How to put together a perfectly balanced menu for a Christmas?

Foie gras or not? Chocolate log or sorbet? How do you choose a balanced Christmas meal which will make everyone happy?

The Apéritif

  • If you can’t do without your champagne, choose a dry champagne which is not as sweet as a Kir Royal or a sweetened champagne.
  • To accompany the toasts, replace the tarama with tzatziki or lumpfish or salmon roe, which are less fatty and lower in calories.
  • For your amuse-bouche, serve up raw vegetables as canapés or original verrines based on avocado, carrot, cucumber, tomato or radish … like our mini verrines appetisers!

The Entrées

  • Fill up on seafood (oysters, scallops, prawns, lobster …) which is rich in protein, iodine, zinc, trace elements and low in fats and calories. Serve them raw, skewered or grilled with olive oil and lemon!
  • Replace your foie gras with a vegetarian terrine, just as good and half as fat!

The Main course

  • Meat, poultry, or fish, you can have them all! The key is to go easy on the sauce. For example, to deglaze your roast, replace the butter or cream with a mix of light cream and low-fat fromage blanc. You’ll see that it tastes just as good!
  • For accompaniment, seasonal vegetables are peerless! Focus on the presentation: tagliatelle vegetables, wrapped green beans, traditional vegetables, tomatoes stuffed with vegetables.


Present a large, varied selection of cheeses! Bear in mind that soft cheeses (camembert, brie, goats cheese) are actually less fattening than hard cheeses, like Gruyère, Comté …!


Instead of the traditional chocolate log filled with butter cream, choose the iced version made from a sorbet (mango, raspberry, etc.). It’s lighter but just as delicious. With all these tips, you can now make a magnificent, healthy Christmas dinner! And no more extra pounds after the holiday.

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