The author Amélie Nothomb tells Saturday, in the emission "The Table of the good living", the worst meal of its existence.

An absolutely inedible fried fish that she had prepared herself and served to flabbergasted guests who ended up eating "in astonishment".

If Amélie Nothomb never stops writing or drinking champagne, she also sometimes takes to the stove.

But this is not necessarily for a result as successful as when she takes the pen.

"I cook in a catastrophic way", entrusted the writer Saturday, in the program of Laurent Mariotte "The Table of the good living" on Europe 1. "I think I have a negative gift. Most of the time, when I start , it turns out real catastrophes. I think I have too much stress, my stress rubs off on my kitchen. "

>> Find all of Laurent Mariotte's shows in podcast and replay here 

As proof, the author of

Thirst

and

Hygiene of the Assassin

recounted her worst meal, for which she is solely responsible.

"I remember having fried fish. Normally, when you put fish in oil, it's very edible."

Not here.

"It was awful. Already it smelled awful. But when we started eating it, it was even worse. The guests were dumbfounded. I think people ate it out of astonishment. It was astonished. awful. "

His big sister cooks very well

Amélie Nothomb therefore complements herself well with her sister Juliette who never misses a recipe and has even written a cookbook,

Amélie's Recipes.

 "Each time I find my sister, she makes me menus just for me and I eat them, screaming with pleasure," says the author.

Juliette Nothomb, for example, invented a dessert, which she called Mount Fuji, its shape recalling that of the famous mountain.

"It's made from matcha tea that she pairs with chestnut, and it's as beautiful as it tastes. You can die right after tasting this dessert."

Discover our gastronomy newsletter

Receive our newsletter "A table!" Every Sunday at 10 am

to excel behind the stove with recipes, advice and tips & tricks from Laurent Mariotte, his columnists and his guests.

Subscribe here https://newsletter.europe1.fr/gastronomie/

If Amélie Nothomb therefore assumes her "catastrophes" in the kitchen, she nevertheless has a dessert recipe that has become her specialty, the soufflé omelette.

"You have to separate the yolks from the whites, beat the whites to stiff peaks, re-amalgamate the yolks and the whites before cooking very delicately in a pan. Add a whole jar of four-fruit jam, fold in half and you get the puffed omelette. . "

And, a priori, it is much more edible than fried fish!