MY Christmas........(1+2)

This year, I've decided to use some of my interest from the savings books on having 'MY Christmas'
Caviar - huitres... porc glacé... fromages....poire 'Belle Hélène' - Wonder if I'll get there....?
Caviar.......By far the most expensive and difficult to find on my list! It is coming in at 250euros/kilo ( I only need around 30grammes for 2 people) but good.....around 40euros ($50)....
Le "Béluga" C'est le plus gros des esturgeons, qui produit les plus gros œufs et c'est le caviar noir le plus cher qui développe des arômes très subtils.
Just don't drop the tin....... Actually the fish it comes from, the 'Sturgeon' is very tasty as well 

 (this one still has the caviar (eggs) inside it) and is available occasionally, but I require something else....local OYSTERS....
Expensive elsewhere, here in my area, they are bred and sold quite cheaply (around $20 for 5kilo boxes) and are exceptionally fresh! Just getting them open is a problem, and don't forget to throw the '1st water' away, it weakens the taste.
......
http://www.sheknows.com/food-and-recipes/articles/809162/how-to-eat-oysters

Now....let the work commence.....Pork filet or pork leg cooked and glazed.....
... or even better, if you can get it, then this......  http://www.bonappetit.com/recipe/slow-roasted-glazed-pork-shoulder - if you need a smaller cut, then use 'filet mignon of pork' instead of shoulder or leg...! http://mycarolinakitchen.blogspot.fr/2010/06/grilled-pork-tenderloin-with.html
Vegetables are not really necessary, since crispy French bread does the job, but if you need it, then I would suggest 'carrots Vichy' done simply in water, butter, sugar, stock and reduced until it sizzles (in French 'chantes')
So....this is the first part, and I'm full...second part coming later, still with none of this.....

Christmas pudding decorated with skimmia rather than holly. (Photo credit: Wikipedia)
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Part Two........
After a longer break, we get to the inevitable (at least in France) Cheeseboard.....here you have a link to the literally hundreds of ideas.....https://www.google.fr/search?q=french+cheese+board&tbm=isch&tbo=u&source=univ&sa=X&ei=CIKMUvrFOYy00wXfu4HYBQ&ved=0CCwQsAQ&biw=1092&bih=520 - personally I'll just keep it to half a dozen, 2 soft creamy, 2 semi hard, 1 'blue' and 1 surprise....plus anything my friends from Upper Savoy bring with them, as usual!

Dessert....? Poire Belle Hélène........ 

 This is the one.....I usually serve it with vanilla ice cream or pear sorbet, pear (from a tin, they are just as good as poached fresh ones, for this dish), HOT chocolate sauce (dark or light) and whipped cream, light and airy....! Roughly like this..   ......well - 

we managed it.....now all that's left is  and a good one, please...!

https://www.youtube.com/watch?feature=player_detailpage&v=S9JLbxgMyhg

christmas tree (Photo credit: fsse8info)