The French Christmas Table Starts Days Early

Today's Tip

The reveillon meal is planned backwards from the hour it is served. Terrines are made three days ahead, sauces two, and only the final assembly happens on the day. Nothing important is cooked under time pressure.

Try This

For your next big meal, write the menu, then write the day each dish gets made. Anything that cannot be made ahead gets cut. That single constraint improves most menus.

Curated Pick