Go Big on Christmas Sharing Bundle

About the Kit

This kit is all about abundance and ease. No formal courses, no plated meals—just beautifully curated elements meant to be passed around, built by hand, and enjoyed at your own pace. It’s the kind of Christmas table that stays busy: blinis being topped, salmon being sliced, caviar being spooned, glasses being refilled.

At the centre is a whole salmon presented in its wooden box, surrounded by crème fraîche, large blinis, and Oscietra caviar for effortless, elegant bites. Captain Santor’s South Sea Craft Gin keeps drinks flowing, while Maison Brémond’s 13 Desserts of Provence offers a sweet finish that invites everyone to reach in and share.

Perfect for Christmas parties, casual holiday get-togethers, or evenings where friends drop by and stay longer than planned.

What’s in This Sharing Kit

• Maxim’s Whole Salmon in Wooden Box – 650g
• 2 x Crème Fraîche – 2 bottles
• 1 x Astara Oscietra Caviar – Riviera Collection – 50g
• 3 x Astara Large Blinis for Salmon – 3 packs (12 large blinis total)
• Captain Santor’s South Sea Craft Gin – 500ml
• Maison Brémond “The 13 Desserts of Provence” Set

How to Set the Table

Build-Your-Own Bites

Warm the blinis lightly and place them on a large platter. Set bowls of crème fraîche and a chilled tin of caviar alongside the salmon. Let guests build their own bites—simple, interactive, and endlessly refillable.

Pour & Mingle

Serve gin over ice or as an easy gin and tonic with citrus. No cocktail prep required—just clean, refreshing pours that pair well with salmon and caviar.

Sweet Sharing

Open the 13 Desserts of Provence set and let it circulate. These are meant to be picked, shared, and tasted casually—no plating, no ceremony.

Why This Kit Works

Designed specifically for finger food and sharing

Encourages movement, conversation, and interaction

Elegant ingredients without formal structure

Ideal for Christmas gatherings with friends

This is a Christmas table that feels full, lively, and generous—without anyone being stuck in the kitchen.

Storage Instructions

Keep salmon and caviar refrigerated at 0–4°C; serve chilled.

Refrigerate crème fraîche and use before the indicated date.

Store blinis frozen until needed; thaw and warm gently.

Store gin upright in a cool, dark place.

Keep dessert items sealed in a cool, dry area.