This year no restaurant for the holidays, no big tables either – six maximum if we follow government recommendations – and a budget often restricted due to the economic crisis … So we wondered if it was possible, despite everything, to spend a festive New Year’s Eve with a cheap meal worthy of a chef.
Challenge launched to Carlos Foito, chef of La Ginger restaurant in La Rochelle. He prepared a complete meal for us, starter, main course and dessert, with products bought on the La Rochelle market for six people and for a budget of 40 euros. On the menu : lemongrass-flavored shrimp consomme, chicken ballotines stuffed with chestnuts, parsnip purée and for dessert, orange peel cake.
To stay on budget, Carlos has a tip: “Above all, choose seasonal products!” And then he counts his pennies, there are no small savings. 14 euros for the chicken because it is the cheapest poultry, 4 euros for the prawns, 4.50 euros at the dairy and 15 euros at the greengrocer. Total: 37.50 euros, challenge met.
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