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Raw or semi-cooked foie gras, in purses, in ravioli? Roast turkey with honey and spices... or capon confit with yellow wine and morels? Every year-end, millions of French people prepare for the holidays, and the same question comes up: what are we going to prepare for the famous New Year's Eve dinner? And how can we be sure to delight our guests? With their taste buds all excited at the idea, Bruno Cormerais and Norbert Tarayre set themselves a new challenge: finding the best Christmas meal!