Intro -- Hubert Keller's Christmas in Alsace -- Petits Bonhommes -- Brioche Bretzels -- A Christmas Menu -- Dark Hot Chocolate with Chocolate Whipped Cream -- Christmas Star -- Pain d'Épices / Christmas Spice Bread -- Anise Cookies -- Vin Chaud / Hot Spiced Wine -- Parsnip Blinis with Caviar -- Oysters on the Half Shell with Citrus, Toasted Coriander, and Olive Oil -- Peruvian Prawn and Sea Scallop Ceviche -- Truffled Onion Velouté Shooters -- Classic Salmon "Soufflé" Paul Haeberlin -- Turnip Confit Enhanced with Orange, Ginger, and Rosemary -- Braised Brussels Sprouts with Bacon -- Potato, Shallot, and Fresh Herb Potpie -- Braised Fennel à la Roger Vergé -- Beef Wellington -- Galette des Rois / Three Kings Cake -- Black Forest Cake -- Souvenirs -- Feedback -- Copyright.