Listen to this episode
You are listening to Révolutions Alimentaires, the podcast produced by Darwin Nutrition that explores each month the intricacies of our food. Here we talk split peas, carbon footprint, health, sociology, ecology, feminism and literature. I’m Louise Browaeys, an agronomist and novelist. I host this podcast with the support of Matthieu Brillard, Charlotte Jean and Quentin Molinié.
Besides being our sound engineer, Matthieu is a comedian. He’s the one who told me about Solène Rossignol and her show, “Ventre.” Can we laugh at everything? And specifically at our eating neuroses? Our insecurities? Our habits?
Sometimes I say things into this mic and I can’t help finding them a little laughable. For example, recently I marveled at the idea of chewing a food thirty times before swallowing it and I swooned at the idea of making chicken bone broths. Inviting Solène was therefore a way to tackle the sore spots.
The guest: Solène Rossignol
After studying philosophy and a first career as a classical theater actress, Solène decided to mix it all together and become a comedian. She loves to delve into life’s small absurd and sometimes painful situations and turn that material into comedy.
Her show, “Tout va Bien,” received support from the SACD Humor Fund, played at the Théâtre du Point Virgule in 2022 and at the Petit Palais des Glaces in 2023, and is now touring France.
Her new show, “VENTRE,” “an ode to insecurity and self-acceptance, but not only that,” as she describes it herself, has just been created and is currently playing at the Théâtre de La Petite Loge in Paris.
My questions
- How does one become a comedian?
- Why did you choose “The Belly” as the theme for your new show?
- Can you tell us about your weight and your own belly?
- What’s your worst flop?
- What fascinates you most about our relationship with food?
- Which insecurities and eating-related neuroses do you think lend themselves most to humor?
- Why do you find apéros dangerous?
- “Why worry about our appearance when we never see ourselves?” you ask, and I return the question to you.
- What do you never eat before going on stage? And conversely, what are your go-to foods?
- Do you have a recipe or an anti-recipe for our listeners?
