Laurent Mariotte SEASON 2021 - 202213h13, October 30, 2021
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!
Today's menu :
Laurent Mariotte is surrounded by the bon vivant: Ophélie Neiman and Yves Camdeborde.
Our guest
Bruno Solo
His book LES VISITEURS D'HISTOIRE / When history comes to me at Editions du Rocher
The tastes of the week
Laurent Mariotte: a shoulder of lamb confit with carrots balls cumins
Ophélie Neiman: a flank steak
Yves Camdeborde: the Bistrot Caluche de Ben in Paris
Bruno Solo: the restaurant Le cercle in Saint-Etienne
https://lecercle-opera.fr/fr/
News of the week
Fair and sustainable chocolate
> The chocolate fair is held all weekend Porte de Versailles in Paris
https://www.salon-du-chocolat.com/
In tasting
Hasnaa
https://hasnaa-chocolats.fr/
Grain of sail
https://graindesail.com/fr/
Pralus
https://www.chocolats-pralus.com/
Jean-Luc Petitrenaud told us about Maison Chaudun
https://chaudun.com/
Our file of the week
Water in the kitchen and at the table
with the best sommelier in the world 1992, Philippe Faure Brac.
> His work Wine and food pairings published by Editions EPA
https://www.editionsepa.fr/epa/vins-et-autres-boissons/accords-vins-et-mets-selon-faure-brac-9782376711834
The selection of Living Bonds
Yves Camdeborde talks to us about the works that have marked French gastronomy
> In praise of French cuisine by Edouard Nignon
> The book by Michel Bras
> The original recipes of Jacques Maximin
Ophélie Neiman tells us what Clovis was drinking
The dish of the day
Pan-fried scallops with salsify, hazelnut sauce
From Grégory Garimbay, chef of Auberge Nicolas Flamel in Paris