Christmas is fast approaching, and with it, the puzzle of the New Year’s Eve menu. What to put on the holiday table, without sacrificing the gift budget? Ideally, you should do this in advance to spot good deals and promotions,”
explains Nolwenn Grimault, president of the Les Gourmands association, which is organizing the eponymous fair until Sunday November 3, 6 p.m., at the Salle de la Conserverie, in Saint-Gilles-Croix-de-Vie (Vendée).
Monique came to glean these good deals yesterday from the 32 exhibitors. The most economical is homemade. Cooking local and seasonal products is pleasant and less expensive,”
believes this retiree.
Verrines and gourmet bites
A choice that allows you to avoid the sacrosanct turkey and log duo. You can replace the foie gras with a pâté en croute or a candied terrine. And the trout-smoked salmon, just as fragrant,”
observes Agnès, who came as a couple.
And the turkey? Guinea fowl works very well, with a pan of old vegetables or mashed potatoes.
confides an exhibitor. Laurette Druaud, an ostrich breeder near La Rochelle, offers an alternative. You can simmer a piece of thigh, with beer and pieces of gingerbread, like in Flemish carbonade.
Read also: In Vendée, vegetarian foie gras, the new star of the end-of-year celebrations?
As a starter, another producer opts instead for verrines and their countless combinations, or gourmet bites, which allow the proportions to be adjusted to the number of guests. And why not revisit snails, stuffed with butter, garlic and parsley, but cooked in puff pastry, suggests Gabrielle Moreau, heli farmer.
You can also offer a fish soup, with croutons. Or vintage sardines, spread on lemony apple slices, or quenelles in an endive leaf,”
explains Lucienne, from the Brotherhood of the Sardine.
New Year’s Eve offers a good opportunity to explore the specialties of other regions, or even other countries, without breaking the bank. Guinea fowl or chicken, glazed with maple syrup and accompanied by cranberries, is a delight,”
explains Céline Gendre, seller of Quebec specialties.
Capucine and Yohann Ilharragorry create a surprise, with a 100% Basque Country menu. Usually, axoa is cooked with veal, but you can replace it with beef or tuna. As a starter, we put slices of jesus (sausage), served in cones.
And for dessert? Françoise, retired, has no shortage of ideas. The Norwegian omelette is excellent and inexpensive. The lost brioche too, with a caramelized sauce and a scoop of ice cream.
Sunday November 3: from 10 a.m. to 6 p.m., at the Salle de la Conserverie, 20, quai des Greniers, in Saint-Gilles-Croix-de-Vie. Free entry.
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