Behind the scenes of Benoit’s holiday menu: chefs’ inspirations and creations

Each year, the festive season is synonymous with precious moments: reunions, celebrations, and above all, tables that bring people together. Here at Restaurant Benoit, this special interlude is fully embraced from December 15 to 30 thanks to a festive, original, and exclusive menu. Our chefs Kelly Jolivet and Tom Laureau have poured all their high standards, sensitivity, and desire to offer an unforgettable experience into it. On the menu of this gourmet invitation…

The creation of a festive menu: a quest for exceptional flavors

To imagine this unique menu, our chefs first returned to the essentials: seasonality, tradition, and the noble products that so perfectly embody the festive spirit. Blue lobster quickly emerged as an obvious choice, as this ingredient inspires a cuisine that is both warm and sophisticated. As a starter, a creamy bisque is served with blue lobster, a duo designed to be both comforting and precise in flavor. Texture, aromas, the sweetness of the crustacean… everything was crafted to open the meal with a dish that evokes indulgence and the generosity of the festive season. A great classic of the Maison Ducasse, the Wellington pigeon is then revisited for the occasion. With its delicate pastry, perfectly controlled cooking, and balanced jus, it is a dish that combines character and elegance. Finally, the chocolate and Pyrenean peanut Yule log brings the menu to a close on a gourmand note: a meeting of intense chocolate and the subtly salty taste of peanuts. Throughout the creation of this menu, a single intention guided our chefs: to offer a festive, coherent menu, precise in its flavors and true to the spirit of our house.

Food and wine pairings designed to elevate the experience

To accompany these creations, our sommelier has imagined pairings that extend and complement the work of our chefs. The wines are chosen for their sincerity, elegance, and ability to enhance the dishes without overpowering them. The intention is simple: to build a harmony that brings people together and makes sense. The festivities begin with Champagne Impérial Moët & Chandon, a lively and welcoming glass to whet the appetite. Pascal Jolivet Signature Sancerre 2024 is then served with the creamy bisque and blue lobster. Its mineral notes and natural tension highlight the delicacy of the dish. With the Wellington pigeon, Château Clarke Listrac Médoc 2018 offers a confident structure and fine depth, in harmony with the dish’s aromatic intensity. For dessert, the chocolate and Pyrenean peanut Yule log finds its ideal companion in Porto Reserva Tawny Quinta do Noval 10 Years Old, bringing a soft, fruity finish.

The festive menu: a tribute to the French art de vivre

This festive menu is above all a celebration of the French art de vivre. The atmosphere of the place matters just as much, perhaps, as the tasting experience itself. In our restaurant, you’ll find this warm authenticity, the conviviality of a home where every detail has its place—from the décor to the service, from the first glass to the final pairing. And because sharing an exceptional meal is a meaningful gift, Benoit offers a gift voucher to treat loved ones to a gourmet experience. A simple and elegant way to share a unique moment. There is just one step left to immerse yourself in this festive atmosphere: reserve a table for the holidays and experience the magic of the year’s end in our establishment.