13 Chefs' International Christmas Celebrations and Recipes (Slideshow)

Credit: flickr_Ben Demey

Laurent Kalkotour’s Fougasse

Laurent Kalkotour, formerly of DB Bistro Moderne and chef behind the French-inspired menu at Atrium DUMBO, shares a recipe from his youth in Provence. "Les Treize is a tradition in the south of France where after the big dinner, we have 13 different desserts placed on the table at the same time. It is meant to represent Jesus and his 12 apostles. The desserts vary from region to region and family to family. Out of all 13, my favorite is one my mother made called Fougasse. It's a sweetened olive oil bread with a dash of orange blossom water. For me it was perfect, fruity and fragrant from the olive oil and orange water, but not overly sweet. It is more of a savory dessert."

Click here to see Laurent Kalkotour’s Fougasse Recipe