The Tournée France Bleu des Marchés criss-crosses France in search of local know-how. Meet there in Saint-Etienne Place Albert Thomas tomorrow, Saturday March 12 from 7 a.m. until 12:30 p.m.
France Bleu in partnership with France Terre de Lait travels all over France for its market tour, from February 26 to March 26.
A tour that highlights short circuits, local know-how and all the richness of our territories.
Go this Saturday to discover the local products of our region, its producers and cook live with chef Marc Lecroizey from the restaurant la table des lys which offers you to make a starter, a main course, a dessert for 6/8 people live with 30 euros!
A challenge for a great chef!
France Bleu sets up on this occasion a mobile installation organized around a kitchen trailer and a radio space. Carole Chevrier and Charles Napoli will host their show live from Place Albert Thomas. She will be with Marc Lecroisey and together they will first do their shopping, then the chef will take over the kitchen truck specially made available to him to take up the challenge of the day:
With 30 euros, he will have to:
- prepare a meal for 6/8 people live, in front of you, with starter, main course and dessert
- while incorporating two dairy products
Once the challenge has been met and the meal prepared, people present at the BIO market on Place Albert Thomas will be able to taste the dishes made by the chef.
Marc Lecroizey, the chef of the restaurant “La table des lys”
Marc Lecroisey fell into the world of haute cuisine when he was little! ” I have always bathed in this atmosphere of high-end and _gastronomy_. That’s what I like to do “.
before opening At the Table of Lilies in Saint Etienne, Marc LECROISEY directed the kitchen of the hotel-restaurant for 7 years Saint-Chamond Ambassadorsan establishment run for more than 20 years by his parents.
Marc Lecroisey has worked for the greatest restaurants: Alain Ducasse in Monaco, the Beau Rivage hotel-restaurant in Condrieu, …
He has forged a refined culinary style, based on traditional recipes and natural products. His cuisine is tradition brought up to date with small inventive touches. It is also a gastronomic adventure renewed with each season.
His style has earned him one star in the Michelin Guide in 2000 while working in Troyes, his home town. He had only been in his first place as a chef for a few months when he received this distinction.
At the Table des Lys, everything is prepared in the kitchen with fresh products: sauces, smoked salmon, foie gras, ice cream and sorbets, all pastries…
Restaurant La Table des Lys, 5_, rue Saint Simon in Saint-Etienne on 04 77 25 48 55