In “La table des bons vivant”, Laurent Mariotte surrounds himself with bon bons for a program around everyday cooking: whether they are chefs, artists or intellectuals, they share this passion for eating well and share it for 1h30 with the listeners of 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 guests :
Kad Merad , actor, actor.
Didier Guillaume , Minister of Agriculture and Food.
Sonia Ezgulian , self-taught cook, author of Anti-Gaspi published by Flammarion.
Tastes of the week:
Laurent Mariotte: Risotto with green vegetables, bear garlic pesto.
Olivier Poels: The boar haunch, received by a hunter from his village, in Burgundy.
Yves Camdeborde: Steamed leeks and served warm in a vinaigrette dressing with a few lemon wedges.
The good plans of the good living to refuel:
Lionel Gougelot: in the North region.
- The farmer Marion Billaud, at the “vegetable song” in Herlies (Pas-de-Calais), makes her fruits and vegetables available using a self-service vending machine.
http://www.lechantdeslegumes.com/
- Soon Phalempin's strawberries. It is not the name of a variety, it bears the name of the Phalempin market cooperative (North) which brings together 200 producers, of which around fifty grow strawberries.
In Marion Sauveur's kitchen journal:
The jaimemonvigneron movement, initiated by the start-up Les Grappes. It offers individuals to buy wine directly from those who do it https://www.jaimemonvigneron.com/vignerons
Cooking competitions:
- Le Fooding launches the best confined table in France
Until Tuesday May 5 at midnight to apply.
To be won: a Fooding pass worth € 2,000 for the Best Table Award and a Fooding pass worth € 1,000 for the Public Grand Prix, to be spent in the Fooding Guide restaurants * for support our restorer friends once the containment is lifted.
https://lefooding.com/fr/plat-de-resistance/concours-titre-meilleure-table-confinement-france
- HD Dinner launches a virtual containment flash cooking contest: the F * CK CORONA CHALLENGE. The idea is to invent a burger with what everyone has in their kitchen.
The deadline to present the recipes is Tuesday April 21 at midnight
www.happydaysdiner.com/corona-challenge
- The Mayonnaise Egg Safeguarding Association proposes to make the most beautiful mayo egg. The photos will be posted on Instagram.
Instagram: asom_oeufmayo
Send the photos to: asom.oeufmayo@yahoo.com
The chiefs treat us during confinement:
Charlotte Langrand collects chef recipes. To find on his Instagram, in the JDD newsletter and on his website: http: //kitchentheorie.com/
Yves Camdeborde's favorite is for the culinary author Fabrice Mignot and his recipes on Instagram @fabrice_mignot.
Olivier Poels' favorite: the Instagram account @thesocialfood unveils an easy recipe every day in his stories.
Solidarity initiatives:
- The Les Ravitailleurs collective mobilizes the players in the restaurant industry to cook as many meals as possible. These meals are then entrusted to associations (Restos du Coeur, Civil Protection, People's Aid and Health Suburbs) before distributing them to the most disadvantaged.
Whether you are a restaurant
owner or not, you can help them, go to https://www.lesravitailleurs.org/ - The #PourEux movement has created a site and a platform on Facebook to bring packed lunches to people without -shelter, in Paris, Lyon, Rouen, Lille, Bordeaux, Rennes or even Brussels.
https://www.poureuxlemouv.com/
- You can also directly help associations, such as Restos du Coeur, by becoming a volunteer or by giving your restaurant tickets.
https://www.restosducoeur.org/
Jean-Luc Petitrenaud's chronicle:
Behind each utensil is a souvenir…
Yves Camdeborde diverts everyday utensils:
mussels cooked in a kettle, pan-fried clafoutis, banana and iron chocolate!
Today's menu :
Sonia Ezgulian breaded antigaspi fish, recipe to find on Europe1.fr.
The 2 minutes of Olivier Poels wine:
Can we keep wines indefinitely in the cellar?