Chef/owner of Aziza restaurant in San Francisco and author of "Mourad: New Moroccan" 
 
"I like to make a refreshing mint and verbena tisane (an infusion of the fresh leaves and hot water) and enjoy it with some seasonal fruit."

Restaurauter, chef, and author of the newly released cookbook, "Home Cooking with Jean-Georges." 
 
"My go-to healthy meal after a weekend of big indulgences is definitely a simple bowl of soba noodles from Bar Masa in Columbus Circle. It&rsquo;s cleansing and delicious!"

Chef, Momofuku Milk Bar in New York City and author of "Momofuku Milk Bar" cookbook 
 
"Monday mornings are all about nursing a large cup of coffee for the first few hours. Usually followed by sweets. (We do menu development and new recipe testing later in the week into the weekend so Mondays we usually have tasting parties!) I always wait to have a nice warm dinner at home. I like Indian food such as Saag Paneer with cardamom-scented rice."

&ldquo;I like to eat a hot bowl of pho, a brothy Vietnamese noodle soup, with a small salad or even just plain rice.&rdquo;

Chef and Owner of Tertulia restaurant in New York City 
 
"After a weekend of indulging I like to have my green smoothie, which gives me serious relief when my body is feeling rusty. It's pretty simple: you just need a good blender (I use a Vitamix, the workhorse of blenders!). I puree 1 bunch of parsley, two leaves of Tuscan kale, 1 apple, pear or peach, 1 banana, 1 Tbsp. of ginger and some frozen berries. Add a little lemon juice and some water to thin it out, and I feel like a new man."

Co-owner, McCalls Meat and Fish Co. in Los Angeles 
 
"I love a simple duck confit salad, with shaved fennel, arugula, parmesan, and grapefruit.&nbsp; Tossed with a vinaigrette made with white balsamic vinegar, and some candied almonds, it's light and refreshing but still filling and delicious!"

Cookbook author and host of Food Network's "Mexican Made Easy" 
 
"I usually indulge on the weekends, either trying out new restaurants or at family events (there seems to be one every weekend; we're Mexican after all). So during the week I just slightly lower my carb intake and focus on lots of fruits, veggies and lean proteins, which usually means salads. In the fall and winter I make a salad with spinach, roasted squash, and tangerines and toss it with a tangerine-rosemary vinaigrette and some dried cranberries."

Founder and CEO, One Lucky Duck restaurant group 
 
"If I spent a weekend indulging, Monday morning breakfast would be one of our Swan Greens juices from One Lucky Duck. It's cucumber, spinach, dandelion, grapefruit, pear, spearmint, tarragon and yuzu. It's light and herbal and just a tiny bit sweet. I might even have two."
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Photography by Mark Cuddihee

Chef and owner of Good Stuff Eatery and We, the Pizza in Washington, D.C. 
 
"After a very indulgent weekend, there is nothing better than the Paesano Salad at my restaurant We, The Pizza. It has fresh greens, baby arugula, seasonal tomatoes, green peppers,&nbsp;red onions, basil and a bit of mozzarella. It's fresh, healthy and truly delicious."

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.

Gurus of good taste

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