Every Saturday, Laurent Mariotte and his guests share their recipes. This Saturday, David Rathgeber improvised a recipe with the products he found at the Made in France show: an oat risotto with beef and mimolette.


  • 500 grams of oat pasta
  • 2 deciliters of chicken broth
  • 200 grams of pumpkin
  • 3 tablespoons fresh cream
  • 80 grams of mimolette
  • 300 grams of beef
  • Nut wine
  • Salt
  • Pepper
  • Almonds


Start by cooking the pasta for eight minutes in chicken stock. Add the raw pumpkin dice and brown them with the pasta. Link your risotto before adding the mimolette.

On the plancha, then cook small cubes of beef. Leave barely a minute, so that the beef remains soft. Deglaze with walnut wine before seasoning and serving. Add some sliced ​​almonds for the crunch!