Swiss inspiration for Christmas
In Switzerland we have our dinner on Christmas Eve, not Christmas day.
We also don't really have a traditional Christmas Dinner menu - each family has their own, and often they will rotate between a few favourites - with other families trying ambitious new menus each year.
Meat fondues - Fondue Bourguigonne, Fondue Chinoise - are very a very popular option, as are elaborate game dishes (saddle of venison, or homemade jugged venison), pork or beef filets (often "en croute"), and whole fish dishes. It's also quite common to try "exotic" menus for the holidays - thai, indonesian etc.
Desserts are far more traditional - a classic option is the "Buche" (Yule Log - there's a reason they call it a "Swiss Roll") as dessert, and a multitude of homemade biscuits which we spent weeks preparing.
In my family there was ham on the bone on the Fribourg side of the family, and a rotation between jugged venison, fillet picata, and "charbonnade" (mixed grill with a multitude of sauces) on the swiss german side of the family. And never a Buche, but instead vermicelles (chestnut cream pressed in "noodle" shape, meringues, ice cream and/or whipped cream, often wich chocolate sauce)
Here's a selection of Swiss Wines for the UK's traditional turkey dinner - crips whites to start, a juicy deep red for the main course, and some wines for cheese and dessert. Enjoy!