Laurent Mariotte 6:00 p.m., March 12, 2024

Every Saturday, Laurent Mariotte and his guest give you advice, tips and tricks on gastronomy and food.

Useful insight into the art of eating well.

Today, learn everything about French peasant cuisine with our guests Anne Desreux, the Chef of the Auberge du Noordmeulen in Steenvoorde in the North, and Marc Leray, of the Auberge des milans, in Saint-Cirgues-de-Jordanne , in Cantal.

In this week's feature, Laurent Mariotte and his columnists take a tour of France of peasant cuisine.

On the menu are soups and stews, tarts, quiches and other pies and a cuisine very focused on vegetables.

Two innkeepers explain their country dishes to Laurent Mariotte: Anne Desreux, the Chef of the Auberge du Noordmeulen in Steenvoorde in the North, and Marc Leray, of the Auberge des milans, in Saint-Cirgues-de-Jordanne, in the Cantal. 

As in every episode, the bon vivant table team continues to play with you.

Laurent Mariotte makes you listen to a sound related to cooking... it's up to you to discover it.

To play with us, send an SMS with the word “CUISINE” to 7 39 21 (3 x €0.75 + SMS cost).

Endive tart - olive oil - romaine by Yves Camdeborde

INGREDIENTS

For the rosemary olive oil shortcrust pastry:

  • 250g of einkorn flour

  • 8 cl of water

  • 7 cl of olive oil

  • 1 pinch of salt

  • 1 teaspoon rosemary flower or thyme

For garnish :

  • 4 endives

  • 2 shallots

  • 200g fresh goat’s cheese or sheep’s cheese

  • 1 teaspoon of flower honey

  • 1 teaspoon sherry vinegar

  • 2 large handfuls of walnuts

  • Salt and pepper

  • 1 teaspoon of zaatar

  • 2 teaspoon of olive oil

PREPARATION PROCEDURES

Prepare the shortcrust pastry, mold it and blind bake it for 35 to 40 minutes at 170 degrees.

Place a sheet of parchment paper and a weight inside (rice, beans, etc.) to cook it.

Cut the endives and shallots into pieces and cook them for 10 minutes in a steamer.

Pour the cooked vegetables into a pan with the olive oil and over medium heat, reduce the water from the endives.

Add the vinegar and fresh goat cheese.

Mix.

Pour onto the base of the pastry, add the honey, crushed nuts, zaatar and cook for 40 minutes at 180°.

Serve with an arugula salad.

Sonia Ezgulian's recipe

INGREDIENTS

  • ¾ of the green spring onions/leeks

  • 1 teaspoon of fine salt

  • 20 cl of virgin sesame oil

THE PREPARATION

Mix the onion greens with the salt.

Add 20 cl of virgin sesame oil.

Refrigerate for 24 hours.