{"id":116,"date":"2014-08-25T11:33:51","date_gmt":"2014-08-25T10:33:51","guid":{"rendered":"http:\/\/caster.be\/pitmann\/?p=116"},"modified":"2014-09-02T17:46:15","modified_gmt":"2014-09-02T16:46:15","slug":"pittman-seafoods-lance-un-defi-aux-chefs-en-restauration-collective","status":"publish","type":"post","link":"https:\/\/academy.pittmanseafoods.com\/fr\/2014\/08\/pittman-seafoods-lance-un-defi-aux-chefs-en-restauration-collective\/","title":{"rendered":"Pittman Seafoods lance un d\u00e9fi aux chefs en restauration collective"},"content":{"rendered":"

Les professionnels de la restauration collective sont des perfectionnistes, perp\u00e9tuellement soucieux d’enrichir leurs connaissances et d’am\u00e9liorer leur savoir-faire. D’o\u00f9 l’int\u00e9r\u00eat de participer \u00e0 des \u00e9v\u00e9nements tels que \u00ab Onze Chef kookt uit \u00bb, une initiative de Onze Chef, le magazine professionnel de l’association Vlaamse Grootkeukenkoks. Cette ann\u00e9e, l’\u00e9v\u00e9nement peut compter sur la participation de Pittman Seafoods. L’occasion de joindre l’utile \u00e0 l’agr\u00e9able dans une atmosph\u00e8re d\u00e9tendue et conviviale. Au moins une fois par an, Onze Chef organise des ateliers de cuisine en d\u00e9placement \u00e0 l’ext\u00e9rieur. Mercredi 26 mars prochain, le th\u00e8me abord\u00e9 aura pour titre \u00ab koken met Vis \u00bb (\u00ab cuisiner le poisson \u00bb). Impossible pour Pittman Seafoods de manquer cet \u00e9v\u00e9nement.<\/strong><\/p>\n

Pour l’occasion, les cuisiniers participants se d\u00e9placeront \u00e0 Bruges o\u00f9 ils seront accueillis par l’\u00e9cole h\u00f4teli\u00e8re Ter Groene Poorte. Pittman Seafoods partagera une sorte de petit magasin particuli\u00e8rement bien achaland\u00e9, avec un certain nombre d’autres producteurs. Les cuisiniers pourront y puiser \u00e0 l’envi les ingr\u00e9dients qui les int\u00e9ressent afin de concocter quelques succulentes recettes.<\/p>\n

Le choix du jury<\/strong><\/p>\n

Pittman Seafoods et une s\u00e9rie d’autres participants mettent six \u00e9tudiants de derni\u00e8re ann\u00e9e, sp\u00e9cialis\u00e9s en restauration collective, au d\u00e9fi de r\u00e9aliser un plat original avec l’aide de quatre chefs confirm\u00e9s. Un jury de professionnels sera charg\u00e9 d’\u00e9valuer les recettes en tenant compte de la pr\u00e9sentation, de l’originalit\u00e9 et, cela va sans dire, du go\u00fbt.<\/p>\n

Plus de go\u00fbt, moins de gras<\/strong><\/p>\n

\u00ab Onze Chef kookt uit \u00bb sera l’occasion pour Pittman Seafoods de promouvoir les produits labellis\u00e9s\u00a0LOVET<\/a>. Commercialis\u00e9s par l’entreprise n\u00e9erlandaise FishMaster, ces poissons pan\u00e9s particuli\u00e8rement nutritifs et bons pour la sant\u00e9 sont distribu\u00e9s en Belgique en exclusivit\u00e9 par Pittman Seafoods.
\nContrairement aux autres produits pr\u00e9-frits, les poissons pan\u00e9s portant le label \u00ab LOVET \u00bb sont pauvres en graisse et en sel. En d’autres termes, il s’agit de produits \u00e9co-responsables convenant parfaitement aux jeunes consommateurs.<\/p>\n

Parce qu’ils sont cuits au four, les produits \u00ab LOVET \u00bb poss\u00e8dent un enrobage croustillant qui leur conf\u00e8re un croquant et un go\u00fbt particuli\u00e8rement appr\u00e9ci\u00e9s. Autre avantage: ils contiennent 70 % de graisse en moins que leurs concurrents. Par ailleurs, tous les produits \u00ab LOVET \u00bb sont exempts de num\u00e9ros E (additifs alimentaires) et de conservateurs. Enfin, ils sont essentiellement issus de la p\u00eache durable et b\u00e9n\u00e9ficient sans exception de la certification MSC (Marine Stewardship Council).<\/p>\n

Nature et sant\u00e9<\/strong><\/p>\n

Le but essentiel du label \u00ab LOVET \u00bb est de promouvoir une alimentation savoureuse, saine et responsable. La cuisson au four permet de conserver les acides gras du poisson, particuli\u00e8rement b\u00e9n\u00e9fiques pour la sant\u00e9. Sous la cro\u00fbte croquante et dor\u00e9e subsiste un d\u00e9licieux poisson fondant \u00e0 souhait. L’avantage de ce r\u00e9gal pauvre en sel est qu’il ne n\u00e9cessite pas de friture et convient donc parfaitement \u00e0 la restauration collective. Plac\u00e9 sous une lampe \u00e0 infrarouge, le poisson garde longtemps son croquant.<\/p>\n

Soucieux de contribuer \u00e0 un mode de vie sain, Pittman Seafoods est tr\u00e8s soucieux des r\u00e9actions des cuisiniers participants. Vous vous sentez \u00e9galement concern\u00e9s? Consultez r\u00e9guli\u00e8rement notre blog, ainsi que le magazine professionnel Onze Chef.<\/p>\n","protected":false},"excerpt":{"rendered":"

Les professionnels de la restauration collective sont des perfectionnistes, perp\u00e9tuellement soucieux d’enrichir leurs connaissances et d’am\u00e9liorer leur savoir-faire. D’o\u00f9 l’int\u00e9r\u00eat de participer \u00e0 des \u00e9v\u00e9nements tels que \u00ab Onze Chef kookt uit \u00bb, une initiative de Onze Chef, le magazine professionnel de l’association Vlaamse Grootkeukenkoks. Cette ann\u00e9e, l’\u00e9v\u00e9nement peut compter sur la participation de Pittman […]<\/p>\n","protected":false},"author":2,"featured_media":259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[42,43],"class_list":["post-116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geen-categorie-fr","tag-chefs-fr","tag-restaurants-collective-fr"],"yoast_head":"\nPittman Seafoods lance un d\u00e9fi aux chefs en restauration collective - Pittman Seafoods<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/academy.pittmanseafoods.com\/fr\/2014\/08\/pittman-seafoods-lance-un-defi-aux-chefs-en-restauration-collective\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pittman Seafoods lance un d\u00e9fi aux chefs en restauration collective - Pittman Seafoods\" \/>\n<meta property=\"og:description\" content=\"Les professionnels de la restauration collective sont des perfectionnistes, perp\u00e9tuellement soucieux d’enrichir leurs connaissances et d’am\u00e9liorer leur savoir-faire. D’o\u00f9 l’int\u00e9r\u00eat de participer \u00e0 des \u00e9v\u00e9nements tels que \u00ab Onze Chef kookt uit \u00bb, une initiative de Onze Chef, le magazine professionnel de l’association Vlaamse Grootkeukenkoks. 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