Laurent Mariotte SEASON 2023 - 202413h00, December 16, 2023

Laurent Mariotte surrounds himself with bon vivants for a show about everyday cooking: whether they are chefs, artists or intellectuals, they have in common this passion for eating well and share it for 1h30 with the listeners of Europe 1. Gourmet walks through the markets and among the producers, simple recipes and advice close to the concerns of the listeners... The unmissable event for gourmets!

Seasonal products and advice, Laurent Mariotte and his bon vivants are here for the sixth season of La table des Bons vivants! A show to help you eat well and understand what you eat.

This week, Laurent Mariotte is surrounded by Lyon-based chef Sonia Ezgulian and bistronomic chef Yves Camdeborde. Every week, Laurent Mariotte and his columnists talk about their taste of the week. It can be a flavour that marked their week, a restaurant that caught their eye, a dish that they cooked or that was concocted for them. It's an opportunity to discover new tastes or new addresses, favourites but also, for them, to go on rants. This week, Sonia Ezgulian has a taste for sharing, with the association Étoilés et solidaires, which offers to offer restaurant meals to seniors in need. Yves Camdeborde has a crush on chestnut pilpil. And Laurent Mariotte talks to us about Brussels sprouts.

It is also an opportunity for you, dear listeners of Europe 1, to tell us about your taste for the week. To do this, you have two solutions: on the Europe 1 answering machine on 01 80 20 39 21 (non-surcharged number) or on the Facebook page of the programme "Laurent Mariotte, le groupe des bons vivants d'Europe 1". One listener will be selected each week.

In the second part of the show, Laurent Mariotte takes you to the seaside. Head for the port of Granville, in the English Channel, in Normandy. Marion Sauveur attended the unloading of the scallops and noted the words of the fishermen of this star of the holidays.

This week's feature is dedicated to preparing in the kitchen for Christmas Eve. Laurent Mariotte and his columnists give you their tips on how to create a menu while spending time at the table with your guests, without being locked in the kitchen. This bluffing meal is composed of either scallops, a chestnut, cocoa, hazelnut velouté or a soufflé. For the main course, they offer a guinea fowl in a salt crust, a chicken with citrus fruits and gingerbread or a vegetable stuffed cabbage. And to finish and change from the traditional yule log: a panna cotta vodka with lemon caviar, a floating island to share or an iced orange soup.

As in every episode, the team at the table des bons vivants continues to play with you. Laurent Mariotte makes you listen to a sound related to cooking... It's up to you to find out.

Throughout the month of December, Laurent Mariotte and his columnists will give you their ideas to put under the tree. Sonia Ezgulian suggests offering mochi instead of chocolates. Yves Camdeborde likes to offer mortars. And Laurent Mariotte has a crush on a book.

It is precisely books that we are talking about to offer at the end of the year. Nicolas Carreau, the literary specialist of Europe 1, is Laurent Mariotte's guest. The team of La table des Bons vivants has selected a dozen cookbooks out of the hundred or so they received at the end of 2023 and Nicolas Carreau has chosen 3 of them with his discerning eye as a reader.

Former Mr. Cinema on France 2, he has established himself as one of the most creative hosts / producers of television: Laurent Mariotte receives Frédéric Lopez in the last half hour of the show. On this occasion, chef Lorenzo Chiabica of the Pastore restaurant in Paris prepares the dish of the day. It offers Italian and modern cuisine in line with its Italian roots. He chose to prepare a pumpkin risotto and dried porcini mushroom and chestnut stew for Frédéric Lopez, who is a great lover of Italian cuisine.

At the end of the episode, Laurent Mariotte puts host Frédéric Lopez on the grill of the Bons vivants. He answers Laurent Mariotte's questions so that we can get to know him better on the other side of the fork. What is the dish of your childhood? What's always in your fridge? What's your secret address? What is the word for hunger? Here are some of the questions asked by Laurent Mariotte. We discover that Frédéric Lopez still has the Breton galettes in his fridge.

Laurent Mariotte is surrounded by the Bons vivants: Sonia Ezgulian and Yves Camdeborde

Tastes of the week

Laurent Mariotte: Brussels sprouts

Sonia Ezgulian: the Étoilés et solidaires association to offer restaurant meals to seniors in need, by making a donation directly on Hello Asso

https://www.helloasso.com/associations/etoiles-et-solidaires

Yves Camdeborde: chestnut pilpil

> You too can tell us about your taste of the week on the Europe 1 answering machine on 01 80 20 39 21 (non-surcharged number).

Gift ideas from the Bons vivants

  • Mochis by Mathilda Motte from the House of Mochi

https://www.maisondumochi.fr/

  • Mortar
  • Le Grand livre des livres de cuisine by Yves Camdeborde and Laurent Seminel, published by Éditions Hoëbeke at Gallimard.

https://www.gallimard.fr/Catalogue/GALLIMARD/Hoebeke/Vie-pratique-art-de-vivre-Hoebeke/Le-grand-Livre-des-livres-de-cuisine

  • Handa Cheng, the guide to Chinese cuisine, published by Éditions du chêne

https://www.editionsduchene.fr/chene/le-guide-de-la-cuisine-chinoise-9782812321450

  • The big book of cheeses, at Flammarion

https://editions.flammarion.com/le-grand-livre-des-fromages/9782080261373

  • A cook in town, La Martinière

https://www.editionsdelamartiniere.fr/livres/un-cuisinier-en-ville

Feature of the week

The landing of scallops by fishermen in Granville, Normandy, report by Marion Sauveur

Sonia Ezgulian and Yves Camdeborde's Seafood Tips: Utah Beach Oysters / Triple Zero Oyster

Feature of the week

Our tips for a New Year's Eve dinner without spending hours in the kitchen

> The recipes can be found on Europe1.fr

This week's columns

  • Chronicle of Sonia Ezgulian: portrait of Faten Boudhina from Crème des crèmes

https://cremedescremes.com/

The dish of the day

  • A pumpkin risotto and dried porcini mushroom / chestnut stew from Lorenzo CHIABICA, the chef of Pastore in Paris

https://www.pastore.paris/

Tasting notes: Montenidoli Carato di San Gimignano
https://www.montenidoli.com/it/vini/vini-bianchi/carato/

Tasting in the glasses of the Reveal'Up collection by Chef&Sommelier

https://www.chefsommelier.com/fr/collections/fabrique-en-france/revealup/