Laurent Mariotte SEASON 2022 - 20231:46 p.m., February 25, 2023
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 actor
Michel Blanc
for the film
The small victories
of Mélanie Auffret with Julia Piaton and Lionel Abelanski
Theatrical release March 1
Tastes of the week
Charlotte Langrand
: the Grains restaurant, in Paris
Yves Camdeborde
: tribute to Bernard Loiseau
Michel Blanc
: the Flemish carbonade
Report of the week
Directed by Lionel Gougelot, at Talents de ferme in Wambrechies in the North.
https://talentsdefermes.wordpress.com/
File of the week
Towards the end of artisan bakers?
with
Dominique Anract
, baker-pastry chef and President of the National Confederation of French Bakery-Pastry.
and
Anthony Coëplet
, baker in Chaligny, in Meurthe-et-Moselle
60 million consumers devotes a major survey to the quality of baguettes and croissants in its March issue on newsstands since Thursday.
Laurent Mariotte's recipes so as not to waste the bread:
Her recipe for bread gratin:
https://www.laurentmariotte.com/ma-recette-de-gratin-de-pain%E2%80%AF%E2%80%AF/
His recipe for French toast brioche with clementines:
https://www.laurentmariotte.com/recette-de-brioche-facon-pain-perdu-aux-clementines/
Good addresses for Europe 1 correspondents:
The Brice bakery in the Lille region
The bakery of the new home in Allauch near Marseille
Toast and good humor in Oullins, near Lyon, which notably offers its frozen pastries (€0.78) to finish cooking at home
In Toulouse, the Beauhaire house at the Victor Hugo market.
In Limoux, in the Aude, the Maligorne Bakery
The Masters of my Moulin in Cucugnan.
Extraordinary address with ancient cereals ground on site.
The Moulin de l'Epine in l'Epine on the island of Noirmoutier.
Turlupain, in Orbey and Saales: this bakery is a reference in the region.
Since 1993, she has practiced organic and sourdough, and baked her breads in a wood oven.
She is considered a pioneer who participated in the return to favor of sourdough bread.
Kristof, in Strasbourg: a reconverted baker
La Boul'Ange, in Strasbourg: a reconverted baker
Maison Hirose, in Colmar and Sélestat: a Franco-Japanese pastry bakery.
House Lamour in Bordeaux
Laurent Lachenal in Bordeaux, in the Nansouty district
At the Moissagais kneader in Bordeaux, which offers cooking over a wood fire
Chronic
Jean-Luc Petitrenaud followed the journey of the animals, from their campaign until their arrival in the capital.
Charlotte Langrand: On-Screen Food
Yves Camdeborde: black pudding
The dish of the day
All'arrabbiata pasta from chef Zac Gannat, from Lolo Bistrot in the 9th arrondissement of Paris.
a vegetable version: salsify all'arrabbiata
On the wine side
Tasting Clair Obscur des Accoles, Florence and Olivier Leriche.