Laurent Mariotte
10:40 a.m., November 30, 2024
Every Saturday, Laurent Mariotte and his guest give you advice, tips and tricks on gastronomy and food. Useful insight into the art of eating well. Today, learn everything about traditional French cuisine with our guest, chef Joseph Viola.
This Saturday at La table des bons vivants, Laurent Mariotte and his columnists discuss traditional French cuisine. It’s becoming trendy again! And to talk about it: one of its great defenders, the best worker in France, Joseph Viola. He is the chef of Daniel & Denise in Lyon and author of La Délicieuse Traditional French Cuisine published by La Martinière, a veritable bible of French tradition.
Traditional French cuisine is the comfort food that we want to have on the tables. It’s an identifiable cuisine. We could almost find it old-fashioned… and in 2025, it should explode! According to a TheFork and NellyRodi survey on trends, next year, bistros and brasseries with their classic dishes will be in the spotlight.
Laurent Mariotte, his columnists and his guest take the opportunity to return to several traditional dishes and give their advice. Should you marinate the meat for beef bourguignon? They do not recommend marinating the meat but on the other hand not to eat the dish immediately after cooking, but 4 to 5 days afterwards…
Another tip, on another traditional French dish: endives with ham. Chef Joseph Viola recommends cooking all the vegetables in a casserole dish, with 2 millimeters of water and a knob of butter. With this cooking there is no problem with the endives becoming watery!
