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THURSDAY, NOVEMBER 27, 2025
Thanksgiving
A Thanksgiving with a Provençal Accent
Inspired by the seasonality and colors of autumn, this menu celebrates warmth, sharing, and generosity.
Each creation pays homage to Provence, through its aromatic herbs, golden olive oil, and local products, offering a bright and sunny interpretation of Thanksgiving.
Recipe
Starter
Butternut Squash Soup with Mild Spices, Sage Oil, and Lemon Whipped Cream
Ingredients (Serves 4)
- 1 butternut squash (approx. 800 g)
- 1 onion
- 1 garlic clove
- 60 cl chicken or vegetable stock
- 1 pinch of cinnamon and 1 pinch of nutmeg
- 6 sage leaves
- 4 tbsp Provence olive oil
- 60 cl crème fraîche
- 1 lemon
- Salt and pepper
Preparation
- Cut the butternut squash into cubes and roast for 25 minutes in the oven at 180°C with a drizzle of olive oil.
- Sauté the chopped onion and garlic in a saucepan, add the spices, then the roasted butternut squash. Cover with stock and simmer for 10 minutes before blending until smooth.
- Gently heat the olive oil with the sage leaves to flavor it.
- Whip the cream, adding a few lemon zests for a fresh and tangy touch.
Presentation
Pour the soup into soup plates, drizzle with sage-scented oil, and gently top with a spoonful of lemon whipped cream.
Chef's Tip: For an even creamier soup, add a knob of cold butter while blending and strain the mixture through a fine sieve.
Recipe
Main Course
Roasted Guinea Fowl Fillet with Thyme, Mashed Sweet Potato, and Cranberry Juice with Lavender Honey
Ingredients (Serves 4)
- 4 free-range guinea fowl fillets (or free-range chicken if easier)
- 1 bunch of fresh thyme
- 30g butter
- 800g sweet potatoes
- 40g Provençal olive oil
- 100g fresh (or frozen) cranberries
- 200ml chicken stock
- 1 tbsp lavender honey
- Salt and pepper
Preparation
- Preheat the oven to 180°C (356°F).
- Season the fillets and brown them in a pan with butter and thyme.
- Cook for 10 minutes in the oven.
- Cook the sweet potatoes in salted water, then mash them with olive oil, salt, and pepper.
- In a saucepan, reduce the stock with the cranberries and honey.
- Blend, strain, and adjust the seasoning.
Plating
Arrange the sliced ​​guinea fowl on the mashed sweet potato, drizzle with the cranberry jus, and add a sprig of fresh thyme.
Chef's Tip: To keep the meat juicy, let the fillets rest for 5 minutes under aluminum foil before slicing.
Recipe
Dessert
Shortcrust Pastry
- 250 g flour
- 125 g cold butter, cut into cubes (or vegetable margarine)
- 1 pinch of salt
- 1 egg yolk (optional, for more flexibility)
- 5 cl cold water
- 5–6 apples
- 15 g pecan nuts
- Cinnamon
Preparation
- Mix the flour and salt, add the cold butter, cut into cubes.
- Rub the dough between your fingers until it forms a sandy texture.
- Add the cold water (and egg yolk if using), and form a ball without overworking.
- Flatten, cover with plastic wrap, and let rest for 30 minutes in the refrigerator.
Roll out and use like regular pastry.
Tart
- Roll out the shortcrust pastry on a baking sheet lined with parchment paper.
- Arrange the sliced ​​apples in a rosette in the center and sprinkle with sugar and cinnamon.
- Sprinkle with crushed pecans and a few rosemary sprigs. Fold in the edges.
- Bake for 35–40 minutes at 180°C.
- Removing from the oven, brush with the olive oil and maple syrup mixture.
Presentation
Serve warm, garnished with a small sprig of fresh rosemary.
Chef's Tip: For an elegant finish, brush with a little warm apricot jam to add shine.
Autumnal elegance in pictures
