36 degrees in Paris, 24 in Deauville. On this Wednesday, August 3, France Bleu offers you a “Gourmet stopover” between the capital and the Channel, to end under a colorful parasol on the beach of Deauville, to taste the sauces “à la Deauvillaise”.
On the road, Nathalie Helal is accompanied by Guillaume Gomezpersonal representative of the President of the Republic for Gastronomy, Food and the Culinary Arts. Jean-Marie Trancherdirector of operations at the Westin Paris Vendôme hotel-restaurant, is also in on the adventure.
Watercress from Méréville
The merits of watercress are not new. This plant was already famous among the Romans who ate it abundantly. The reasons are many, but the funniest is certainly the one that will follow. The Romans thought watercress could prevent baldness! They were also convinced that it could stimulate the activity of the mind.
On the side of the Greeks, we bet on watercress to cure the spirits or to attenuate the effects of drunkenness during banquets.
To get to know this plant better and find out how to cook it today, cresiculturist Mikaël Morizot comes to talk to us about the heritage passed on to him. His family in Essonne has been made up of cressiculturists since 1924. A real know-how that is passed on to plant watercress, but also to know how to cook it and make it shine on our plate.
In salads, soups or smoothies, watercress lends itself to everything and is good for our body.
Gaston Lenôtre’s pastry heritage
Guy Krenzer from Maison Lenôtre comes to tell us about his cooking experience and in particular the culinary heritage within the renowned Lenôtre house. The director of creation and manufacturing workshops was twice Meilleur Ouvrier de France, in cooking and pastry. He worked in the kitchen for the greatest restaurants, at Lapérouse, at the Negresco, at the Ritz in London or even Fouquet’s in Paris.
Guy Krenzer tells you about the heritage transmitted by Gaston Lenôtre at the origin of the house, a pastry chef of excellence from Pont-Audemer. He comes back more specifically to the sauces “à la Deauvilloise”.
Finally, find Charlotte Baelde, from the Regional Council of Île-de-France. The guest of “L’Etape Gourmande” is responsible for Terre de Saveurs, an organization dedicated to the food industry “from field to plate”.