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 guest good alive:
-
Hélène Ségara
, release of her album
Karma
in March.
Our file of the week:
How has our breakfast evolved over time?
How did it become the favorite meal of the food industry?
To discuss it Gilles Fumey, food geographer and researcher at the CNRS, author of “Feu sur le breakfast” (Terre Urbaine editions)
https://terreurbaine.com/feu-sur-le-breakfast/
The tastes of the Bons Vivants week:
Laurent Mariotte: Madame's butter raw milk / Paris ham
https://www.lamaisonfrancaise.com/index.php/la-boutique/produits-frais/le-beurre-de-madame
Charlotte Langrand: The pleasure of eating without feeling guilty.
Olivier Poels: No good resolution, have fun at all times CARPE DIEM!
The selection of bon vivant:
Report on the Aligre market (Paris 12th arrondissement) at the microphone of Alice Fosse.
Report by Frédéric Michel in Furiani in Haute-Corse with the Corsican clementine jam by Christophe Guegen-Marcantoni, manager of ANATRA, cannery.
https://www.anatracorse.com/
Cooking in Studio Ghibli films: report by Julien Amat with Cedric Littardi, editor of the book
Les Recettes des films du Studio Ghibli
, Ynnis éditions.
On the menu: the onigiri from
H. Miyazaki's
Spirited
Away.
Charlotte Langrand's column: CBD in the kitchen.
Olivier Poels' chronicle: What to drink with celeriac, kiwi and a sausage?
The dish of the day :
Gnocchi with beetroot and gorgonzola sauce, by Sonia Ferrazana, Italian chef currently behind the stove at Il Cuoco Galante restaurant in Paris in the 9th arrondissement.
https://www.ilcuocogalante.com/