Cuisine Ouverte
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Cuisine Ouverte honors the heritage and diversity of French cuisine through a friendly and inventive exchange between cuisine from our regions and cuisine open to influences from around the world, led by chef Mory Sacko.
Seasons & Episodes
Season 118 episodes
- 1.01Megéve, croûte au reblochonRate
- 1.02Lyon, tournedos d'andouilletteRate
- 1.03Annecy, Féra au cressonRate
- 1.04Bresse, poulet de Bresse aux morillesRate
- 1.05Saint-Émilion, Escargots au vin de Saint-ÉmilionRate
- 1.06Le port de Biganos, Saka SakaRate
- 1.07Pyla sur Mer, Nouillles soba au caviar d'AquitaineRate
- 1.08Bordeaux, asperge grillée, kiwi, yusukosho, misoRate
- 1.09Arcachon, huîtres fumées au fruit du baobabRate
- 1.10Aix en Provence, Ravioles façon artichaut à la BarigouleRate
- 1.11Marseille, maquereau à la Sainte-LouisienneRate
- 1.12Bordeaux, Agneau de lait au piment d'espelette et châtaignesRate
- 1.13Marseille, Aïoli à la sauce japonaiseRate
- 1.14Saint-Rémy-de-Provence, les tomates à la provençaleRate
- 1.15Eugénie-les-Bains, boeuf d'échalote en tartare avec des huîtres et du wasabiRate
- 1.16Camargue, gardiane de taureauRate
- 1.17Avignon, fraises de Provence sucrées saléesRate
- 1.20Pyla sur mer, Nouilles froides au caviar, bouillon DashiRate
Season 241 episodes
- 2.01Marseille, bouillabaisse en sandwich à la japonaiseRate
- 2.02Moliets, Boeuf sauce MaféRate
- 2.03Bordeaux, entrecôte bordelaiseRate
- 2.04Cévennes, Le défi des chefsRate
- 2.05Biarritz, crème d'Ossau Iraty, padron farci aux anchoisRate
- 2.06Lyon, tarte aux pralinex rouges revisitéeRate
- 2.07Paris, tortellinis aux champignons de Paris, odika, shisoRate
- 2.08Arcangues au Pays Basque, la tortilla à la japonaiseRate
- 2.09Paris, l'oeuf mayonnaiseRate
- 2.10Lille, la betterave à la japonaiseRate
- 2.11Port de Douanenez, crevettes, grenade, avec mayonnaise à la roseRate
- 2.12Ruines de l'abbaye Saint-Bertin à Saint-Omer, endives braisées à la bièreRate
- 2.13La vieille Bourse à Lille, la flamiche du NordRate
- 2.14Château de Keriolet à Concarneau, araignée aux algues à la sauce KatsuobushiRate
- 2.15Hôtel de Ville de Rennes, crêpe comme une raviole, orange, canelle et huile d'arganRate
- 2.16Bosquet dans les Flandres, frites à l'oignon brûlé, crème d'oignon au BrieRate
- 2.17Église Sainte Marie-Madeleine à Lille, pigeonneaux au barbecueRate
- 2.18Château de Keriolet à Concarneau, homard sauce chimichurriRate
- 2.19Les Halles de Gouarec, bananes plantins au cidreRate
- 2.20Touquet, Pèpè soup de Saint-JacquesRate
- 2.21Les Dominicains en Haute Alsace, foie gras grillé, mousse de pain d'épiceRate
- 2.22Château de Keriolet à Concarneau: Poireau cuit en croute de galette au blé noirRate
- 2.23Les Dominicains de Haute-Alsace (Guebwiller), Fleischnaka façon ThaïRate
- 2.24Mulhouse, Spätzle au bouillon sauce Yassa avec volaille fermière alsacienneRate
- 2.25Pornic en Loire Atlantique, tagliatelles de seiches, risotto à l'encre de sieche, tagetteRate
- 2.26Palais universitaire de Strasbourg, pot au feu alsacien avec tuberculeRate
- 2.27Les sables d'olonnes, ponton du Vendée globe, Bigorneaux, mayonnaise au Curry, huile CurryRate
- 2.28Les Dominicains de Haute-Alsace (Guebwiller), carpe frite façon Katsu CurryRate
- 2.29Château de Goulaine à Nantes, la chouée comme un chou farçi au beurre blancRate
- 2.30Salon d'honneur de la Monnaie à Paris, l'os à moëlle en terre-merRate
- 2.31Place de l'Ancienne Douane à Colmar, Saint Jacques au Riesling, écume de citronnelleRate
- 2.32Château de Boulaye à Nantes, velouté de mâche nantaise, écrevisses du lac de GrandieuRate
- 2.33L'estacade à Noirmoutier, panaïs en croûte de sel, sauce aux coquillages Yuzu et SakéRate
- 2.34Paris, Poireaux vinaigretteRate
- 2.35Hôtel de ville de Strasbourg, tarte à l'oignon au curry et à la maniguetteRate
- 2.36Prieuré Saint Nicolas aux Sables d'Olonnes, Sole Nori, ail noir, algues, vinaigre basalmiqueRate
- 2.37Monaco, Barbajuans cacao et gambero rosso au piment végétarienRate
- 2.38Salon des arcades, Hôtel de Ville de Paris, radis et maquereaux marinésRate
- 2.39Palais universitaire de Strasbourg, canneloni de pomme de terreRate
- 2.40Nice, salade niçoise comme un rouleau de printemps, vinaigrette à la pulpe de tomatesRate
- 2.41Villefranche-sur-Mer, double texture de Socca, pesto de courgettes, TahiniRate
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10 unique people credited
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