Sharing and conviviality are the key words of the summer.

Nothing better to honor them than the famous dinner aperitif.

Without fuss, we meet with family or friends to peck and taste wine.

Laurent Mariotte and his columnists share with us their tasty ideas for a successful exercise. 

Tapas, mezze or large sharing dishes, Laurent Mariotte and his columnists, Olivier Poels and Yves Camdeborde, give us their tips and recipe ideas for well-organized summer aperitifs.

Whether it is to whet your appetite or to accompany you all night long, there will be something for everyone on the show

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Fruits are our friends

"I am going to surprise you, but I am a lover of fruit as an aperitif", announces Yves Camdeborde.

"The melon, the watermelon, the strawberry associated systematically with protein or a vegetable I find that it is a marvelous marriage. It allows to have notes of freshness. Small bonus, to start with fruits the meal is good for health because it promotes transit. "

Among the ideas, we can combine "strawberries, with asparagus and ginger on a peak" like chef Yves Camdeborde to have an entry that is both sweet and full of character.

You can also make an oriental melon by making skewers with pieces of melon and ham, all lightly brushed with a drizzle of honey and lemon. 

We take out the plancha

It is not because it is an aperitif that we should not take out our most beautiful devices like the plancha.

"It's user-friendly and hassle-free", explains Laurent Mariotte.

"You can cook mussels on them, let them open and serve them with a condiment made from chorizo, garlic and sherry vinegar. This is called a finger-burnt aperitif."

You can also do the same with pieces of duck that you also serve with a light dash of sherry or lemon vinegar to spice it up. 

An iodized air

Holidays oblige, we do not hesitate to add a little iodine note to our aperitif like Olivier Poels: "I like to taste whelks or shrimps with mayonnaise."

It's as easy as pie, but very effective to have flavors without the slightest effort. 

We can also make a pasta salad if our guests are known for their appetite including shrimp, herbs and olive oil. 

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Dipping

Finally, a simple idea that can be done with what we have at the back of the cupboard: sauces to accompany vegetable dips.

"Very simply, you take a white yogurt in which you put Tabasco, Worcestershire, a little lemon juice, mixed herbs, a little bit of curry and olive oil, you get a sauce that goes very well with carrot sticks ", advises Yves Camdeborde. 

Vegetable aperitif 

Finally, vegetarians are not left out, especially gazpachos.

"You can put a green tomato with a green pepper and zucchini or cucumber. You mix with olive oil and vinegar. It makes a beautiful green gazpacho", explains Laurent Mariotte. 

For the more daring, you can try a bean and peach salad. Serve with walnut oil, fresh herbs and pine nuts if you want a little crunch.