“The gourmet stage” continues its crossing of France to make you discover the products of our soil. Focus this Tuesday on the culinary heritage and the specialties between Marseilles and Sisteron in the Alpes de Haute Provence.
For an hour, the host Nathalie Helal is accompanied by Verane Fredianiauthor of the book Marseille World Cuisine published by La Martinière. Together, they make you travel between sweet and savory flavors, with a nice balance on the plate.
Fish, patourgue and lamb
To begin this journey, Andre Jativa, better known as “Dédé the lobster” tells us about the local fish to cook. Art of choosing, cooking, composition of dishes: the fish of the Mediterranean will no longer hold any secrets for you.
Mireille Benisti presents bottarga, a rare and delicious Mediterranean fish. We call him “Mediterranean caviar“.
She introduces us to the Endoume grocery store, a family business in Marseille.
Finally, you will discover the Giaraud farm in Valernes with Emilie Moran. She presents her Morerousse lamb breeding since 2010. The animals benefit from more than 70 hectares of varied pastures, as part of organic production.
The farm offers lambs in carcasses or in traditional cuts.