This holiday menu is not exclusive to the Christmas season; however, the heavier flavours lend themselves to cooler evenings and Rhone Valley red wine blends. This meal combines some real Provencal classics including garlic aioli, local lamb with herbes de Provence, tomatoes, a hint of Pastis and a not too sweet dessert. …

Galette des Rois is puff pastry tart with a frangipane interior – golden, flaky and delicious. This tart is served around the Christmas holidays, but always on January 6th (Epiphany).

A French classic Baba au Rhum: A soft spongy cake soaked in aromatic aged rum and topped with fresh whipped cream.

This dessert is perfect for Chocolate Mendiant Tart lovers. It combines dark chocolate, dried fruit and nuts into a decadent finish to any meal.

A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage.

Gâteau Saint-Honoré is named for the classic French patron saint of bakers and pastry chefs, Saint Honoré. There are many steps to this recipe, but you will be rewarded by the sweet finish.

Salade Niçoise Tastes of the Mediterranean it is yet another variation on a wonderful light salad that takes advantage of the season’s best tomatoes and potatoes.

Beef (Boeuf) Bourguignon is a traditional dish from the Burgundy region in France, but really can be made with any decent red wine. David’s variation makes it a little more Provencal.

Sweetbreads are an offal, the thymus gland of an animal that are consumed in many dishes worldwide but quite commonly in a parfait or pâté.

This lemon tart (tarte au citron) is an easy and beautiful dessert that even the most beginner cook should attempt.