{"id":19122,"date":"2025-12-19T12:32:40","date_gmt":"2025-12-19T11:32:40","guid":{"rendered":"https:\/\/four-ephrem.com\/louis-gachets-brilliant-wood-fired-christmas-menu\/"},"modified":"2026-01-05T12:05:31","modified_gmt":"2026-01-05T11:05:31","slug":"louis-gachets-brilliant-wood-fired-christmas-menu","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/en\/louis-gachets-brilliant-wood-fired-christmas-menu\/","title":{"rendered":"Louis Gachet’s brilliant wood-fired Christmas menu"},"content":{"rendered":"\n
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Louis Gachet, the highly talented Michelin-starred chef of the Couvent des Minimes<\/strong><\/a> in Mane, Meilleur Ouvrier de France 2023<\/strong>, is the new ambassador for Ephrem<\/strong>. He has created for us, and above all for you, a special Christmas menu, in which each dish is passed through the flames of his Flambeur Pro 90<\/strong><\/a>. <\/p>\n\n\n\n

We met up at his place on a Saturday, the food full of promise, the touch generous, creative and brilliant. And really, it was excellent. <\/p>\n\n\n\n

We thought this menu should be accessible to all wood-fired oven enthusiasts. It’s a real Christmas menu<\/strong>, full of gourmet goodness and the rhythm of the oven’s flame and heat, with choice ingredients that promise to shine at the table. <\/p>\n\n\n\n

Here are the different recipes on the menu, which we’ll let you discover: for those of you who are just getting started, don’t hesitate to share your images here<\/strong>.<\/em><\/a><\/p>\n<\/div><\/div>\n\n

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Louis Gachet’s wood-fired Christmas menu<\/strong><\/strong><\/mark><\/h1>\n\n
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The time of the wood-fired oven<\/strong><\/strong><\/mark><\/h2>\n\n
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First we savor the moment of the flame and the heating the wood-fired oven<\/strong><\/a> It’s a pleasure to devote your time to it, and above all, it’s a special moment. Fans of wood-fired baking will tell you that this step is like getting your hands back on the dough of an ancestral know-how. You build your fire and that’s all there is to it. <\/p>\n\n

Start in the morning, to take advantage of slow cooking: this is the case for poultry and vegetables. You can also light your oven the day before, depending on how you intend to use it, and the time of the meal: for dinner or lunch. Starters can be made at the last minute, by rekindling the flames with a few logs. As for dessert, take advantage of the falling heat of the oven to rise your brioche dough. Learn to master the temperature cycle<\/a><\/strong> of a real Ephrem mass-produced wood-fired oven, to benefit from its baking versatility<\/strong><\/a>. <\/p>\n\n

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Beautiful slices of raw foie gras, pan-fried over a flame<\/strong><\/strong><\/mark><\/h2>\n\n
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The recipe is simple, and the flame of the oven and the heat of its hearth will enhance the cooking. For this recipe, you’ll need a cast-iron skillet: we recommend brands such as Le Creuset<\/strong><\/a> or Staub<\/strong><\/a>. <\/p>\n\n

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Ingredients for 4 people :<\/strong><\/p>\n\n\n\n