{"id":650,"date":"2015-10-19T09:26:47","date_gmt":"2015-10-19T08:26:47","guid":{"rendered":"https:\/\/academy.pittmanseafoods.com\/fr\/?p=650"},"modified":"2016-01-28T13:58:53","modified_gmt":"2016-01-28T12:58:53","slug":"le-homard-un-ingredient-de-choix","status":"publish","type":"post","link":"https:\/\/academy.pittmanseafoods.com\/fr\/2015\/10\/le-homard-un-ingredient-de-choix\/","title":{"rendered":"\u00ab Le homard : un ingr\u00e9dient de choix \u00bb"},"content":{"rendered":"<p><strong>Cette ann\u00e9e, plus pr\u00e9cis\u00e9ment les 26, 27 et 28 septembre, l\u2019\u00e9v\u00e9nement culinaire \u00a0<a href=\"http:\/\/www.kookeet.be\/#2015\">Kookeet<\/a> f\u00eatait son cinqui\u00e8me anniversaire. \u00c9taient pr\u00e9sents trente ma\u00eetres cuisiniers, parmi lesquels Geert Van Hecke, le parrain du festival, Peter Goossens, Gert De Mangeleer et&#8230; Hermes Vanliefde, le chef du restaurant brugeois Rock-Fort. Trois jours durant, ce dernier a r\u00e9gal\u00e9 l\u2019assembl\u00e9e d\u2019un succulent \u00ab homard-Rock \u00bb, accompagn\u00e9 d\u2019une d\u00e9licieuse b\u00e9arnaise de crustac\u00e9s. La parole est au chef\u2026<\/strong><!--more--><\/p>\n<p><a href=\"https:\/\/www.newsiteurl.com\/wp-content\/uploads\/2015\/10\/rockfort.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-645 alignleft\" src=\"https:\/\/www.newsiteurl.com\/wp-content\/uploads\/2015\/10\/rockfort-200x300.jpg\" alt=\"rockfort\" width=\"200\" height=\"300\" srcset=\"https:\/\/academy.pittmanseafoods.com\/wp-content\/uploads\/2015\/10\/rockfort-200x300.jpg 200w, https:\/\/academy.pittmanseafoods.com\/wp-content\/uploads\/2015\/10\/rockfort.jpg 335w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>\u00ab Pendant Kookeet, mon coll\u00e8gue Peter Laloo \u00e9tait charg\u00e9 d\u2019animer l\u2019atelier \u00a0\u00ab\u00a0Cocktail shaken, no alcohol\u00a0\u00bb (\u00ab\u00a0Pr\u00e9parer des cocktails sans alcool\u00a0\u00bb), des nectars destin\u00e9s aux enfants. J\u2019\u00e9tais, pour ma part, pr\u00e9pos\u00e9 au homard. J\u2019ai commenc\u00e9 par s\u00e9lectionner divers ingr\u00e9dients s\u2019accordant parfaitement avec le homard, \u00e0 savoir le beurre, l\u2019ail et l\u2019estragon. Le beurre a servi \u00e0 pr\u00e9parer la b\u00e9arnaise de crustac\u00e9s et la mousseline de homard, avec une r\u00e9duction de jus de homard. J\u2019ai ensuite m\u00e9lang\u00e9 l\u2019estragon finement cisel\u00e9 avec du sel. Enfin, j\u2019ai fait revenir l\u2019ail dans de la graisse d\u2019oie confite que j\u2019ai incorpor\u00e9e \u00e0 la pur\u00e9e de pommes de terre.\u00bb<\/p>\n<p><strong>Un produit de qualit\u00e9<\/strong><\/p>\n<p>\u00ab Le plat \u00e9tait en ad\u00e9quation parfaite avec la philosophie de Rock-Fort. Une pointe d\u2019acidit\u00e9, apport\u00e9e par la b\u00e9arnaise, et un zeste de croquant d\u00fb \u00e0 un m\u00e9lange de chapelure s\u00e9ch\u00e9e et de poulpe, le tout faisant r\u00e9f\u00e9rence \u00e0 l\u2019habitat du homard. Lorsqu\u2019il a fallu d\u00e9signer l\u2019ingr\u00e9dient principal, mon choix s\u2019est port\u00e9 d\u2019embl\u00e9e sur le homard. Cela n\u00e9cessitait un produit de qualit\u00e9 susceptible d\u2019\u00eatre servi trois jours durant \u00e0 des centaines de personnes. Nous avons trouv\u00e9 chez Pittman des homards r\u00e9pondant parfaitement \u00e0 ces crit\u00e8res.\u00bb<\/p>\n<p><strong>Prompts \u00e0 r\u00e9agir<\/strong><\/p>\n<p>\u00ab Cela fait deux ans que nous nous fournissons chez Pittman et, pas une seule fois, nous avons eu \u00e0 nous en plaindre. Figurez-vous que notre pr\u00e9paration a \u00e9t\u00e9 \u00e0 ce point appr\u00e9ci\u00e9e que tout notre stock de homards \u00e9tait \u00e9puis\u00e9 d\u00e8s le dimanche soir. Gr\u00e2ce \u00e0 la promptitude de Pittman, nous avons \u00e9t\u00e9 en mesure de servir notre plat le lundi, comme si de rien n\u2019\u00e9tait.\u00bb<\/p>\n<p><strong>Tr\u00e9sors culinaires de la mer<\/strong><\/p>\n<p>\u00ab Le homard \u00e9tait extraordinaire, mais nous explorons d\u00e9j\u00e0 d\u2019autres horizons. J\u2019ai ou\u00ef dire que des exp\u00e9riences \u00e9taient en cours avec des coques et des hu\u00eetres.\u00bb<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Cette ann\u00e9e, plus pr\u00e9cis\u00e9ment les 26, 27 et 28 septembre, l\u2019\u00e9v\u00e9nement culinaire \u00a0Kookeet f\u00eatait son cinqui\u00e8me anniversaire. \u00c9taient pr\u00e9sents trente ma\u00eetres cuisiniers, parmi lesquels Geert Van Hecke, le parrain du festival, Peter Goossens, Gert De Mangeleer et&#8230; Hermes Vanliefde, le chef du restaurant brugeois Rock-Fort. Trois jours durant, ce dernier a r\u00e9gal\u00e9 l\u2019assembl\u00e9e d\u2019un succulent [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[148,284,285],"class_list":["post-650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geen-categorie-fr","tag-homard","tag-kookeet","tag-rock-fort"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00ab Le homard : un ingr\u00e9dient de choix \u00bb<\/title>\n<meta name=\"description\" content=\"Hermes Vanliefde, le chef du restaurant brugeois Rock-Fort a r\u00e9gal\u00e9 l\u2019assembl\u00e9e de Kookeet d\u2019un 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