Goat cheese cuisine / Laurent Mariotte welcomes Olivier Marchal

2023-04-22T10:41:31.698Z

Highlights: Laurent Mariotte is surrounded by Ophélie Neiman, whom you read in Le Monde, and bistronome chef Yves Camdeborde. Pierre Coulon, founder of the Laiterie de Paris and author of Bon savoir du fromage at First éditions, brings us his expertise. Olivier Marchal will taste the dish of the day, made by Gers chef Jacques Faussat. On the menu: a compression of potatoes, asparagus and foie gras.

Seasonal products and advice, Laurent Mariotte and his bon vivants are there to help you eat well and understand what you eat. This week, Laurent Mariotte is surrounded by Ophélie Neiman, whom you read in Le Monde, and bistronome chef Yves Camdeborde.Direction the cheese maker for our market. Mélina Facchin, Europe 1 correspondent in the East, asked you which cheeses make you melt at La cloche à fromages, in Strasbourg.A nice introduction to our dossier of the week, dedicated to goat cheeses. Brousse du Rove, pélardon, Valençay... It's the season! We take out the goat cheese platter. Laurent Mariotte and his columnists Bons vivants, Ophélie Neiman and Yves Camdeborde will tour the goat France before going to the kitchen. Pierre Coulon, founder of the Laiterie de Paris and author of Bon savoir du fromage at First éditions, brings us his expertise. Does the territory have an importance in the manufacture of goat cheese? What are the cheeses you must have tasted in your life? What is the interest of protected designations of origin? And what are their differences? These are some of the questions they will answer. They will explain the best pairings in cooking with goat cheese. They will give simple and cheap recipes to remake at home, with amazing associations. What place does smell hold when you cook, when you are at the table? This is the question we ask ourselves today at the Table des Bons vivants, with comrade Jean-Luc Petitrenaud.The actor and director Olivier Marchal joins the team for the last half hour of the show. The opportunity to get to know him better on the other side of the fork. What is the dish of your childhood? What's always in your fridge? What is your best meal? What is your worst meal? Who are the guests of your ideal dinner? What is your secret address? What is the word of hunger? Here are some of the questions asked by Laurent Mariotte.Olivier Marchal will taste the dish of the day, made by Gers chef Jacques Faussat. On the menu: a compression of potatoes, asparagus and foie gras. Jacques Faussat offers this recipe à la carte at his restaurant, Jacques Faussat in Paris. The recipe can be found on Europe1.fr.