A Christmas Menu by the Chefs of Germain Hotels

We asked our chefs across the country to share festive, easy-to-make at-home recipes with us.

From cocktails to desserts, including a good number of starters that you can serve as a side dish or in the form of bites, here is a Christmas menu created by the chefs of Germain Hôtels.

Bon appétit, and have a good Holiday season!

Festive Cocktail by Adaina Smyth from Bar Les Cousins (Escad Hotel Quartier DIX30)

For the Holidays, Adaina Smyth from Bar Les Cousins shares a simple variation of a Dark’n Stormy cocktail, which is usually made from dark rum and ginger beer, but with a holiday twist.

Mulled Wine by Danielle Pingert from Bokeh on the Plaza (Alt Hotel Saskatoon)

Mulled wine is a must come Holiday season. Popular in traditional European Christmas markets, it is especially comforting when drunk outside in the cold or to warm up as soon as you get home. It is an ideal cocktail to prepare in large quantities to serve to several guests at the same time.

Fried Brussels Sprouts by Johnson Wu from Bar Le Germain (Le Germain Hotel Toronto Maple Leaf Square)

Just because it's the Holiday season doesn't mean you should forget to eat your daily portion of vegetables! Here is an easy and oh so tasty recipe for fried Brussels sprouts that will appeal even to those who say they don't like them! Yes, it’s that good!

Brandade “Turkish Pizza” from Matthew Swift of Terre Restaurant (Alt Hotel St John’s)

Pizza is the most sharable meal of them all, right? Fun, hearty, delicious: add pizza to your Christmas menu and see everyone’s face light up.

Shrimp Fritters by Suhel Abraham from Norca restaurant (Le Germain Hotel Ottawa)

Every good party has its cocktail shrimp starter, right? Treat your guests to an improved (fried!) version of that classic bite.

Korean Dumplings by Chul Hwang from Sosta! (Alt Hotel Toronto Airport)

Each family has its own Holiday tradition. For Chul Hwang, chef at the Sosta! Pizzeria located in the Alt Hotel Toronto Airport, it is the making of "mandu", traditional Korean dumplings.

Chef Lanny Macleod’s Bread Pudding Recipe from Victor Restaurant (Le Germain Hotel Mercer)

Lanny Macleod, chef at Victor restaurant in Toronto, generously shares with you his bread pudding recipe, the perfect autumn dish for brunch or dessert. It is something he used to eat when he was little and now likes to serve it at the restaurant.

Nuts Pie by Maëva Gravouil from Bistango (Alt Hotel Québec)

Maëva Gravouil, pastry chef at the Bistango restaurant in Quebec City, learned to cook this pie with her Italian-born grandmother. She shares with us her famous family recipe that highlights all of her genealogical roots, from Italy to France.

The Famous ‘Pouding Chomeur’ (Maple Syrup Pudding Cake) from Restaurant Les Labours (Hôtel & Spa Le Germain Charlevoix)

A classic among the greatest: this maple pudding is a sweet and moisty dessert that everyone loves. What if we told you we have the best recipe?