Laurent Mariotte SEASON 2023 - 2024 1:47 p.m., February 10, 2024
Laurent Mariotte surrounds himself with bon vivants for a show around 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 among producers, simple recipes and advice close to the concerns of listeners... The unmissable meeting place for gourmands!
Seasonal products and advice, Laurent Mariotte and his bon vivants are here for the sixth season of La table des Bon vivants! A show to help you eat well and understand what you eat.
This week, Laurent Mariotte is surrounded by the wine specialist Ophélie Neiman who writes in Le Monde and the journalist from the Revue du vin de France Olivier Poels. 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 makes us salivate with chicken in white balsamic vinegar. Ophélie Neiman tells us about the welcoming gesture of the Parisian restaurant Chez Magda. And Olivier Poels tells us that he revisited cacio e pepe with gorgonzola.
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”. One listener will be selected each week.
This week's report is dedicated to Chinese cuisine, on the occasion of Chinese New Year! Xīnnián hǎo! Marion Sauveur went to meet the regulars and curious people of the grocery stores and rotisseries in the Chinatown of Paris. Laurent Mariotte and his columnists then give you their tips for cooking Chinese at home.
This week's file is dedicated to mountain cuisine. The winter holidays start today... the opportunity to climb the peaks to discover the typical recipes of the Jura, the Alps and the Massif Central. On the menu: Jura fondue, aligot, diots with white wine THE mountain kitchens. You will have all the recipes to make them successful and tips for making them at home.
As in every episode, the bon vivant table team continues to play with you. Laurent Mariotte makes you listen to a sound related to cooking... it's up to you to discover it. It's the Kitchen Noise game!
Laurent Mariotte and his columnists then talk about an angry subject. Since the agricultural crisis, there has been a lot of talk about the importance of labels. Everything is not blue white red behind the French flag... There are often scams. They decipher it all! And Olivier Poels declaims his love for Modena balsamic vinegar.
For the last half hour of the show, Laurent Mariotte welcomes singer Eddy de Pretto. After the release of his album Crash Coeur, he is going on tour at the end of the month. Like every week, a chef comes to cook the dish of the day. On the menu, congee: a rice porridge from southern China with beef, berries and aromatic herbs. It is produced by Handa Cheng, author of the Guide to Chinese Cuisine published by Editions du Chêne. The opportunity to celebrate the Chinese New Year, under the sign of the dragon. You can find the recipe on Europe1.fr.
At the end of the episode, Ophélie Neiman talks about alternatives to Sancerre, the appellation of center-Loire. Châteaumeillant, Coteaux du Giennois, Côtes de la Charité: here are some little-known appellations that deserve to be known.
Finally, Laurent Mariotte puts singer Eddy de Pretto on the bon vivant grill. He answers Laurent Mariotte's questions so that we get to know him better on the other side of the fork. What is your childhood dish? What do you always find in your fridge? What is your secret address? What is the word for hunger? Here are some of the questions asked by Laurent Mariotte. Eddy de Pretto reveals that there is always a tube of harissa in his fridge!
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