The pair will face, this Thursday, November 7, the team of the restaurant L'Etable de Sainte-Lheurine, in Charente-Maritime, in the new M6 show, “The best regional cuisine, it's at home”, broadcast during the week , at 5:30 p.m. Hosted by Yoann Conte, two-star chef in Annecy, and Norbert Tarayre, revealed by Top Chef in 2012, the meeting highlights “local cuisine, love of the product and regional pride”.
This week, eight addresses in New Aquitaine will receive. Another Angoumois restaurant was selected. The Comptoir de Brice, rue de Genève, will be opposed, Tuesday 5, to the Marmiton de Marsalès, in Dordogne.
For the stuffing, Marcelle’s recipe
For the show, Angélique Antoine made several menu suggestions. M6 asked him to cook a Charentais farci as a starter, cagouilles as a main course “with meat, pineau and cognac obviously” and a Manslois cheesecake for dessert.
When they called me, I thought it was a joke.
No difficulty for the former commercial, converted into catering. Originally from Ruffec, she learned to cook with her family. “Feed the geese, kill the pig… I know how to do all that. » Charentaise-style snails are on the menu of the restaurant which also offers, for autumn, wood pigeon in white wine sauce.
For her stuffing, Angélique Antoine took the recipe and the nylon net from Marcelle, her grandmother, who herself participated in the filming at the beginning of April. “She died two weeks ago, she was going to be 100 years old… It will be moving to see these images,” observes Angélique Antoine.
Although he loved the atmosphere of the filming day, Brice Javerzac is not as enthusiastic as during his appearance in “The Fight of the Regions”, two years ago. The production asked him to make a scallion of mussels, a chowder and a cornuelle. “Not really my terroir except for dessert,” regrets the chef.
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“It was really nice”
Neither establishment had applied to participate. Brice Javerzac says he was “solicited directly”. “When they called me, I thought it was a joke. I thought they had confused it with Le Verre Y Table, in Jarnac, confides Angélique Antoine. I immediately told them that I didn't do gastro, just simple home cooking. They told me: “this is what we are looking for”. And asked me to send them a video. »
A few weeks later, the film crews showed up at his restaurant. “I was totally stressed with the headset, the microphone… I had to be everywhere at once,” remembers the boss, also impressed to find herself facing Norbert Tarayre and Yoann Conte. For the occasion, she invited around twenty people – suppliers, producers, family… and members of the Cagouille brotherhood – to taste her dishes.
“It was very tiring,” admits the L’Houmeau pair, on deck from 6:30 a.m. to 6:30 p.m. But the experience was rich. “I loved the whole team, it was really caring,” assures Angélique Antoine. She hopes the show will “raise awareness of the restaurant” and is crossing her fingers that the comments that follow will be lenient. “As a woman, a business manager, new here, I have been in a lot of trouble for two years,” she laments. The words that Yoann Conte said to her at the end of the filming day touched her. “He told me I could be proud of myself. I burst into tears in his arms. »
