Listen to this episode
You are listening to Food Revolutions, the podcast produced by Darwin Nutrition that explores the intricacies of our food every month. Here, we talk about split peas, carbon impact, health, sociology, ecology, feminism, and literature. I am Louise Browaeys, agronomist and novelist. I host this podcast with the support of Matthieu Brillard, Charlotte Jean, and Quentin Molinié.
In addition to being our sound engineer, Matthieu is a comedian. He’s the one who told me about Solène Rossignol and her show: “Belly.” Can we joke about everything? Specifically about our food neuroses? Our complexes? Our habits?
Sometimes I pronounce sentences into this microphone and I can’t help but find them a bit laughable. For example, recently, I marveled at the idea of chewing food thirty times before swallowing it and swooned at the idea of making chicken bone broths. Inviting Solène was, therefore, a way to burst the abscesses.
The guest: Solène Rossignol
After studying philosophy and having a first life as a classical theater actress, Solène decided to mix it all up and become a comedian. She loves to delve into the small absurd and sometimes painful situations of life and transform this material into comedy.
Her show: “Everything is Fine” 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: “BELLY,” “an ode to complex and self-acceptance but not only,” as she presents it herself, has just premiered and is currently being performed at the Théâtre de La Petite Loge in Paris.
My questions
- How do you become a comedian?
- Why did you choose the theme “Belly” for your new show?
- Can you talk to us about your weight and your own belly?
- What was your worst flop?
- What fascinates you most about our relationship with food?
- What complexes and food neuroses do you think lend themselves most to humor?
- Why do you find aperitifs dangerous?
- Why worry about our physique 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 favorite foods?
- Do you have a recipe or an anti-recipe for our listeners?
