After Christmas last week, New Year's Eve is just around the corner. The opportunity to go back shopping and to wonder about what you consume and how you consume it. An idea that pushes Parisian starred chef Julien Dumat to launch a call: organize a "responsible" gala dinner.
• Go to local producers. "It takes a little time (...), but you are already going to make a step towards a responsible dinner," says the chef.
• Choose seasonal products : carrots, endives and Jerusalem artichokes, for example. "These are the basics of a festive menu," says Julien Dumat. "Instead of making a gratin of potatoes, you can make a gratin of Jerusalem artichokes, you serve that with a bird, it can be great!", He continues.
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• For desserts , again, Julien Dumat recommends local products. "Apples, but at this moment we also find some persimmons, pears, French kiwis too ...", he enumerates. "You can make a fruit gratin or an apple pie by baking apples", the chef recommends. Another tip even simpler: cook the apples in sugar, then once they are a little firm, put them in terrine. Cook them at 180 degrees for 30 minutes. "After you press them, and you eat them! It's like a tarte tatin," says Julien Dumat.