Matthew Ryle’s Christmas roast capon with chestnuts, buttery pommes Anna, and twice-baked cheese souffle – recipe

The French know how to do Christmas, be it a tender roast capon with rustic chestnuts and layer upon layer of baked, buttery potatoes, or an unmissable cheesy souffle

Rooted in French tradition, this menu celebrates the elegance of seasonal cooking. The twice-baked comté soufflé, light and delicately cheesy, is a timeless favourite that’s simple to prepare yet sure to impress. It’s followed by a roast capon, the festive bird of choice in France, prized for its tender, delicious meat, and paired with chestnuts and pommes Anna. These classic recipes are not just reserved for Christmas tables, but I think the combination captures the spirit of comfort and indulgence that defines traditional French gastronomy.