Saignant ou bien cuit ? Mehdi Boucenna démêle le débat episode artwork

EPISODE · Jan 22, 2025 · 57 MIN

Saignant ou bien cuit ? Mehdi Boucenna démêle le débat

from Beurn Out · host Mehdi Hamala

🎙️ Dans ce nouvel épisode du podcast Beurn Out, j’ai eu la chance de recevoir Mehdi Boucenna, chef cuisinier et directeur général du prestigieux restaurant Le Camondo, en plein cœur de Paris. Son parcours est une véritable source d’inspiration, entre passion pour la gastronomie française, anecdotes savoureuses en cuisine et réflexions sur la légitimité dans ce milieu exigeant.📚 Vous apprendrez aussi de nouveaux mots : organo... quoi ? OrganoLEPTIQUE ! Oui, Mehdi nous a enrichis même sur le vocabulaire. 🙌On a également abordé une gêne que beaucoup d’entre nous ont sûrement connue : cette fameuse question de la cuisson de la viande 🥩. Je raconte une anecdote personnelle où, à chaque fois qu’un serveur me demandait "Et pour la cuisson ?", il y avait toujours un ami ou un collègue pour me reprendre : "QUOI, tu manges ta viande bien cuite ? Mais c’est saignant qu’il faut !" 😅 Un petit détail qui en dit long sur les goûts, les jugements, et la gastronomie. Mehdi a su expliquer cela avec beaucoup de justesse.🎧 L’épisode complet est dispo sur toutes les plateformes d’écoute. Allez découvrir cette success story inspirante et partagez vos réactions !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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Saignant ou bien cuit ? Mehdi Boucenna démêle le débat

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How long is this episode of Beurn Out?

This episode is 57 minutes long.

When was this Beurn Out episode published?

This episode was published on January 22, 2025.

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🎙️ Dans ce nouvel épisode du podcast Beurn Out, j’ai eu la chance de recevoir Mehdi Boucenna, chef cuisinier et directeur général du prestigieux restaurant Le Camondo, en plein cœur de Paris. Son parcours est une véritable source d’inspiration,...

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