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: Rooster crow
Yves Camdeborde: leeks, steamed;
soft-boiled eggs;
capers.
Olivier Poels: his son Oscar's smoked tuna rillettes
Reports
- On the
Dieppe fish market (Seine-Maritime), opposite the port, every day
- The art of ceramics
Chez Marion Graux, artisan-ceramist in Paris.
She works for several great chefs such as Hélène Darroze, Arnaud Lallemant, Guy Martin, Gregory Marchand.
Around the producers
- The duck confit
Tasting of that of Cyrille Biraben, manager of the Maison Biraben company, which works with around twenty open-air duck breeders around Pau but also near Chalosse.
Our file of the week
- The return of pastry making
Our good addresses for éclairs: the éclairs de Génie, Christophe Adam / the scouts in Lyon / the pastry shop Gaël in Vannes / the Pâtisserie Saint-André in Pau.
https://leclairdegenie.com/
http://leseclaireurspatissiers.com/
https://patisseriegael.com/
http://www.patisseriesaintandre.fr/
Our good addresses for opera: Lenôtre, Dalloyau, Pascal Lac in Nice.
https://lenotre.com/
https://www.dalloyau.fr/
Our good addresses for Paris-Brest: Sébastien Gaudard, Philippe Conticini
http://www.sebastiengaudard.com/
https://philippeconticini.fr/
Le Paris-Cancale by Olivier Roellinger
https://www.maisons-de-bricourt.com/fr/page/grain-de-vanille
Our good addresses for millefeuille: Alain Rolancy in Lyon, La maison du Boulanger by Michel Izard
https://www.facebook.com/patisseriealainrolancy/
http://www.michel-izard.com/
The book we recommend to you:
The wonderful history of pastries
by Michel Tanguy and Jacques Genin at Gründ.
Our guest
- Nathalie George
His book: The Kitchen on the 6th Floor, published by Hérodios.
https://herodios.ch/la-cuisine-du-6e-etage/
His Taste of the week: an andouillette from Maison Vérot
His secret address: Nature en ville (fruit and vegetable store)
The selection of bon vivant
- Yves Camdeborde celebrates candlelight
- Olivier poels talks about wood in wine
The Dish of the day
Scarole, chestnuts, candied gizzards, garlic croutons from Nathalie George
- The recipe on Europe1.fr