{"id":46243,"date":"2024-05-16T10:33:01","date_gmt":"2024-05-16T08:33:01","guid":{"rendered":"https:\/\/horecamagazine.be\/wesley-bay-conseiller-culinaire-belux-devoile-les-tendances-de-2024\/"},"modified":"2024-05-16T10:33:02","modified_gmt":"2024-05-16T08:33:02","slug":"wesley-bay-conseiller-culinaire-belux-devoile-les-tendances-de-2024","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/wesley-bay-conseiller-culinaire-belux-devoile-les-tendances-de-2024\/","title":{"rendered":"Wesley Bay, conseiller culinaire Belux, d\u00e9voile les tendances de 2024"},"content":{"rendered":"

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Combattre le gaspillage, mettre les l\u00e9gumes en valeur et r\u00e9inventer la comfort food\u00a0<\/strong><\/h4>\n

Des l\u00e9gumes qui subliment les assiettes, une comfort food revisit\u00e9e \u00e0 la sauce contemporaine, une utilisation plus intelligente et plus \u00e9cologique des denr\u00e9es alimentaires\u00a0: ce ne sont que quelques-unes des tendances \u00e9mergeant de l’enqu\u00eate alimentaire annuelle Future Menus d’Unilever Food Solutions. Pas moins de 1600 experts et chefs de 20 pays y ont collabor\u00e9. Le conseiller culinaire Belux Wesley Bay revient en d\u00e9tail sur trois grandes tendances. \u00c0 lire pour faire le plein d’id\u00e9es\u2009!<\/em><\/strong><\/p>\n

Tendance 1\u202f: des l\u00e9gumes irr\u00e9sistibles\u00a0<\/strong><\/h4>\n

\u00ab\u00a0Voil\u00e0 un bail que les l\u00e9gumes ne se cantonnent plus aux seconds r\u00f4les. Alors que les recettes se limitaient autrefois \u00e0 un ou deux l\u00e9gumes – songeons \u00e0 la triade traditionnelle compos\u00e9e d’une pr\u00e9paration de pommes de terre, d’un morceau de viande et d’un l\u00e9gume \u2013 on s’efforce aujourd’hui de mettre en valeur un riche assortiment de l\u00e9gumes, si possible de saison. M\u00eame le mode de pr\u00e9paration \u00e9volue. On (r\u00e9)invente les l\u00e9gumes, on utilise des techniques et des go\u00fbts d’autres cultures et l’on privil\u00e9gie la diversit\u00e9.<\/p>\n

Tendance 2\u202f: la comfort food moderne\u00a0<\/strong><\/h4>\n

\u00ab Un exemple tr\u00e8s abouti de comfort food moderne\u2009? Des plats \u00e0 emporter (genre street food) revisit\u00e9s \u00e0 la belge. Un taco de sanglier par exemple, ou un hamburger aux ingr\u00e9dients asiatiques. Les chefs adorent jouer avec les influences des cuisines du monde et les m\u00ealer aux ingr\u00e9dients typiques de notre terroir. Mais on ne changera pas de sit\u00f4t la composition des sp\u00e9cialit\u00e9s belges, comme des carbonnades fa\u00e7on grand-m\u00e8re, qui sont un bel exemple de vraie comfort food. Car le Belge demeure fid\u00e8le \u00e0 ses classiques. Dans cette tendance aussi, un r\u00f4le important incombe aux l\u00e9gumes\u202f: la cuisson en cocotte ou au four est tr\u00e8s \u00e0 la mode et le restera encore longtemps.<\/p>\n

Tendance 3\u202f: combattre le gaspillage\u00a0<\/strong><\/h4>\n

\u00ab\u00a0Le respect du d\u00e9veloppement durable s’est \u00e0 son tour introduit dans les cuisines. Pas seulement pour la plan\u00e8te, mais parce que c’est aussi une fa\u00e7on d’am\u00e9liorer l’efficience au travail et r\u00e9duire le gaspillage, qui a un impact consid\u00e9rable sur les marges b\u00e9n\u00e9ficiaires. Alors, privil\u00e9gier une utilisation int\u00e9grale de chaque denr\u00e9e alimentaire, de \u2018root to leaf\u2019, s’av\u00e8re payant.<\/p>\n

Autre r\u00e8gle \u00e0 privil\u00e9gier\u202f: bien \u00e9valuer les portions. Finie l’\u00e9poque des assiettes gargantuesques. Car tout ce qui n’est pas consomm\u00e9 termine \u00e0 la poubelle\u2026 que l’exploitant doit payer de sa poche. Plut\u00f4t que garnir l’assiette exag\u00e9r\u00e9ment, proposez au client la possibilit\u00e9 de commander des suppl\u00e9ments.\u00a0\u00bb<\/p>\n

\"\"<\/p>\n

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Combattre le gaspillage, mettre les l\u00e9gumes en valeur et r\u00e9inventer la comfort food\u00a0 Des l\u00e9gumes qui subliment les assiettes, une comfort food revisit\u00e9e \u00e0 la sauce contemporaine, une utilisation plus intelligente et plus \u00e9cologique des denr\u00e9es alimentaires\u00a0: ce ne sont que quelques-unes des tendances \u00e9mergeant de l’enqu\u00eate alimentaire annuelle Future Menus d’Unilever Food Solutions. Pas […]<\/p>\n","protected":false},"author":5,"featured_media":46226,"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],"tags":[],"class_list":["post-46243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nWesley Bay, conseiller culinaire Belux, d\u00e9voile les tendances de 2024 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Wesley Bay, conseiller culinaire Belux, d\u00e9voile les tendances de 2024\" \/>\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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