It's time for an aperitif - Laurent Mariotte receives Stéphane Marie

2023-06-10T11:00:15.043Z

Highlights: Laurent Mariotte and his bon vivants are there to help you eat well and understand what we eat. The dossier of the week is devoted to this art so well cultivated in France: the moment of the aperitif. A chef comes to make the dish of the day for the guest in each episode. The host of Silence, ça pousse on France 5, Stéphane Marie, is our guest this week. He answers Laurent Mariotste's questions and reveals the recipe for his lobster salad.

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 Charlotte Langrand, from the Journal du Dimanche, and Olivier Poels, from the Revue du Vin de France. The dossier of the week is devoted to this art so well cultivated in France: the moment of the aperitif! Unifying, convivial, the art of toasting is increasingly transformed into a great aperitif dinner. Less stressful to prepare, varied, participatory, we talk about this new way of going to the table. Laurent Mariotte and his columnists Charlotte Langrand and Olivier Poels help you not to be fooled on the shelves. He gives you their tips and tricks for a good aperitif and to make homemade recipes to impress your guests. The bon vivants are also interested this week in French mustard. She's back! After the 2021 shortage, new producers have stepped in. We take the seed! And journalist Nicolas Carreau joins us to talk about it. The host of Silence, ça pousse on France 5, Stéphane Marie, is our guest this week. The opportunity to get to know him better on the other side of the fork. The least we can say: he is a fine cook. He joins us to taste the dish of the day. A chef comes to make the dish of the day for the guest in each episode. This week, Guillaume Delage, the chef of Au Père lapin in Suresnes, comes to direct it. On the menu: Osso bucco of veal shank, barigoule artichoke and gourmet pea salad, asparagus and orange supreme. A recipe that Guillaume Delage created especially for our guest Stéphane Marie, who loves veal shank, artichokes and asparagus. At the restaurant Au Père Lapin, Guillaume Delage creates bistronomic cuisine. The recipe is to be found on Europe1.fr.At the end of the episode, Laurent Mariotte passes Stéphane Marie on the grill of the Bons vivants. He answers Laurent Mariotte's questions so that we 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. And he reveals the recipe for his lobster salad.