Michelin Star Chefs Cook Christmas

Despite the fact that the rules regarding the menu for Christmas dinner are significantly less stringent, nothing is more associated with Thanksgiving than that enormous plate of turkey.

We asked Michelin-starred chefs to share their favorite holiday-themed main dishes so that you can get some ideas before you start cooking this week.


These Christmas meals, which range from a mouthwatering leg of lamb to a calming French stew, will undoubtedly delight your loved ones.


Asimakis Chaniotis and Brad Carter, two Michelin-starred chefs, intend to prepare goose for Christmas dinner.


Β I’m 100% going to roast goose.” Goose is a delight for anyone who enjoys duck. You get a lot of legs, which you can separate and cook with the potatoes. The fat is amazing and obviously adds flavor.


According to Chaniotis, the executive chef of Pied Γ  Terre in London, he always waits three to four days before cooking his goose so that the skin can dry out and help it become crispy in the oven.


In a large roasting pan, Chaniotis caramelizes the goose with brown butter once it’s time to cook.

He stated, “It’s very important to caramelize it everywhere so that it becomes crispy and golden brown on every little piece.” Everything, including the drumsticks, thighs, and neck. Distribute it like a baste.


The goose is then placed on an oven tray with the remaining brown butter, fried shallots and garlic, a few bay and thyme sprigs, honey, and half a liter of orange juice by Chaniotis.

He continued, “This is basically a goose a l’Orange.” After bringing the honey and oil stock to a boil, you roast the goose for four hours at 200 degrees Fahrenheit.”

During those four hours, glaze your goose with the orange and honey glaze by opening the oven every ten minutes.


Chaniotis stated, “It gives the goose more color, even if the temperature is quite low, and gives it a nice sweetness as well.”


Take your goose out of the oven when it reaches 122 degrees Fahrenheit and let it rest for 30 minutes before slicing and serving it.

Carter’s favorite tradition is to roast a goose and stuff it with sausage.


He said, “It’s kind of like meatloaf.” Some herbs, such as sage and rosemary, go well with smoked bacon. The potatoes should then, of course, be roasted in goose fat.

According to Carter, who spoke with Insider, “Lamb is typically associated with the springtime, but actually the most full-flavored meat is in the winter.” Therefore, it is an excellent option for a celebration meal.”


The leg should be cooked for four hours at 200 degrees Fahrenheit, with some of your favorite herbs added, according to Carter, until it is “pink all the way through.”

Also, don’t forget to cook some potatoes, onions, and Brussels sprouts in the lamb fat.

Β What’s more, a pleasant aspect regarding simmering an entire turbot is the fish is so heavenly, it will do the majority of the work for you.”


Zimmerman suggests asking the fishmonger to clean and gut a turbot that is between two and 2.5 pounds to feed three to four people.


Lay the turbot on a bed of aromatic vegetables, such as thin slices of onion, fennel, and celery, when you’re ready to roast.


Zimmerman stated, “Garbure is mostly associated with Southwestern France.” It’s rich, scrumptious, and flavorful, and preparing it for Christmas dinner is easy.


The duck confit, sausage, beans, and a plethora of vegetables found in Zimmerman’s garbure include turnips, cabbage, carrots, leeks, and onions.


He suggests making the duck confit a week ahead of time (it can also be purchased). Additionally, the garbure actually tastes better when prepared a few days prior to Christmas.

According to Zimmerman, “Garbure, like most stews, improves with a sort of cooling and heating and hanging around for a day or two.” It is advantageous to make it well in advance.”