Her journey, her love for cooking, rugby culture… Constance Régnier reveals her secrets to us.
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Monday to Friday at 9.05 a.m. on France 3 Nouvelle-Aquitaine, You are greatpresented by Vanessa Finot comes to your home.
The show that does good in New Aquitaine welcomes a new columnist. Constance Regniertakes charge of the show’s kitchen on Mondays and Thursdays.
What is your background? what guided you towards cooking, towards this profession?
Dietitian, then food engineer. I worked in a small artisanal company that manufactures spreads without palm oil then I continued in a different world, a multinational plant-based company with innovative product development missions in France and abroad (Canada). , Los Angeles, Italy).
I have always loved cooking. From the age of 8, I organized Almost Perfect Dinners, spending the day in the kitchen and using my parents as judges.
I always loved watching my grandmother be a farmer and my mother cook.
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This passion for gastronomy made me leave everything at the age of 24 to do a Tour de France des terroirs and a few years later create my company Au nom du Goût in order to promote Good Eating on television, radio and on social networks . I am also a presenter at various exhibitions including the Salon International de l’Agriculture in Paris.
Your column in You are wonderful is delicious, how do you construct it?
The objective of the column is to talk about Eating Well from different angles. The team gave me carte blanche, so I have the chance to present a producer from the region, carry out an industrial vs. homemade product battle, share a recipe, anti-waste tips, good tips, advice…etc
I’ve always avoided monotony in my work, so I can tell you that with the VEF show, I’m having a blast!
New Aquitaine is an extraordinary playground for chefs, what products do you enjoy working with and for what reasons?
I am originally from Alsace and Franche-Comté (we eat well there too ????) but I have always wanted to live in the South-West to discover this gastronomy, this culture, this mentality of sharing, good meals at through local products, ferias, the “rugby” spirit which highlights real conviviality.
As an epicurean raised in the East, I love good charcuterie, and in the Nouvelle-Aquitaine region, we are served! With Kintoa ham, Gascon black pigs, we can find sausages, belly, coppa, hams which have been matured for a long time. A few pieces of quality cold meats significantly enhance a dish. A butternut velouté with finely cut and grilled pieces of belly, simple pasta with chiffonade coppa and grated farmhouse Ossau Iraty and that changes everything.
Cooking to enjoy dishes that TASTE, that’s my goal! Once you have developed your palate, there is no going back.
Find all the You are wonderful shows for free on the france.tv platform by clicking here
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