A festive meal from Chef Lefebvre.
[MUSIC] Christmas is my favorite holidays. Christmas in France is a big deal, so holidays are great. You have all the family together. People are getting drunk, Uncle Joe is drunk. And here we go again. That's what is Christmas in France So I'm going to show you how to do a Grey Goose Martini. Then after, I'm going to show you how to do Blinis caviar with creme fraiche to go with this cocktail. When I was at the house of Grey Goose, would drink a lot of Grey Goose martini. Before, I was not a big fan of martini. I wasn't a good cook [INAUDIBLE] But no, I would say I drink more cocktail and less wine. I'm not a real French because I'm an open mind. [MUSIC] Grey Goose vodka. [MUSIC] Two ounce and a half, half ounce of vermouth, one dash of orange bitters, ice. So as you can see I just put a little ice to dilute it. Okay we are going to stir for ten seconds It;s not that easy to stir it trust me it's not. Pour here, it becomes so thicker now that's beautiful. Lemon zest just squeeze a bit of lemon like this. Get some flavor here, and after you just drop it like this. [MUSIC] Look at this beauty. Clear, perfect. It's good. Very refreshing, very light. You can taste the Grey Goose vodka. Because the oily days is a no. What's the best thing with vodka for me? Of course, every know, caviar. Bon. Now, we gonna introduce, Potato Venice. We need a russet potato that cooked in salted water until they are soft. [MUSIC] See, with the knife go inside. That's soft, so we'll peel them. So make sure when you peel them they're still warm. Do you know why? Do you know why? That's the way they teach me in France, so I do that. So easy, do you see that? Welcome to Lude a La maison, that is where I give you all the tricks for cooking. [MUSIC] Mash the potatoes okay we mash the potatoes like this and we add my milk, a little bit of salt, and a few dabs of flour So, mix it very well. And now we're going to add our eggs okay? put here. So, yeah I'm going to mix it's gonna be like a potato pancake. And now I'll just add my egg whites. [MUSIC] [INAUDIBLE] We'll use clarified butter, cuz it takes a little bit long time to cook. So clarified butter is better because. [MUSIC] So it's going to rise a little bit [UNKNOWN], so exactly like when you cook a pancake, pancake, pancake. So you see, when you start to see the bubble like this, it always means it's almost ready to flip up. So we have some amazing potato blinis, we have some great, Grey Goose Martini and we're going to serve that with some good caviar. Eat your blinis with the caviar, and after a little sip with the Grey Goose Martini. That's holidays. That's a snack right there. Easy to do. So, I'll put a little bit of creme fra����che here. Okay. I'll put a nice touch of caviar here. [MUSIC] Christmas for me, early days, is really about food, drinks, friends, family. So today I did a Grey Goose martini with potato blinis with creme fraiche and caviar. The perfect pairing. Trust me, with that you have Like this. That's good. What goes better with Vodka? Caviar, why? Blinis are created in Russia. The Vodka was created in Russia And the caviar was great, no? It's Polish [FOREIGN] ****. Caviar vodka the classic pairing so good work all the time ask the Polish. The Russians create the caviar, the Polish create the vodka. Whatever, I don't know but as the French, what we did, just take all the recipe and make them better. [MUSIC] That's it. [MUSIC] We refine the thing. That's great, that's a good Christmas. But, be careful, make sure Uncle Joe don't get drunk. [MUSIC] [MUSIC]