Laurent Mariotte surrounds himself with bon vivant for a program about everyday cooking: whether they are chefs, artists or intellectuals, they have in common this passion for eating well and share it for 1h30 with listeners from 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!
Our bon vivant guest:
-
Jean-François Piège
, for his great book of French cuisine, at Hachette
https://www.hachette-pratique.com/le-grand-livre-de-la-cuisine-francaise-9782019453664
Our file of the week
: Menu is ready the day before!
How to organize in the kitchen to spend Christmas with your guests?
The tastes of the Bons Vivants week:
Laurent Mariotte
: Jérôme De Oliveira, chocolate filled with salted butter caramel in Cannes.
https://jeromedeoliveira.com/
Yves camdeborde
: Almonds from Lubéron https://www.lechantdesamandes.fr/
Olivier Poels
: The Buddha's Hand
The selection of bon vivant:
The secrets of making Stollen, the Alsatian Christmas brioche, from pastry chef Gilles Marchal to Julien Amat's microphone.
https://gillesmarchal.com/
The chronicle of
Jean-Luc Petitrenaud
: The misfortunes of Petitrenaud at Christmas
The column of
Yves Camdeborde
: Dried mushrooms, which to buy?
How to use it in the kitchen?
Olivier Poels'
chronicle
: 3 small wine appellations:
- Bordeaux: Fronsac / Canon-Fronsac
- Burgundy: Marsannay, the northernmost vineyard of the Côte de Nuits
- The Rhône Valley: the North Rhône, Saint-Joseph
The dish of the day
: Poultry and foie gras pie from JF Trap