How to treat your guests for New Year’s Eve December 31 ? The end-of-year holidays are a crucial time for traders. And at the Poissy market, professionals were present from the start of the morning, this Sunday, December 29, to prepare their products before the arrival of customers.
This is particularly the case for Mattéo. This trader, wearing a black fleece on his shoulders, breaks the ice before placing the shellfish and fish on his stall. For the famous meal of December 31, he recommends “good fries” to accompany “home cooked whelks” with “good homemade mayonnaise“. For Mattéo, the scallop is also “the best of the best”. Its price? 14.90 euros per kilo.
Oysters are another option. Number 3 is a good choice. To open the oysters, hold them in the palm of your hand, place the tip of the knife in the notch, lift without forcing and that’s it. All that remains is to add a little squeeze of lemon or a vinaigrette before enjoying.
For the dish, turning to the rotisserie is a good idea. Benjamin unpacks the packages and puts the finishing touches on his display. “I am preparing our magnificent poultry stand with the capon which is our flagship product“, underlines this trader, who also recommends foie gras.
For the rest of the meal, there is of course cheese. “Often, at New Year’s, we make raclettes or hot Mont d’Or“, notes Michael, a trader in this Ile-de-France market. Be careful not to forget the potatoes and cold meats.”This is the last of the rushes and then we’ll move on to summer,” continues this professional at RTL. Foodies are expected on this market to end the year in style with quality products.
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