If you think it's too early to have dinner at 7 p.m., despite the curfew, nothing prevents you from enjoying meals made by restaurateurs: just take them out.
In the different cities concerned, Laurent Mariotte has selected a few addresses for you.
"We must support our restaurateurs", insists Laurent Mariotte while 38 departments are now affected by the curfew in the face of the coronavirus epidemic.
"They have not stopped adapting, resisting and continuing to distribute happiness at the table since the start of the health crisis," underlines the host of
La Table des bons vivant
.
While the closures of establishments multiply - 17% today, 30% expected by the end of the year -, the journalist calls not to stop eating in restaurants… even if it means adapting a little.
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A small tab with the shallot at 7 pm?
First idea: eat earlier.
"We eat on English time, like American tourists in our cities", smiles Laurent Mariotte.
"It's also good to change our habits, perhaps to eat a little earlier at noon, to be able to go to a restaurant in the evening. I am thinking of the restaurant, the slogan of the restaurants in Rouen, which have a 'metro,' formula. work, restaurant '. A little shallot tab at 7 p.m. isn't bad anyway! "
Another option:
click and collect
.
We order from home and go to the restaurant.
"It had developed during confinement, many put it back in place," said Laurent Mariotte.
"But there you have it, too, you have to play it local: you have to order at a restaurant near your home when you want to change from the ordinary."
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Cassoulet, quenelles or bouillabaisse
Some takeaway ideas?
"I am thinking of Christian Constant's Bibent, who is a chef who is no longer presented" in
Toulouse
, begins Laurent Mariotte.
"He makes us a cassoulet to take away or delivered for 34 euros for two. He is the 2019 world champion of cassoulet, the Toulouse cassoulet par excellence: Tarbais beans, pork belly, pork rind, sausage, duck leg, lamb shoulder and Toulouse sausage. "
On the
Lyon
side
, "you can eat pike quenelles with Nantua sauce, for example," suggests Laurent Mariotte, recommending tasting those of Joseph Viola, at Daniel and Denise.
"Nantua sauce is a derivative of béchamel mixed with smoke, butter, crayfish. It's complex to make at home. When you live in the area, you can order it!"
Another Lyon address: Café du Soleil, which delivers five canned quenelles, with the sauce, for 18 euros for 5 canned quenelles with the sauce.
>> Find all of Laurent Mariotte's shows in podcast and replay here
And in
Lille
?
Laurent Mariotte offers you the Club Marot, a bistronomic restaurant which makes "the famous maroilles tart, the local washed rind cheese".
"It's a restaurant that dust off local cuisine, which offers this tart with real brioche dough. Again, it's a little technical at home to make brioche dough for. For Lille, think about it. : 10 euros a tart for 4/6 people at Club Marot. "
Finally, for those who live in
Marseille
, go to Chez Michel, rue des Catalans, for a bouillabaisse "with fish obviously caught every day."
Rock fish for the soup: scorpion fish, gurnard, live fish and rouquier… And noble fish for the main course: Saint Pierre, monkfish, wolf, and whiting.
"And we don't forget the croutons and the rust!"