The Christmas scene did not take place in the far Quebec North or on some remote or rugged Arctic plain—the coldest of festivities, they say—where the big, jolly man with the long white beard had long ago chosen to take refuge in the greater Montreal area and surroundings. For those who wish, Zeste du monde also travels to Quebec City, Hull, and Sherbrooke, covering a distance almost equivalent to a nice sleigh ride.
By Saint Nicholas’ faith, one wouldn’t have to cross land and sea to reach a catering service of this reputation and in the Montreal region. One only needs to be genuine and uphold justice and equality for the word to be given. Fortunately, Santa had already made the wise choice of enlisting the kind reindeer with the exceptionally red nose, who would serve throughout the festive period. Everyone would be at work; each chef or cook would look proud, and all bundles were ready for sleigh assembly, prepared during the green season. When everyone reminisced about warm weather, the sun’s equinox rays, the smell of the beach, and summer tricks—six months earlier—there was still a long way from their lips to the cups so that a reindeer could seek what was missing and foresee how the summer festivities would proceed without him.
But now, everything was in place… for the final stretch, the last straight path. Products, logs and packaging, fruits, ingredients and vegetables, food, turkey and cranberries, seasonings, utensils and serving dishes, large platters, salt and sugar, and more… all arranged on the grand table, in order of preference and sweetness, so that the chefs’ feast could ignite at the start of each batch, all around the true grand food celebration.
For the bearded Father, an electronic agenda had taken the appearance of a grand menu. With headers and submenus, each happy guest would lack nothing, especially in the carefully planned order. For all the helpers gathered in the Grand All-Purpose Kitchen, this long list of guests, special dishes, utensils, and everything else would be marked with a red-nose sticker of equivocation (thanks, Réjean Ducharme!) to facilitate stating all that was necessary for preparation.
“This is how the hot bites will be composed—the ingredients of this starter serving as an appetizer—but I wish you had cut far more raw vegetables… We simply must ensure nothing is missing in the first service…” Santa, even with more than five weeks left before the fateful December 25, was already in a state of recognition. He needed to measure the full scope of the task he was beginning to organize. “If I were to forget something this year…”
Christmas in November
Christmas had become, for the one who welcomed all his friends from the province with “Ho! Ho!” for this festive season. It was necessary to invite all the elves from the Arctic and Antarctic, all the Smurfs from Europe, and also all the little people who had a say with all the winter staff. The grand celebration would not be small, oh no—it would be vast and enormous, and everyone would enjoy and feel the spirit of the festivities.
This scene, identified as such, offered—before the first day of Advent, with still a few cold days but before the first days of December, a month ahead of the winter solstice—one of the most beautiful days of cocktails, hot and cold bites, Christmas meals, and chocolate logs. The menu was magnificent, and everyone was invited.
