Laurent Mariotte arrived in Paris some thirty years ago and hosted many television and radio programs before switching to cuisine in 2005. He got his cookery diploma at the Ferrandi School in Paris to open his restaurant. Nothing compares to this culinary journalist, the grandson of peasants, educated in the vegetable garden of the family hamlet in the Vosges region, to raise our appetite on air with the program “Petits plats en équilibre” on TF1 channel.

Your fetish flavours?

In spring, the delicacy of strawberry and the sweet and herby taste of peas. I also love fruits, mirabelle plums in particular, an emblematic fruit of my Lorraine of origin. It evokes caramel and its season is very short. As Alain Passard describes it, its scarcity makes it a “rendezvous” that one should not miss.

Your favourite pastry?

Paris-Brest. This is THE cake for family events in the village.

A favourite dessert?

As far as dessert plates are concerned, tiramisu, the real, classical tiramisu, with mascarpone raised with egg yolks, soaked biscuits and a sprinkle of bitter chocolate. In a shop, right now, I fall for the rum baba and the kouglof by Pierre Hermé.

A delicacy?

Tender marshmallow, with a scent of orange flower.

Your minute recipe?

The hot-and-cold. During summer, a pan of mirabelle plums with caramel ice cream; during autumn, pears in honey baked on my wood stove and served with vanilla ice cream. I like the express aspect of these desserts. I prepare “chef” recipes, not haute patisserie, tarts and cakes most of the  time.

A sweet souvenir from childhood?

Mirabelle doughnuts after school. In the Vosges, we dip the fruits in a pancake dough before frying.

The place of gourmandise in your life?

Important! I am more and more demanding and can even become bad-tempered if I eat badly.

Your favourite gourmand hour?

I am always on the alert for gourmandise, for small passing moments. A small Viennese pastry in the morning, a flan bought in the afternoon, a detour for some marshmallows… Opportunities in Paris often make it the proper time.

And if you were a candy?

Candy sugar. It melts but lasts a very long time. Its crystal texture is fresh and it has a caramel flavour. My grandmother used to keep some pieces of it in a box of Banania chocolate. 

From "Desserts" spring/summer n°19