8:30a at Jaques Génin’s lab (they call the kitchen a laboratory in France) on Christmas Eve, a mid-age couple came from the suburbs to install the holiday lights outside the chocolate shop. When they were done, Monsieur Génin invited them with a cup of hot chocolate. White steam rose slowly in the air. They were smiling and looking through the windows covered with a thin layer of ice.
Lots of Bûche de Noël were made for that day. Bûche is a log-shaped cake to celebrate Christmas in France. We made two flavors, chocolate, and chestnut. They have the same composition as the ephemeral chocolate and ephemeral chestnut cake.
For staff lunch, Monsieur Génin treated us with savarin cheese baked with grated black truffle, prosciutto, baguette, and a vin chaud (hot mulled wine).
It was the busiest day of the year. I have never worked as much during my whole internship. At the end of the day, each of us came home with a Bûche de Noël. Quel Bonneur! (What a joy!)
Then for Christmas dinner, I would make the vin chaud. Here is the recipe:
For 6 persons:
1 bottle of red wine
2 cinnamon stick
2 cloves
125g sugar (I reduce it for my taste)
1 zest of lemon
1 orange, sliced, with peel
1 star anis
1 small piece of ginger grated
Add all the ingredients into a pot and heat under medium heat. Before it boils, leave it to simmer for about 20 minutes with a lid. Avoid the wine from boiling.
Filter and serve hot. Put a slice of orange in each cup.
I take out the star anis after about 10 minutes because I don’t like the taste too strong. You can adjust the spice amount to your taste too.
Which wine to choose? Avoid the wine too tannic or full-bodied. Prioritize the red wine young, light and fruity. For the type of grapes, we can select Merlot, Gamay, Syrah, Cabernet-Sauvignon, etc. It’s a pity if we open a super precious bottle for vin chaud.
For staff lunch, Monsieur Génin treated us with savarin cheese baked with grated black truffle, prosciutto, baguette, and a vin chaud (hot mulled wine).
It was the busiest day of the year. I have never worked as much during my whole internship. At the end of the day, each of us came home with a Bûche de Noël. Quel Bonneur! (What a joy!)
Then for Christmas dinner, I would make the vin chaud. Here is the recipe:
For 6 persons:
1 bottle of red wine
2 cinnamon stick
2 cloves
125g sugar (I reduce it for my taste)
1 zest of lemon
1 orange, sliced, with peel
1 star anis
1 small piece of ginger grated
Add all the ingredients into a pot and heat under medium heat. Before it boils, leave it to simmer for about 20 minutes with a lid. Avoid the wine from boiling.
Filter and serve hot. Put a slice of orange in each cup.
I take out the star anis after about 10 minutes because I don’t like the taste too strong. You can adjust the spice amount to your taste too.
Which wine to choose? Avoid the wine too tannic or full-bodied. Prioritize the red wine young, light and fruity. For the type of grapes, we can select Merlot, Gamay, Syrah, Cabernet-Sauvignon, etc. It’s a pity if we open a super precious bottle for vin chaud.