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: 

Anne-Elisabeth Lemoine

, journalist and host of the program C à vous on France 5. 

Our dossier of the week: What is the cuisine of Touraine?


What are the specialties of Tours and its region?


with

Benoît Pasquier

, chef at Saint-Honoré in Tours.

https://www.lesainthonoretours.fr/sainthonore/



 Thanks to the European Institute of Food History and Cultures for their insight into the gastronomy of Touraine.


http://iehca.eu/

The tastes of the Bons Vivants week:

Yves Camdeborde

: That of the cheese roll.

I bought some from the butcher.

Béchamel sauce with a hint of nutmeg, the taste of my childhood.

1.90 euros.

Complete dinner with a salad.

Olivier Poels

: Savory cannelés from the two cannelés boutique

https://www.auxdeuxcaneles.fr/fr/

Laurent Mariotte

: a recipe with leftovers from the refrigerator: Sweet potato velouté + black radish + bread.

The selection of bon vivant: 

Report on the market at the foot of the Halles de Tours to discover the unmissable attractions of the region.


Report by

Lionel Gougelot

with

 Catherine de Saint-Laurent

, potato producer at the 3-apple farm, in Bourecq (Pas-de-Calais)

http://www.lafermedes3pommes.fr/site/



 A book to cook (and have) the potato: The best and the simplest potato by

 Joël Robuchon

Discovering the oldest French cookbook: report by

Julien Amat

with

Luc Menapace

, curator at the National Library.


To discover all the kitchen works in the collection of the National Library of France, visit the Gallica site:


https://gallica.bnf.fr/html/und/arts-loisirs-sports/patrimoine-gourmand



 -


Yves Camdeborde

returns to the Place du Chef, the last link in a chain of artisans and farmers. 

Olivier Poels

announces the revenge of a Loire grape variety: Cabernet Franc.

http://www.rochesnués.com/

The dish of the day : 

Stewed beef chuck with small onions, fricassee of winter vegetables (carrot, celery, onions, leeks, medlars) from Joseph Viola, a dish that he will serve during the event "La caravane des chefs", a food- truck installed on Place Maréchal Lyautay, in the 6th arrondissement of Lyon, this Saturday evening of the 16th.

Order and collect your meals between 3 p.m. and 6 p.m.