Laurent Mariotte SEASON 2023 - 2024 1:53 p.m., January 20, 2024
Laurent Mariotte surrounds himself with bon vivants for a show around everyday cooking: whether they are chefs, artists or intellectuals, they have in common this passion for eating well and share it for 1h30 with Europe 1 listeners. Gourmet walks through the markets and among producers, simple recipes and advice close to the concerns of listeners... The unmissable meeting place for gourmands!
Seasonal products and advice, Laurent Mariotte and his bon vivants are here for the sixth season of La table des Bon vivants!
A show to help you eat well and understand what you eat.
This week, Laurent Mariotte is surrounded by bistronom chef Yves Camdeborde and the wine specialist, whom you read in Le Monde, Ophélie Neiman, aka MissGlouGlou.
Every week, Laurent Mariotte and his columnists tell you about their taste of the week.
It could be a flavor that marked their week, a restaurant that caught their eye, a dish that they cooked or that we concocted for them.
The opportunity to discover new tastes or new addresses, favorites but also, for them, to have rants.
This week, Laurent Mariotte tells us about a pig cheek stew.
Yves Camdeborde makes us salivate with the Russian cake, from the Artigarrède pastry shop.
And Ophélie Neiman discovers the pleasure of long cooking.
This is also an opportunity for you, dear Europe 1 listeners, to tell us your taste of the week.
For this you have two solutions: on the Europe 1 answering machine at 01 80 20 39 21 (non-premium rate number) or on the Facebook page of the show “Laurent Mariotte, the group of good people from Europe 1”.
One listener will be selected each week.
In the second part of the show, Laurent Mariotte takes you to the Lyon suburbs to a wine merchant: Eric D'Antonio, from the La Grappe cellar in Chaponost.
The Europe 1 correspondent in the region asked you what budget you spend on a bottle of wine.
This week's file is devoted to cookbooks.
Stained by splashes or neatly stored in our libraries, they tell much more than recipes.
There is a book that has just been released and which traces our culinary history, it is Le Grand Livre des Livres de Cuisine, signed by Yves Camdeborde and Laurent Seminel.
As in every episode, the bon vivant table team continues to play with you.
Laurent Mariotte makes you listen to a sound related to cooking... it's up to you to discover it.
Laurent Mariotte and his columnists then decipher an investigation carried out for 4 years on the quality of butter by the Directorate General for Competition, Consumption and Fraud Repression (DGCCRF).
The results have just been released and it turns out that nearly 20% of French butter is non-compliant.
Yves Camdeborde then tells us about Gargantua, a new magazine.
For the last half hour of the show, it's an event: Laurent Mariotte welcomes rugby player Fabien Galthié.
The coach of the French rugby team is a bon vivant!
Born in Cahors in the Lot, he spent his youth in Toulouse.
It was there that he discovered the oval ball.
This scrum half is one of the very rare players to have played in four World Cups.
Coach of the France team since 2019, he thrilled us with the World Cup before preparing for the Six Nations Tournament.
He states loud and clear that rugby and foie gras are not incompatible.
Every week, a chef comes to cook for the guest.
This Saturday, chef Charleyne Valet from the Parisian bistro Le Cyrano is making the dish of the day.
On the menu: Pressed black pudding, potato millefeuille and saffron cream.
A rascally dish developed for Fabien Galthié: his grandfather was a horse trader and his parents were saffron farmers.
He also tells us that last October he was in the fields to pick this spice.
Charleyne Valet's dish is simple and easy to make at home: you can find the recipe on Europe1.fr.
At the end of the episode, Ophélie Neiman talks to us about Gaillac wine, in homage to Fabien Galthié.
Then, Laurent Mariotte puts Fabien Galthié on the bon vivant grill.
He answers Laurent Mariotte's questions so that we get to know him better on the other side of the fork.
What is your childhood dish?
What do you always find in your fridge?
What is your secret address?
What is the word for hunger?
Here are some of the questions asked by Laurent Mariotte.
Fabien Galthié tells us in particular that he is always afraid of running out of food.
Title the tastes of the week: Stew, long cooking and Russian cake
This week, Laurent Mariotte is surrounded by bistronom chef Yves Camdeborde and the wine specialist, whom you read in Le Monde, Ophélie Neiman, aka MissGlouGlou.
Every week, Laurent Mariotte and his columnists tell you about their taste of the week.
It could be a flavor that marked their week, a restaurant that caught their eye, a dish that they cooked or that we concocted for them.
The opportunity to discover new tastes or new addresses, favorites but also, for them, to have rants.
This week, Laurent Mariotte tells us about a pig cheek stew.
Yves Camdeborde makes us salivate with the Russian cake, from the Artigarrède pastry shop.
And Ophélie Neiman discovers the pleasure of long cooking.
This is also an opportunity for you, dear Europe 1 listeners, to tell us your taste of the week.
For this you have two solutions: on the Europe 1 answering machine at 01 80 20 39 21 (non-premium rate number) or on the Facebook page of the show “Laurent Mariotte, the group of good people from Europe 1”.
File title (Parts 3 and 4): What our cookbooks say
This week's file is devoted to cookbooks.
Stained by splashes or neatly stored in our libraries, they tell much more than recipes.
There is a book that has just been released and which traces our culinary history, it is Le Grand Livre des Livres de Cuisine, signed by Yves Camdeborde and Laurent Seminel.
As in every episode, the bon vivant table team continues to play with you.
Laurent Mariotte makes you listen to a sound related to cooking... it's up to you to discover it.
Recipe title (part 6): Pressed black pudding, potato millefeuille and saffron cream from Charleyne Valet
Every week, a chef comes to cook for the guest.
This Saturday, chef Charleyne Valet from the Parisian bistro Le Cyrano is making the dish of the day.
On the menu: Pressed black pudding, potato millefeuille and saffron cream.
A rascally dish developed for Fabien Galthié: his grandfather was a horse trader and his parents were saffron farmers.
He also tells us that last October he was in the fields to pick this spice.
Charleyne Valet's dish is simple and easy to make at home: you can find the recipe on Europe1.fr.
Guest title on the grill: Fabien Galthié always eats too much…
Laurent Mariotte puts Blues rugby coach Fabien Galthié on the bon vivant grill.
He answers Laurent Mariotte's questions so that we get to know him better on the other side of the fork.
What is your childhood dish?
What do you always find in your fridge?
What is your secret address?
What is the word for hunger?
Here are some of the questions asked by Laurent Mariotte.
Fabien Galthié tells us in particular that he is always afraid of running out of food.
Laurent Mariotte is surrounded by Bon vivants: Ophélie Neiman and Yves Camdeborde Our guest Fabien Galthié, coach of the French team Tastes of the week Laurent Mariotte: pork cheek stew with long pepper Yves Camdeborde: The Russian cake, from the Artigarrède pastry shop https://patisserieartigarrede.fr/ Ophélie Neiman: Long cooking > You too tell us your taste of the week on the Europe 1 answering machine at 01 80 20 39 21 (non-premium rate number). The report of the week How much do you budget for a bottle of wine? report by Jean-Luc Boujon, Europe 1 correspondent in the Rhône-Alpes region File of the week French gastronomic history through cookbooks With Laurent Seminel, editor Menu Fretin, author (co-written with Yves Camdeborde) of The Great Book of Cookbooks published by Éditions Hoëbeke at Gallimard. Chronicles of the week
The dish of the day Pressed black pudding, potato millefeuille and saffron cream from the chef of the bistro Le Cyrano, Charleyne Valet https://www.lecyranoparis.com/ Wines of the day Tasting with the dish of the day: Domaine de Gabelas, Saint-Chinian 2021, Cuvée Epicure https://www.facebook.com/epicure.degabelas.7/ Tasting for Ophélie Neiman's column: Le Prunelart de Labarthe et Mauzac 2020 from Domaine Sarrabelle https://www.domaine-labarthe.com/fr/nos-vins-rouge-gaillac-bio/24-213-vin-rouge-prunelart-gaillac-aoc-domaine-de-labarthe.html https://www.sarrabelle.com/ |