these restaurateurs who put the small dishes in the big ones for New Year’s Eve
The smile remains hidden but it is big at Mrs, Place Saint-Marc in Rouen, for Julie who says to herself “too happy“to be able to welcome its customers on the evening of December 31.”We were a little scared and finally we are open and it’s great!“
The restaurant manager’s assistant feared restrictive measures. She remembers last year and the curfew. “Even customers would ask us when they book“and finally we can”celebrate while respecting the barrier measures. “Because yes assures the young woman,”we can celebrate without dancing or singing“but by eating well.
For the occasion, the chef has prepared a special menu: “foie gras, langoustine ravioli, scallop risotto, capon supreme and a white chocolate / mango-passion dome“she explains enthusiastically.
A good meal to start the new year well
At the house of Gill bistro side, Place du Vieux Marché, displays a similar smile. “We are full!“says Pascale, who joined the indoor team three months ago.”On one had some disclaimers. Maybe for fear of the virus, maybe because of the virus but since the announcements, customers have reserved the last tables we have left“.
And here again the chef has developed a special menu for this evening: pan-fried foie gras, snacked scallops, stuffed lamb and three tasting desserts: Mont-Blanc, pistachio-grapefruit verrine and crunchy chocolate-candied ginger.
The idea is that “customers have a good time and forget the traces of the last two years to start a new year that is going in the right direction“she hopes.
The desire to enjoy
A The crown also on full poster for this New Year’s Eve. “People were keen to take full advantage of this holiday season to have fun“analyzes chef Vincent Taillefer.”Knowing that we do not know what awaits us, people let go a little and that makes us happy as restaurateurs“he ends.
And at home, to taste: smoked salmon, foie gras, prawn and scampi risotto, stuffed capon supremes – veal and chestnut sweetbread, fresh goat cheese ravioli and for dessert: half-glazed, half-warm praline brownie.