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2026 débute avec un champion du pâté en croûte et la truffe de Touraine

EPISODE · Jan 8, 2026 · 27 MIN

2026 débute avec un champion du pâté en croûte et la truffe de Touraine

Q: How long is this episode of L'assiette tourangelle?

This episode is 27 minutes long.

Q: When was this L'assiette tourangelle episode published?

This episode was published on January 8, 2026.

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from L'assiette tourangelle · host Stéphane Merceron

Pour cette première émission de 2026, Stéphane MERCERON vous invite à rencontrer : Thomas GUERIEL, chef cuisinier Sodexo du Pôle Santé Léonard de Vinci à Chambray-lès-Tours), Premier prix en 2024 et 2025 du concours du meilleur du pâté en croûte organisé par la Villa Rabelais ; Pascal BLASZCZYK, chef cuisinier du restaurant Léonard de Vinci à Tours, membre de Académie Culinaire de France ; et Jérome Lespagnol, président de l'association des trufficulteurs tourangeaux.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

What this episode covers

Pour cette première émission de 2026, Stéphane MERCERON vous invite à rencontrer : Thomas GUERIEL, chef cuisinier Sodexo du Pôle Santé Léonard de Vinci à Chambray-lès-Tours), Premier prix en 2024 et 2025 du concours du meilleur du pâté en croûte organisé par la Villa Rabelais ; Pascal BLASZCZYK, chef cuisinier du restaurant Léonard de Vinci à Tours, membre de Académie Culinaire de France ; et Jérome Lespagnol, président de l'association des trufficulteurs tourangeaux. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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2026 débute avec un champion du pâté en croûte et la truffe de Touraine

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