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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