Ça roule en cuisine

ÖZET

Jérôme Badonnel (Gérardmer, Vosges)

Sophie heads off to Gérardmer, in the heart of the Vosges forest, to meet Jérôme Badonnel, the young Michelin-starred chef of the Hostellerie Les Bas Rupts. As if by magic, his fingers turn traditional dishes into sublime sophistication.
We discover the high-end household linens woven by the company Garnier-Thiebaut, meet Alain Montémont, market-gardener, and Fabrice Chevrier, who uses hay, soft fruit and wild flowers in the creation of his aperitif wines.
The recipe: fillet of zander cooked with hay accompanied by potatoes, butternut and mushrooms.

Presented by: Sophie Menut.