No big party for December 31, curfew requires.
But it is not forbidden to have pleasure by tasting exceptional products at home without spending the afternoon behind the stove.
Great chefs who have been converted to take-away sales since the second confinement have concocted holiday menus at prices that are admittedly relatively high but more attractive than those usually practiced in their establishments.
It's time to discover the cuisine of stars or young hopefuls of gastronomy.
Le Crillon at your table
Boris Campanella, executive chef at the Hôtel de Crillon (Paris, 8th arrondissement), has put together a festive menu "to share with the family" from "beautiful seasonal products selected from passionate small producers".
As a starter, foie gras or pâté en crusted with foie gras and poultry and two slices of smoked salmon followed, at your choice, by a scallop, caviar and champagne sauce in a flaky shell, or a farmhouse capon both served with a potato gratin with truffles or a fricassee of winter vegetables.
Finally, a cheese platter and two portions of black forest-style log prepared by pastry chef Matthieu Carlin.
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The "basket" is accompanied by an explanatory note to heat the dishes.
Cost of the menu, excluding drinks, for two people: 185 euros.
"Our goal is to please our customers with comforting cuisine, to remain visible and to make the producers work because many will not be able to survive this crisis", explains the 43-year-old Savoyard chef with Sicilian origins, who is currently piloting a minibrigade (35 people instead of 350 normally in the palace).
Orders are to be made online.
Tuesday evening, 150 menus had already been ordered (as many as for Christmas).
“Our clientele is Parisian and Ile-de-France”, specifies the chef, whose efforts have been rewarded by “the good feedback” from his loyal customers.
“They tell us to hold on while waiting for the restaurant to reopen
(Editor's note: one star in the Michelin guide).
"
Five services at your place
Thibaut Spiwack is the chef of the Anona restaurant in the 17th district.
LP / Christine Henry
Other restaurateurs who have converted to “click and collect” have also concocted a festive menu for New Year's Eve.
Thibaut Spiwack, young chef of 34 years of the restaurant Anona (in reference to the custard apple, a fruit), installed in the Batignolles district (Paris, 17th), has planned a five-course menu for 69 euros to allow his customers to “share a festive moment at home”.
Orders are placed on the Anona.fr site and must be collected on site.
This young creative chef, committed to a strong ethical approach (honoring products from short circuits, seasonal and local, reducing waste and limiting the consumption of water and green electricity), offers, as a appetizer, a crisp bouillabaisse, followed by a scallop in carpaccio with melting leek, quince paste, apple virgin, timut and hazelnuts then langoustine ravioli served with a goat curd, flavored with hana-yuzu and sprinkled with a dashi and finally, your choice, a truffled capon accompanied by a butternut parmentier or a game pie for two people with mutton's feet mushrooms, chestnut red cabbage and blueberries.
And for dessert, a "citrus" based on lemon from Menton, Buddha's hand, Corsican clementine and shortbread with spices and also a milk chocolate log, passion fruit.
As a treat, a little chestnut cabbage.
Everything is homemade.
"Our goal is not to make money but to keep the ship afloat," says the chef, who opened his first restaurant a little over a year ago.
Broth at home
For those who want to feast without loosening their purse strings too much, Bouillon Pigalle (Paris, 18th arrondissement) has also concocted a menu available for delivery or “click and collect” at a minimum price of 18 euros starter-main course-dessert (15 euros with two dishes).
Egg mayonnaise with truffles as a starter followed by a yellow poultry au jus accompanied by a stuffing and chestnuts and, for dessert, a chocolate log.
If you want to indulge yourself even more, you can order foie gras (7 euros), oysters (6 euros for six) or Montorgueil snails (12 euros per dozen).
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Reservation by phone at 01.42.59.69.31 or on the website bouillonservice.com
