Le Lexique creates a turnkey New Year’s Eve party

For Christmas, chef Cyrille Montanier of the restaurant Le Lexique offers us a rare gift: a New Year’s Eve dinner designed to be finished at home, but with all the mastery, precision and poetry we’ve come to expect from him. Dishes arrive pre-prepared, with clear instructions. The chef literally takes you by the hand from a distance, guiding you through every gesture to ensure that your evening is flawless. The feast begins with duck foie gras and its fruit chutney delicately lacquered with Porto, served with a melting brioche. Next comes a fine scallop tart topped with a rosé Champagne sauce, a warm and elegant prelude to the main course. There are two options: capon supreme stuffed with foie gras and truffle, or beef Wellington – for a minimum of two guests. This is accompanied by lightly truffled roasted vegetables and a gratin of Genevan cardoon, anchoring the menu in its local roots. The final touch is a chocolate log with a melting heart that closes this gourmet journey with a teasing wink of sweetness, as the magic of the holiday season demands! A New Year’s Eve signed Le Lexique – all refinement and generosity – ready to light up tables and delight spirits.