Laurent Mariotte is inspired by an iconic recipe for calamari à la carbonara by Jean-François Piège, chef of the Mimosa restaurant in the heart of the Hotel de la Marine in Paris. He offers calamari al dente, in spaghetti, with an all'arrabbiata sauce that will satisfy your cravings for Italy.
Around him, bon vivants who appreciate everyday cooking... and gluttony! To listen every Saturday from 11am to 12.30pm, in podcast here. To discover new stories of chefs and their iconic recipes, go to Europe 1.