It's Easter weekend. Laurent Mariotte and his columnists Bons vivants, Emmanuel Rubin and Philippe Toinard, cook eggs and lamb meat.
The 2-star chef Stéphanie Le Quellec gives us her tips for a beautiful Pascal menu. We start with the egg: a true symbol of Easter and an essential of salty and sweet cuisine. We also learn that there is a slack season around eggs.Guest:Stephanie LeQuellec.