Laurent Mariotte SEASON 2022 - 202313h26, April 29, 2023

Laurent Mariotte surrounds himself with bon vivants for a show about everyday cooking: whether they are chefs, artists or intellectuals, they have in common this passion for eating well and share it for 1h30 with Europe 1 listeners. Gourmet walks through the markets and at the producers' homes, simple recipes and advice close to the concerns of the listeners... The unmissable event for gourmets!

Laurent Mariotte is surrounded by bon vivants: Olivier Poels and Emmanuel Rubin

  • Our guest: Actor Patrick Timsit

For the festival "Uzès, Seul en scène" from 5 to 7 May 2023

https://www.uzes.fr/agenda/festival-uzes-seul-en-scene-comedy-club#:~:text=Le%20vendredi%205%20mai%202023,Uz%C3%A8s%2C%20seul%20en%20sc%C3%A8ne%20%C2%BB.&text=Dans%20le%20cadre%20du%20Festival%20Uz%C3%A8s%2C%20seul%20en%20sc%C3%A8ne.  

  • Tastes of the week

Olivier Poels: 100% plant-based cheese, a copy of Roquefort by the star Up Climax

Emmanuel Rubin : Maritozzo

Laurent Mariotte: strawberries

Patrick Timsit: the anchovies of Colliour

  • Report of the week

Directed by Lucile Escourrou, editor-in-chief of the show at the Sainte Marie de Ré market.

  • The dossier of the week

"Cooking is child's play" celebrates its 60th anniversary with Michel Oliver

The book "Cooking and pastry are child's play" by the chef was republished last Wednesday at Flammarion. https://editions.flammarion.com/Catalogue/(search)/the%20kitchen%20and%20la%20pastry

  • Chronicles

> Emmanuel Rubin: the festivalization of cuisine

> Olivier Poels : Costière de Nîmes 

Red wine from Château Mourgues de Grès: Tierra del Fuego 2019

https://www.mourguesdugres.com/  

Red wine from Domaine Galus: Galvs

https://www.domainegalus.fr/  

  • The dish of the day: Georgiana Viou

Cuttlefish stew and puffed Camargue rice

> Chef of the restaurant ROUGE in Nîmes, in the Hotel Chouleur, 6 Rue Fresque in the city center

https://www.margaret-hotelchouleur.com/restaurants/restaurant-nimes/  

> His book Le Goût de Cotonou published by Alain Ducasse in May 2021, a notebook of culinary memories of Benin

https://www.decitre.fr/livres/le-gout-de-cotonou-9782379450655.html  

  • The wine of the day:

Rosé wine from Château d'Aqueria: Tavel Cru from Côtes-du-Rhône

https://www.aqueria.com/  

A nice introduction to our dossier of the week, dedicated to cooking and childhood. We will celebrate the 60th anniversary of the book "La cuisine est un jeu d'enfants" by Michel Oliver.

Laurent Mariotte and his columnists Bons vivants, Olivier Poels and Emmanuel Rubin will look back on the unmissable career of chef Michel Oliver. He has been successful through his recipes, his television appearances and the release of his book "La cuisine et la pâtisserie sont un jeu d'enfants", sold more than 2 million copies and republished by Flammarion, since last Wednesday.

The kitchen for and with the children will be honored in our file.

Michel Oliver will look back on the key dates of his career and his relationship with cooking since childhood, driven by a family transmission. You cooked with him as a child? Is this where the taste for transmission comes from? He will also bring his expertise on the relationship of children with the kitchen. Can we prepare everything with the children? What is a recipe FOR children? These are some of the questions our guest will answer around the table.

  • Part 4

Urban agriculture

+ Kitchen noise

  • Part 5

Arrival Patrick Timsit

Emmanuel Rubin's column: the festivalization of cuisine

  • Part 6

Dish of the day: Georgiana Viou, Nîmes cuisine

+ kitchen noise

Recipe title: Cuttlefish stew and Puffed Camargue rice from chef Georgiana Viou

Recipe description: A chef comes to make the dish of the day for the guest in each episode. This week, it is the chef from Nîmes Georgiana Viou who comes to make the "dish of the day". On the menu: A stew of cuttlefish and puffed Camargue rice. The recipe can be found on Europe1.fr.

  • Part 7

Chronicle Olivier Poels : Costière de Nîmes

Guest on the grill

Guest title on the grill: Patrick Timsit, joyful defender of the Gard terroir.

Guest description on the grill: Laurent Mariotte passes Patrick Timsit on the grill of the Bons vivants. The actor and comedian answers Laurent Mariotte's questions 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.