The secrets of couscous – Laurent Mariotte welcomes Christelle Brua

2023-05-27T10:40:17.837Z

Highlights: La Moroccan cuisine is in the spotlight this week in the dossier of the week. Fatéma Hal, Moroccan author and chef, is the guest of Laurent Mariotte. With the sunny days, the guinguettes are back. We'll see why... and we will give you our good addresses, everywhere in France! Pastry chef and chocolatier Christelle Brua is our guest this week. She will tell us how the pastry chef's job is going in the kitchens of the Elysée.

Seasonal products and advice, Laurent Mariotte and his bon vivants are there to help you eat well and understand what we eat. This week, Laurent Mariotte is surrounded by bistronome chef Yves Camdeborde, and Olivier Poels, to read in La revue du Vin de France. All three give you their tastes of the week: what culinarily marked their week. It's Pentecost weekend. What are you going to cook in this long weekend? This is the question asked by the correspondent of Europe 1 in Lyon, Jean-Luc Boujon.La Moroccan cuisine is in the spotlight this week in the dossier of the week. Fatéma Hal, Moroccan author and chef, is the guest of Laurent Mariotte. On the menu: one of the favorite dishes of the French, couscous. From the choice of seed to broth through the filling, we give you the golden rules for successful couscous. Before taking an interest in this ancestral cuisine. One will wonder if Moroccan cuisine is a woman's business and what about its traditions. With the sunny days, the guinguettes are back. Gone out of fashion for years, they are coming back. We'll see why... and we will give you our good addresses, everywhere in France! Pastry chef and chocolatier Christelle Brua is our guest this week. She has just passed her CAP Chocolatier and has just opened her shop Madame Cacao. She will tell us how the pastry chef's job is going in the kitchens of the Elysée, will make us discover her regressive chocolate bars and will bring a beautiful chocolate pie. Laurent Mariotte gave him carte blanche to choose the chef who comes for the dish of the day. She chose Emile Cotte, from the Parisian bistro Baca'v. This urban innkeeper will offer a pâté croûte, a product that makes the link between the pastry chef (who makes the dough) and the cook (who takes care of the stuffing). The recipe can be found on Europe1.fr.At the end of the episode, Laurent Mariotte passes the chocolate pastry chef Christelle Brua on the grill of the Bons vivants. At the origin of Madame Cacao, she answers the questions of Laurent Mariotte so that we know her 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.