{"id":36081,"date":"2022-06-17T08:58:22","date_gmt":"2022-06-17T08:58:22","guid":{"rendered":"https:\/\/horecamagazine.be\/best-oyster-master-of-belgium-2022\/"},"modified":"2022-06-17T08:59:41","modified_gmt":"2022-06-17T08:59:41","slug":"best-oyster-master-of-belgium-2022","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/best-oyster-master-of-belgium-2022\/","title":{"rendered":"BEST OYSTER MASTER OF BELGIUM 2022"},"content":{"rendered":"

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BEST OYSTER MASTER OF BELGIUM 2022<\/strong><\/h1>\n

Et quelques conseils de pro pour la pr\u00e9paration du parfait plateau de fruits de mer<\/strong><\/p>\n

Le concours<\/strong><\/h4>\n

Se d\u00e9roulait le lundi 30 mai, dans la majestueuse Gare Maritime de Tour et Taxi, la deuxi\u00e8me Edition du Meilleur Ecailler de Belgique.\u00a0 Horeca Magazine y \u00e9tait membre du jury.<\/p>\n

En parall\u00e8le de la comp\u00e9tition, une Masterclass \u00e9tait organis\u00e9e, et qui d\u2019autre que le maestro (d\u2019h\u00f4tel) Andy De Brouwer pour jouer les ma\u00eetres de c\u00e9r\u00e9monie. Sancerre, Pouilly-Fum\u00e9, Menetou, Quincy, Reuilly, Coteaux du Giennois et Pouilly-sur-Loire furent d\u00e9gust\u00e9s, pour un mariage parfait avec les fruits de mer.<\/p>\n

Apr\u00e8s une premi\u00e8re \u00e9preuve de rapidit\u00e9 sur l\u2019ouverture de 50 hu\u00eetres, place \u00e0 l\u2019\u00e9laboration du plateau de fruits de mer.\u00a0 Chaque \u00e9cailler pla\u00e7a hu\u00eetres, bulots, gambas, amandes, moules, tourteau sur la glace pil\u00e9e, tel un artiste peaufinant sa sculpture.<\/p>\n

Conseils pour un parfait plateau de fruits de mer<\/strong><\/h4>\n
    \n
  • Des produits trop enfouis seront difficiles \u00e0 s\u00e9lectionner. Le client doit pouvoir choisir le produit avec lequel il veut commencer.<\/li>\n
  • Casser au pr\u00e9alable les pattes du tourteau, ou autre crustac\u00e9, rend la d\u00e9cortication plus facile. Par contre, laisser ses branchies est une erreur \u00e0 ne pas commettre, car celles-ci ne sont pas comestibles. Une petite astuce donn\u00e9e par l\u2019incontournable Paulo Tomaz, consiste \u00e0 \u00ab pr\u00e9parer la chair du crabe \u00bb et \u00e0 la remettre ensuite dans sa coquille.<\/li>\n
  • Ne pas confondre vitesse et pr\u00e9cipitation. Une coquille cass\u00e9e, une \u00e9caille dans le produit sont autant de d\u00e9fauts dont le client s\u2019apercevra et qui rendront la d\u00e9gustation moins agr\u00e9able. Attention \u00e9galement \u00e0 la pr\u00e9sence de vase dans certains produits comme les hu\u00eetres.<\/li>\n
  • Ne pas oublier l\u2019hygi\u00e8ne bien \u00e9videmment. Les piques \u00e0 bulots en cuivre ont tendance \u00e0 rouiller, surtout au contact de la glace. Le bouchon piqu\u00e9 par les tire-bulots doit \u00eatre de pr\u00e9f\u00e9rence entour\u00e9 d\u2019aluminium, car le li\u00e8ge attire les bact\u00e9ries. Un bouchon en silicone peut servir de compromis.<\/li>\n
  • Petit rappel \u00e9galement de pr\u00e9server une chair non prot\u00e9g\u00e9e. Si celle-ci est pos\u00e9e sur la glace pil\u00e9e, elle perdra son go\u00fbt, sans parler de l\u2019hygi\u00e8ne du contact car la glace est \u00e0 l\u2019air libre.<\/li>\n
  • Si vous avez un doute, m\u00eame l\u00e9ger, sur la fra\u00eecheur d\u2019un produit, abstenez-vous de le pr\u00e9senter. D\u2019autant plus avec les fruits de mer. Une petite perte vaut mieux qu\u2019une intoxication ou une mauvaise publicit\u00e9.<\/li>\n
  • Le citron bien que simple produit, a \u00e9galement son importance dans le rituel. Beaut\u00e9 n\u2019est pas \u00e9gal \u00e0 pratique. Une bonne d\u00e9coupe (cf canap\u00e9) \u00e9pargnera les doigts d\u2019une gicl\u00e9e incontr\u00f4l\u00e9e.<\/li>\n
  • La m\u00e9thode r\u00e9pandue de la pique en bois pour maintenir plusieurs aliments ensemble, n\u2019est pas optimale pour le respect du produit. La chair est ab\u00eem\u00e9e et le go\u00fbt peut en \u00eatre alt\u00e9r\u00e9.<\/li>\n
  • N\u2019h\u00e9sitez pas \u00e0 vous servir d\u2019autres produits de la mer, comme la coquille de la St-Jacques ou la coque d\u2019oursin, pour servir de contenant.<\/li>\n
  • Les accompagnements comme du pain de mie, des oignons hach\u00e9s ou autres, sont toujours les bienvenus.<\/li>\n
  • Le meilleur conseil, comme pour la plupart des plats \u00e0 pr\u00e9senter, reste de prendre du recul. Mettez-vous \u00e0 la place du client, ayez une vue d\u2019ensemble sur le plat.<\/li>\n
  • Hormis toutes ces d\u00e9tails de logistique, le jury ou un client quelconque devra \u00eatre conquis d\u00e8s le premier regard. Ce qu\u2019on appelle commun\u00e9ment \u2018l\u2019effet waow\u2019.<\/li>\n
  • Au restaurant, le prix du plateau est souvent on\u00e9reux, car compos\u00e9 de produits nobles. La d\u00e9gustation doit donc justifier cette main \u00e0 la poche.<\/li>\n<\/ul>\n

    Et le gagnant 2022 est\u2026<\/h4>\n

    Le jury a tenu compte de la beaut\u00e9 du plateau, de la praticit\u00e9 de d\u00e9gustation, de la rapidit\u00e9 d\u2019ouverture, de la propret\u00e9 du travail et de la cr\u00e9ativit\u00e9.<\/p>\n

    Apr\u00e8s d\u00e9lib\u00e9ration, le titre honorifique de \u2018Meilleur Ecailler de Belgique\u2019<\/strong><\/em> a \u00e9t\u00e9 remis \u00e0 Sa\u00efd Alaoui des Brasseries Georges<\/strong>. La m\u00eame enseigne qui a remport\u00e9 le titre de \u2018Meilleure Croquette aux Crevettes de Bruxelles\u2019 en mars dernier.<\/p>\n

    F\u00e9licitations \u00e0 eux, \u00e0 l\u2019ann\u00e9e prochaine\u2026<\/p>\n

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    Lionel De Cock<\/em><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    BEST OYSTER MASTER OF BELGIUM 2022 Et quelques conseils de pro pour la pr\u00e9paration du parfait plateau de fruits de mer Le concours Se d\u00e9roulait le lundi 30 mai, dans la majestueuse Gare Maritime de Tour et Taxi, la deuxi\u00e8me Edition du Meilleur Ecailler de Belgique.\u00a0 Horeca Magazine y \u00e9tait membre du jury. En parall\u00e8le […]<\/p>\n","protected":false},"author":5,"featured_media":36057,"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":[41,84],"tags":[],"class_list":["post-36081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-popup-newsletter-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nBEST OYSTER MASTER OF BELGIUM 2022 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | BEST OYSTER MASTER OF BELGIUM 2022\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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