Europe 1 2:14 p.m., November 19, 2021
Every weekend from 11 a.m. to 12:30 p.m., Laurent Mariotte and his team invite listeners from Europe 1 to discover the products of our regions and their book of culinary advice.
He invites personalities (singers, actors, writers…) to his "Table des bon vivant" who come to share the pleasures of friendly and accessible cuisine.
This week he receives Jonathan Lambert, Elise Lucet and Raphaël Mezrahi.
Saturday, November 20 - The table of good living:
This Saturday,
La Table des bons vivant
sets out to explore the Oullins market.
The opportunity to evoke Lyon's culinary culture and to discover the tastes of the week.
A report on the soaring prices of bread and pasta will also be offered to listeners.
The dossier of the week is dedicated to Amandine Chaignot's natural cuisine in autumn.
Laurent Mariotte and his team welcome the actor and comedian
Jonathan Lambert
, who will present his new one-man-show entitled
Rodolphe
, at La Scala from November 18 to December 30, 2021. Yves Camdeborde sought the good Beaujolais Nouveau and Charlotte Legrand will present a column on cooking training.
Sunday November 21 - The Sunday table:
This Sunday, the media are in the spotlight.
Around a convivial lunch, listeners will be able to discover from another angle, the journalist and presenter
Elise Lucet
who will confide at the microphone of Laurent Mariotte.
At his side, an unprecedented guest: actor
Raphaël Mezrahi
.
About
La Table des bons vivants
: 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 during 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!
About
the Sunday Table
: The
Sunday
table will transcribe the atmosphere of a Sunday lunch around a guest to discover it from another angle.
Friendliness, humor, confidence, exchange and the unexpected.
As a common thread, a chef will execute a recipe of his choice.
The discussion with the guest will be punctuated by exchanges with the cook, but also with surprise guests, artisans of taste and a recurring guest, the critic Emmanuel Rubin;
he will distill his favorites and his rants around gastronomy and news.