Pierre Louis and I spent christmas in Tours, his parents' house together with Sean, we brought him along with us.
We had dinner on xmas eve with the parents and his brother and his girlfriend, Anne.
We had some "molecular gastronomy" food as starter. First is the "fake caviar" made of fresh orange juice. 
They tasted....hhm...well....a bit disgusting. HAHA!! it was pierre louis who made them since he was sooo into this molecular gastronomy thingy so he decided to try it for xmas starter. He succeded to impress everyone in terms of making caviar, but in terms of taste...yucky!! NEED IMPROVEMENT eh!!
Then we had foie gras (duck liver cooked in fat) too, which was one of my favorite menu.
Followed by lobster cooked in chestnut sauce. Incredibly delicious.
Next was roasted duck, classic xmas french dish. It was a bit burned and over-cooked hehe. Nevertheless it was still finger-licking good. And all this excellent spread were the results of the hard work of Ms. Vincent Genier and Pierre-Louis Genier. Bravo to them! Haha!
As dessert, we had mummy-made Xmas Bouche (a special french xmas cake) which was yummy.
Apologize for the absent of pictures but i was sooo into the food that i forgot to take photos of them.
Oh! And i've got presents too!
(what the fuck is wrong with my blog!!! I cant put up pictures!!! Guess better start a new one then...sigh...)
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