The restaurant La Clef des Champs is presenting two delightful and diverse menus for the holiday season. With the festivities just around the corner, many seek to enjoy great food but may not have the time or desire to cook. Located in Floréal, the iconic La Clef des Champs has crafted a gourmet takeout menu just for you. Under the guidance of the new chef, Davina Ramasamy Mercedes, the restaurant offers two holiday menus: one for Christmas (December 24 and 25) and another for New Year’s Eve.
“We’ve revamped our concept while preserving the restaurant’s family-friendly culture and spirit, adding a modern twist. We aim to introduce new dishes that encourage people to explore different culinary experiences over the holidays,” explains Chef Ramasamy Mercedes.
The Christmas menu showcases a delightful fusion of premium ingredients and local flavors. Starters include a unique combination of mango chutney with foie gras pâté encased in a forest crust, braised endive with lobster, and scallops paired with lychee. Chef Ramasamy Mercedes’s modern flair is evident in the savory reinterpretation of the opera dessert, featuring foie gras opera with apricot and pear marmalade. The meal also includes gingerbread in a French toast style, served with foie gras and black pepper, and a savory turkey log adorned with dried fruits, chestnut coating, crispy smoked bacon cannelloni, Brussels sprouts gratin, rouille mousseline, and morel sauce. “Many may not realize that traditional sweet dishes can be transformed into savory delights, and this is the culinary adventure I want to share,” says Chef Ramasamy Mercedes.
Her creativity shines through as she expertly balances flavors and textures, offering dishes like pan-seared scallops with mango salsa, avocado panna cotta, and tamarind sorbet—a burst of freshness and flavor. The main course features succulent roasted duck breast, complemented by duck samosas and cromesquis that marry spices beautifully. All foie gras, marmalades, and confits are crafted from scratch.
The Christmas menu includes a selection of four savory petits fours, six festive starters, and seven entrees—including the turkey presented innovatively as a log. Dessert options include traditional Christmas logs and various sweet petits fours. Vegetarians can indulge in a coconut heart shortbread with citrus jelly, braised palm heart trilogy with vanilla, mango confit, and turmeric flan, along with asparagus and avocado salad and a Wellington of asparagus paired with smoked artichoke cream and stewed spinach.
For New Year’s Eve, a new concept is introduced with a complete menu offering. Guests can choose from three varieties of savory petits fours, two starters, and a selection of main courses and desserts, priced at Rs 2,800 per person. Here, you’ll find modern surprises like Paris Brest with smoked duck and candied figs, foie gras terrine with pistachio, and soft gingerbread with red fruit marmalade—dishes that are sure to impress.
“All meals are delivered in aluminum containers, complete with instructions for thawing and reheating. A photo of the dish presentation is also provided for inspiration,” explains the chef, who is eager to share tips for making your celebrations a culinary success. “We’re open to customizing dishes based on preferences, such as substituting palm hearts with shrimp or lobster, and we’re happy to adjust the menus without altering the recipes,” concludes Chef Ramasamy Mercedes.
To place your order for the Christmas menu, the deadline is December 20. Orders can be picked up on December 24 between 2 and 4 p.m. and December 25 from 10 to 11 a.m. For the New Year’s menu, orders are due by December 27, with collection on December 31 before 5 p.m. Home catering services are also available for both holidays. For the full menu options and to place your orders, please contact the restaurant.