{"id":18945,"date":"2019-03-19T10:43:53","date_gmt":"2019-03-19T10:43:53","guid":{"rendered":"https:\/\/horecamagazine.be\/pommes-de-terre\/"},"modified":"2019-03-19T10:43:56","modified_gmt":"2019-03-19T10:43:56","slug":"pommes-de-terre","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pommes-de-terre\/","title":{"rendered":"Pommes de terre"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.20.2″][et_pb_row _builder_version=\u00a0\u00bb3.20.2″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.20.2″][et_pb_text _builder_version=\u00a0\u00bb3.20.2″]De nombreux restaurants semblent avoir banni la pomme de terre. Est-elle donc <\/strong>consid\u00e9r\u00e9e comme trop banale ou pas assez gastronomique ? Dans ce cas, nos chefs ne suivent pas les tendances actuelles, parce que dans les pays nordiques, en Espagne, ou dans le haut lieu culinaire par excellence qu\u2019est le P\u00e9rou, elles figurent \u00e0 la carte de chaque restaurant.\u00a0<\/span><\/strong><\/p>\n

Le P\u00e9rou a remport\u00e9 le World Travel Award pendant six ann\u00e9es cons\u00e9cutives en tant que meilleure destination culinaire au monde. C\u2019est le pays d\u2019origine de la pomme de terre, les \u00abpapas\u00bb comme on les appelle l\u00e0-bas. Ils en ont plus de 3.200 vari\u00e9t\u00e9s. Pr\u00e8s de Cusco, on trouve le \u2018Potato Park\u2019 qui s\u2019\u00e9tend sur une superficie de 10.000 ha et o\u00f9 scientifiques de la nutrition, ing\u00e9nieurs agronomes et biologistes travaillent constamment \u00e0 la protection et \u00e0 l\u2019am\u00e9lioration de la pomme de terre.
\nVirgilio Martinez, chef du restaurant Central \u00e0 Lima, num\u00e9ro 3 au classement mondial, nous explique qu\u2019il pr\u00e9pare r\u00e9guli\u00e8rement du carapulcra, un rago\u00fbt de chu\u00f1os, pommes de terre s\u00e9ch\u00e9es, chili fum\u00e9, oignons, ail, huile d\u2019olive et porc, ou coquilles Saint-Jacques.<\/p>\n

Patatas ol\u00e9<\/h3>\n

Aujourd\u2019hui, les gastronomes se tournent volontiers vers l\u2019Espagne, un pays riche d\u2019une grande culture de la pomme de terre. Nous pourrions y puiser un peu d\u2019inspiration :\u00a0La \u2018Tortilla de patatas\u2019 ou omelette aux pommes de terre, servie chaude ou froide, est au menu de chaque restaurant en tant que tapas ou repas. Les restaurants gastronomiques la servent g\u00e9n\u00e9ralement agr\u00e9ment\u00e9e de c\u00e8pes, crevettes, oignons de printemps, ciboulette ou autres herbes aromatiques. Les \u2018Patatas bravas\u2019 aussi sont tr\u00e8s populaires. Il s\u2019agit de pommes de terre que l\u2019on coupe en gros morceaux, frites dans de l\u2019huile d\u2019olive ou cuites au four, et napp\u00e9es d\u2019une sauce piment\u00e9e. Des topchefs tels que Dani Garcia, Arzak ou Albert Adri\u00e1 servent leurs \u2018propres patatas bravas signature\u2019.
\nAux \u00celes Canaries, vous trouverez partout les papas Arrugadas ou pommes de terre rid\u00e9es. Pour les pr\u00e9parer, des petites pommes de terre typiques sont cuites dans une grande sauteuse ouverte pendant environ 20 minutes dans une eau contenant du sel marin, juste de quoi les recouvrir. Ensuite, on les \u00e9goutte et on les fait s\u00e9cher \u00e0 feu tr\u00e8s doux pour finalement les recouvrir d\u2019une fine couche de sel. Elles sont servies avec les typiques Mojos rouges ou verts des \u00celes Canaries, m\u00eame au petit-d\u00e9jeuner. Chaque ann\u00e9e, un concours est organis\u00e9 pour d\u00e9terminer quel type de pomme de terre (au moins 45 vari\u00e9t\u00e9s sont produites) est le plus adapt\u00e9 pour cette pr\u00e9paration. En 2018, c\u2019est la vari\u00e9t\u00e9 \u2018Mozart\u2019 qui a remport\u00e9 tous les suffrages. Tout aussi c\u00e9l\u00e8bres en Espagne, mais plus complexes, sont les Patatas de Olot.<\/p>\n

Un ravioli de grandes pommes de terre farineuses coup\u00e9es en fines tranches (maximum 4 mm), garni de ragout de viande, pass\u00e9 ensuite dans de l\u2019\u0153uf battu pour finalement \u00eatre frit dans de l\u2019huile d\u2019olive.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.20.2″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/03\/Patatten_1.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.20.2″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.20.2″][et_pb_text _builder_version=\u00a0\u00bb3.20.2″]La pur\u00e9e de pommes de terre l\u00e9gendaire\u00a0<\/span><\/b>J<\/b>O\u00cbL ROBUCHON<\/b><\/p>\n

Mais la pomme de terre trouve \u00e9galement sa place au plus haut niveau culinaire. Le chef Jo\u00ebl Robuchon, d\u00e9c\u00e9d\u00e9 en 2018, a cr\u00e9\u00e9 la pur\u00e9e de pommes de terre ultime qui rend, aujourd\u2019hui encore, les grands chefs euphoriques. La pr\u00e9paration ne peut pour le moins \u00eatre qualifi\u00e9e de l\u00e9g\u00e8re : pour 1 kilo de pommes de terre, il utilise 250 g de beurre non pasteuris\u00e9 de qualit\u00e9 sup\u00e9rieure.<\/p>\n

La recette :<\/b><\/p>\n

1 kg de Rattes<\/p>\n

250 g de beurre non pasteuris\u00e9<\/p>\n

25 cl de lait de ferme entier<\/p>\n

Sel de mer.<\/p>\n

Cuire les pommes de terre dans 2 l d\u2019eau \u00e0 laquelle on aura ajout\u00e9 une cuill\u00e8re \u00e0 soupe de sel de mer. D\u00e8s qu\u2019elles sont cuites, les \u00e9plucher et les passer par un tamis fin. Faire ensuite s\u00e9cher la pur\u00e9e \u00e0 feu doux en remuant r\u00e9guli\u00e8rement. Incorporer soigneusement le beurre froid coup\u00e9 en morceaux dans la pur\u00e9e. Y incorporer \u00e9galement le lait chaud et assaisonner.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.20.2″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/03\/Patatten_4.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.20.2″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.20.2″][et_pb_text _builder_version=\u00a0\u00bb3.20.2″]<\/p>\n

Parce qu\u2019elles sont saines<\/h3>\n

La pomme de terre est bonne pour la sant\u00e9, polyvalente et offre des centaines de possibilit\u00e9s d\u2019application. Le d\u00e9fi de tout chef consiste \u00e0 choisir la bonne vari\u00e9t\u00e9 et la m\u00e9thode de pr\u00e9paration adapt\u00e9e. Ferme ou farineuse ? Tout d\u00e9pend en fait de la recette.
\nLes pommes de terre conservent mieux leur saveur lorsqu\u2019elles sont cuites avec la peau. Elles sont \u00e9galement tr\u00e8s savoureuses, non \u00e9pluch\u00e9es mais bien lav\u00e9es, cuites au four sur un lit de gros sel.
\nEn Belgique, vous ne pouvez bien s\u00fbr ignorer nos frites nationales: les meilleures seront pr\u00e9par\u00e9es \u00e0 partir de bintjes provenant d\u2019un cultivateur de pommes de terre de qualit\u00e9. Que vous les fassiez frire dans de la graisse de b\u0153uf ou de cheval, ou dans de l\u2019huile v\u00e9g\u00e9tale, tout\u00a0<\/span>est question de go\u00fbt. Il est un fait que ces derni\u00e8res ann\u00e9es les bintjes sont devenues plus vuln\u00e9rables aux maladies. C\u2019est pourquoi de nouvelles vari\u00e9t\u00e9s plus r\u00e9sistantes sont d\u00e9velopp\u00e9es. En g\u00e9n\u00e9ral, elles sont bonnes, mais le go\u00fbt des vraies bintjes a encore ce petit plus que l\u2019on ne trouve que rarement chez les autres. Les bintjes sont \u00e9galement recommand\u00e9es pour la pr\u00e9paration de la pur\u00e9e que vous pourrez ensuite aromatiser selon votre propre inspiration. Le go\u00fbt quelque peu terreux des bintjes constitue \u00e9galement le fond id\u00e9al pour accentuer des produits plus exclusifs, tels que les Pommes Moscovites.\u00a0Bintjes, Charlotte, Nicola, D\u00e9sir\u00e9, langue de b\u0153uf\u2026 toutes des vari\u00e9t\u00e9s de bonnes pommes de terre de notre propre terroir. Mais le monde de la pomme de terre poss\u00e8de \u00e9galement ses lettres de noblesse, et toute une s\u00e9rie de vari\u00e9t\u00e9s b\u00e9n\u00e9ficient d\u2019un label de qualit\u00e9.\u00a0<\/span><\/p>\n

En Belgique, la Plate de Florenville, originaire de la Gaume, situ\u00e9e dans l\u2019extr\u00eame sud du pays, b\u00e9n\u00e9ficie d\u2019un statut IGP. En Allemagne, ce sont les L\u00fcneburger Heidekartoffeln et en Espagne, les Patatas de Prades. Certaines vari\u00e9t\u00e9s b\u00e9n\u00e9ficient m\u00eame d\u2019une AOP. C\u2019est le cas de la pomme de terre de l\u2019\u00cele de R\u00e9 (FR) ou de la Oppendoezer Ronde (NL). D\u2019autres noms commerciaux connus sont la Belle de Fontenay (FR), ou la Ratte du Touquet (FR).<\/p>\n

La conservation des pommes de terre<\/h3>\n

Les pommes de terre sont disponibles toute l\u2019ann\u00e9e, inutile donc d\u2019en pr\u00e9voir des stocks importants. Vous les conserverez de pr\u00e9f\u00e9rence au sec, au frais (environ 7\u00b0 C) et dans l\u2019obscurit\u00e9, mais pas au r\u00e9frig\u00e9rateur. Si vous les stockez dans un endroit trop chaud, elles auront tendance \u00e0 \u00abgermer\u00bb et vous obtiendrez des pommes de terre molles. Ne les stockez pas non plus dans des sacs en plastique o\u00f9 elles moisiraient rapidement.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

De nombreux restaurants semblent avoir banni la pomme de terre. Est-elle donc consid\u00e9r\u00e9e comme trop banale ou pas assez gastronomique ? Dans ce cas, nos chefs ne suivent pas les tendances actuelles, parce que dans les pays nordiques, en Espagne, ou dans le haut lieu culinaire par excellence qu\u2019est le P\u00e9rou, elles figurent \u00e0 la […]<\/p>\n","protected":false},"author":3,"featured_media":18914,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42],"tags":[],"class_list":["post-18945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nPommes de terre | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Pommes de terre\" \/>\n<meta name=\"robots\" content=\"index, follow, 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