Running out of ideas for the New Year’s Eve meal ?!
Don’t panic, every day between 10 a.m. and 11 a.m., we receive chefs from our region to inspire you. We asked them to cook up a holiday meal for you, with starter, main course and dessert. All you have to do is listen to and test these recipes at home.
Today with Christophe Thiriat, chef of the Coq et Vins restaurant in Ville-Dommange.
New Year’s Eve menu:
As a starter, sea urchin and scrambled eggs.
On the main course, a pike-perch from the Ardennes.
For dessert, profiteroles with pink biscuit and pink biscuit ice cream.