The Côte New Year’s Eve Feast

See in the New Year and impress your guests with a French-inspired four course feast for four.

Our New Year’s Eve Feast is available for delivery on 29th, 30th and 31st December. Dishes delivered on 29th December will be perfect to enjoy on 31st December. Last orders for New Year deliveries are 2pm on Tuesday 26th December.

Please note, due to our couriers, we are not able to offer pre-noon deliveries throughout December.

 

Nibbles 

• Mixed Olives with Pepper 
• Truffle Saucisson 
• Cornichons 

 

Starter 

• Crab Maison- our signature creamy crab mayonnaise with shallots, herbs & capers 
• Sourdough Demi Baguette and Butter 

 

Main & Sides 

• Beef Wellington (1kg) – Handmade, using premium beef fillet cut in our own butchery and wrapped in golden flaky pastry 
• Gratin Dauphinois Potato 
• Carrot & Swede Purée 
• French Beans in a Walnut Dressing
• Truffle Jus 

 

Dessert 

Your choice of  Apple Tarte Tatin or Bûche de Noël 

Both served with clotted cream 

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

Cornichons: Calories: 8kcal per 40g serving.
Mixed Olives: Calories: 32kcal per 30g serving.
Truffle Saucisson: Calories: 198kcal per 45g serving.
Crab Maison: Calories: 58kcal per 58g serving. 
Sourdough Demi Baguette: Calories: 171kcal per 70g serving
French Butter: Calories: 54kcal per 7.5g serving
Beef Wellington: Calories: 490kcal per 240g serving
Gratin Potatoes: Calories: 182kcal per 200g serving
Green Beans with Walnut Dressing: Calories: 127kcal per 100g serving
Carrot & Swede Puree: Calories: 57kcal per 42g serving.
Truffle Jus: Calories: 29kcal per 100g serving.
Buche de Noel: Calories: 403kcal per 108g serving.
Tarte Tatin: Calories: 395kcal per 190g serving.
Clotted Cream: Calories: 176kcal per 30g serving.

On the Menu 

Nibbles 

• Mixed Olives with Pepper (Ready to eat) 
• Truffle Saucisson (Ready to eat) 

• Cornichons (Ready to eat) 

Starter 

• Crab Maison- A creamy crab mayonnaise with shallots, herbs & capers (Ready to eat) 
• Sourdough Demi Baguette and Butter (10 minutes) 

Main & Sides 

• Beef Wellington (1kg) – Handmade, using premium beef fillet cut in our own butchery and wrapped in golden flaky pastry (45-60 minutes) 
• Gratin Dauphinois Potato (40 minutes) 
• Carrot & Swede Purée (2-5 minutes) 
• French Beans in a Walnut Dressing (2-5 minutes) 
• Truffle Jus (1 minute) 

Dessert 

Your choice of 

• Apple Tarte Tatin (20 minutes) 

Or 

• Bûche de Noël (20 minutes) 

Both served with clotted cream 

 

Total Cooking time: 90minutes (for all 3 courses cooked continuously but we recommend you take it at your own pace) – For best results oven cook. 

 

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. 

 

We’d recommend getting all your dishes out of the fridge and scrolling through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Apetit! 

 

Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6. 

 

Nibbles & Starter 

1. Finely slice the saucisson (you can eat the rind, if you wish), lay out on a board 

1. Let your olives and cornichons come to room temperature for the best taste. Serve on a board alongside the truffle saucisson. 

1. Lightly sprinkle the baguette with water and put it in the oven for 10 minutes. 

1. For the Crab Maison, divide the crab between 4 plates.  The crab is best served with a simple green salad, watercress or rocket, if you have any but it’ll be perfectly tasty without. 

1. Once the baguette is ready, remove from the oven and slice. Smother with the butter and serve with alongside the Crab Maison and nibbles. 

 

Main & Sides 

1. Turn the oven up to 190°C (fan)/ electric oven at 210°C / gas mark 6/7. 

1. Remove all packaging from the Beef Wellington except for the greaseproof paper. 

1. Take the Wellington out of the wooden mould and place it onto a baking tray. 

1. Crack an egg and give it a whisk with a fork then brush the Wellington all over making sure you get in between the lattice of the pastry. 

1. Place in the oven for the following times depending on your preference: 

• 40 minutes (medium rare) 
• 45-50 minutes (medium) 
• 60 minutes (well done) 

(Please note these cooking instructions will vary slightly depending on the oven so make sure if you’re cooking medium to well done you keep an eye on the pastry in the last 5-10 mins to make sure it doesn’t overbrown.) 

 

1. While the Wellington cooks, remove the sleeve and film from the Gratin Dauphinois Potatoes. The rest you will use later, so just keep these to one side. 

1. Around 30 minutes before your Wellington is due to be cooked, put your Gratin Dauphinois Potatoes on a tray in the centre of the oven and cook until they’re golden brown on top. 

1. Once the Wellington has cooked, remove from the oven and rest for 10 minutes (15 minutes for well done). 

1. Whilst the Wellington is resting, remove the sleeves from the French Beans and Carrot and Swede Purée and pierce the films several times. Place onto a microwaveable plate and heat on full power (750w – 4 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir halfway through the cooking time. Allow to stand 1 minute before serving. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure they’re both fully heated before serving. 

1. Decant the truffle jus into a microwaveable container. Warm up for 1 minute (1000W), 1 minutes 30 seconds (750/850W). Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. 

1. Remove the Gratin Dauphinois Potatoes from the oven and leave to stand for 1 minute before serving. 

1. Depending on how you’re going to serve the Wellington, use a sharp serrated bread knife to slice even, thick slices and place on your best serving plate.  Once plated, add a portion of all your sides, pour over the truffle jus and serve.  

 

Dessert 

Apple Tarte Tatin 

1. Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6. 

1. Remove sleeve and film. Place the tart in its tray on a baking tray in the centre of the oven and cook for 15-20 minutes. 

1. Remove from the oven and leave it to rest for 3 minutes as the sauce will be very hot. 

1. Place a plate on top of the tart tatin and carefully turn the tatin on the plate, be very careful when doing this as the caramel will be liquid and extremely hot.  

1. To serve pour any remaining caramel on the tart tatin and serve with a dollop of clotted cream.  

  

Bûche de Noël 

1. For best results, remove from the fridge 15-20 minutes before serving.  

1. Slice into 4-6 slices and add to plates before serving alongside a dollop of clotted cream.