Louise-Adélaïde Boisnard 8:21 p.m., March 12, 2022

A recipe for palace pasta gratin, very simple to make and inexpensive, is what Yves Camdeborde offers you at the Table des Bons Vivants.

He tells about this recipe discovered and made at the Crillon, a famous Parisian palace, at the end of the 80s.

At the Bons Vivants table, Yves Camdeborde gives you the exclusive recipe for macaroni gratin from the Crillon, a Parisian palace, from 1988-1989 when he worked there.

There is no quantity, no rule, just a technique to perform: soak the pasta three times in broth and let it absorb all this juice in the oven.

Nothing more.

Listen to the podcast to learn more about this regressive and mellow gratin.

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