Oysters, prawns, or even crab claws. A fishmonger still has to prepare about sixty Christmas platters. Since Sunday, December 22, the team has been accumulating overtime with a single goal: to enhance seafood products. On the other side of the halls, a poultry farmer is wrapping bacon in one of his last capons. “Products like that, we only make them once a year”, explains Rémy Fourchon. On her shelf are recipes tailored for the holidays. It’s 8 a.m. on Tuesday, December 24, when traditional last-minute customers throng the aisles.
A lover of good food has decided to indulge himself. Even if it means restricting the rest of the year. “We worked hard all year and this is a time when everyone stops a bit and has fun. We have put some money aside and we are trying to find good products”, emphasizes Yannick Ainduch. To finish his meal, the father of the family relies on exotic fruits. On average, the French spend 156 euros for their Christmas meal.