Laurent Mariotte SEASON 2021 - 202212:30 p.m., February 05, 2022
Laurent Mariotte surrounds himself with bon vivants for a program around everyday cooking: whether they are chefs, artists or intellectuals, they have in common this passion for eating well and share it for 1h30 with the listeners of Europe 1. Gourmet walks through the markets and among producers, simple recipes and advice close to the concerns of listeners... the unmissable meeting place for gourmets!
Our guest
The pastry chef,
Nina Métayer
The delicacy, digital pastry with collection at the lab in Issy les Moulineaux (Hauts-de-Seine) or at the Printemps du Goût in Paris
and his book The delicate pastry, published by La Martinière
https://www.editionsdelamartiniere.fr/livres/la-delicate-patisserie/
Its pastries for Valentine's Day
https://delicatisserie.com/la-saint-valentin-2022-par-nina-metayer/
Tastes of the week
Laurent Mariotte: a dafina
Yves Camdeborde: the magazine “En mutation”
Olivier Poels: small fried smelt
Nina Métayer: a lost brioche
around craftsmen
The market of the week: report by Julien Amat in the Halles de Poitiers (Vienne)
Charente-Poitou PDO butter
with Mathieu Renaud, cow breeder at GAEC de l'Ouchette
and Patrick Roulleau, President of the Central Association of Cooperative Dairies of Charentes and Poitou
Tasting: mucilage juice from Monsieur Txokola in Bayonne
https://www.monsieurtxokola.fr/
File of the week
Discovering the marine terroir of the Charentes
With 3-star Chef Christopher Coutanceau, in La Rochelle.
https://www.coutanceaularochelle.com/
The Bons vivants selection
Yves Camdeborde and sharing desserts at the restaurant
Olivier Poels and Pineau des Charentes
Tasting: Pineau des Charentes from Château de Beaulon - 10 years old
https://chateau-de-beaulon.fr/
Dessert of the day
Nina Métayer's tarte tatin