A chic and original Christmas dinner doesn't call for ten courses or hard-to-find ingredients. It comes down to three things: a seasonal ingredient that sets the tone, a balanced menu where rich dishes don't follow one another, and an organisation that keeps the host at the table with the guests. To inspire you, Guide MyTable has gathered 12 menus genuinely offered by the Guide's private chefs, from seafood to a 100% plant-based meal, with what can be prepared the day before and what makes the difference on the night.
- Choose a common thread (the sea, the forest, plant-based, a journey) rather than a string of classics.
- Plan only one last-minute dish : everything else can be prepared the day before or in the morning.
- To spend the evening at the table, a private chef cooks, serves and tidies the kitchen in your home. Some chefs apply a surcharge on the evenings of 24 and 31 December: the exact price always appears on the quote.
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What makes a Christmas dinner chic without making it complicated
The elegance of a festive meal isn't measured by the number of dishes. Our chefs' menus show it: most fit into three to five courses, with an amuse-bouche, a starter, a main course, sometimes a cheese course, then dessert. What makes them memorable is how well everything fits together and the care given to each plate.
A common thread rather than a list of classics
Foie gras, oysters, capon and Yule log: the traditional Christmas dinner often piles up the richest foods. For an original menu, choose an idea that links the dishes together. A meal around the sea, a forest menu with mushrooms and chestnuts, a fully plant-based table or a trip to Italy: your guests will remember a story, not a list of dishes.
The star ingredient can stay festive. Truffle, langoustine, scallops or a fine cut of beef set the tone, as long as you don't serve three of them on the same evening.
Restaurant-style portions and pace
A simple, chic Christmas menu is also about quantities. Smaller but more numerous and better plated dishes leave everyone just the right amount of appetite to enjoy dessert. Between courses, a twenty to thirty minute pause is enough for the conversation to pick up again.
Finally, think about contrast: a fresh, tangy starter after a rich amuse-bouche, a meat dish with vegetables, a fruity dessert if the main course was rich. That's what our chefs do when they build a festive menu.
12 original Christmas dinner ideas from our chefs
Here are festive menus genuinely offered by Guide MyTable's private chefs, grouped by main inspiration. They are put together with the chef, who adapts the dishes to the season and to your table, and the price of your Christmas menu is set on a quote.
Seafood menus: oysters, lobster and langoustines
Chef LionelGourmet, Mediterranean- Moana special oyster, cucumber pickles and toasted hazelnuts
- Half-cooked foie gras with cocoa and Espelette pepper, chestnut cake
- Fumades trout gravlax and Château Castillone caviar
Chef ThéoGourmet menu- Pan-fried duck foie gras, toasted brioche
- Lobster cooked in lobster butter, sand-grown carrot purée with citrus
- Trompe-l'œil dessert
Chef AlessioSicily and the Mediterranean- Pan-fried langoustines, raw and cooked carrots
- Sicilian-style lobster ravioli, stracciatella and makrut lime
- Or roast turbot, bottarga and almonds
Land and forest menus: truffle, seasonal game and fine meats
Chef BasileFine dining, bistronomic- Sweet potato gnocchi, shiitake, ricotta and truffle
- Beef fillet Rossini style, truffle jus
- Chocolate fondant with truffle
Chef EricTasting menu- Truffle gougère and foie gras tacos as an aperitif
- Scallop croque, vin jaune sauce
- Saddle of lamb, gnocchi and beetroot
- Mini yuzu and chestnut mont-blanc
Chef JacopoRegional cuisine- French-style beef tartare, artichokes and parmesan
- Veal shank roasted in white wine, sautéed Brussels sprouts
- Trompe-l'œil cannelé
Chef LaurentBistro menu with choices- Devilled eggs with truffle oil or pulled duck confit
- Duck breast and sautéed baby potatoes
- Chocolate fondant and salted butter caramel
Chef RyadBistronomy- Confit egg yolk, crunchy carrot and grapefruit
- Mushroom risotto, duck breast and jus
- Seasonal fruit cheesecake
Plant-based menus: a meat-free Christmas the whole table will love
A vegetarian Christmas dinner is no compromise. Mushrooms, squash, roasted onions or spices make dishes as generous as a festive roast.
Chef SavalePlant-based cuisine- Pakoras, herb yogurt sauce
- Mushroom risotto and papad
- Almond cake and madeleine
Chef JohannVegetarian cuisine- Roasted onion soup with miso butter, bread crisps
- Marinated and confit carrot mille-feuille, ginger gel
- Homemade ice cream, sweet crumble
For a table that mixes vegetarians and meat lovers, the vegetarian home chef page presents the chefs who cook plant-based food every day.
Menus from elsewhere: an Italian or Asian-inspired Christmas
Chef GiuseppeItalian cuisine- Vitello tonnato, confit onions and caper flowers
- Beetroot risotto, stracciatella and toasted hazelnuts
- Classic tiramisu
Chef MargotFlavours of Asia- Red cabbage kimchi onigiri
- Sea bream carpaccio, leche de tigre
- Beef tataki with juniper and soy
- Steamed black sesame cake
These menus are put together with the chef. An allergy, a guest who doesn't eat fish, children at the table, a family recipe you care about: the menu is built with the chef before the date, and each chef's profile states the minimum number of guests required.
An unforgettable Christmas dinner: the organisation that changes everything
A successful festive meal is prepared in four stages. The idea is simple: on Christmas evening, all that's left is to cook, plate and serve.
- Three weeks beforeSet the number of guests, the common thread and the budget
- One week beforeOrder the star ingredient from the fishmonger or butcher
- The day beforeStocks, sauces, desserts, doughs and setting the table
- D-DayLast-minute cooking and plating, dish by dish
The countdown to a festive meal: on the night, only the last-minute cooking is left.
The day before, a lot can be done ahead: desserts (creams, fondants, tarts), sauces and jus, stuffings, gnocchi or ravioli dough, chopped vegetables. On the day, keep fish, scallops or seared meat and the plating for the last minute. If a dish needs too much work at serving time, swap it: an unforgettable Christmas dinner is first of all a meal the host gets to enjoy.
A gourmet Christmas menu, without spending the evening in the kitchen
To serve a real gourmet Christmas menu without leaving the table, the simplest solution is to have a chef come to your home on 24 or 25 December. The chef does the shopping, cooks in your kitchen, serves each course at the table and leaves the kitchen clean. You stay at home, at your own pace, with your own wines and a menu designed for your table.
For a festive menu, expect from €80 per person, depending on the chef, the number of guests and the ingredients chosen: truffle or lobster don't cost the same as a free-range chicken. Each chef sets their own prices, and some apply a surcharge on the evenings of 24 and 31 December. Shopping, cooking, service and kitchen cleaning are included; depending on the distance and the chef, travel costs may be added. The exact price always appears on your quote, with no hidden fees. For price details, see our guide how much a private chef costs.
The evenings of 24 and 31 December book up fast: it's best to book several weeks ahead. Our private chef for Christmas and New Year's Eve page presents our chefs' festive menus and how to book.
At Christmas, the best compliment a chef can get is that no guest saw the host leave the table. Our chefs build their festive menus for exactly that: fewer dishes, more care, and all the time in the world for you. See you soon around your table.
Read also
Private chef for Christmas and New Year's EveFestive menus and dates to book early
Vegetarian private chefA 100% plant-based festive table
Group dinnersHosting the whole family for the holidays
Frequently asked questions about Christmas dinner
What are this year's Christmas food trends?
In the festive menus offered by Guide MyTable chefs, three trends stand out: shorter but more refined menus, in three to five courses; a real place for plant-based cooking, with festive dishes built around mushrooms, squash or spices; and influences from elsewhere, from Italy to Asia, combined with French seasonal produce such as truffle, scallops or chestnuts.
Which meat should you choose for a chic and original Christmas dinner?
To move away from turkey and capon, our chefs like to serve beef fillet Rossini style, a saddle or rack of lamb, roast veal shank or duck breast. Seasonal game also works very well in winter. Choose a meat that can be cooked precisely at the last minute, and prepare the sauce and side dishes the day before.
How many courses should you plan for a Christmas dinner?
Three to five courses are enough: an amuse-bouche, a starter, a main course, possibly a cheese course, then dessert. Beyond that, the meal gets longer without being more enjoyable. Smaller, well-plated portions are better than generous plates that spoil the appetite before dessert.
A chef for your Christmas dinner
Describe your meal, the date, the number of guests and your budget: we contact the chefs available near you and get back to you within 24 hours. You can also compare chefs and their menus in the app.