The sit-down Christmas lunch I had in Niort, France back in 2004 has got to be the best I've ever had. The eve, we had (actually the only time I've ever had) Russian Beluga caviar served with the most tender and sweet steamed potatoes. I do not know how other caviar(s) taste like except for the horrible and fishy lumpfish roe that is often sold as caviar...the beluga is definitely NOT black (a kind of tea translucent tint) and every pearly roe explodes with the most indescribable sensation of richness in the palate and bewildering as it seems, goes perfectly with the texture and taste of the steamed potatoes. Chez the Serres (my BIL's family), eve is always light food like terrines, rilettes, raw cauliflower with dips, oysters and seafood - lots of it and other finger food. It is usually lunch on Christmas day which is more important. Every year that I was invited for Christmas, I was given the honour to help set the table...the cooking is steadfastly French and prepared and decided by the matriach (and some suggestions from the daughter and DIL)...
The set table with sterling silverware and fine porcelains from Limoges, home of the finest porcelain makers in France like Haviland and Bernardaud.
What the winter garden yielded for the table decor...
The Beluga and steamed potatoes.
Stuffings for the pigeons - dried figs and chestnuts.
Fattened and stuffed pigeons for the oven...
Some nems to give the lunch an exotic feel.
Seafood - prawns and snails are usually eaten au naturel sold boiled in salted water directly from the fishmonger's.
Whelks or boulot in French, served with homemade aioli - garlic infused mayonnaise.
Jean-Paul and his selection of fine wine for lunch. Chez the French, selection of wine for meals come as natural as reading and writing. It is a part of their culture passed on from one generation to another and usually at the end of vindage, the grape harvest in autumn, there will be wine sale (called foire aux vins) before the holiday seasons and people buy wine in the crates at very affordale prices. If you do not know how to choose a good bottle, there will always be a sommelier even at the supermarket wine section to help you out with a crash course in wine selection.
A nice bottle of vintage Margaux for the pigeons.
Oysters for appetizers. Almost always served with champagnes. 
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