Europe 1
modified to
11:08 a.m., April 13, 2024
Everyone in the kitchen with Recipes from Bons Vivants! Arthur Auguy invites us into the kitchens of his restaurant Rosette in Clichy in Hauts-de-Seine. For the occasion, in the kitchen of his restaurant he prepares his recipe for crispy boneless chicken thighs accompanied by seasonal asparagus.
Everyone in the kitchen with Recipes from Bons Vivants. Today, Arthur Auguy invites us into the kitchens of his restaurant Rosette in Clichy. The young man opened his establishment with the air of a Lyon cork last May. And since then, the success has been undeniable. Among the flagship recipes: crispy flat chicken thighs. The young boss trained in the best restaurants in the capital, such as Le Meurice, Substance and Lasserre. Now, it’s his turn to share his good tips with his customers and Europe 1 listeners.
For this recipe you will need:
– 2 chicken thighs
– Green and white asparagus
– Salt and pepper
– Arugula
– Oil
– Vinegar
To discover new stories from chefs and their iconic recipes, go to Europe 1 with Laurent Mariotte. Around him, bon vivants who appreciate everyday cuisine… and delicious treats! Listen every Saturday from 11 a.m. to 12:30 p.m., and in podcast here.