The Tournée France Bleu des Marchés stops in Ribérac on Friday March 18, 2022

On the occasion of the France Bleu Market Tour 2022, France Bleu Périgord invites you to the heart of the Ribérac market on Friday March 18, 2022 from 9 a.m. to 11 a.m. Come and taste the menu cooked live by chef Jérôme Paragot on the market square.

France Bleu in partnership with France Terre de Lait creates the event and organizes its tour of the markets, from February 26 to March 25. 44 local stations, 44 markets to showcase short circuits and local know-how.

the Friday, March 18, 2022it is France Bleu Périgord which offers you 2 hours of broadcasting in the heart of the Riberac with the boss Jerome Paragot of the restaurant Le Chabrot, which will have the challenge of creating a complete menu (starter, main course and dessert) for 4 people with ingredients only purchased on site and which will cook directly on the market square.

On the menu: local, seasonal products and a lot of good humor on France Bleu Périgord from 9 a.m. to 11 a.m. with Marie-Dominique Privé !
And before sitting down to eat, Jean Paul Pichardie, a retired school teacher and history buff tells us about the Ribérac market between 9am and 9.30am, one of the most important markets in Périgord, regulated by Henri IV in the 16th century.

The chef, Jérôme Paragot

It is in the Dordogne that Jerome and Aurore Paragot have decided to come and settle down to open the doors of the Chabrot. To make Chabrot is to put wine in the bottom of your soup in order to dilute the broth, then you have to drink it from the plate. A French tradition of the countryside which is practiced as well in the Dordogne, as everywhere in France. Here, it’s doing Chabrol.
Not far from Place du General de Gaulle in Ribérac, Le Chabrot invites you to discover or rediscover traditional French dishes, with the assurance of tasting fresh, local products. You will also find more elaborate dishes such as ravioli of foie gras and truffles, the veal steak under the mother, the rack of lamb smoked with thyme…. The Restaurant Menu changes four times a year, in order to to adapt to seasonal products.

Jérôme Paragot, a passionate chef and lover of local products
The Chabrot


source site-35

Latest