Even as a child, I looked forward to Christmas for weeks, and that hasn’t changed to this day. For me it wasn’t and isn’t so much about the presents, but – surprise – about eating together with the family. At home we ate what felt like non-stop over the Christmas holidays. And there were no everyday dishes among them, only special ones. For years there was meat fondue on Christmas Eve, the first Holiday roasted goose with red cabbage and dumplings and on the second day of the holiday a whole veal shank, slowly braised and repeatedly brushed with butter until it was tender. There was also spaetzle. Stollen and cookies in the afternoon, ham sandwiches with pickles in the evening.