The holidays are coming, and the geese are getting fat for Le Coq Rico’s Christmas Eve dinner! Renowned poultry master Antoine Westermann, a man who has four restaurants in Paris and three Michelin stars, and whose New York debut earned a solid two stars in The New York Times, uses responsibly raised heritage birds to re-create the simple dishes of his childhood in France. This stuffed Christmas goose recipe is a tribute to the meal the chef’s mother would make on the holiday eve.

“Christmas is definitely my favorite traditional meal. This goose is prepared the way my mother prepared it. I just love it,” says Chef Westermann.

Le Coq Rico’s refined take on a holiday classic will leave the whole family in good cheer. Honestly, you had us at “pork collar and liver stuffing.”