Christmas with chef Guy Martin

Published on 

Christmas with chef Guy Martin

The two-Michelin-star chef tells us about his Christmas dinner memories in the Savoie region

Guy Martin is a multi-awarded chef with an international reputation. He opens up the doors of the Grand Véfour for you, the jewel of Parisian gastronomy that is also a hotspot of political, artistic and literary spheres he's been successfully running for the past 25 years. Ever popular after 200 years of existence and located two steps away from the gardens of Palais-Royal, this mythic place will take you back in time as you gaze at the gildings, sculpted woodwork and period paintings. Take a seat and imagine your dinner partners are called Colette, Napoleon, Victor Hugo or even Voltaire…

Guy Martin reveals his memories of a Christmas eve typical of his native Savoie region, with a succession of flavourful dishes. This traditional menu generally consists in salmon, shrimp and prawns in pumpkin juice for starters. Main course is always a friendly meal like beef stew, boeuf bourguignon or boiled chicken. The region is famous for its cheese, especially Beaufort and tommes, which are usually choice pieces for any dinner. As is customary, the tablecloth is covered for dessert with chocolate sweets, wrapped in shiny paper and containing small messages. This menu, which could be found in any genuine Savoyard home, ends on the essential angel cake Gâteau de Savoie. This emblematic dessert of the region is baked in a mould that belonged to his grandmother. It is served with chocolate treats. You'll merely have to ring Ivresse's (drunkenness) bell, one of the chef's cows!