Laurent Mariotte is surrounded by Ophélie Neiman, whom you read in Le Monde, and bistronome chef Yves Camdeborde. Pierre Coulon, founder of the Laiterie de Paris and author of Bon savoir du fromage at First éditions, brings us his expertise.
Olivier Marchal will taste the dish of the day, made by Gers chef Jacques Faussat. On the menu: a compression of potatoes, asparagus and foie gras.