Culture and lifestyle Cookery and gastronomy
5 chefs dans ma cuisine
2020
Sous-titres : Français Espagnol Roumain Anglais Arabe
Short of time or lacking inspiration when it comes to cooking? Marina Orsini has a host of delicious recipe ideas to share in the company of well-known or up-and-coming chefs!
Culture and lifestyle | Cookery and gastronomy
Episode 100
21 min
Brownies
Caroline Dumas cooks moist and fudgy chocolate brownies, and a chocolate cake iced with an easy-to-prepare ganache.
Episode 99
21 min
Rabbit
Mathieu Cloutier presents two different ways of making the very best of rabbit: braised rabbit legs cooked in ice cider, and shoulders of rabbit prepared as for chicken wings.
Episode 98
21 min
Tempeh
Émilie Rizzetto explores a source of protein that is gradually becoming better known: tempeh. She prepares a quick sautéed version and another with a Bolognese sauce.
Episode 97
21 min
A Valentine's Day menu
Chuck Hughes prepares rich and spicy seafood pasta. And for dessert: crème fraiche served with home-made jam.
Episode 96
21 min
Spanakopita, stuffed courgettes and an egg-lemon sauce
Two Greek specialities with Joanna Chery: spinach and chard spanakopitas and stuffed courgettes with an avgolemono sauce, in other words a lemon sauce made with eggs.
Short of time or lacking inspiration when it comes to cooking? Marina Orsini has a host of delicious recipe ideas to share in the company of well-known or up-and-coming chefs!
Partenaire :
La Société Radio-Canada, en français, ou Canadian Broadcasting Corporation, en anglais, est une société de la Couronne canadienne. La SRC est le plus ancien service de diffusion du Canada : elle a été créée le 2 novembre 1936.
https://ici.radio-canada.ca/
When tradition, heritage and solidarity come together. Since 1859, the Hospices de Beaune wine sale has attracted thousands of visitors. The event helps to fund hospital projects and several charitable works. Dive into Burgundy's fascinating world of grand cru wines.
Carinne Teyssandier visits markets across the Auvergne-Rhône-Alpes region, the starting point for a gourmet tour to discover local specialities. She meets stockbreeders, producers and skilled workers: each of them reveals their expertise, shares their history and their bond with the land.
Renowned master chocolate-maker, Daniel Mercier is the man behind Les Chocolatiers Engagés. This network guarantees a remunerative price for the cocoa-growers in Cameroon, in exchange for meeting strict criteria of excellence in taste and respect for the environment. In Cameroon, Omer Maledy heads a veritable renaissance in the cocoa industry.
Discovering the culinary traditions of Canada's First Nations and their different communities. We begin with an age-old feast in Mashteuiatsh, followed by fishing for lobster in Gesgapegiag, before harvesting the sea at Paspebiac and foraging on land in Ekuanitshit.
Lindsay Brun, Rémi-Pierre Paquin and Vanessa Pilon travel the length and breadth of Quebec, inviting two artists to join them for a delicious meal in the heart of the countryside. And along the way they stop off to buy all the food and drink they need.
