Hochelaga gem Hélicoptère, which has been delighting diners with its reasonably priced, fine dining-esque fare since 2018, is one of a few Montreal restaurants that will be offering gourmet food boxes designed to be reheated at home. Hélicoptère’s Christmas menu combines tradition with its signature creative flair, and features four appetizers, a feast of duck breast and duck confit tourtiére with sides of brussels sprouts and potato gratin, and — naturally — a bûche de noël to finish it all off. Orders can accommodate two, four or six people (with an optional wine list add-on) and must be placed by December 18 for pickup at Café Hélico on December 23 or 24.

Local bakery chain La Bête à Pain, which has locations in Ahuntsic, Griffintown and Laval, has made sourcing your holiday meal exceedingly easy; by filling out a simple form (provided online), you can order whatever feast fixings — including turkey stuffed with chestnuts and cranberries, tourtières, side dishes, wines, yule logs, breads, pastries and panettones — your holiday dinner requires. Orders can be placed any time before December 22, with pickup available on December 24 and 26 to 31. La Bête à Pain’s sister restaurant, Le St-Urbain, will also be offering a four-course holiday menu for two.

If there’s ever been a year that calls for a whimsical, pink icing and rainbow sprinkle-covered bûche de noël, this is it. In addition to the “Babuche,” which also boasts mascarpone and vanilla cream, cherry baba, and cherry and almond cookies as components — Crémy is offering the cookie dough-filled “Cookie Monster” bûche and the Suc’A Crème bûche, which features sablés, fudge and crabapple jelly. Orders are already being accepted for bûches and other holiday treats, including fruitcake, cookies and snack-filled Christmas stockings.

The release of Patisserie Rhubarbe’s holiday items is always a cause for celebration, and this year is no different; festive desserts on offer include cookies, bûches, mignardises, galette des rois and fruitcake. And if you’ve ever found yourself wishing Rhubarbe could simply cater your entire meal, you’re in luck: The patisserie is offering three Christmas menus for two to six people, which contain meat and veg dishes plus desserts (there’s also a vegetarian option) and three appetizer menus, as well as terrines, patés, and coulibiac.

Dessert and wine bar Ratafia, which has adapted to COVID-19 measures by pivoting to a self-dubbed “cake-out” menu, which features a DIY flambée cake, is bringing that same creativity and innovation to its Christmas offerings. Starting December 4, the Little Italy shop will be offering a mix of dessert counter treats (including medovik, a Russian honey cake, and fresh beignes), ready-to-eat (or ready-to-gift) items (think apple butter, fruit meringues, biscotti, and lingonberry chutney) and gift boxes, plus festive takes on their now signature DIY desserts.

Au Pied de Cochon is synonymous with fatty, carby Quebecois comfort food, which is exactly what many Montrealers desperately need as the days get shorter and colder while our red zone designation only gets longer and longer. The Montreal institution’s online shop includes a winter menu for two and a holiday chicken, plus individual Au Pied de Cochon staples like tourtière and various other meat pies, tubs of pork cretons and duck rillette and even a bag of mashed potatoes. Orders must be placed by December 15 for home delivery on selected dates or pickup as late as December 23 at 8 p.m.

Trifecta, the assembly-ready takeout venture put together by teams behind Le Club Chasse et Pêche, Le Filet, and Le Serpent, aims to provide a restaurant-quality gourmet experience right in the comfort of one’s home, a goal that is achieved with easy-to-assemble-yet-elegant starters, mains and desserts, like oysters au gratin with miso and lobster risotto with yellow beets and mascarpone (plus wines and champagnes). Pickup (at Le Filet) and delivery occur every Friday and Saturday for orders placed before noon the day before.

Maison Christian Faure’s holiday desserts are of the “almost too beautiful to eat” variety — so make sure you snap a few photos before you dig into the high-end French patisserie’s creations. Although the bakery, which has three locations in Montreal, has been operating with a reduced selection of products, this year’s holiday menu is impressively large. Available from December 21 (pre-orders are already open), the menu features beautiful bûches, a range of confections, cookies and chocolates, savoury pastries and pies, and more elaborate desserts to share, including an already-assembled and decorated gingerbread house.

The bûches de noël made at Patrice Patissier, the namesake patisserie of star pastry chef Patrice Demers, are sleek, refined works of art; the cranberry, apple, and chai log is especially gorgeous. Your order can only be improved by the addition of some of Patrice’s other (equally attractive) desserts and pastries. Open for pickup Thursday to Sunday (with a menu that changes with each day of the week).

Upscale-yet-inviting wine bar Le Vin Papillion’s veg-focused menu of small plates may not seem poised for takeout success, but the Little Burgundy restaurant — a member of the Joe Beef family— has successfully adapted many of its signature plates for pickup and delivery (on Doordash). In addition to two festive set menus, a range of à la carte items are available (plus, of course, lots of wine).

If Christmas, to you, means turkey, mashed potatoes, roasted vegetables, and stuffing,  Burgundy Lion’s British Christmas Supper was designed for you. Available for two, four, or six people, the meal package offers the choice between a roasted and carved turkey, a roasted goose, or a lentil and wild mushroom loaf, six sides, and two dessert options — a sticky toffee yule log or figgy pudding — to choose from. Orders for Christmas must be placed by December 18. Burgundy Lion is also offering a New Years Eve package — the same menu plus drinks (both alcoholic and non-alcoholic) and a copy of the Montreal Cooks cookbook — which can be ordered until Dec. 29.