Laurent Mariotte SEASON 2022 - 2023 12:49 p.m., February 04, 2023
Laurent Mariotte surrounds himself with bon vivants for a program around everyday cooking: whether they are chefs, artists or intellectuals, they have this passion for eating well in common 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
We receive the artist
François Morel
who comes to present to us:
The play “the living and the dead” at the Théâtre du Rond-point.
https://www.theatredurondpoint.fr/spectacle/les-vivants-et-les-morts/
The play “I have doubts” at the Théâtre des Champs-Elysées on February 14 and 15, 2023.
https://www.theatrechampselysees.fr/saison-2022-2023/recital-chant/jai-des-doutes?gclid=CjwKCAiAuOieBhAIEiwAgjCvcivGPBwNagvoyS0OJ7XN-7IXFvp7hQJ9Ckg17-wIAVXdEcQZoeWmoBoC4XkQAvD_BwE
The book “the dictionary in love with the useless” with Valentin Morel published by Plon/Gründ.
https://www.lisez.com/livre-cartonne/dictionnaire-amoureux-illustre-de-linutile/9782324031663
The film “the great magic” by Noémie Lvovsky.
Released February 8.
https://www.allocine.fr/film/fichefilm_gen_cfilm=279868.html
Tastes of the week
Laurent Mariotte
: Chicken Boucané in Martinique.
Charlotte Langrand
: The Omar Dhiab restaurant https://omardhiab.com/
Olivier Poels
: Okra.
Report of the week
Nina Pavan
, the Europe 1 correspondent in Marseille, went to the Castellane market to take stock of seasonal products.
File of the week
Sauces in winter: Sauces for vegetables and meat in sauce with chef Eric Trochon at the head of the Solstice and Otto restaurants.
https://solsticeparis.com/
https://lefooding.com/restaurants/otto
Chef
Eric Trochon
offers us a sauce made from root vegetables:
Braised celeriac, parsnip béchamel sauce
Chronic
Charlotte Langrand: François Morel and cheese.
Olivier Poels: The Bordeaux vineyard in the midst of a crisis.
The mood of the day :
Learn how to make beef fat Belgian fries with singer Marka.
New Marka album “Belgian Vodoo” https://marka.be/
Thanks to the De'Longhi brand for the loan of the Cool zone fryer https://www.delonghi.com/fr-fr/friteuse-cool-zone-f44532cz/p/F44532CZ
The dish of the day :
Seared scallops, endives and white butter by David Gallienne, chef of the restaurant “le jardin des plumes” in Giverny.
https://jardindesplumes.fr/fr/restaurant.html
On the wine side:
Cuvée Olympe, 2019 (Bourgogne Chitry) Domaine Olivier Morin https://olivier-morin.fr/fr/accueil/
The recipes :
Braised celeriac, parsnip bechamel from Eric Trochon