The first round of the end of year festivities was brilliantly taken on by you and your guests.

Despite everything, you still have foie gras, chestnuts or log.

Problem?

These fresh leftovers will no longer be edible for the New Year and we must admit, you want to eat light.

Don't panic, Laurent Mariotte and his columnists give you their advice on not spoiling anything while eating light.

Christmas and the famous indefinite meal marathon have just ended.

The buttons on your pants are struggling to close, and you plan on going on the strictest diet until New Years Eve.

Only, there you have it, you have a whole pile of leftovers on your hands and you don't see yourself throwing away or letting all your food rot.

Laurent Mariotte and his columnists on the show

La Table des bons vivants

give you their tips for cooking leftovers but also the keys to pairing them with light meals.

Accommodate Leftovers

If, like the columnist Charlotte Langrand, you still have some turkey in your fridge, you can opt for

an improved Caesar salad

.

And this does not matter what type of poultry you have left by the way: "Guinea fowl, chicken, hen ... whatever", insists Olivier Poels.

"You take romaine salad, and you make a small light mayonnaise. And then, you cut the meat into small pieces, a few croutons of bread that you have left that we will fry in a pan and presto, the turn is play."

You can also make

a parmentier

with the remaining poultry by slipping in pieces of foie gras for more flavor.

You can also mix the latter and mix it with a little cream as well as a poultry broth to make a sauce.

Or, like Laurent Mariotte, make

samosas with foie gras

: "I mix the leftover chicken and stuffing with white blood sausage and chestnuts that I place on pastry sheets. I brown them in a little olive oil. the pan and I get little turnovers. "

And if you want even more lightness, you can replace the pastry sheets with puff pastry for less fat cooking in the oven. 

>> Find La Table des bons vivant in podcast and in replay here 

Apology for resting stomach broths

If between two dishes of leftovers, you want to prepare light menus to put your stomach a little to rest, there is no miracle, vegetables and broths are your friends.

"For my part, when we talk about broth, I will look directly at William Ledeuil", explains Charlotte Langrand.

"He handles Asian flavors like people: lemongrass, ginger, spices. There is also a chestnut broth with a base of vegetable broth in which he adds curry, coconut milk, lemongrass, galangal, almond milk and miso. It's quite tasty. "

And if you still like the feeling of chewing, you can, like Olivier Poels, fall back on vegetables.

"I take a large casserole dish in which I put olive oil, I grab all the vegetables I have on hand", explains the columnist.

"It goes from celery to pumpkin. You can add a few chestnuts, pieces of parsnip, of course, and I brown them well in the fat. I add a little bit of chicken stock in the bottom, I close the casserole and I leave in the oven for 45 minutes. "

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How to recycle your alcohol

Because nothing is thrown away, everything is cooked, if you have any wine or champagne left over, you can mix all its spirits by making a bourguignon or a coq-au-vin.

Guaranteed success.

You can also make a risotto, even if you only have red wine left.

Finally, if you have any Grand Marnier left over, you can make frosted clementines for dessert: "I collect the flesh of my clementine, I mix it with Grand Marnier, I put it in the freezer for a few hours", explains Laurent Mariotte.

"I recover the preparation and I put it in the shell of the clementines. We can eat this dessert immediately or keep it in the freezer."

What to feast without feeling guilty.