In the program "La Table des Bons Vivants", Laurent Mariotte and his columnists give their advice to listeners on how to cook grapes. 

A seasonal fruit par excellence, grapes are making a comeback in our kitchens.

It can be nibbled on throughout the day or at the end of a meal ... but not only, it happens to be an essential element for good little autumn dishes.

Laurent Mariotte gives us some tips for tasting it on his show

La Table des Bons Vivants

.

In salty cuisine 

It is not the fruit that we think to cook and yet.

The grape releases all its aromas during cooking.

Subtle and pleasant, it has its place in our pots.

"I recommend the Italian grape. It goes perfectly with quail. You cook 10 minutes before the end of cooking so that the grapes are a little tired but keep a little tonicity", explains Laurent Mariotte.

"I also like to make a half-fig, half-grape guinea fowl."

To do this, brown the meat in a casserole dish with butter and sunflower oil, then flambé it all with garlic, shallots, Cognac and a little Port, without forgetting the grapes and figs.

"All this for 25 minutes."  

As Olivier Poels suggests, you can also taste grapes with foie gras: "You deglaze a handful of grapes with a little bit of white wine and place it on your foie gras."

>> Find all of Laurent Mariotte's shows in podcast and replay here 

For dessert

In a sweet version, the grapes are eaten as a tarte tatin!

"You mix white grapes and red. You brown them in a little butter with sugar. You place them in a dish then you cover everything with a puff pastry. You bake for 40 minutes at 180 ° C. C 'is very pretty,' enthuses Laurent Mariotte.