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Culinary tv precursors: jacques montandon:
Culinary TV pioneers (2/6) –
Jacques Montandon. However, butter in the tsr
“Maître Jacques”, self -taught cook, Neuchâtel and Calorique, heated years during the gas in French TV.
Jacques Montandon in the kitchen, flanked by his faithful Irene.
RTS
- The culinary shows of Jacques Montandon captivated French -speaking Switzerland for ten years.
- His assistant Irène created a unique dynamic in the program “Les Petits Pers on the screen”.
- Former advertiser, he imposed himself as an emblematic figure of regional gastronomy.
- Generous butter recipes have become its signature until its last show.
There are culinary videos that give you the feeling of taking a kilo on each hip. For example, the one where Jacques Montandon carefully links her wine merchant sauce “a little butter”. However, Or a bound barely larger than a pétanque ball. Therefore, No doubt, “Maître Jacques”, as he himself liked to nickname himself, did not count the calories. Meanwhile, No more than the French -speaking viewers. Furthermore, who loved the 165 “small dishes on the screen” than the Neuchâtel cook Mitonna live on the TSR every week from 1972 to 1982.
Impossible to talk about Montandon without talking about Irene. In addition, Irène, the docile assistant, vintage folding, candid questions and gestures a bit stocked. Similarly, She is bigger than him. Meanwhile, She calls him sir. Furthermore, He calls him Irene, speaks to him as a child. Rumped even when “she makes dirt” culinary tv precursors: jacques montandon or she whips a whipped cream too ardent that turns into butter. “That’s bad, Irene.” Another era.
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Montandon has a carefully tackled white mane, very circulated glasses and the professor. “You always have to bring the butter shallot back, it makes it more digestible.” We don’t laugh on the set. We are there to make a dish in twenty short minutes. Of the cabbage plasterfor example, with their aerial farce at the lard and fatty bacon. Pancpel pancakes with pineapple. Or the legendary brain breadwith a “heifer brain. larger than that of veal” taken in a half-tablet culinary tv precursors: jacques montandon of butter and simply accompanied by a generous … hazelnut butter.
If he shines in the French -speaking skylight during the 1970s. the Neuchâtel cook appears there for the first time in the middle of the sixties, in the program of the iconic host Claude Evelyne, for a recipe for “white sailor in the Namuroise”. He presents himself, with solemnity, as “delegate in Switzerland of the General Tourism Commissariat of Belgium”. It’s chic. And Sugrenu.
Culinary tv precursors: jacques montandon
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Where did he learn to cook? Mystery. Born in 1920. son of a teacher, dismissed in math and physics, Montandon started his career in pub in France and Switzerland. Having become a star of the pots. he wrote a dozen successful books on kitchens and products from the French -speaking terroir. And siege within a culinary tv precursors: jacques montandon sublimit of gastronomic and bacchic brotherhoods. He died in August 1982, at the age of 62, just after having proposed to his faithful Funchers with the jurassian cheese. With a ton of butter in it, of course.
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