Wednesday, March 31, 2021
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Laurent Mariotte with Alain Ducasse


Our guest:

Alain Ducasse, multi-starred chef
https://www.ducasse-paris.com/fr

https://www.lechocolat-alainducasse.com/fr/

Its taste of the week: The alliance of bitterness and acidity like a grapefruit and rose sorbet.

The tastes of the week

Laurent Mariotte: Côte dish with red wine and harissa.

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Charlotte Langrand: La Table de Cybèle (https://www.latabledecybele.com/)

Olivier Poels: The book Vigneronne, by Laura Gasparotto published by Grasset, to be published on April 7, 2021.

Around producers

– Croix-Rousse market in Lyon.

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– Enguerrand Apt, the head brewer of the “Brasserie du Goulot” in Roubaix
https://www.facebook.com/LaBrasserieduGoulot

The Bons Vivants survey: What are apprentices doing in 2021?

Our feature of the week: Does vinegar always taste good?

With David Matheron, co-director of Martin Pouret, and Grégory Marchand, starred chef and owner of Frenchie in London and Paris.

https://martin-pouret.com/

http://www.frenchie-restaurant.com/

The selection of bon vivant

– Charlotte Langrand: Chef’s jars (www.lesconfinades.com)

– Olivier Poels: Wines aged in amphorae
The field of miquettes

https://www.vinsnaturels.fr/003_viticulteurs/Ard%C3%A8che-Domaine-des-Miquettes-Paul-Esteve-222.html

List of points of sale:

La Liquiderie – Paris

La Cave de Belleville – Paris

Cave decanters – Annonay (Ardèche)

The Saint Eutrope – Clermont Ferrand

Château Antonic (https://www.chateauanthonic.com/)

The dish of the day

– Camargue rice with spring vegetables by Amaury Bouhours, chef at the Dali restaurant at the Hôtel Meurice in Paris

https://www.dorchestercollection.com/fr/paris/le-meurice/restaurants-bars/restaurant-le-dali/



Source site www.europe1.fr

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