{"id":30906,"date":"2021-04-23T07:15:00","date_gmt":"2021-04-23T07:15:00","guid":{"rendered":"https:\/\/horecamagazine.be\/desserts-en-manque-dinspiration\/"},"modified":"2021-04-23T07:15:42","modified_gmt":"2021-04-23T07:15:42","slug":"desserts-en-manque-dinspiration","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/desserts-en-manque-dinspiration\/","title":{"rendered":"Desserts : en manque d\u2019inspiration ?"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; header_4_text_color=\u00a0\u00bb#e4ae54&Prime;]<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">D<\/span>ans les grandes brigades de cuisine d\u2019il y a cinquante ans et plus, officiait toujours un p\u00e2tissier qui s\u2019occupait principalement des desserts. De nos jours, malheureusement, le dessert est, au mieux, consid\u00e9r\u00e9 dans de nombreuses maisons de bouche, comme un mal n\u00e9cessaire, auquel on n\u2019accorde plus que peu d\u2019importance. Dommage, parce que c\u2019est la derni\u00e8re impression que vous laissez au client avant qu\u2019il ne quitte votre \u00e9tablissement. Il n\u2019est pourtant pas tr\u00e8s difficile d\u2019ajouter quelques desserts originaux sur la carte, cela ne demande qu\u2019une bonne connaissance des produits et du savoir-faire.<span class=\"Apple-converted-space\">\u00a0<\/span><\/strong><\/p>\n<h4 class=\"p3\"><span class=\"s2\"><b>Naturel avant tout<\/b><\/span><\/h4>\n<p class=\"p2\"><span class=\"s3\">Les desserts de restaurant se distinguent de la p\u00e2tisserie par une plus grande complexit\u00e9 dans l\u2019image globale. Vous trouverez les meilleurs tartelettes, petits-fours, \u00e9clairs ou javanais chez un bon p\u00e2tissier. Mais une assiette o\u00f9 sont joliment dispos\u00e9s une mini-p\u00e2tisserie, des fruits, un coulis ou une cr\u00e8me anglaise et une jolie d\u00e9coration, sera plus difficile. C\u2019est ainsi qu\u2019il existe des p\u00e2tisseries typiques que l\u2019on<span class=\"Apple-converted-space\">\u00a0 <\/span>sert traditionnellement et presqu\u2019exclusivement dans les restaurants. Pensez \u00e0 la tarte tatin qui doit \u00eatre servie chaude.<\/span><\/p>\n<p class=\"p2\">Pour les desserts, comme pour les autres pr\u00e9parations, il est essentiel d\u2019utiliser les meilleurs ingr\u00e9dients, de pr\u00e9f\u00e9rence en provenance de la r\u00e9gion. Les desserts les plus populaires aujourd\u2019hui sont ceux qui contiennent des ingr\u00e9dients naturels, moins de substances artificielles, et surtout moins de sucre raffin\u00e9. Ils seront, si possible, aussi exempts de lactose, de gluten et, les desserts v\u00e9g\u00e9taliens sont de plus en plus demand\u00e9s.<\/p>\n<h4 class=\"p3\"><span class=\"s2\"><b>Sans sucres ajout\u00e9s\u00a0?<\/b><\/span><\/h4>\n<p class=\"p2\">Une proportion importante de notre population souffre de diab\u00e8te. D\u2019autres ont des probl\u00e8mes cardiaques ou sont en surpoids. C\u2019est un groupe tr\u00e8s important qui ne veut pas ou ne peut pas manger de sucre. Et ils ont raison\u00a0: le sucre raffin\u00e9 est encore pire pour la sant\u00e9 que le sel.<\/p>\n<p class=\"p2\"><span class=\"s3\">Toutefois, lorsque dans un restaurant, vous demandez un dessert sans sucre, suit invariablement la question\u00a0: \u201cUne portion de fruits peut-\u00eatre\u00a0?\u201d. Dans ce cas, les chefs ou les serveurs montrent une fois de plus leur ignorance, car m\u00eame les fruits contiennent parfois beaucoup de sucre. Il est vrai sous forme de fructose, mais pour la cat\u00e9gorie concern\u00e9e, c\u2019est tout aussi nocif car cela reste malgr\u00e9 tout du sucre. Ces derni\u00e8res ann\u00e9es, de grands progr\u00e8s ont \u00e9t\u00e9 r\u00e9alis\u00e9s dans le domaine des \u00e9dulcorants alternatifs, ils sont faciles \u00e0 utiliser et presque indiscernables en mati\u00e8re de go\u00fbt. Tout restaurant qui se dit \u2018gastronomique\u2019 devrait avoir au moins un dessert sans sucre ajout\u00e9 sur sa carte.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<h4 class=\"p3\"><span class=\"s2\"><b>CODA **<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/h4>\n<p class=\"p2\"><span class=\"s4\">Certains chefs ont fait du dessert leur produit phare\u00a0: pensez au CODA \u00e0 Berlin, situ\u00e9 dans le quartier Neuk\u00f6lln. Un restaurant hyper branch\u00e9, bi-\u00e9toil\u00e9 au Michelin et qui sert exclusivement des desserts accompagn\u00e9s de la boisson adapt\u00e9e\u00a0!<\/span><\/p>\n<p class=\"p2\">Vous y avez le choix entre un menu cinq ou sept services. Et cela s\u2019av\u00e8re souvent surprenant\u00a0: attendez-vous \u00e0 des cr\u00e9ations tendance uniques, de v\u00e9ritables explosions de saveurs et des ingr\u00e9dients totalement inattendus.<\/p>\n<p class=\"p2\">Le chef Ren\u00e9 Frank a r\u00e9invent\u00e9 les desserts de restaurant. Et ce qui est caract\u00e9ristique de l\u2019endroit\u00a0: chez CODA on n\u2019utilise pour ainsi dire pas de sucre raffin\u00e9, les plats pr\u00e9sent\u00e9s ne sont jamais trop sucr\u00e9s, ils sont m\u00eame parfois accentu\u00e9s par des additifs sal\u00e9s. La douceur dans ses desserts provient des mati\u00e8res premi\u00e8res utilis\u00e9es, et celles-ci sont, c\u2019est le moins qu\u2019on puisse dire, tr\u00e8s surprenantes pour des desserts. Ma\u00efs, patate douce, carotte ou riz ferment\u00e9. Le beurre, la cr\u00e8me ou le lait sont utilis\u00e9s de mani\u00e8re parcimonieuse. Les cr\u00e9ations de chocolat sont con\u00e7ues de A \u00e0 Z en interne\u00a0: de la f\u00e8ve de cacao \u00e0 la barre de\u00a0chocolat.<\/p>\n<p class=\"p2\">Cela g\u00e9n\u00e8re des sensations totalement nouvelles\u00a0: les desserts sont l\u00e9gers, aromatiques, faciles \u00e0 dig\u00e9rer, aux saveurs complexes et contiennent clairement beaucoup moins de calories. Un merveilleux \u00e9quilibre entre le sucr\u00e9, l\u2019aigre, l\u2019amer, l\u2019umami et le sal\u00e9.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p3\"><span class=\"s2\"><b>Lettres de noblesse<\/b><\/span><\/h4>\n<p class=\"p2\">Presque imm\u00e9diatement apr\u00e8s sa forma<span class=\"s4\">tion, Ren\u00e9 Frank a remport\u00e9 l\u2019or au World-<\/span><br \/>Skills Masters \u00e0 Helsinki. Il a ensuite men\u00e9 une longue carri\u00e8re dans les plus grands restaurants\u00a0: la Chocolaterie Oriol Balaguer (Barcelone), l\u2019Akelare *** (San Sebastian), Georges Blanc ***, Nihonryori RyuGin *** (Tokyo), Kikonoi *** (Kyoto), et enfin l\u2019Institut Alain Ducasse \u00e0 Paris et la Culinary Institute de Napa Valley et de New York. Un parcours incroyable. Il a ensuite \u00e9t\u00e9 chef p\u00e2tissier \u00e0 La Vie *** \u00e0 Osnabr\u00fcck jusqu\u2019en 2016 et a remport\u00e9 \u00e0 deux reprises le titre de \u2018P\u00e2tissier de l\u2019ann\u00e9e\u2019. Le CODA a ouvert ses portes en 2016. En 2019, il a re\u00e7u sa premi\u00e8re \u00e9toile Michelin, suivie de la deuxi\u00e8me en 2020.<\/p>\n<h4 class=\"p3\"><span class=\"s2\"><b>La carte<\/b><\/span><\/h4>\n<p class=\"p2\">Des desserts, des desserts et encore des desserts\u00a0? A quoi devez-vous donc vous attendre\u00a0?<\/p>\n<p class=\"p4\">Quelques exemples\u00a0:<\/p>\n<p class=\"p4\"><span class=\"s5\">\u2022 <span class=\"Apple-converted-space\">\u00a0 <\/span><\/span>Past\u00e8que, nori, olives Taggiasche<\/p>\n<p class=\"p4\"><span class=\"s5\">\u2022 <span class=\"Apple-converted-space\">\u00a0 <\/span><\/span>Noisettes grill\u00e9es du Pi\u00e9mont aux anchois<\/p>\n<p class=\"p2\"><span class=\"s5\">\u2022 <span class=\"Apple-converted-space\">\u00a0 <\/span><\/span>Gaufre, raclette, yaourt, ma\u00efs, cornichon doux<\/p>\n<p class=\"p4\">Un aper\u00e7u des boissons d\u2019accompagnement servies\u00a0: Sake mill\u00e9sim\u00e9 p\u00e9tillant \u2018Junmai Awasaki\u2019, sherry Pedro Ximenez de Valdespino, brandy de Kamptal, Whisky Singele Malt Ceobanach, bi\u00e8res sp\u00e9ciales et vins mousseux.<\/p>\n<p class=\"p5\"><a href=\"http:\/\/www.coda-berlin.com\"><strong>www.coda-berlin.com<\/strong><\/a><\/p>\n<p class=\"p2\">Le train \u00e0 grande vitesse ICE vous emm\u00e8nera de Bruxelles ou de Li\u00e8ge \u00e0 Berlin en six heures (avec un changement \u00e0 Cologne). Beaucoup moins cher est le Flixbus.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<h4 class=\"p1\"><span class=\"s1\"><b>Pourquoi ne pas trouver l\u2019inspiration en\u00a0ligne\u00a0?<\/b><\/span><\/h4>\n<p class=\"p2\">Si vous cherchez de l\u2019inspiration pour peaufiner vos connaissances en mati\u00e8re de desserts, il existe pl\u00e9thore de possibilit\u00e9s. A Barcelone, de nombreuses formations sont disponibles, aussi online. La plus connue est espaiSucre.<\/p>\n<p class=\"p2\"><span class=\"s2\">EspaiSucre a ouvert en 2000, et pr\u00e9tend \u00eatre le premier restaurant au monde \u00e0 servir exclusivement des desserts (postres). Plus tard, s\u2019ajouta \u00e9galement une \u00e9cole\u00a0: espaiEssence. En Espagne, et ce principalement dans les grandes villes, de nombreux restaurants et p\u00e2tisseries dispensent \u00e9galement des formations.<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<p class=\"p2\"><span class=\"s3\">Des formations de 42 et 72 heures sont propos\u00e9es, aussi en ligne. Fait int\u00e9ressant, vous apprenez \u00e9galement \u00e0 travailler avec les structuras de Sosa. (<a href=\"http:\/\/www.espaisucre.com\">c<\/a>).<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Schermafbeelding-2021-04-23-om-09.09.06.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2021-04-23 om 09.09.06&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Schermafbeelding-2021-04-23-om-09.08.19.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2021-04-23 om 09.08.19&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Schermafbeelding-2021-04-23-om-09.09.24.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2021-04-23 om 09.09.24&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Schermafbeelding-2021-04-23-om-09.09.44.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2021-04-23 om 09.09.44&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/Schermafbeelding-2021-04-23-om-09.10.17.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2021-04-23 om 09.10.17&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<p style=\"text-align: right;\"><em>Texte : HW<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans les grandes brigades de cuisine d\u2019il y a cinquante ans et plus, officiait toujours un p\u00e2tissier qui s\u2019occupait principalement des desserts. De nos jours, malheureusement, le dessert est, au mieux, consid\u00e9r\u00e9 dans de nombreuses maisons de bouche, comme un mal n\u00e9cessaire, auquel on n\u2019accorde plus que peu d\u2019importance. Dommage, parce que c\u2019est la derni\u00e8re [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":30888,"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":[42,77],"tags":[],"class_list":["post-30906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Desserts : en manque d\u2019inspiration ? | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Desserts : en manque d\u2019inspiration ?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/desserts-en-manque-dinspiration\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Desserts : en manque d\u2019inspiration ? 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