Culture and lifestyle Cookery and gastronomy
Pique-assiette
2025
Sous-titres : Français Espagnol Roumain Anglais Allemand Arabe
Annick Jeanmairet swaps her kitchen for a picnic in the great outdoors. She fills her basket with the best ingredients for summery recipes, chosen from local producers in Romandy. Then, with the help of top chefs, she makes simple, delicious and easy-to-carry dishes, perfect for a picnic.
Culture and lifestyle | Cookery and gastronomy
Episode 15
24 min
Barbecue at the chalet
On the menu: barbecued mackerel fillets, virgin tomato, pepperonata with pine nuts and dried raisons as a starter. Today's discovery: traditional fruit beers, made in Aigle and exported as far afield as Japan.
Episode 14
23 min
A festival of asparagus
Annick Jeanmairet and Simon Romang's menu includes white asparagus with saffron and parmesan, and a green asparagus frittata. Discovery of the day: Klode, the smart little compost bin launched by a young Genevan start-up.
Episode 13
25 min
Strawberry rhubarb, a mythical blend
Annick Jeanmairet's menu includes fillet of féra with rhubarb sauce, and for dessert strawberries, caramel popcorn and mini meringues. Today's discovery: urban, artisanal kombucha, right in the heart of Lausanne.
Episode 12
25 min
Fresh tagliatelle with nettles
On the menu: fresh tagliatelle with nettles. Discovery of the day: Notes de fève, a 100% traditional chocolate factory.
Episode 11
24 min
Fregola sarda with peas
On the menu: fregola sarda with peas and fennel confit tart for dessert. Today's discovery: a 100% Swiss, homemade falafel powder.
Episode 15
23 min
Barbecue and lentil salad with lime
Annick has left her kitchen for that of the chalet! On the menu: barbecued pork tenderloin and lentil salad.
Episode 14
25 min
Quinoa with broad beans
Annick and Simon prepare quinoa with a broad bean vinaigrette, followed by crème brûlée for dessert.
Episode 13
25 min
Not so April fool!
In French an April fool's joke is known as a "poisson d'avril", an April fish. Which explains why today's menu is distinctly on the fishy side, with a recipe for perch. On the menu: tortellini with smoked perch.
Episode 11
24 min
Pasta e fagioli
Showcasing Italian cuisine. On the menu: pasta e fagioli, or pasta with beans.
Episode 15
26 min
A summer vegetable tabbouleh
The young chef Gilles Varone prepares a tabbouleh-inspired summer vegetable salad.
Episode 14
25 min
Strawberry clafoutis
On the menu today: clafoutis, but made with strawberries! Pastry chef Julien Boutonnet teaches us how to make the perfect clafoutis using fruit that would normally be expected to produce a lot of juice during cooking.
Episode 13
25 min
Passatelli with Swiss chard
The chef Francesca Fucci pays tribute to Italian cuisine. She presents her recipe for pasta made with parmesan, eggs and... stale bread. Reduced to fine breadcrumbs the bread replaces the more usual flour.
Episode 12
25 min
Perch ceviche
The chef Pierre Crepaud puts fish firmly in the spotlight! On the menu: a perch ceviche, a Peruvian inspired dish, followed by delightfully crisp and crunchy breaded perch.
Episode 11
24 min
Blanquette of lamb
Chef Romain Desvenain prepares one of French cuisine's most iconic dishes: a blanquette. But the chef will be preparing it with lamb, rather than the more traditional veal.
Episode 15
25 min
Parmigiana
Annick Jeanmairet welcomes the chef Alexandre Campa. On the menu: parmigiana, an aubergine-based gratin.
Episode 14
25 min
Panzanella
Our chef of the day, Angelo Citiulo, presents his zero-waste dish. Panzanella, a summer salad to use up stale bread, combined with vegetables (tomatoes and cucumber) and served in a soup tureen.
Episode 13
26 min
Asparagus served sushi-style
With the chef Damien Germanier, we'll be cooking asparagus from Valais. Green and white, he'll be preparing them sushi-style and then as a carbonara.
Episode 12
25 min
Japanese tea crème brûlée
Annick Jeanmairet welcomes the chef Emiko Okamoto for a brand new adventure in the world of patisserie! On the programme: crème brûlée made with a little-known tea from Japan, hojicha.
Episode 11
25 min
Fregola with cockles, beans and artichokes
Annick Jeanmairet welcomes the chef Mathieu Bruno. He'll be cooking fregola, a pasta dish made in Sardinia, also known as Sardinian couscous.
Annick Jeanmairet swaps her kitchen for a picnic in the great outdoors. She fills her basket with the best ingredients for summery recipes, chosen from local producers in Romandy. Then, with the help of top chefs, she makes simple, delicious and easy-to-carry dishes, perfect for a picnic.
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.
