Christmas is in abundance: decoration, gifts and cooking are no exception. From foie gras to the log, the quantities provided are too large for each dish. So as not to throw away after tasting, the chefs of restaurants in Laval in Mayenne pass on their good advice for changing the menu on the days following the party.
Thierry Aurrière, in the kitchen of the crêperie A la folie Douce, offers mix starter and main course : “If the next day we have a little roasted capon, for example, we can take advantage of it to make a foie gras sauce. Sauté a little shallots, deglaze with Port, a small stock of poultry or veal, then cream, add our diced foie gras at the end: this gives us a nice fat sauce. “
When the mash becomes gnocchi
For the accompaniment of game, the chef of the restaurant L’essentiel, Renaud Oger invites you to transform mashed potatoes into gnocchi. For that it is necessary “Try to dehydrate them as much as possible”. He pursues : “We make a mash here: we only use the potato flesh, we don’t add milk, we add nothing, we only put it in pure water. And a gnocchi is made with the flesh of the vegetable. Dehydrate the puree to the maximum, add eggs and flour and you’re done! “
Regarding the cheese board, the goat can also be recycled. “You take an eggplant, cut it into slices, you cook it in olive oil. Once cooked, put a slice of eggplant, a slice of goat cheese and brown everything in a salamander [l’appareil pour brunir et gratiner les préparations], explains Franck Saulnier, head of L’Aromance. When the goat cheese is golden, serve on a plate and make a small cream of red peppers. “
Associations collect your dishes
Finally, for dessert and the famous log, there is no other solution than to devour it entirely on D-Day, agree the Laval chefs. Associations are also a good way out so as not to throw away the leftover food from the end of the year holidays. The Food Bank, the Restos du Cœur and the Secours populaire, for example, collect your donations in Laval.