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Laurent Mariotte with Charlélie Couture

Around the table, with Laurent Mariotte: Charlotte Langrand, David Rathgeber and Charlélie Couture.

Our guest

Charlelia Couture

– New album, Hidden Treasures and Rare Pearls, November 2020

– On Tour for the Album: July 24 in Deauville, September 30 at Salle Gaveau in Paris

– Book New York Memories published by Recherches Midi.

– Exhibition: in Douai, a series of portraits of the poet Rimbaud

His taste of the week : beet

His secret address : Da Giacomo in the 10th arrondissement of Paris

The tastes of the week

Laurent Mariotte : Courgettes, in courgette caviar

Charlotte Langrand : spider and chorizo ​​conchiglionis, crab and fennel juice, Boca fine restaurant in Nonza, Corsica.

David Rathgeber : Sardine dish, Frédéric Duca, Roaster 17th. Marinated sardine

Around artisans

Henri Barbusse market in Levallois-Perret

Report on the sweet peas with Rudy Terreno, organic market gardener with his wife Sabrina Dainotto at the Sousta farm, in Contes (Alpes-Maritimes)

-> Direct sale at the farm

The current event

What did the tyrants eat?

Christian Roudaut, A la table des tyrans, published by Flammarion editions.

Our file of the week

Molecules : cooking through science

with Christophe Lavelle, researcher at the National Museum of Natural History and at the CNRS

His work : Molecules, science on the plate, at Ateliers d’Argol

The selection of bon vivant

Charlotte Langrand and the 2021 ice cream trends

-> Babka-flavored ice cream-cakes at Glazed or Dumbo, with the taste of cannelés at the Manufacture des Belles Glaces, vanilla creams inserted between two cookies at Cookidiction or at Dumbo ice cream sandwiches, at Crillon chef Mathieu Carlin offers frozen cookies on sticks, with salted butter caramel and vanilla.

-> Salted ice cream: the Alain Ducasse ice cream parlor with olive oil ice cream and herbal sorbet (coriander, basil, tarragon, parsley and mint); the chocolatier Jacques Génin goes to peas; the young chef Martin Simonard, at L’Auberge des Templiers in the Loiret, serves his green asparagus with an immortelle sorbet; Emkipop offers black sesame, fennel-lime / sea cryste; Glazed: marrowbone / squash and spices

-> The seasonal food-wine pairings of David Rathgeber petit pois – Tourraine sauvignon, 2019, Monsieur Bonnigal the mackerel with a small Chablis, Domaine Pommier. the first raspberries with a Muscat de Beaumes de Venise. Domaine des Bernardines.

The dish of the day

David Rathgeber’s pastrami snack

Olivier Brosset’s pastrami, Olivier’s pork, butcher in Angers (http://olivier-brosset.fr)

The back kitchen, delicatessen and dining cellar, adjoining the L’Assiette restaurant. Reopening of the Plate, June 9

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