For years, Maïté Ordonez and her inimitable banterand her buddy Micheline Banzet made the heyday of the cooking show on TV. With the key, scenes remained in the legend, like this time when the Landaise had with a good blow of club an end to the life of an eelmain ingredient of his recipe of the day.
In the revised version of the Kitchen of the Musketeers which makes its comeback this Saturday on France 3 Occitania, Fabrice Valery, the delegate for antennas and content is committed to this: all the animals that pass through the set will come out alive. It was he who had the idea of relaunching this event which gives pride of place to local products. In place of the famous Maïté and Micheline, it is the Toulouse chef Fabrice Mignot, accustomed to the sets of France Télévisions, who takes over the spatulas assisted by the comedian Caroline Estremo.
“There was never any question of replacing Maïté and Micheline, nor of plagiarizing them, even if there are discreet references in the show. What we want is to do cooking with a modern and free tone, completely different from what we see today with competitions where it’s tense or heritage shows, where people walk around to restaurants and producers. We want to get back to basics in a good mood,” says Fabrice Valery.
A kitchen accessible to all
Between two strokes of humour, the duo will propose in a retro setting to make recipes within everyone’s reach, each time with the intervention of producers from the region, to highlight the black pork of Bigorre for example. And the ping-pong between the cook and the ex-nurse with an unbridled tone works. “We will be between tradition and innovation, we will take a dish that Maïté made for example and modernize it a little, bring our touch. And above all, accessible to all because today we have made cooking on television very technical, whereas if you miss and it’s badly done, it doesn’t matter, ”assures Fabrice Mignot, who we have already seen in the show You are amazing from France 3.
In addition to using the show’s recipe by adding its ingredients, the story wanted for this cook that the recording of the show be done on the same set and that he use the same preparation kitchen as that which had been created in the premises of France 3 for Maïté. The latter has been notified of the resumption of the broadcast program, the first 26-minute opus of which is broadcast this Saturday at 11:30 a.m. on the regional antenna of France 3 and will be available in replay. With the ambition that perhaps, one day, the show will make its way to the national level.
