Whereas the ingredients for a traditional Christmas lunch have changed very little turkey, goose, guineafowl, beef or roast ham followed by a rich fruit pudding, tart or gingerbread, the landscape for wine has been transformed beyond recognition.
Jacques Legros and Lise Marcotte raise ducks, geese, guineafowl, pheasants and wild turkeys, and keep a colourful garden of organic grains and vegetables.