A festive 3-course menu with Laurent Dagenais

Forget setting the table for foodies looking for inspiration on TikTok—Laurent Dagenais is (literally) on everyone’s lips.

During the pandemic, the professionally trained chef gained celebrity status with his videos of deliciously simple recipes set to music. Leveraging the platform’s strong visual component, Laurent has whetted the appetite of some 1.4 million followers to date and recently published his first book, aptly entitled Toujours faim! (Always Hungry!).

“Since becoming a chef, I’ve kind of been in charge of Christmas dinners—at my mom’s, anyway,” said Laurent. “I’ve always opted for dishes that aren’t very traditional. Turkey with stuffing and cranberry sauce is fine, but it’s almost too easy. I try to go beyond the classics.” 

Laurent has gifted us a three-course menu inspired by traditional Quebecois holiday fare, but with his own twist. Because he prefers to use local ingredients in both his dishes and his drinks, he’s made a few suggestions for homegrown products that will pair perfectly with these three exclusive recipes.

ENTRÉE

Shrimp Cocktail

“Most of the time, people buy a big frozen shrimp ring—they rarely make their own. This recipe takes it up a notch,” said Laurent. How? By using large, meaty shrimps, poaching them in a flavourful broth and serving them with a homemade cocktail sauce. “Shrimp cocktail is actually a classic in France that dates back a long way. And when it’s well made, it’s so good!” he added.

Shrimp Cocktail

Preparation time 15 minutes
Coking time 30 minutes
Servings 1

MAINS COURSE

Herb-crusted Beef

The pièce de résistance: an elevated, easy-to-make tourtière reminiscent of a Beef Wellington, served in the same casserole dish used to prepare it. As Laurent explained, “You braise the short ribs and other ingredients, remove the bones, pull the meat, and cover it with puff pastry, then throw it in the oven and you’re done!”

Herb crusted beef

Preparation time 30 minutes
Cooking time 90 minutes
Servings 6 to 8

DESSERT

Poached Pears in Ice Wine

And for the grand finale—pears poached in ice wine, served on some pastry cream and garnished with crunchy caramelized hazelnuts. “Fruit for dessert is always a great choice. I don’t often make it, since I’m more into savoury dishes,” noted Laurent. Well, we’re happy he made this one, because this exquisite dessert will please the whole family, sweet tooths or not.

Poached pears in ice wine

Preparation time 20 minutes
Cooking time 30 minutes
Servings 6

“It’s been pretty rock and roll since the book launch—TV, radio and newspaper interviews, not to mention the videos for my personal projects as well as the ones I’ve been contracted to do. But I’ll certainly take some time to cook with my family and have fun off-camera,” explained Laurent. What’s he wishing for this holiday season? “As much snowboarding and cross-country skiing as I can squeeze in, building fires, relaxing, cooking for fun, and… getting some rest!” he said. No doubt he’s earned it—even with a holiday menu that’s just a little naughty. 

Merry cooking and bon appétit!