Ça roule en cuisine

Flavigny aniseed sweets

In Flavigny-sur-Ozerain, a little town of Burgundy, a sweet and indulgent journey into the kingdom of aniseed sweets. In the company of Catherine Troubat, director of Les Anis de Flavigny, Sophie Menut explains the history of the village, visits its abbey, its factory and its museum. She meets Patrick Bertron, starred chef of the Relais Bernard Loiseau, to taste his aniseed galette. Régis Bolâtre, chef of the Auberge du Cheval Blanc in Alise-Sainte-Reine, shares his recipe for financiers made with Flavigny aniseed sweets.

Table & Culture (Strasbourg, Bas-Rhin)

Matthieu Otto (Sarreguemines, Moselle)

In Sarreguemines, Lorraine, Sophie has a rendezvous with Matthieu Otto, second-in-command in the kitchens of the Auberge Saint Walfrid. After having won the Bocuse d'Or France award in 2017, he was selected to represent France for the Bocuse d'Or 2019.
An encounter with Jessica, market-gardener growing seasonal vegetables, Roland, European crayfish farmer, Yann, glass-blower, and Thierry, pastry chef specialising in French patisserie.
The recipe: Meisenthal crayfish in an Auxerrois bouillon.