Stew, long cooking and Russian cake

2024-01-20T13:06:07.151Z

Highlights: Stew, long cooking and Russian cake. This week, Laurent Mariotte tells us about a pig cheek stew. Yves Camdeborde makes us salivate with the Russian cake, from the Artigarrède pastry shop. And Ophélie Neiman discovers the pleasure of long cooking. This is also an opportunity for you, dear Europe 1 listeners, to tell us your taste of the week. For this you have two solutions: on the Europe 1 answering machine at 01 80 20 39 21 (non-premium rate number) or on the Facebook page.

This week, Laurent Mariotte is surrounded by bistronom chef Yves Camdeborde and the wine specialist, whom you read in Le Monde, Ophélie Neiman, aka MissGlouGlou. Every week, Laurent Mariotte and his columnists tell you about their taste of the week. It could be a flavor that marked their week, a restaurant that caught their eye, a dish that they cooked or that we concocted for them. The opportunity to discover new tastes or new addresses, favorites but also, for them, to have rants. This week, Laurent Mariotte tells us about a pig cheek stew. Yves Camdeborde makes us salivate with the Russian cake, from the Artigarrède pastry shop. And Ophélie Neiman discovers the pleasure of long cooking. This is also an opportunity for you, dear Europe 1 listeners, to tell us your taste of the week. For this you have two solutions: on the Europe 1 answering machine at 01 80 20 39 21 (non-premium rate number) or on the Facebook page of the show “Laurent Mariotte, the group of good people from Europe 1”.  ;