As part of the event tour organized by France Bleu in partnership with Ardoiz – La Poste, France Bleu Pays d’Auvergne invited Roland Vigier to the Maringues market on Monday, September 26, offering him a challenge: with 30 euros, shop and make a menu for 6 peoplewith starter, main course and dessert, highlighting local products, short circuits and Auvergne gastronomy.
– Julien Trambouze
First step: Roland Vigier does his shopping!
The Maringues market, one of the oldest in Puy-de-Dôme, is held every Monday morning, Place de la Fontaine, where a whole kitchen has been set up by the France Bleu team which is doing its rounds. The opportunity to linger a few moments on the poultry market.
– Julien Trambouze
After the poultry market, a short stop at the stand of La Garbière, which produces free-range pigs and Galloway beef. The animals are raised on hay (GMO-free), without any fertilizers or chemicals.
– Julien Trambouze
Well, it’s time to start gathering the different ingredients needed to make the menu… but what menu? Answer with Roland Vigier, who had to think hard to fit into the budget of 30 euros.
– Julien Trambouze
On the menu therefore:
- Pumpkin cream with a hazelnut emulsion: hazelnut oil, whole chopped hazelnuts (cost: 5.50 euros)
- Free-range eggs poached in winegrower sauce with seasonal vegetables: carrots, broccoli, mushrooms, and a little bacon (cost: 12.00 euros)
- Cheese (cost: 4.00 euros)
- Floating islands with raspberries (cost: 5.50)
Roland Vigier starts by buying 18 eggs, just that! And it is with Pierre, on the market of Maringues, that Roland will find his happiness.
– Julien Trambouze
At the bends of the stalls, Jean-François came across Josette who was shopping. Like many listeners on the market, she left with her recipe booklet. You can view the digital version of this booklet HERE
– Julien Trambouze
It’s time to get cooking
Roland Vigier takes over the France Bleu kitchen and begins by preparing the pumpkins.
And while the pumpkins are simmering, Roland will tackle the wine sauce. And not with just any wine: that of Gilles Recoque, winegrower in Montgacon, not far from Maringues.
– Julien Trambouze
Meanwhile Roland Vigier is busy in the kitchen.
– France Blue Country of Auvergne
The gaperon that will enhance the raspberry dessert comes from the GAEC Le Champ De Rome in Luzillat. Patricia explains everything about her cheese:
– Julien Trambouze
This is the long-awaited moment of tasting. Apparently it’s faultless for Roland Vigier. Thank you Chef, it was really great!
– Julien Trambouze