{"id":43855,"date":"2023-11-24T12:12:27","date_gmt":"2023-11-24T11:12:27","guid":{"rendered":"https:\/\/horecamagazine.be\/le-viking-face-au-riesling\/"},"modified":"2023-11-24T12:12:28","modified_gmt":"2023-11-24T11:12:28","slug":"le-viking-face-au-riesling","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-viking-face-au-riesling\/","title":{"rendered":"Le viking face au riesling"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ header_4_text_color=\u00a0\u00bb#722138″]<\/p>\n

Le vin : Domaine Viticole de la Ville de\u00a0Colmar<\/b><\/span><\/h4>\n

Le Domaine Viticole de la Ville de Colmar, fond\u00e9 en 1895, rayonne sur plus de 46 hectares de vignoble, incluant des terroirs prestigieux comme le Clos Saint-Jacques et les Hospices de Colmar. Toutes ces propri\u00e9t\u00e9s sont en conversion vers l\u2019agriculture biologique, respectant l\u2019homme et l\u2019environnement. Le riesling qu\u2019il produit incarne l\u2019excellence de ce c\u00e9page, offrant une magnifique tension, une min\u00e9ralit\u00e9 envo\u00fbtante et une fra\u00eecheur incomparable, id\u00e9al en accompagnement de plats de poisson. <\/span><\/p>\n

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Le mot de l\u2019\u0153nologue\u00a0<\/strong><\/span><\/h4>\n

\u00ab Frais, vif et sec, au caract\u00e8re affirm\u00e9, le riesling arbore la signature logique des nombreux terroirs du vignoble alsacien. Vin de garde, il demeure l\u2019excellent compagnon des meilleures tables. \u00bb<\/strong><\/span><\/p>\n

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Le chef : C\u00e9dric Dassonville : un viking face au riesling<\/b><\/span><\/h4>\n

Surnomm\u00e9 le \u2018viking\u2019, C\u00e9dric Dassonville du restaurant Coquum partage son attachement au c\u00e9page alsacien embl\u00e9matique\u00a0: le riesling. <\/span><\/strong><\/p>\n

\u00ab\u00a0Le riesling est pour moi l\u2019un des plus beaux c\u00e9pages d\u2019Alsace. C\u2019est celui qui correspond le mieux \u00e0 mon caract\u00e8re. Il a ce c\u00f4t\u00e9 tranch\u00e9, avec de la min\u00e9ralit\u00e9 et de l\u2019acidit\u00e9. Tout comme dans mes plats. Le riesling est toujours assez droit.\u00a0\u00bb commente d\u2019embl\u00e9e le chef C\u00e9dric Dassonville. Surnomm\u00e9 le \u2018viking\u2019, le plus bruxellois des alsaciens propose une cuisine \u00e0 la fois brute, franche et organique dans son restaurant Coquum situ\u00e9 \u00e0 Woluwe-Saint-Pierre. Il s\u2019attache \u00e0 valoriser l\u2019int\u00e9gralit\u00e9 des produits de qualit\u00e9 qu\u2019il travaille, utilisant le salage, la fumaison ou encore la fermentation pour sublimer leur essence. Cet \u2018artiste-artisan\u2019 a une approche sens\u00e9e, o\u00f9 la saisonnalit\u00e9 des produits est primordiale. <\/span><\/p>\n

\u00ab\u00a0Si vous avez un trop-plein de l\u00e9gumes ou de fruits en \u00e9t\u00e9, pr\u00e9parez l\u2019hiver en mettant par exemple des cerises noires avec du sirop en bocal. Quel bonheur d\u2019ouvrir celui-ci quelques mois plus tard\u00a0! M\u00eame si c\u2019est parfois tentant, il faut arr\u00eater de manger des fraises en d\u00e9cembre\u00a0! Avant d\u2019\u00eatre locavore ou bio, il faut absolument consommer des produits de saison qui ont meilleur go\u00fbt.\u00a0\u00bb<\/p>\n

\"\"<\/em><\/p>\n

Les yeux ouverts\u00a0: la recette du chef <\/b><\/span><\/h4>\n

C\u00e9dric Dassonville choisit de partager une recette simple, ludique et gourmande \u00e0 base de fl\u00e9tan pour accompagner le vin blanc du domaine viticole de la ville de Colmar. \u00ab\u00a0J\u2019aurais pu choisir un poisson alsacien comme l\u2019omble-chevalier ou un autre poisson d\u2019eau douce. Mais j\u2019habite \u00e0 Bruxelles et la mer est \u00e0 une heure et demie d\u2019ici. J\u2019ai pr\u00e9f\u00e9r\u00e9 cuisiner du fl\u00e9tan. Une recette accessible avec des produits que nous avons tous \u00e0 la maison, ou presque… Le raifort peut \u00eatre remplac\u00e9 par de la moutarde \u00e0 l\u2019ancienne, le poisson fum\u00e9 par un morceau de jambon cru\u00a0\u00bb. Le riesling joue un r\u00f4le essentiel en \u00e9quilibrant avec finesse les saveurs fum\u00e9es et grasses du poisson, \u00e9vitant ainsi une saturation des papilles. Le chef exprime sa pr\u00e9f\u00e9rence pour les contrastes entre le gras et l\u2019acidit\u00e9, offrant ainsi un v\u00e9ritable rafra\u00eechissement en bouche. Il souligne la n\u00e9cessit\u00e9 d\u2019une harmonie entre le vin et le plat, \u00e9vitant que l\u2019un ne l\u2019emporte sur l\u2019autre.<\/span><\/p>\n

\"\"<\/p>\n

Les yeux ferm\u00e9s\u00a0: les souvenirs du chef<\/b><\/span><\/h4>\n

\u00ab\u00a0J\u2019ai cr\u00e9\u00e9 Coquum parce que la cuisine, c\u2019est le partage, tout comme le riesling. Ce c\u00e9page \u00e9voque pour moi des images de f\u00eate du vin en Alsace, avec des amis, avec ma famille, lors de repas de No\u00ebl ou \u00e0 P\u00e2ques. C\u2019est aussi le terroir o\u00f9 j\u2019ai grandi et o\u00f9 j\u2019ai fait beaucoup de randonn\u00e9es. Les \u00e9l\u00e9ments de la nature, notamment la min\u00e9ralit\u00e9, les saisons se ressentent dans le vin. Les viticulteurs qui l\u2019\u00e9laborent tentent de faire r\u00eaver autant que j\u2019essaie de le faire\u2026 Le ressenti, c\u2019est la plus belle chose quand on parle d\u2019un vin. J\u2019en ai marre des gens qui se la racontent\u00a0! Comme en cuisine. La simplicit\u00e9 c\u2019est aussi la\u00a0complexit\u00e9.\u00a0\u00bb<\/p>\n

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Fl\u00e9tan fum\u00e9, blinis de pomme de terre, pickles de l\u00e9gumes <\/b><\/span><\/h3>\n

Pickles de l\u00e9gumes
<\/strong>1 oignon, 1 carotte, 100 g de vinaigre de vin blanc, 25 g d\u2019eau, 1cc poivre noir en grains, 1 cc sel, 1 cs sucre<\/span><\/p>\n

Emincez l\u2019oignon et tranchez la carotte en rondelles d\u2019environ 3 mm d\u2019\u00e9paisseur. Mettez le vinaigre, l\u2019eau, le poivre, le sel et le sucre dans une casserole, et montez \u00e0 \u00e9bullition. Ajoutez l\u2019oignon et la carotte. Une fois \u00e0 nouveau en \u00e9bullition, attendez 5 min. R\u00e9servez hors du feu le temps que cela refroidisse. <\/span><\/p>\n

Blinis de pomme de terre
<\/strong>150 g de pommes de terre fermes \u00e9pluch\u00e9es, 40 g de beurre, 50 g de farine, 1 cc de levure chimique, 1 oeuf, yaourt nature, 1 pinc\u00e9e de sel et de poivre <\/span><\/p>\n

Faites ramollir le beurre et m\u00e9langez-le avec la farine et la levure. Ajoutez l\u2019\u0153uf puis le demi yaourt et m\u00e9langez \u00e0 nouveau. Assaisonnez \u00e0 convenance avec le sel et le poivre. Incorporez les 150 g de pommes de terre pr\u00e9alablement r\u00e2p\u00e9es. Laissez reposer la p\u00e2te environ 20 min. Chauffez une po\u00eale antiadh\u00e9sive l\u00e9g\u00e8rement huil\u00e9e \u00e0 petit feu et \u00e0 l\u2019aide d\u2019une cuill\u00e8re \u00e0 soupe, confectionnez de <\/span>
petits blinis. <\/span><\/p>\n

Yaourt au raifort
<\/strong>\u00bd yaourt nature, 1 cc de raifort r\u00e2p\u00e9, 1 pinc\u00e9e de sel et de poivre<\/span><\/p>\n

M\u00e9langez le yaourt et le raifort pour obtenir un m\u00e9lange onctueux. Assaisonnez \u00e0 convenance de sel et poivre. <\/span><\/p>\n

Dressage
<\/strong>Tranchez le fl\u00e9tan fum\u00e9 en fines lamelles, puis dressez-le sur les blinis avec les pickles de l\u00e9gumes. Ajoutez des petites pointes de yaourt au raifort. Se d\u00e9guste sur blinis ti\u00e8de ou froid, en entr\u00e9e ou \u00e0 l\u2019ap\u00e9ro.<\/span><\/p>\n

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[ Muriel Lombaerts ]<\/span><\/p>\n

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Contact\u00a0<\/span><\/h4>\n

 <\/p>\n

Gilles Descamps<\/strong> :\u00a0 <\/span>gilles.descamps@lgcf.fr<\/a><\/p>\n

www.groupegcf.com<\/a><\/p>\n

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Le vin : Domaine Viticole de la Ville de\u00a0Colmar Le Domaine Viticole de la Ville de Colmar, fond\u00e9 en 1895, rayonne sur plus de 46 hectares de vignoble, incluant des terroirs prestigieux comme le Clos Saint-Jacques et les Hospices de Colmar. Toutes ces propri\u00e9t\u00e9s sont en conversion vers l\u2019agriculture biologique, respectant l\u2019homme et l\u2019environnement. Le […]<\/p>\n","protected":false},"author":5,"featured_media":43836,"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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[77,104],"tags":[],"class_list":["post-43855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLe viking face au riesling | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le viking face au riesling\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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