At Christmas table

Behind the image of an immutable and family celebration, Christmas hides a rich, complex history largely constructed over the centuries. This evening proposes to retrace the evolution of the Christmas feast, from its religious and popular roots to its transformation into a great gourmet and cultural event. Turkey, yule log, sweets, gifts, and the figure of Santa Claus gradually established themselves, carried by traditions, commerce, the press, and advertising. Because the Christmas feast is not just a meal, it is a mirror of modern societies, their values, their dreams, and their relationship to abundance.\n\nThis story will be told to you by food historian Pierre Leclercq and the historical meal will be prepared by chef Alex Van Kalck.\n\n*** MENU ***\n\nCrème Agnès Sorel\n***\nBraised salmon, crayfish sauce\n***\nVenison, grand veneur sauce\n***\nPavlova with exotic fruits\n\nReservation:\n\nThe meal-conference (soup-starter-main-dessert, excluding drinks): 65€.\n\nReservation by email – winebarsablon@hotmail.com – or at 0496 82 01 05 no later than Friday, December 4. You will receive the account number by return email for the payment. The reservation will be effective upon receipt of the bank transfer, to be made no later than Sunday, December 6.\n\nDrinks are paid for on-site in cash or by banking app.