Cuisine Ouverte - Season 2
Season 2
Episodes
Marseille, bouillabaisse en sandwich à la japonaise
Moliets, Boeuf sauce Mafé
Bordeaux, entrecôte bordelaise
Cévennes, Le défi des chefs
Biarritz, crème d'Ossau Iraty, padron farci aux anchois
Lyon, tarte aux pralinex rouges revisitée
Paris, tortellinis aux champignons de Paris, odika, shiso
Arcangues au Pays Basque, la tortilla à la japonaise
Paris, l'oeuf mayonnaise
Lille, la betterave à la japonaise
Port de Douanenez, crevettes, grenade, avec mayonnaise à la rose
Ruines de l'abbaye Saint Bertin à Saint Omer, endives braisées à la bière
La vieille Bourse à Lille, la flamiche du Nord
Château de Keriolet à Concarneau, araignée aux algues à la sauce Katsuobushi
Hôtel de Ville de Rennes, crêpe comme une raviole, orange, canelle et huile d'argan
Bosquet dans les Flandres, frites à l'oignon brûlé, crème d'oignon au Brie
Église Sainte Marie-Madeleine à Lille, pigeonneaux au barbecue
Château de Keriolet à Concarneau, homard grillé au barbecue, sauce chimichurri
Côtes d'Armor, Gouarec : banane plantain rôtie au cidre
Salle d'honneur de la Mairie du Touquet, Pépé soup de Saint-Jacques
Les Dominicains en Haute Alsace, foie gras grillé, mousse de pain d'épice
Château de Keriolet à Concarneau : Poireau cuit en croute de galette au blé noir
Les Dominicains de Haute-Alsace (Guebwiller), Fleischnaka façon Thaï
Mulhouse, Spätzle au bouillon sauce Yassa avec volaille fermière alsacienne
Pornic en Loire Atlantique, tagliatelles de seiches, risotto à l'encre de sieche, tagette
Palais universitaire de Strasbourg, pot au feu alsacien avec tubercule
Les sables d'olonnes, ponton du Vendée globe, Bigorneaux, mayonnaise au Curry, huile Curry
Les Dominicains de Haute-Alsace (Guebwiller), carpe frite façon Katsu Curry
Château de Goulaine à Nantes, la chouée comme un chou farçi au beurre blanc
Salon d'honneur de la Monnaie à Paris, l'os à moëlle en terre-mer
Place de l'Ancienne Douane à Colmar, Saint Jacques au Riesling, écume de citronnelle
Château de Boulaye à Nantes, velouté de mâche nantaise, écrevisses du lac de Grandieu
L'estacade à Noirmoutier, panaïs en croûte de sel, sauce aux coquillages Yuzu et Saké
Paris, Poireaux vinaigrette
Hôtel de ville de Strasbourg, tarte à l'oignon au curry et à la maniguette
Prieuré Saint Nicolas aux Sables d'Olonnes, Sole Nori, ail noir, algues, vinaigre basalmique
Monaco, Barbajuans cacao et gambero rosso au piment végétarien
Salon des arcades Hôtel de Ville de Paris, radis et maquereaux marinés
Palais universitaire de Strasbourg, canneloni de pomme de terre
Nice, salade niçoise comme un rouleau de printemps, vinaigrette à la pulpe de tomates
Villefranche-sur-Mer, double texture de Socca, pesto de courgettes, Tahini
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