In the kitchen with Benjamin Brial, executive chef of Lutetia, in podcast

Illustration of a person in the kitchen holding a casserole dish -

What is Michel Drucker's favorite dish?

Endives with ham.

A dish inherited from his mother, who introduced him to the taste joys of this variety of bitter chicory.

Benjamin Brial, executive chef of the great Parisian hotel Lutetia, revisits this traditional dish in

by Angela Assouline-Yadgaroff and Silvain di Fiore, photographed by Philippe Vaurès Santamaria (L'Archipel, 27.95 euros).

The favorite dishes of thirty personalities and journalists are revisited by this great chef.

In this period of new confinement, we asked Benjamin Brial to give us his tips so that the endive dish never floats in the sauce again, so that the endive is never bitter again, his secret to successful pancakes. House.

And in this episode of Minute Papillon !, we also talked about joie de vivre and the simple pleasure of the table, anti-stress in times of crisis.

Enjoy your meal!

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