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Paul Bakeries

Following the death of his father in 1958, Francis Holder took over th...
Image of Paul Bakeries
Following the death of his father in 1958, Francis Holder took over the family bakery in Lille. With his mother's assistance he expanded the business and when the Nouvelles Galeries opened in 1965, he immediately offered to supply their bread. Under the “Moulin Bleu” Francis Holder provided bread to Auchan and Monoprix from his bakery in Lambersart, and by 1970 he was able to purchase an abandoned industrial site at La Madeleine, in the suburbs of Lille, transforming it into an enormous bakery. The installation in 1972 of a wood stove at the original Lille bakery proved so popular that, as the Paul chain expanded into French malls in Paris and other major French cities, it was incorporated into the general layout. Apart from a change of livery in 1993 (to the now-signature black), the layout and visual aesthetic of Paul stores has not changed.

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1. Christmas Roast Turkey

1. Christmas Roast Turkey

Submitted by Richard Dean

Ingredients

1/4 pound salted butter 1 lemon, zested and juiced 1 teaspoon chopped fresh thyme leaves 1 fresh turkey (10 to 12 pounds) Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 whole lemon, halved 1 Large onion, quartered 1 head garlic, halved crosswise

Instructions

Preheat the oven to 350 degrees F. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey and serve.

Attributes

- Main meals
- Wheat free