Culture and lifestyle Cookery and gastronomy
Amuse-gueule
2021
Sous-titres : Français Espagnol Anglais Arabe
Stéphane Gabioud and his experts discuss health and diet, notably replying to viewers' questions. On the menu: advice about our eating habits, encounters with artisans, discovering typical appetisers from around the world and an immersion in the cookery universe of some of the best-known figures from French-speaking Switzerland!
Culture and lifestyle | Cookery and gastronomy
Episode 16
27 min
Proteins/Brazilian aperitif/Tea/Hormone disrupters
What are the differences between animal and plant proteins? Ideas for an aperitif, from Brazil. Jérôme invites us to discover an original recipe for a beetroot, goat cheese and hazelnut burger. Johanna Dayer tells us all about how tea is made. We also wonder how we can eliminate hormone disrupters.
Episode 15
27 min
Apple tart/Carbohydrates/Vacherin Fribourgeois/Aperitifs in India
Our pastry chef Sébastien, presents his recipe for a sublime apple tart. We go hunting carbohydrates: which are the ones to avoid? What can we do about bloating? We discover the Vacherin Fribourgeois then head for India, to sample a fish-based aperitif.
Episode 14
24 min
Food and sexuality/Aperitif in Chile/Putting on weight
Michel Angi talks to us about food and sexuality. Ideas for an aperitif, from Chile. The dietician Nicoletta Bianchi explains how and what to eat when you need to gain weight. Encounter with a real cheese fanatic from the area around Geneva.
Episode 13
27 min
Additives/Aperitif in Mexico/Wine/Mercury/Sauerkraut with lake fish
The dietician Raffi Maghdessian tells us all about the additives used in food. An aperitif on the water in Mexico. Johanna Dayer explains why wooden barrels are still used to age wine. How does mercury affect our body? Jérôme's sauerkraut with lake fish.
Episode 12
27 min
Immunity/Duck cottage pie/Allergies/Aperitif in Palestine
How can we reinforce our immune system, notably to fight certain viruses? Ideas for an aperitif, in Palestine. Michel Angi talks to us about the classic film "The Wing or the Thigh". Jérôme teaches us to prepare a cottage pie using duck. Finally, the delicate question of cross reaction allergies.
Episode 16
25 min
Celeriac steak
On the menu: celeriac steak and chimichurri sauce with chef Matthieu Maeder, all about high-energy drinks for sport with Maaike Kruseman, maple syrup with Johanna Dayer, celebrations and gastronomy across the world a suggestion for dessert with Amandine Freudiger.
Episode 15
25 min
Arctic char en papillote
On the menu: Arctic char en papillote with chef Jean-Marc Soldati, healthy eating for the elderly with dietician Florence Authier, celebrations and gastronomy across the world, a suggestion for dessert with Amandine Freudiger.
Episode 14
25 min
Cauliflower
On the menu: the many different textures of cauliflower with chef Matthieu Maeder, artificially-sweetened food with Maaike Kruseman, celebrations and gastronomy across the world, a suggestion for dessert with Amandine Freudiger.
Episode 13
27 min
New Year's Eve special
On the menu: leek, parsley and cocoa tart with chef Matthieu Maeder, champagne and wine with Johanna Dayer, a suggestion for dessert with Amandine Freudiger.
Episode 12
24 min
Christmas special
On the menu: scallops with chef Jean-Marc Soldati, how the cinema portrays the pleasures of food with Michel Angi, a suggestion for dessert with Amandine Freudiger.
Stéphane Gabioud and his experts discuss health and diet, notably replying to viewers' questions. On the menu: advice about our eating habits, encounters with artisans, discovering typical appetisers from around the world and an immersion in the cookery universe of some of the best-known figures from French-speaking Switzerland!
Partenaire :
La Radio Télévision Suisse (RTS) est une entreprise audiovisuelle de service public, appartenant au groupe média SSR (Société Suisse de radiodiffusion et télévision), qui propose des programmes sur quatre chaînes radio, deux chaînes tv et de nombreuses plateformes digitales.
https://www.rtsr.ch/
Culture and lifestyle Cookery and gastronomy
The place to be for all those who are interested in what they put on their plates and all things relating to food. The programme: reports, surveys, taste tests, test benches, answers to questions from television viewers, including advice and simple but effective tricks.
Culture and lifestyle Cookery and gastronomy
The place to be for all those who are interested in what they put on their plates and all things relating to food. The programme: reports, surveys, taste tests, test benches, answers to questions from television viewers, including advice and simple but effective tricks.
Culture and lifestyle Cookery and gastronomy
The place to be for all those who are interested in what they put on their plates and all things relating to food. The programme: reports, surveys, taste tests, test benches, answers to questions from television viewers, including advice and simple but effective tricks.
Culture and lifestyle Cookery and gastronomy
The place to be for all those who are interested in what they put on their plates and all things relating to food. The programme: reports, surveys, taste tests, test benches, answers to questions from television viewers, including advice and simple but effective tricks.
Culture and lifestyle Cookery and gastronomy
The place to be for all those who are interested in what they put on their plates and all things relating to food. The programme: reports, surveys, taste tests, test benches, answers to questions from television viewers, including advice and simple but effective tricks.
Culture and lifestyle Cookery and gastronomy
The place to be for all those who are interested in what they put on their plates and all things relating to food. The programme: reports, surveys, taste tests, test benches, answers to questions from television viewers, including advice and simple but effective tricks.
