[INTÉGRALE DU 3 MAI] Bakers’ new challenges

Laurent Mariotte surrounds himself with good living for a program around everyday cuisine: whether chefs, artists or intellectuals, they have in common this passion for eating well and share it for 1:30 with the listeners of Europe 1. Gourmet walks through the markets and among producers, simple recipes and advice close to the concerns of listeners … The unmissable gourmet meeting!

Seasonal products and advice, Laurent Mariotte and his good living are there for the seventh season of the Table of Bons Vivants! A program to help you eat well and understand what you eat.

This week, Laurent Mariotte is surrounded by Luana Belmondo, cooker and culinary author, and Yves Camdeborde, chef and bistronome. What is your taste for the week? This is the ritual question posed by Laurent Mariotte. It can be a flavor that has tastefully marked their week, a restaurant that caught their eye, a dish they cooked or concocted. The opportunity to discover new tastes or new addresses, favorites but also, for them, to pass rants.

Laurent Mariotte had a crush on Miso, a fermented soy paste, but the one he tasted was made from fermented Lupine. He cooked it to accompany a broccoli.

Luana Belmondo returns from Essaouira to Morocco where she discovered Tfaya, a couscous with caramelized and melting onions, with cinnamon sticks and raisins.

Yves Camdeborde returned to the violin of Ingres and the casseroles, two restaurants held formerly by Christian Constant. Now taken up by a new team, it was not disappointed, on the contrary, delighted to see the ravioli of Langoustines and the stuffed potato that made the success of these two addresses.

This Saturday, the table of good living receives Jean-François leaflet, at the head of the bakeries of the same name. The gang wonders: they are called the Câline, Marie-Blachère or Paul, these bakers are successful, but what about the taste? Can we make good artisanal bread when we are at the head of 83 bakeries like our guest? For Jean-François Leaflet, himself a graduate baker-pastry chef, passed through big houses like that of Claude Bourguignon in Metz and Pierre Hermé, the keys to success are first explained by a demanding training of his bakers on the spot as well as many employees for each of his brands. Then comes the choice of products: hazelnuts of Italian Piedmont, quality butter and French flour, no good breads and good pastries without having sourced the best. In each of its bakeries, the laminated brioche is acclaimed and each of its points of sale meets a great success.

It must be said that Jean-François leafput like most of the major bakers who opened in the 2000s settled not in the city center, but on roundabouts or in commercial activity areas for example. To supply these large spaces (mostly 500 m square for the most part) distributed in the territory, the business manager and baker is forced to centralize some pastry creations in his central workshop in Blois, but in terms of bread and pastries, everything is prepared on the spot: “Our employees are real bakers formed and not operators who put an already ready-made wand.” Does this mean that the bakeries located in the bourg centers are concerned to face the rise of these addresses on the outskirts? The good living debate them.

Some have already taken out the barbecues and the planchas, others pinch them for the barbecue flavor chips when the sunny days come and even some enthusiasts bought homemade smokings and accessible for sale: yes, the French pinches for the taste of smoke. But what taste are we talking about? Journalist Marianne Leclere has just published an investigation into the subject in the latest issue of Les Petits Pstes magazine by Laurent Mariotte. In parallel with artisanal smokers, hot or cold, there is an aroma of liquid smoke used by industrialists in the food industry. An investigation to find in detail in the last magazine Les Petits Pstes de Laurent Mariotte.

As in each episode, the team of the table of good living continues to play with you. Laurent Mariotte makes you listen to a sound related to the kitchen … It’s up to you to discover it. To play with us, send an SMS with the word “kitchen” to 7 39 21 (3 x 0.75 € + cost of SMS).

Like every week, Laurent Mariotte receives a guest. This week, it is the novelist David Foenkinos who has just published a new work everyone loves Clara by Gallimard editions.

The dish of the day is signed Pierre Siewe, chef at the head of the restaurant Table Penja in Paris (7ᵉ arrondissement). Originally from Cameroon, he was keen to honor Penja’s pepper, cultivated in his native country and distinguished by an indication of protected origin (IGP). It is a green pepper, harvested before maturity, which should be kept in oil to enjoy its frai and fruity taste in cooking. He is preparing a classic bistro this afternoon, the pepper steak justly embellished with Penja pepper.

For the last part of the show, Laurent Mariotte, as every week, passes the guest on the grill of the good living. This week is the author David Foenkinos. What is the taste for your childhood? What are the ingredients you still have in your fridge? These are some of the questions that are asked. He reveals the guests of his ideal dinner.