Gurus of Good Taste

Top chefs from Mourad Lahlou to Jean-Georges Vongerichten tell us how they detox after a weekend of indulgence

For the best chefs, dining (and drinking) sumptuously is all in a day's work.  "I think I can safely say that chefs as a whole overindulge on a regular basis, and are constantly struggling to strike a balance," says Anita Lo, chef and owner of NYC's Annisa restaurant. But when they need to tip the scales in favor of lighter fare, a repentance plate of standard steamed vegetables just won’t do. Click through the slideshow above to find out what top chefs around the country eat when it’s time to clean up their act.