Jérôme Anthony was back in Villefranche-de-Rouergue for the filming of the program “Tous en Cuisine” which will be broadcast this Thursday, December 22. For the occasion, La Dépêche du Midi spoke with him.
It’s the return of “Tous en cuisine” at the end of the year on M6. We know the dazzling success of this program concocted by our Aveyron chef Cyril Lignac. Why this recovery?
We never really stopped this show. On M6, we are used to broadcasting in bursts. We produced this show for quite a long time during confinement, and then we come back regularly, especially during the Christmas periods. This is the period when Cyril Lignac delivers all his manufacturing secrets, his secrets of a great restaurant.
Between these bursts, do you miss cooking live…?
No, what I already miss is shooting all over France, it’s a part of my job that I love. That’s what this show allows me to do. We have a friendly, very fraternal relationship with Cyril. We love each other very much. We always see each other outside of the show. It’s almost during the period of the emissions that we see each other the least because we are each on our side. I am therefore very happy with this return. Cooking followingwards is another matter. Me, if I’m here, it’s to be the surety. If I get to the end of the recipe, anyone can do it. We’re here to have fun, to liven up the towns and Christmas villages.
You would know Aveyron and Villefranche-de-Rouergue well. When did you come? By Cyril who studied in Villefranche?
I came here through Nicolas Rossignol and his association Tout Le Monde Contre le Cancer, which the M6 group has been supporting for a long time and from which we make programs for W9. The next passes on December 22 (gala of the association). I have already stayed four days here for TLMC. I had come to animate a set of artists. It was great. I had kept a very good memory.
What do you particularly like regarding Aveyron cuisine?
Foie gras, fat in general whether it is liver or not! I’m joking. I’m not typically skilled enough in Aveyron cuisine. Honestly, we’re wandering. Everywhere in France, we eat well, we drink well. Where you know how to cook, there are always extraordinary specialties. Here it is even richer, there is something more generous, more comforting…
How would you define this little something?
There’s fat, butter, there’s all we like is a rich cuisine where we don’t look. A shared kitchen, generous…
Were you happy to come back to Villefranche?
Yes. I was very very happy to come back to Villefranche. I was with my friend Noémie. We were able to cook together. We had the opportunity to do a show together and we immediately became friends. I’m also happy to go, no doubt, to treat myself to a nice restaurant!
