You left everyone speechless with your cream puffs. Take out even puffy soufflés and your macarons have brought everyone to Versailles. If you are expert cooks, looking for complicated, refined and delicious recipes for Christmas, read here.

We have selected various Christmas dishes from medium-high difficultystolen from regional traditions and contemporary experiments. The Christmas menu that we propose is elastic and you will be the one to compose it with your taste and desire to cook.

We start with two appetizers rich and complex: guinea fowl stew in cocotte and foie gras marinated in the port and black currant. We recommend serving them both in small portions, to announce the great lunch you have cooked. Following the recipes of stuffed pasta to be prepared rigorously in all its components and to be chosen based on the taste sought. The additional idea may be to serve an encore, perhaps by selecting a preparation in broth and a dry one. You can choose from the recipes: plin raviolini stuffed with fondue with pepper infusion, carbonara ravioli, capon ravioli in cinnamon broth and date and capon ravioli.

Another great Christmas classic are the stuffed meats and they cannot be missing even on the table of an expert cook. We go fromstuffed goose, to the simple roast with porcini, from the delicious partridges stuffed with hazelnuts and leeks to the traditional boiled stuffed hen. A fresh and fragrant salad with radicchio, oranges and black olives will be the ideal accompaniment for these delicious meats.

And finally? You can orient yourself on one variation of the classic pandoro, the stuffed pan brioche. Or try something really extreme and sought after like the mango and ham ingot. If you are more traditionalist, we advise you to prepare the beautiful one instead apple tart with crumble you hate amaze everyone once again with the cream puff with lemon cream.

Our Christmas recipes for experts

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