I don’t know about you, but I can’t say that I’m very far along in Christmas preparations…
And this year, once again for many French people, celebrations where every euro is counted…
We are witnessing a slight decline in prices over one month, – 0.2% but + 3 and a half% over a year…
So how can you prepare for Christmas at low prices without compromising on quality, and without being ripped off? The Foodwatch association is once again highlighting holiday foods that deceive us in their compositions under the cover of bling bling packaging…
And with 60 million consumers, we will also see what catering party products are worth…
Our guests will offer you tips and recipes to enjoy on a small budget.
We’ll also help you find cheap last-minute gifts without putting your wallet on a dry diet.
All your questions, all your tips for inexpensive end-of-year celebrations, it’s at 01 45 24 7000 on the switchboard and on WhatsApp, on the France Inter app and website as well as on the GBVF Facebook page …
With
Émilie Laraison food author and photographer. has been an author, photographer and food stylist for over 10 years. After business school and four years in a design agency, she embarked on a CAP cuisine to realize her dream: creating recipes and photographing them to share them with as many people as possible. Author of more than 40 cookbooks, many of which were published by Solar, she offers simple, creative and delicious recipes. What his books have in common is that they were created with a love of cooking and teaching, but also ecological and budgetary realities. She lives near Nantes.
Book : Christmas meals, clever low-budget recipes, October 26 Solar
Ayoub aka @Superlumos creator of lifestyle and well-being content on Tiktok, Instagram, YouTube, podcaster and culinary author.
is a lifestyle content creator. Trained at Sciences Po, his former career as a journalist gives him the keys to analyzing reality. He uses it today in particular as part of his intimate podcast “Iced Coffee Break”, very popular and anticipated in which he opens up, dissects his daily life and the emotions that go through him. Present on social networks for 3 years, it now brings together a loyal and committed community around themes such as slow living, well-being and personal development. The whole point of the philosophy of life that he shares is to learn to slow down in everyday life, particularly through cooking, in order to appreciate the little joys of life and take care of yourself. His Instragram: @superlumos (100,000 subscribers) His TikTok: @superlumos (750,000 subscribers
Book: My collection of sweets, 70 recipes and stories that come from the heart, November 9 Solar
Daniele Gerkens is Editorial Director of ELLE Decoration, ELLE à Table and Art & Decoration at CMI Media. She is a specialist in health and nutrition issues.
Recent book: The taste of family, My recipe bookMauro Colagreco, Danièle Gerkens – Practical Hachette 2021
Gregory Cohen is a chef and cooking columnist
Book : Sharing 70 simple and friendly recipesAli Rebeihi and Grégory Cohen (La Martinière 2022)
Audrey Morice Campaign manager foodwatch France
Sophie Coisne deputy editor-in-chief (special issues) of 60 millions de Consommateur
Some menus:
Daniele Gerkens
Entrance
Mimosa eggs with tarama p. 100
Dishes
Beef cheek with chestnuts and blackcurrants, wine sauce / Elle à table p. 80
Or (for a veggie version)
Puff pastry tart with oyster mushrooms and blue cheese / Elle à table p. 61
Desserts
Chocolate soufflé by François Perret (pastry chef at the Ritz) / Elle à table p. 118
Chocolate truffles step by step p. 168-169
Emilie Laraison
-Iodized carrot salad p 36
-Stuffed butternut roast p 118
-Rolled chocolate praline log p 134 or Express log for large tables p 138
I chose a starter and a vegetarian main course because it’s a good, very effective way to save money with creative and stunning dishes.
For desserts with the rolled log we show that you can save a lot with a homemade dessert worthy of a pastry chef. With the second we can treat a super large table with a dessert that is simple to make, beautiful, tasty and inexpensive.
Ali’s Choice
mini-logs p.38
Lentil terrine p. 60
And sweet potatoes with tahini sauce p.122
Ayoub
Starter: arugula salad with maple syrup and goat cheese mousse
Dish: gnocchi with sage and miso butter
Dessert: cake infused with olive oil and orange
Ali’s Choice
two Christmas cookie recipes from his book, chocolate-covered gingerbread and cinnamon rolls. THANKS
Gregory Cohen
Poached egg with crispy coffee center and browned butter bread (60cts)
Beef Wellington with Anna apple (3 euros)
Mont Blanc 2 euros