In November we renovated our kitchen and our countertop was installed in early December, so our holiday plans were cook and bake up a storm. We’ve been binge-watching Julia Child’s The French Chef on Tubi, so I thought it would be interesting to make a full-day menu of classic Julia Child recipes from her books, Mastering the Art of French Cooking.

I wanted to keep the menu as vegetarian as possible. The only meat it contains is some anchovies. But it’s still quite a decadent menu, loaded with organic cultured butter, organic heavy cream, blue cheese and free-range eggs.

Each recipe was a delicious, resounding success. Click on the links below for a full write-up on each dish.

Lunch

Niçoise tomato quiche with anchovies and olives, served with an aged Gewürztraminer wine

Dinner

Blue cheese puff pastry tart, served with Champagne

Dessert

Petits pot de crème, or crème caramel

Bonus dessert

Palmier cookies from the puff pastry trimmings

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As Julia Child would say, bon appétit!