Laurent Mariotte surrounds himself with bon vivant for a program about everyday cooking: whether they are chefs, artists or intellectuals, they have in common this passion for eating well and share it for 1h30 with listeners from Europe 1. Gourmet walks through the markets and among producers, simple recipes and advice close to the concerns of listeners ... the unmissable event for gourmets!
The program of Laurent Mariotte's show on 15.05.2021
- Our guest
The singer Gaëtan Roussel
New Album, do you know?
Released in March
News: Tour:
- September 24 in Bordeaux
- October 8 in Angers
- October 9 in Angoulême
- December 9 in Lyon
- March 2022 at the Olympia
- The tastes of the week:
Laurent Mariotte: Octopus stew
Charlotte Langrand: “Les toqués du terroir”, a delicatessen that works with local producers in Trouville, which has just opened.
https://www.trouvillesurmer.org/commerces-et-services/les-toques-du-terroir/
Ophélie Neiman: El Claousou: a sheep's cheese surrounded by spruce
- Around the craftsmen:
The market of the week: The Drucourt (Eure) renaissance market in a rural setting.
Report by Lucile Escourrou.
- The current event
Butter and cream
- Our file of the week
Flaubert dossier with Valérie Duclos, author of A la table de Flaubert
https://editionsdesfalaises.fr/produit/a-table-de-flaubert/
Norman cuisine from the 19th century through the work of Flaubert on the occasion of the 200th anniversary of the birth of Flaubert
- The selection of bon vivant
A big thank you to the Bec d'Or counter in Orbec!
Apples, butter and poultry come from it.
https://www.facebook.com/LeComptoirduBecdOr/
The calvados comes from Roger Groults in Saint-Cyr du Ronceray:
https://www.calvados-groult.com/
The cream comes from Lison's farm, here we are!
Olivier Perrel's mushrooms in Orbec:
https://www.normandie-tourisme.fr/sites-lieux-de-visites/la-champignonniere-dorbec/
Ingrid Lory, cheese maker at the “cremerie Normande” in Villers-sur-Mer (Calvados)
https://www.facebook.com/cremerieNormande8/
- Ophélie Neiman: Chronicle the cider
- Rosière 2020: extra-brut plot cider
- Casus Belli 2020: still cider
- Renard 2020: maceration cider
https://www.domaine-am.com/
- Chronicle Charlotte Langrand:
Alexandre Bourdas, chef of the restaurant in Honfleur: the Saquana
https://www.alexandre-bourdas.com/
- The dish of the day :
A valley chicken made by Yannick Dubois
https://www.agriculteur-normand.com/trophee-des-leopards-yannick-dubois-leure-du-top-chef-amateur