Second New Year’s Eve is coming up and it’s possible to cater it on a tight budget! Four talented and inventive chefs share tips and recipes to impress your guests without breaking the bank. Our affordable party menu ranges from aperitif to dessert. Get out of smoked salmon, caviar, foie gras and other oysters, first think about what you have in your cupboards – preserves (vegetables, anchovies, sardines, fruits), spices, coffee, marmalades… – these everyday ingredients that are quickly valuable New Year’s Eve allies to boost your lunch. It is enough to choose a few affordable holiday products in the market that can be wrapped in a festive style: scallops, avocados, exotic fruits. The icing on the cake is that some items, such as bread, can be eaten throughout the meal, you just need to get creative. Here are four recipes that we were inspired by and that anyone can imagine their own menu at 31 as a chef.
Apollonia Poilâne: French toast with eggs as a sweet and savory snack
As an appetizer, star baker Apollonia Poilâne shares with us her unusual and infinitely adaptable recipe for French Toast with Eggs. “Choosing bread to imagine an aperitif has many advantages. First of all, since bread is a waste-preventing ingredient, you can use fresh bread from the day before or the day before and increase its consumption after New Year’s Eve. Since it is fresh for this recipe, it must first be dried in the oven, so the method of cooking it changes. What I also appreciate is that these little cubes of French toast can be provided with many options for the whole table: fish, meat and even 100% vegetables. »
To prepare this crispy aperitif with cream, take the sole of the bread the day before, cut it into small cubes and soak it in an egg base made with an egg, a little milk or maybe a vegetable drink, a little rum and rum. some spices from the cupboard – nutmeg, pepper and ginger or even curry. The cubes are then fried in a little oil to give a nice golden color and crispiness, then served hot plain or garnished with toppings. So there is something for everyone! Vegetable version, we add lemon marmalade and fresh spinach leaves to the bread, meat version, a piece of terrine works wonders in this spicy bread. We can also imagine it with sour cream and a piece of smoked trout, fish roe or sardine seasoning mixed with Espelette pepper.
Budget: 1€/ person
Ingredients for 6 people
Heat the milk in a saucepan with the spices until it reaches a boil.
Mix egg yolks and sugar in parallel. Then, without stopping the mixing, add the hot milk so that there is a homogeneous mixture of the consistency of the cream.
Dip the bread croutons in the beaten egg, then fry them in a pan with a little oil to brown them.
Anthony Denon, Executive Chef Le Burgundy Paris: starter, brioche avocado, coffee spice
To continue, Anthony Denon, executive chef of Le Burgundy, chooses to prepare a personalized brioche avocado served warm with coffee spice and fresh herbs. Brioche is very simple to make at home. “It is an easy recipe to prepare, but it has little effect. Once cooked, remove the top of the brioche dough to reveal half an avocado. An unexpected and amazing start!
Budget: 4€/ person
Ingredients for 6 people
Prepare a brioche dough by mixing the first 8 ingredients, leave to stand at room temperature for an hour. Peel the avocados, then cut them in half, blanch them in boiling water for 10 seconds and cool them quickly in ice water.
Prepare coffee seasoning by mixing coffee, pine nuts, neutral oil and fleur de sel, set aside.
Prepare green seasoning by peeling previously washed parsley, mix it with horseradish pulp, neutral oil and vinegar.
Place a little coffee seasoning in the center of each avocado half and cover them completely with the brioche dough, seam side down. Sprinkle with cornmeal and let rise for 20 minutes. Then, on a baking sheet lined with lightly greased parchment paper, place half of the avocados in their batter and bake at 175°C for 20 minutes. Cut off the top of the brioche before serving. Half an avocado then appears in the half shell of the dough.
Baptiste Renouard, Restaurant Ocher, Rueil-Malmaison: main course, scallop mousseline, mushrooms with parsley and truffle cream
The main course is in the hands of star chef Baptiste Renouard, Restaurant Ocher, who plays trompe-l’oeil in his own style. “The trick to this recipe is to use half of the scallops. If we normally plan a kilo of shellfish for 6 people, 500g is enough here, because I prepare them in small stuffing, cut into medallions after cooking to imitate scallops. To make the mousseline, the scallops are mixed with egg whites and cream and made into small puddings of about 150g each, which is suitable for a single serving, before they are baked. As an accompaniment, we prepare pan-fried Paris mushrooms and a creamy mushroom sauce flavored with oyster mushrooms and truffle oil, which will create an occasion sensation. “For the oil, I choose a neutral truffle-flavored oil that I use sparingly. »
For experienced cooks, a small portion of the mushroom soup can be incorporated into the scallop pudding after taking care to stir and remove excess liquid. This gives the medallions extra flavor and the visual illusion of truffles. For dressing, pan-fried mushrooms decorate the bottom of a soup plate with 4-5 medallions of scallops. A little cream of mushroom soup and some crushed and roasted hazelnuts or toasted sliced almonds and you’re done.
Ingredients for 6 people
Mix scallops, 5 egg whites and 350 ml liquid cream, salt and pepper in a blender. Make small sausages in plastic film, each about 150 g (ie 6 sausages).
Steam at 90°C or in a pot of boiling water for 12 minutes, taking care to seal the plastic container tightly. Remove from the film and cut each sausage into 5 pieces.
Mushrooms in parsley
Chop 500g of Paris mushrooms and oyster mushrooms. Fry the mushrooms with a little oil, salt and pepper, add chopped butter, garlic and parsley at the last moment.
Finely chop the remaining button mushrooms. Put them in a pan to cook with a little oil. After the water of the mushroom plant evaporates, add a little butter and cook on low heat. Fry the mushrooms for a long time, then moisten with liquid cream and 100 g of water, salt, pepper, cook for 15 minutes on low heat, add a little truffle oil.
Mix with a giraffe (hand mixer) or blender.
Place the pan-fried mushrooms in the center of a deep dish, top with portions of the scallop pudding, then pour in a generous amount of the cream of mushroom soup to cover the dish and a few crushed toasted hazelnuts.
Jérémy Del Val, executive pastry chef Maison Dalloyau: for dessert, exotic cut, citrus fruit, meringue, spicy hibiscus jus
For dessert, it’s the turn of Maison Dalloyau’s executive pastry chef to share his recipe with us. “I love to use the exotic fruits and citrus fruits that I work with as a chef to prepare a fresh and fragrant dessert on New Year’s Eve. I especially appreciate the combination of mango and lychee, which can be chosen fresh or canned. For 6 people you need 1 mango and a small handful of lychees. » Fruits are cut into small 5 mm cubes and placed in a bowl, at the bottom of a soup plate or in a stemmed glass to create a sensation.
Several alternatives are possible when serving. Top the fresh-from-the-fridge fruit with a quenelle of mango sorbet or your choice of ice cream and a few pieces of hand-crushed meringue. We add orange supremes and maybe some toasted coconut. “I like to accompany this dessert with Bissap-style spiced hibiscus jus instead of rosé champagne. A drink that can be served as an accompaniment or poured directly over the fruit. The advantage of the recipe is that it can be interpreted in a thousand ways with the fruits of your choice. For the greediest, dessert comes with a small glass of whipped cream.
Budget: 3€/ person
Ingredients for 6 people
Bring water and sugar to a boil, then add dried hibiscus flowers, lemon and orange peels, and perhaps mint leaves and cloves. Steep for 15 minutes, then strain. Cool book.
Beat the egg whites with a small amount of sugar at the beginning, then “harden” them with the remaining powdered sugar when they are almost whipped. Gently fold in the sifted powdered sugar. Spread on baking paper and dry in the oven at 90°C for about 1 hour. Arrange in cups. Optionally, you can add citrus peel or grated coconut before baking.