The gourmet Christmas appetizer: Longino’s Holidays wreath
During the Christmas Holidays, wreaths hung on the door represent the symbolic entrées of our homes, precisely like the Christmas lunch appetizer: the essential moment that opens the doors to the traditional atmosphere of taste.
Do you already know how to decorate your gourmet wreath?
This year, Longino has two different alternatives in store for you: one that speaks of the land and one of the sea, sure to satisfy any taste and palate.
The quintessential Christmas lunch starter according to Longino & Cardenal
Longino has come up with two different options to allow you to feel like true gourmet explorers, dropping the curtain on your Christmas lunch according to your personal tastes. We will offer you a few priceless tips for tasting unique and elegant dishes, where the quality and properties of the ingredients used will not necessitate arduous preparations on your part.
So what exactly will be the specialty featured in Longino's Christmas wreath?
The high quality and uniqueness of the raw material: our land-inspired appetizer will feature George Bruck’s unrivalled foie gras as the protagonist, while our sea-inspired menu will showcase Daniel Sorlut's renowned French oysters.
Georges Bruck is the leading ambassador for “Foie Gras de Strasbourg” around the world, the result of a long-standing experience in the sector. This raw fatty liver owes its quality to the absolute care and precision of the processing methods, thanks to which – in our humble opinion – it is the best foie gras in the world.
Daniel Sorlut has made his oysters a true cult in Spain since 1930. Daniel Sorlut Creuse Oysters (concave), have been farmed for centuries in the unique ecosystem on the French coast of Charente-Maritime. They are recognizable by the unique and delicate texture and by their iodized and savory flavor. This, thanks to their rich diet of marine phytoplankton present in abundance in these waters, which makes them among the best concave oysters in the world.
How to incorporate foie gras and oysters into your Christmas lunch
Here is a preview of the ingredients and combinations that our chef has put together especially for this occasion, to exalt the flavors of these precious delicacies.
For our land-inspired menu, George Bruck’s foie gras terrine will be accompanied by a pan brioche and Marsala-glazed apples.
Daniel Sorlut’s oysters, on the other hand, will travel around the world guided by rare and precious ingredients, accompanying you on an unforgettable gastronomic experience.
Be sure not to miss out on our upcoming video recipes to follow – step by step – the gourmet version of Longino’s Christmas wreath.
