2024-01-08 04:16:00
the essentials The culinary journalist went to Toulouse to meet the producers and chefs and taste the specialties. Fourteen pages are dedicated to it in the latest issue of its magazine “Les Petits Plats de Laurent Mariotte”, published on Friday January 5.
You went to Toulouse for the latest issue of your magazine “Les Petits Plats de Laurent Mariotte”, published on January 5. Why did you choose to come here?
There’s lots of interesting stuff here and lots to say. First of all, we must put the church back in the middle of the village with the excellent Toulouse cassoulets: a classic. And then there is a wealth of producers: Maison Garcia, for example, these pieces of meat are unique with this traceability and at reasonable prices. There is also Maison Samaran and Maison Xavier. The products are simple and identifiable. They are the guardians of the temple of know-how.
What did you particularly like about Toulouse?
As every time I do my files on a region, I stay two or three days there. I always start with the market halls because it is the gastronomic heart of a city and I was impressed by those of Victor-Hugo. The Halles de la Cartoucherie, too, are great for meeting artisans. I also like to leave myself two hours to wander around and see surprises. That’s how I discovered these two women who run the restaurant Chez Grams, which I really liked.
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It’s a city where you can really walk around, with this brightness, this pink color and the Garonne. It is also a contemporary city. More than anywhere else, there is a big place for street food: something to eat and walk to the next good address at the same time. And that for all prices!
What was your favorite?
I really fell in love with Romain Brard, the chef of Genty Magre. I love his way of working, he’s a real cook, a real restaurateur. We enter the restaurant, he is facing us in his kitchen. Relaxed. It makes waffles and cassoulets at the same time, and switches from recipe to recipe easily. Above all, he is happy to do his job. And then, everything is very good.
And what about the specialties?
Without hesitation the cassoulet. I’m crazy about cassoulet. Besides, we had a battle between the cassoulets from Genty Magre and Chez Emile. And with my team, we did both, and it was a pleasure. It’s digestible and seasonal. Toulouse cassoulets are very balanced and contemporary. Afterwards, I brought back 1.20 meters of Toulouse sausages. I cooked this with Sarladaise potatoes for my son. And it had its little effect when we got home.
What’s in the rest of your bimonthly magazine?
In addition to these pages dedicated to the regions, we of course have seasonal recipes. But not only. For this latest issue, we also have a survey on canned goods with advice on how to store your food properly or even Amélie Nothomb who talks to us about her relationship with food.
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