Anne-Cecile Degenne (Bordeaux, France)
Executive Chef, Raffles Makati
"Growing up, my mom was an excellent cook. She didn’t take up cooking professionally but it was her passion. As Christmas is our family’s favourite time of the year, my parents went all out with the decorations, the parties, the lights, and our tradition of having a four-meter high Christmas tree.
In our yearly Christmas dinner, I help my mom with cooking—from planning the appetisers to garnishing the main dishes. It starts with oysters followed by pan-seared or terrine foie gras before my grandmother’s special dish comes out—a Sole fillet with Champagne Sabayon paired with the most tender capon I have ever tasted. The evening comes to an end when we open the chocolate Christmas balls my mom had hung on our Christmas tree.
This holiday tradition is something I hold dear to my heart as it is a special time spent with family and loved ones, over a delicious festive spread."