View in browser What are you planning to cook for Christmas? This Christmas, I'm traveling to French Riviera in the South of France. Well, not really, but my menu will make my family think we are all in Provence together celebrating. That's what food does, doesn't it? It transports us! I'm dreaming of French Riviera (aka the Cote d'Azur) and all the fresh seafood, Provencal wines, and sweet traditions. I've been thinking about this part of the world for a while, but for now, I'm going to save that secret in this holiday greeting to you. You probably know that I have a soft spot for caviar and need no excuse to buy an ounce (or two).  Believe it or not, as my family arrives, I will serve my favorite Torres olive oil-fried potato chips topped with crème fraiche and some caviar. It's so fun and decadent but, at the same time, simple and delicious. A little glass of bubbles will do the trick here! Then we'll head to the table for dinner. I am definitely planning on serving a salad.  Maybe we’ll have a salad of bitter endive caviar and crème Fraiche that I think is worthy of this celebration!  Or, I’ve been playing around with an idea for a winter salad with Little Gem lettuces, sweet Bartlett pears, bright red pomegranates, Fuyu persimmons, and halved red and green grapes.  I'll dress it with a balsamic- like sweet white vinegar and virgin olive oil that I brought back from Tuscany. And of course, don't forget the wine! With this one, a chilled Riesling would be the perfect marriage. I'm excited about the main course! I've been dreaming of bouillabaisse served with crispy, golden olive oil-doused croutons and rouille (think kicked-up roasted pepper aioli). I love that this dish while sounding fancy, has very humble beginnings. Legend has it that bouillabaisse was created by the fishermen of Marseille who wanted to make a meal when they returned to port. So rather than using the more expensive larger fish they caught, they threw all the little fish they couldn't sell into a big soup pot with water to make a flavorful broth over a wood fire. For my version, I will add a little garlic, a splash of tomato, saffron threads, fennel and a strip of orange peel. Maybe I'll even add a splash of some licorice-flavored Pernod!? There are so many variations to this soup but I will focus on the freshest fish and getting the balance of flavors of the broth just right.  Then we’ll pour a lovely and light Cru Beaujolais from St. Amour, or a California Vin Gris. For the finale, an upside-down blood orange cake made with olive oil instead of butter or other oil  It's just the sweet-savory touch that will be a perfect finishing act! Thinking about this menu makes me want to pour a glass of Bandol rose and ask Sono to play French café music. So here are the recipes, in case I've inspired you: Celebration Salad Bouillabaisse with Rouille Upside Down Blood Orange Cake Joyeux Noël! P.S. I feel ever so grateful for the chance to explore the world again and cannot wait to head back to my favorite spots in the Mediterranean next year. In fact, I've just added a Culinary Tour of the Cote d'Azur (aka, the French Riviera) to the list. So maybe we'll even make some bouillabaisse there together!  You can also find me here! Share with a Friend!