In the age of the Auld Alliance, Scotland enjoyed its pick of the finest French wines – but today it was the turn of France to hail the produce of the north-east.
French-born MSP Christian Allard urged people to “buy and eat local” as he unveiled his Christmas menu.
The politician, who is originally from Dijon but has lived in Scotland for three decades, said he would be giving some of his favourite French recipes a north-east twist this year.
His festive banquet starts with North Sea monkfish from J Charles fishmongers in Aberdeen, wrapped in Scottish bacon.
For his plat principal he will be serving leg of Aberdeenshire lamb from J&G Dossett family butchers in Kintore.
It will come with a garlic and bacon stuffing and an assortment of Scottish winter vegetables.
This will be followed by a selection of hand-made Scottish fromages from the Devenick Dairy, served with traditional oatcakes from Mitchells in Inverurie.
Mr Allard, who spoke in both French and English when he was sworn in at Holyrood, has a background in the food and drink industry.
Before becoming a north-east SNP MSP in 2013, he worked for a seafood export company.
He said while France had long held the reputation for the best dining in the world, Scotland’s Year of Food and Drink – celebrated throughout 2015 – showed his adopted homeland was now “storming ahead”.
Mr Allard added: “What is beyond doubt is that we have here in Scotland the best ingredients to be found anywhere, with a growing food and drink industry that is making a huge impact on the global market.
“This year for Christmas dinner, I’m giving some of my favourite French recipes a north-east twist.
“My advice to people looking for the best food and drink this Christmas is don’t go far.
“The best of Scottish food and drink is what’s right on your doorstep.”
His call was echoed by Scotland’s food secretary Richard Lochhead who also urged Scots to support their local producers.
On a visit to The Store farm shop in Ellon, he said: “This is literally straight from the farm to the fork – you can’t get much fresher than that.
“I’ll be taking a few things home that will feed in nicely to this year’s Scottish Christmas dinner.
“I would encourage people to get to know their local butchers and other local suppliers to know exactly the provenance of their food.”