Christmas lunch, first course, got to be simple. Table laid with linen, antique family tablecloth, candles, champagne in the flutes, nice Touraine lined up, Pysgod Mark’s very fine smoked salmon matched with my thinly sliced Borodinski, minimal accompaniments – shards of red onion, a few capers, mildish horseradish sauce.
Stuff the turkey …
The PArtisan Baker 