous plant with spikes of small fragrant greenish flowers ), for flavor. French experts recommend red wine vinegar and minced grey shallots. Refrigerate and serve with country or multigrain bread and salter butter.

Foie Gras Accompaniment: Spice Bread and Fig Jam:

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In France, the sweet, aromatic pain d’épices are sold in whole loaves or precut squares. Slices are used as the edible base for pieces of tasty foie gras. And if spice bread and duck liver didn’t seem intense enough, the French add a tasty fig jam that makes the food pop with flavor.

Capon:

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A capon is a rooster that has been castrated to make its flesh so moist, tender, and full of flavor. The French are renowned for its special dish: Bresse, which is sold to three different regions, even has its own special taste, the way wine does—for its free-range farming practices that raise the blue-footed breed.

Marron Glacés (Candied Chestnuts):

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This tasty treat is a sweet chestnut that has been candied in a sweet sugar syrup. It was first made in southern France. The region is also famous for crème de marrons de l’Ardèche, which salvages broken sweet chestnuts and transforms them into a puréed spread (think a Nutella cousin).

Bûche de Noël (Yule Log) :

Close up of Christmas Yule chocolate log decorated with dipped holly leaves and berries, dusted with icing sugar

This is a very traditional Christmas dessert. It is normally made with genoise (sponge cake). Genoise is iced, rolled, and iced again with buttercream flavored with chocolate, ganache, coffee, or liqueur.

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Written by Cleo Neufeld

Cleo Neufeld

Cleo is a mother of one, in her mid-thirties, and she enjoys sharing today’s hottest trends, products, styles and ideas!