Marie-Victorine Manoa
Chef
She appropriates the cuisine of her childhood and forges her identity through a modern and thoughtful approach to traditional French cuisine. After being invited by Alain Ducasse to take over the restaurant's kitchen To the Lyonnais in Paris, she develops innovative cuisine, in line with the environmental challenges of the 21st century. Its cuisine is distinguished by a reinterpretation of French classics, in particular by reducing meat consumption and promoting herbs, vegetables and freshwater fish. She advocates conscious eating, where each culinary choice becomes a political act, a “vote” for a more environmentally friendly food system.
During her two years at the restaurant, she chose to only work with freshwater fish, a choice linked to her childhood and her roots in the Dombes region. This choice allows him to question the place of freshwater fish in French culture, faced with the massive importation of foreign fish. The chef is concerned about the disappearance of these traditional fish from French tables and is committed to giving them back their rightful place. She also reflects on the relationship between animal life and death, a subject that has long disturbed her, and which has focused her research on how to reconcile ethics and gastronomy.
Today, in Paris, she defines herself as a chef who brings tradition, but also change, by perpetuating French culinary know-how while leading a deep reflection on sustainability and food awareness. She draws her inspiration from times spent with family around fishing, where she learned patience and perseverance, values that she now integrates into her work and her commitment to cooking.
Marie-Victorine Manoa's Instagram account
Louis-Paul Manoa
Fisherman
Since his childhood, he has had a passion for fishing and aquatic environments. His father passed on this love of fishing to him by taking him to the “Friends of Lapierre” pond in the Dombes, where he learned the basic skills, such as preparing the bait and installing the maggots. . This experience marked the beginning of an intense passion, particularly when he caught his first carp.
Later, it was his uncle André who taught him how to fish for pike, introducing him to different fishing techniques, from live fishing to lure fishing. Fishing quickly became a way of life for the author, accompanying him two to three times a week not only to catch fish, but also to observe and understand fragile aquatic ecosystems.
Driven by the desire to better understand this natural balance, he directed his studies towards the management of aquatic environments, first in France, then in Quebec, where he deepened his knowledge in hunting and fisheries management. Today, fishing remains a constant passion that he cultivates, alone or with friends, always looking for improvement.
Louis-Paul Manoa's Instagram account
Book Fresh water peaches & recipes by Marie-Victorine Manoa and Louis-Paula Manoa Photographs Sarah Jocteur Editions Hachette Cuisine
Marie-Victorine and Louis-Paul are brother and sister, respectively chef and passionate freshwater fisherman. They grew up in Lyon, on the banks of the Rhône, the Saône and the Dombes ponds and were introduced to the culture of fishing and dining from childhood.
This book will invite you to rediscover the life of our rivers, our lakes and our ponds: France is distinguished by a great diversity of natural environments, with varied climates and reliefs, making freshwater fish a pillar of our culture culinary.
Through 10 species of freshwater fish and more than 60 tasty recipes, this work is a celebration of their riches and their importance in the French gastronomic heritage.
Species to find in the book:
Ablette and small fish, pike, carp, fera, crayfish, frog, perch, zander, catfish and trout
Marie-Victorine Manoa’s recipes
These recipes are taken from the book Fresh water, peaches & recipes by Marie-Victorine Manoa and Louis-Paula Manoa Photographs Sarah Jocteur Editions Hachette Cuisine
The report by François-Régis Gaudry
A few weeks ago Marie-Victorine Manoa and François-Régis Gaudry were in Touraine Marie-Victorine and they embarked with Romain Gadet and young Marcellin, professional fishermen on the Loire, at the head of the Loire fisheries. Their boat is moored in Bréhémont, in Indre et Loire, on the banks of the Loire, 40 km downstream from Tours…
The Pêcheries Ligériens plate is located just opposite the Sailor's Huta restaurant where all of Romain Gadet's fishing is processed, cooked and served by Ambroise Voreux, a former Top Chef candidate.
Loire fisheries
The sailor's cabin
(next to the Bakery, at the exit of the village)
19 avenue du 11 November
37130 Bréhémont
Reservations are not made by email but by 09 51 30 22 68 09 51 30 22 68 or online here,
Céline Maguet's chronicle
If there is one freshwater fish found throughout the European culinary repertoire, it is eel.
But there is something fishy under the rock. The European eel or “anguilla anguilla”, the only eel present on the European continent, is threatened with extinction…
In four decades, its population has fallen by almost 90%.
The rest to read and listen to
Jérôme Gagnez's column
Tribute to Évelyne de Pontbriand, a figure of the Savennières vineyard and ambassador of Chenin
Wines tasted
Vin de France Belle Dame 2023 Available at the estate at €11 per bottle
Savennières La Jalousie 2022 Available at the estate at €26 per bottle
Domaine du Closel
Vault Castle
1 place du Mail
49170 Savennières
Such. : 02 41 72 81 00
Portable : 06 80 51 89 22
[email protected]
The Domaine Closel website
The rest to read and listen to
Book: Recipes & Stories by François-Régis Gaudry
For the first time, he reveals his 155 favorite recipes.
From the delicious dishes of his Corsican grandmother and his cordon bleu mother to the best tricks borrowed from his chef friends, including the specialties picked up during his travels, he explores and recounts the full extent of his connections. culinary. A gourmet and personal collection where the journalist-host opens up like never before…
“There are recipes that some of you know well, that I filmed for France Inter's social networks and my social networks: it's Martine's lemon cake, Suzy's chocolate cake, my pork with caramel, the ultra gourmet tartiflette from three-star chef Emmanuel Renault, the polenta gratin with parmesan from Lauranne Thomas, the director of our show. But there are also many recipes that I am revealing for the first time: those from my own. grandmother Corsica which taught me a lot, those of my mother who taught me the art of moussaka or ratatouille And then there is also the perfect green curry that I brought back from Bangkok, pork belly. braised meat from my Japanese friend Mitsubishi Zahar and numerous foolproof recipes discovered on the set of this show, such as the incredible cookie from Union, the phenomenon bakery in the 10th arrondissement, or the blue-celery cake from starred chef Jean Sulpice at Annecy.” François-Régis Gaudry
Recipes & Stories by François-Régis Gaudry Editions Marabout – Radio France
Photographs by Mathieu Pellerin
Styling by Floriane Dumen
Price: 35 euros
The rest to read and listen to
WE WILL TASTE, THE GRAND SHOW broadcast live and in public from Studio 104 Wednesday December 4
We sit down at the table at 8 p.m. with our columnists, our guests, the comedians from Inter, the audience from 104 and Riad Sattouf and Manu Payet
On the menu: festive recipes from great chefs, blind tastings, cinema, Music and gastronomy quizzes, and lots of gifts to win!
The ticket office opens Wednesday November 27 at 9 a.m. the website of the House of Radio and Music
The Salon Vini di Vignaioli Sunday 24 and Monday 25 November in Paris
This 8th edition of the Vini di Vignaioli fair highlights the best Italian natural wines from around fifty winegrowers.
There will also be a masterclass on Sunday November 24 from 5 p.m. to 10 p.m. theme: The unified Italy of Pellegrino Artusi: a nation to drink and eat”.
Presentation of the book “Science in cooking and the art of eating well”, wine and recipe tasting with Alessandra Pierini, Stéphane Solier and Samuel Cogliati
The theme: The unified Italy of Pellegrino Artusi: a nation to drink and eat.”
Presentation of the book “Science in cooking and the art of eating well”, wine and recipe tasting with Alessandra Pierini, Stéphane Solier and Samuel Cogliati
Sunday November 24 from 11 a.m. to 7 p.m.
Monday November 24 from 10 a.m. to 6 p.m.
Lieu
The woman's palace
94 rue de Charonne
75011 Paris
The website and online ticketing for the Vini di Vignaioli show in Paris
Musical programming
- Dominique A Humanity
- Tyler, The Creator Take your mask off
