GÉRARD JUGNOT : « LE PROBLÈME DANS CE MÉTIER, C'EST QU'ON PASSE NOTRE VIE AU RESTO »

Gérard Jugnot sits down with Laurent Mariotte for a heartwarming, funny, and generous "Boustifaille" (a play on words combining "boustifaille," meaning "food," and "boustifaille," meaning "meal," and "boustifaille"), where food tells the story of an era and a certain idea of ​​happiness at the table. The recipe for artichokes à la barigoule and soft-boiled eggs, prepared by chef Albane Auvray for Gérard Jugnot, is available here: https://www.laurentmariotte.com/la-re... Gérard Jugnot shares his love of food, his pleasure in shopping at the market, and his enjoyment of cooking simple, comforting dishes like leeks vinaigrette or pot-au-feu. He reminisces about the Splendid, Thierry Lhermitte's carbonara, a memorable ham and butter sandwich by Pierre Troisgros, and Pépé Jo, his butcher grandfather, who instilled in him a love of good food and the idea for the character of Monsieur Batignole. And Laurent Mariotte has a surprise in store for him: a second layer inside... the famous Doubitchous! Instagram: https://bit.ly/3AOt5Km Facebook: https://bit.ly/4fAQiyK In "Boustifaille," the kitchen becomes a place for sharing secrets... Boustifaille, the podcast that brings people to the table... to truly discover them! Laurent Mariotte welcomes celebrities and explores their childhood memories, favorite dishes, rituals, and relationship with time and food! In each episode, a chef prepares a custom-designed dish, reflecting the guest's world and tastes. We chat, we taste, we share stories, and we leave with a story... and a desire to sit down and eat. 00:00 - Introduction and childhood memories in Yerres 05:02 - His beginnings in cinema: The first films in 16mm 10:07 - Culinary quiz: His favorite classic dishes 14:55 - Critique of media excesses and miscarriage of justice 18:48 - Memories of the Splendid and Tsilla Chelton's classes 20:58 - Fatherhood and the importance of grocery shopping 23:14 - The lesson from Pierre Troisgros: The genius of the ham and butter sandwich 24:15 - The civic duty to eat French and organic food 26:22 - The Santa Claus is a Bastard tour: A memorable feast in Lyon 28:33 - Alban's recipe: Artichokes à la barigoule and soft-boiled eggs 31:34 - The truffle debate: Why he hates synthetic oil? 33:28 - Film Canteen Secrets: The Importance of Good Food on Set 34:33 - Cooking Tutorial: How to Make a True Provençal Barigoule 41:22 - The Butcher's Test: Does Gérard Know His Cuts of Beef? - Credits: Host: Laurent MARIOTTE Producer: Laurent MARIOTTE Editorial Director: Lucile ESCOURROU Production Manager: Valentin BRIAND Production Coordinator: Gwendoline DUVAL Programming: Claire DUTRONC Director of Photography: Quentin HOYAUX Camera Operator: Valentin DELUY Editor: Simon CARTIER Art Director: Quentin BARRÈRE Social Media: Pantxika LAURENT Editorial Assistant: Agathe DETOT Agent /influx - Production /influxProd Business Email: [email protected] © 2025 Boustifaille. All rights reserved.