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:
Alain Ducasse, multi-starred chef
https://www.ducasse-paris.com/fr
https://www.lechocolat-alainducasse.com/fr/
Its taste of the week: The alliance of bitterness and acidity like a grapefruit and rose sorbet.
The tastes of the week
Laurent Mariotte: Côte dish with red wine and harissa.
Charlotte Langrand: La Table de Cybèle (https://www.latabledecybele.com/)
Olivier Poels: Le livre
Vigneronne
, by Laura Gasparotto published by Grasset, to be published on April 7, 2021.
Around producers
- Croix-Rousse market in Lyon.
- Enguerrand Apt, the head brewer of the "Brasserie du Goulot" in Roubaix
https://www.facebook.com/LaBrasserieduGoulot
The Bons Vivants survey: What are apprentices doing in 2021?
Our feature of the week: Does vinegar always taste good?
With David Matheron, co-director of Martin Pouret, and Grégory Marchand, starred chef and owner of Frenchie in London and Paris.
https://martin-pouret.com/
http://www.frenchie-restaurant.com/
The selection of bon vivant
- Charlotte Langrand: Chef's jars (www.lesconfinades.com)
- Olivier Poels: Wines aged in amphorae
Le domaine des miquettes
https://www.vinsnaturels.fr/003_viticulteurs/Ard%C3%A8che-Domaine-des-Miquettes-Paul-Esteve-222.html
List of points of sale:
La Liquiderie - Paris
La Cave de Belleville - Paris
Cave decanters - Annonay (Ardèche)
The Saint Eutrope - Clermont Ferrand
Château Antonic (https://www.chateauanthonic.com/)
The dish of the day
- Camargue rice with spring vegetables by Amaury Bouhours, chef at the Dali restaurant at the Hôtel Meurice in Paris
https://www.dorchestercollection.com/fr/paris/le-meurice/restaurants-bars/restaurant-le-dali/