The covid-19 epidemic is changing our daily lives, but also our eating habits. Laurent Mariotte answers your questions on his program "la Table des bons vivant" and addresses with his guests some tips for having fun in the kitchen during this period of confinement.

How to eat during confinement related to the coronavirus epidemic? In his program La Table des bons vivant, Saturday, Laurent Mariotte welcomed (from a distance) the chefs Yves Camdeborde and Olivier Poels to answer questions from the listeners of Europe 1. All agree on one point: it is the opportunity to innovate. "The kitchen must become the heart of the house," says Yves Camdeborde. The chef recalls that many cooks offer, on social networks, recipe ideas that are just waiting to be tried.

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What are the essential products?

Valérie, native of the Arcachon basin and listener of Europe 1, wonders which products should imperatively be found in the kitchen cupboards. Answer: the products themselves do not necessarily have to change, since there is no food shortage. At most it will be necessary to buy in larger quantities to satisfy the appetite of children confined to the house.

"To manage to have a little more fun and not to fall into repetitions of tastes", Yves Camdeborde advises in particular to acquire condiments: a bottle of pumpkin oil, a balsamic vinegar and some spices such as cumin or curry . This will "enhance your usual recipes and give them a slightly different spirit."

What to do in the absence of fresh produce?

The difficulty of accessing certain fresh products should lead us to rediscover the kitchen in the cupboard. Don't be afraid to use raw frozen products or canned food and mix it with our fresh products. For example, the preparation of a Shakshuka will go perfectly with canned peeled tomatoes.

Containment is also an opportunity to rediscover the taste of certain fresh products that are easy to prepare, like ... pasta. Olivier Poels specifies that their preparation requires only a little flour, eggs and olive oil. It will also be an opportunity to involve the children in the kitchen work.

How to manage the conservation of dishes?

Thibault, in Seine-Maritime, is looking for some ideas for dishes that are easy to keep in the absence of a freezer. As a reminder, a dish can easily be stored for one to two days in the refrigerator and some up to four days. Yves Camdeborde advises in particular to prepare a mince pie, beef stew or lentil beef cheek.

In the kitchen, one watchword "Dare!"