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!
Around the table, with Laurent Mariotte: Charlotte Langrand, David Rathgeber and Charlélie Couture.
Our guest
Charlelia Couture
- New album, Hidden Treasures and Rare Pearls, November 2020
- On Tour for the Album: July 24 in Deauville, September 30 at Salle Gaveau in Paris
- Book New York Memories published by Recherches Midi.
- Exhibition: in Douai, a series of portraits of the poet Rimbaud
His taste of the week
: beetroot
His secret address
: Da Giacomo in the 10th arrondissement of Paris
The tastes of the week
Laurent Mariotte
: courgettes, in courgette caviar
Charlotte Langrand
: spider and chorizo conchiglionis, crab and fennel juice, Boca fine restaurant, in Nonza, in Corsica.
David Rathgeber
: Sardine dish, Frédéric Duca, Roaster 17th.
Marinated sardine
Around artisans
Henri Barbusse market in Levallois-Perret
Report on the sweet peas with Rudy Terreno, organic market gardener with his wife Sabrina Dainotto at the Sousta farm, in Contes (Alpes-Maritimes)
-> Direct sale at the farm
The current event
What did the tyrants eat?
Christian Roudaut, A la table des tyrans, published by Flammarion editions.
Our file of the week
Molecules
: cooking through science
with Christophe Lavelle, researcher at the National Museum of Natural History and at the CNRS
His book
: Molecules, science on the plate, at the Ateliers d'Argol
The selection of bon vivant
Charlotte Langrand and the 2021 ice cream trends
-> Babka-flavored ice cream-cakes at Glazed or Dumbo, with the taste of cannelés at the Manufacture des Belles Glaces, vanilla creams inserted between two cookies at Cookidiction or at Dumbo ice cream sandwiches, at Crillon chef Mathieu Carlin offers frozen cookies on sticks, with salted butter caramel and vanilla.
-> Salted ice cream: the Alain Ducasse ice cream parlor with olive oil ice cream and a herbal sorbet (coriander, basil, tarragon, parsley and mint);
the chocolatier Jacques Génin goes to peas;
the young chef Martin Simonard, at L'Auberge des Templiers in the Loiret, serves his green asparagus with an immortelle sorbet;
Emkipop offers black sesame, fennel-lime / sea cryste;
Glazed: marrowbone / squash and spices
-> The seasonal food-wine pairings of David Rathgeber petit pois - Tourraine sauvignon, 2019, Monsieur Bonnigal the mackerel with a small Chablis, Domaine Pommier.
the first raspberries with a Muscat de Beaumes de Venise.
Domaine des Bernardines.
The dish of the day
David Rathgeber's pastrami snack
Olivier Brosset's pastrami, Olivier's pork, butcher in Angers (http://olivier-brosset.fr)
The back kitchen, delicatessen and dining cellar, adjoining the L'Assiette restaurant.
Reopening of the Plate, June 9