This Sunday, mothers are in the spotlight! What if for once, instead of offering yet another jewel, we competed in ingenuity to offer him a meal made by us and with love? If you are lacking inspiration, do not panic, Laurent Mariotte and his columnists share with us their meal ideas on the show "La Table des bons vivant".

Imagine, after a year of pandemic, meeting around the table to share a meal with his mother.

It makes you want and is worth more than all the jewelry in the world.

Even more after a period of extraordinary social restrictions.

On paper, you agree.

Only when it comes time to take the practical step ... do you run out of inspiration.

Laurent Mariotte and his columnists give us, here and there, some ideas to find inspiration in the program

La Table des bons vivant

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A simmered dish for simplicity

"It's an idea for a dish that came from my father," says Yves Camdeborde.

"For Mother's Day, he used to cook an 8-hour leg of lamb that he let simmer. A fancy dish that you don't need to worry about. And he sealed the casserole with it tightly. a dough. He mixed flour with water, a little egg white and coarse salt. And he put it in the oven. "

Ideal for those who do not want to take the lead and feast. 

>> Find La Table des bons vivant in podcast and in replay here 

A good wine to accompany 

"My father always served my mother, on Mother's Day, his favorite wine," recalls Olivier Poels.

An original attention which has something to brighten up a good meal.

"For her, it was a Château Pichon-Longueville Comtesse de Lalande, please."

An idea from which we can draw inspiration if we also want to introduce him to a good wine. 

A gourmet meal above all 

Another idea, which comes from a listener from Europe 1 on Facebook and which makes the columnists talk: homemade lasagna and a stracciatella mousse with raspberries.

An idea for a gourmet dish that Yves Camdeborde suggests to lighten up with a vegetable-based lasagna recipe.

"I make a mixture of tomatoes, peppers, well-stewed onions and zucchini. Then I make my layers with the dough and my preparation, then I finish with slices of mozzarella and mint. I bake 25 to 30 minutes the same day. It's a treat and it's even better the next day. When it's cold. "

A barbecue for conviviality 

This weekend finally, the good weather is there.

For the occasion, we take out the barbecue to cook in a friendly atmosphere.

We opt for a good prime rib, but be careful to cook it well.

"You shouldn't be afraid to start cooking meat well in advance", explains Yves Camdeborde.

"We will have to caramelize it. For that, we put it down when we have beautiful red embers and we mark it by pressing the meat well against the grill. It takes 15 to 20 minutes of cooking. And above all, it must be taken out. and let it sit for 40 minutes. "

The trick?

When ready to serve, place it over the barbecue for a few minutes to heat it up. 

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Fish for an iodized air

If your mom is not very meaty or if you just want to get away from it all thanks to cooking by the sea, fish is all about it.

"As a starter, you can make a carpaccio of trout with pine nuts with lime", advises Yves Camdeborde.

"You are going to mince a nice slab of trout very finely. You put it with a little olive oil, pine nuts and a little lime. And voila."

Another recipe, just as simple: "We cut and mix carrots, peas, zucchini", lists this time Olivier Poels. "We add a little bit of bean sprouts, nice shrimps. And we sauté it in a pan with a little sesame oil. We add spices like curry or turmeric for a little Asian twist, cilantro and you're done. "