Spring and Easter cuisine

2023-04-08T10:54:02.400Z

Highlights: It's Easter weekend. Laurent Mariotte and his columnists Bons vivants, Emmanuel Rubin and Philippe Toinard, cook eggs and lamb meat. The 2-star chef Stéphanie Le Quellec gives us her tips for a beautiful Pascal menu. We start with the egg: a true symbol of Easter and an essential of salty and sweet cuisine. We also learn that there is a slack season around eggs.Guest:Stephanie LeQuellec.

It's Easter weekend. Laurent Mariotte and his columnists Bons vivants, Emmanuel Rubin and Philippe Toinard, cook eggs and lamb meat. The 2-star chef Stéphanie Le Quellec gives us her tips for a beautiful Pascal menu. We start with the egg: true symbol of Easter and an essential of salty and sweet cuisine. Chef Stéphanie Le Quellec explains how to make a successful omelette and egg mayonnaise. Emmanuel Rubin and Philippe Toinard share with us their beautiful or not so beautiful experiences around the egg. We also learn that there is a slack season around eggs.