As we had guests from Singapore and the United States this year, we celebrated our main Christmas Dinner on the 24th – Christmas Eve – like the French do. As usual, it was a seven course gala affair and a lot of fun…
I personally love the look we get when people realise we are serving Mustard Ice Cream. It is classic.
The idea of Mustard Ice Cream sounds very bizarre I know, but the flavour combination of the Red Cabbage soup with the ice cream is simply delicious. Also, as it uses wholegrain mustard, the ice cream is not as strongly flavoured as you might imagine, but has a more subtle kick to it… As savoury ice creams go, I think it is a winner!
I also love the richness of colour of the Rosé and Raspberry sorbet… which just coincidentally matched the red Christmas underplates brilliantly! No planning there… No, really! 😉
Everything was spot on. Timings were good. The free-range turkey was lovely – wonderfully flavoursome and moist. I hate dried Turkey breast meat that many places serve, instead, this was simply gorgeous. We actually cook the Turkey upside down to help maintain the moisture in the breast, and then turn it near the end to brown the meat.
We do not normally get to photograph our food as we are typically too busy concentrating on cooking and serving it – so we are very grateful to Yih San for all the photos that he took. I feel they really capture the mood, vibrancy and colours!
I also love Helen’s table decorations. It is all the multitude of little things that go to make up a truly wonderful experience…