A Renaissance-style banquet
In this new “Carnets de Julie”, broadcast Saturday June 15 at 3:35 p.m. on France 3, meet Montaigne and discover the dishes prepared for the occasion by Julie Andrieu and her guests.
What is the ideal banquet? An assembly of people,
beautiful in presence and pleasant in conversation, who are neither silent nor talkative. Sharpness and delicacy to life and place, and serene time.
Excerpt from the third chapter of Montaigne’s “Essais”, read by Christian Coulon (author of “La Table de Montaigne”, Arléa edition)
Let’s take it for granted: the man of letters, celebrated through a meal with Renaissance flavors, claimed not to know how to differentiate a cabbage from a salad or how to make wine. “ I have the impression that sometimes he exaggerates [en disant cela] », slips Christian Coulon to Julie Andrieu as they prepare to cook one of the dishes served in honor of the father of Trials, Michel de Montaigne. During this trip to Périgord, you will discover the secret of blancmange (as it was done in the Renaissance) and how to prepare lamprey.
Refined dishes tasted at the very end of the program during an exceptional banquet at the castle of the lord of Montaigne (rebuilt in place of the previous one, victim of a fire in the 19the century). But before honoring the philosopher in the company of her distinguished guests (including the owners of the castle), Julie Andrieu invites you to follow her into the Tower (the place was spared during the fire) where, guided by Mathilde Prieur, you will discover the chapel that he had built, his bedroom and his office, where he dictated his thoughts to a scribe.
Montaigne didn’t really like Italian wines; on the other hand, he really appreciated German wines.
Christian Coulon to Julie Andrieu
The river lamprey
“The river lamprey (Lampetra fluviatilis) belongs to the family Petromyzonidae.
Lampreys are not fish but agnathans. Unlike fish, they have 7 circular gill pores aligned on each side of the head. In addition, lampreys do not have a jaw but a round oral disc, which is lined with horny and sharp labial teeth arranged in concentric rows and adapted for sucking. Their anguilliform body has one or two dorsal fins and does not have paired fins. The single central nasopore located above the head has an olfactory role. The skin of river lampreys, without marbling, is bluish to green-brown on the back and tan on the sides. Individuals measure 20 to 50 cm. In the adult stage, the river lamprey closely resembles the sea lamprey but is smaller and does not have any mottling. At the juvenile stage, comparison of the oral discs makes it possible to differentiate the two species. At the larval stage, the distinction between the two genera is not easy for the untrained eye. The pigmentation of the end of the caudal fin forms a sort of halo for the sea lamprey while, through transparency, we can distinguish a pointed pigmented end for the genus Lampetra. »
Source: Migratory fish observatory – Brittany
“Les Carnets de Julie: At the table of Michel de Montaigne”
Here we are today in Périgord land. Known for its delicious products: foie gras, truffles, walnuts, Bergerac wines… It is also the region of many intellectuals, and in particular that of Michel de Montaigne, one of our very first philosophers.
Ham in honey, lamprey with spices and Renaissance blancmange are in the spotlight at the table of Montaigne, this traveling Bordeaux resident so proud of his origins and his terroir.
Magazine (unpublished) – Presentation Julie Andrieu – Authors Julie Andrieu, Krystel Wallet And Mathilde Poulain – Realization Pierre Blanchandin – Production Third Eye Productions And JA Productionswith the participation of France 3
The show is broadcast on Saturday June 15 at 3:35 p.m. on France 3
Les Carnets de Julie: At the table of Michel de Montaigne can be seen and rewatched on france.tv
See the schedule of TV programs available this week
