Preparing a holiday meal without breaking the bank is possible

For the New Year, you may want to prepare a good meal, of good quality, but without spending too much.

Know that you can plan a New Year’s Eve menu without emptying your wallet. Here are some tips, provided you adopt an alternative approach, taking side steps.

For example, turn to free-range chicken, at 6 or 8 euros per kilo, rather than turkey or capon which cost double. To add prestige to your table, you can play with the accompaniments or the sauce, for example foie gras. And for the garnish, seasonal vegetables: leeks, turnips, parsnips, carrots, citrus fruits, etc. will be the most economical.

As for fish, prefer smoked trout to salmon. Otherwise, take seasonal fish, linked to the reproduction cycle, as advised by Alexandre Laschine, director of the Sea Foundation. This preserves the resource and, often, it is cheaper. Why not prepare a white fish ceviche: sea bass, sea bream, haddock, etc.

For fresh products, play on last minute purchases, there are often promotions, at the market, but also in supermarkets. Because traders fear ending up with stocks. Finally for dessert, rather than the pastry log, turn to ice cream or Norwegian omelettes. Especially since the prices of chocolate have increased significantly. At the moment, Pavlova (made with meringue, whipped cream or chantilly cream and seasonal fruit) is popular, and it’s a good alternative to end a festive meal.

There is the traditional champagne, of course. Now, most of the big houses have an entry-level price around 30 euros per bottle. All major stores sell them and compete on price.

Otherwise, to toast, you can easily replace it with a good crémant, just as sparkling and tasty. Which one to choose? Ask your wine merchant, but Crémants from Alsace or Burgundy vary with prices between 10 and 25 euros per bottle. You also have for less than 10 euros, Prosecco, or Cava, these Italian and Spanish sparkling white wines.