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!
- The tastes of the week Laurent Mariotte:
The Lorraine pâté and the white Rhubarb wine on the Honeck, at an altitude of 1300 m.
Charlotte Langrand: diary of a soup lover éditions de la Martinière
Olivier Poels: balsamic vinegar in the Vercors: the clandestine
- Reports
On the market
At Ferme Lyonnaise, producers' store located in Craponne (Rhône)
https://www.facebook.com/lafermelyonnaise/
https://granvillage.com/b/175-la-ferme-lyonnaise-retrouvé-tous-les-produits-fermiers-dans-notre-magasin-de-producteurs/
- Everywhere in France
EPICERY, a platform that brings together all your small businesses and artisans near you (from butcher to greengrocer, including exotic grocery stores)
https://www.epicery.com/
- With the Producers
Report by Arthur Helmbacher on sauerkraut at Jean-Michel Adès in Krautergersheim (Bas-Rhin)
https://www.choucroute-ades.fr/
ADES & Fils sauerkraut in Krautergersheim
https://www.choucroute-ades.fr/
- News of the week
The Michelin guide
With the newly awarded three-star chef Alexandre Mazzia
AM restaurant in Marseille.
- Find the “The cheapest starred in France” menu
https://www.europe1.fr/societe/enquete-la-carte-2021-des-100-restaurants-etoiles-les-ombres-chers-de-france-4019275
- Our file of the week: Still good the broth?
Guest: William Ledeuil who published Bouillons at La Martinière editions:
https://www.editionsdelamartiniere.fr/livres/les-bouillons/
Chef of the restaurants Ze Kitchen Galerie, KGB and Kitchen Ter (re) in Paris
- Broths in our saucepans
Drank
Ariake
Joseph Viola from Daniel and Denise in Lyon
- Our guest
Patrick Pelloux
, emergency doctor
His book: Urgences de vivre, published by Recherches-midi.
His Taste of the week: a rib of beef cooked at low temperature
His secret address: Estaminet in Paris
- The selection of bon vivant
Charlotte Langrand pays tribute to Jean-Pierre Bacri
Olivier poels makes us taste a Terril wine.
Charbonnay, terril wine 2017
Signed Henri Ballet and Olivier Pucek
- The dish of the day
Horse mackerel, apples in oil by Raphaël Chapeau, in the 3rd year of Bachelor at Ferrandi school.
The Ferrandi hotel school in Paris offers a menu of dishes and desserts to order and take away until February 5.
https://www.ferrandi-paris.fr/les-restaurants-d-application-de-ferrandi-paris
(except weekends and Mondays)
The selection of bon vivant
Charlotte Langrand pays tribute to Jean-Pierre Bacri
Olivier poels makes us taste a Terril wine.
Charbonnay, terril wine 2017
Signed Henri Ballet and Olivier Pucek