Cyril Lignac is set to delight viewers once again with holiday recipes on his popular show, Tous en Cuisine, as the year draws to a close. With the countdown to 2025 underway, the French chef is inviting families to celebrate the end of the year with delicious and accessible dishes. Broadcast on M6, the show will air daily from December 30, 2024, to January 4, 2025, bringing festive culinary creations right to homes across France.
Cuisine lovers can expect to prepare appetizing meals, highlighted by Lignac’s signature approachable style. According to Clément Lasserre from Femme Actuelle, "Découvrez les recettes festives de Cyril Lignac dans Tous en Cuisine et préparez un menu de fête savoureux" as they get set to ring out the old year.
On December 30, the first day of this scrumptious holiday cooking spree, viewers can whip up a velvety Velouté de panais paired with tender soja infused with sweet spices. The creamy soup requires 800g of peeled parsnips, 1/2 liter of whole milk, and 50g of butter. The dish is not just visually stunning but also palate-warming.
Next up is the delectable Pizzette au fromage à raclette, topped with mushrooms and poached egg. The pizza features 220g of flour, 245g of coconut yogurt, and rich melted raclette cheese, catering to those who love savory, cheesy comfort food.
New Year’s Eve on December 31 promises to be equally enticing with Volaille sauce suprême. This dish uses fine poultry with flavorful accompaniments like carrots, turnips, and leeks, cooked to perfection for about 2 kg of bird. The meal includes 150g of truffles for a hint of luxury, paired with creamy sauce made from heavy cream.
The dinner finishes with the sweet treat of Île flottante aux pralines roses et caramel, where the creamy meringues float atop delicate custard. A combination of eggs, cream, and sugar yields divine flavors guaranteed to satisfy sweet cravings.
January 1 will start the new year with the elegant Roulé feuilleté au saumon et épinards. An impressive pastry filled with 800g of salmon and inviting greens speaks not only of celebration but also of exquisite taste. The combination of sautéed spinach and salmon wrapped luxuriously hints at Lignac's finesse.
For those with a sweet tooth, Lignac introduces light frozen fruits featuring concoctions like banana chocolate and sesame ice cream, all perfect for refreshing the palate after rich dishes.
January 2 brings forth the Petits poivrons farcis à la brandade de morue—a comforting dish with delicate stuffed bell peppers using brandade made from potatoes and cod. Following with dessert, the Gâteau fondant aux amandes et cerises noires guarantees warm, decadent sweetness with the tartness of cherries.
The subsequent day, January 3, features something unique—a French classic with Lignac’s twist, Saucisson en brioche aux pistaches. The dish harmonizes sausage wrapped resplendently within golden brioche along with Crêpes suzette, showcasing Lignac’s rich dessert repertoire.
Lastly, crooning in the end of Lignac’s specials, January 4 concludes with Suprêmes de volaille de Loué paired with creamy mustard sauce—an elegant culmination of gourmet cooking. A delightful Verrine de pommes caramélisées et sablé breton finish highlights fresh flavors to leave guests with sweet memories as they celebrate the holiday season.
Cyril Lignac’s cooking has been both delightful and engaging, bringing festive warmth to family kitchens. With viewers invited to follow the chefs' guidance, it’s the perfect time to bring culinary joy to the holiday table, and Lignac’s artistry keeps the spirit of celebration alive.
