Du Moyen-Age \u00e0 Escoffier<\/b><\/span><\/h4>\nEpic\u00e9es ou aigres-douces, telles \u00e9taient les sauces, si tant est que l\u2019on puisse qualifier ces liquides de la sorte, qui donnaient du go\u00fbt aux repas m\u00e9di\u00e9vaux. Elles \u00e9taient d\u00e9riv\u00e9es du garum et du nard de l\u2019Antiquit\u00e9 romaine. \u00c0 partir du XVIIe si\u00e8cle, les \u2018ar\u00f4mes liquides\u2019 devinrent un peu plus sophistiqu\u00e9s. Pensez aux sauces, toujours utilis\u00e9es, telles que la b\u00e9chamel, la soubise et la mayonnaise, pour n\u2019en citer que trois.<\/p>\n
C\u2019est Antonin Car\u00e8me (1784-1833) qui entreprit de classer les sauces en sauces froides et sauces chaudes. Il partagea ensuite les sauces chaudes, la grande majorit\u00e9, en sauces brunes et sauces blanches. Les sauces de t\u00eate, dont les variantes \u00e9taient innombrables, devinrent espagnole, demi-glace et sauce tomate pour les brunes, b\u00e9chamel et velout\u00e9 pour les blanches. Dans chaque cas, un roux, \u00e0 savoir un m\u00e9lange de beurre noisette ou non et de farine, \u00e9tait cens\u00e9 lier les liquides pour donner de l\u2019\u00e9paisseur \u00e0 la sauce.<\/p>\n
Les sauces de t\u00eate froides sont g\u00e9n\u00e9ralement la mayonnaise ou la vinaigrette et, l\u00e0 aussi, il est possible de varier \u00e0 l\u2019infini.<\/p>\n
![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/06\/Scherm\u00adafbeelding-2024-06-17-om-15.56.09.jpg\")
<\/p>\n
Retournons un instant \u00e0 notre \u00adLarousse et apprenons que : \u2018En fonction des plats que la sauce accompagne, tous les ingr\u00e9dients, les exhausteurs de go\u00fbt et les \u00e9pices possibles peuvent y \u00eatre ajout\u00e9s. Certaines associations de saveurs sont classiques, comme le mouton et le poisson au curry (\u00e0 l\u2019indienne), le cabillaud \u00e0 l\u2019ail (a\u00efoli), le canard \u00e0 l\u2019orange (sauce bigarade), le gibier aux groseilles (sauce Cumberland). D\u00e9s de porc, tomates en tranches, anchois, duxelle, jambon effiloch\u00e9, foie gras, truffe hach\u00e9e, chair de crustac\u00e9s et autres \u00e9l\u00e9ments solides sont combin\u00e9s \u00e0 des ajouts liquides tels que vinaigre, cr\u00e8me fraiche, vin rouge ou blanc, autres boissons alcoolis\u00e9es, etc…. Les possibilit\u00e9s de variation sont presque illimit\u00e9es.<\/p>\n
A ce r\u00e9pertoire primitif se sont ajout\u00e9es des sauces \u00e9trang\u00e8res et l\u2019utilisation de produits r\u00e9gionaux a permis d\u2019en cr\u00e9er sans cesse de nouvelles. En voici une courte liste : ail (a\u00efoli), beurre (beurre blanc), moutarde (sauce dijonnaise), cr\u00e8me fra\u00eeche (sauce normande), \u00e9chalotes (sauce bordelaise), vin blanc ou rouge (sauce bourguignonne), oignons (sauce lyonnaise). Le nom d\u2019une sauce est souvent d\u00e9riv\u00e9 de ses principaux ingr\u00e9dients : Nantua aux \u00e9crevisses, p\u00e9rigourdine aux truffes, hongroise au paprika.<\/p>\n
Il faudra attendre Auguste Escoffier pour all\u00e9ger ces m\u00e9langes chauds souvent assez \u2018consistants\u2019. \u00c0 partir de l\u00e0, on a commenc\u00e9 \u00e0 \u2018r\u00e9duire\u2019 les sauces, en les faisant bouillir doucement. C\u2019est d\u00e9sormais devenu la norme. Par ailleurs, ces sauces sont bien plus faciles \u00e0 dig\u00e9rer. Pour les faire \u2018briller\u2019, on y ajoute souvent une noix de beurre.<\/span><\/p>\nQuelques sauces de base<\/b><\/span><\/h4>\nGeert Gheysels<\/strong> : \u00ab Dans la cuisine classique, vous aviez 8 sauces de base : hollandaise, b\u00e9arnaise, mayonnaise, vinaigrette, b\u00e9chamel, velout\u00e9, sauce tomate et sauce espagnole. Les quatre derni\u00e8res sont un peu tomb\u00e9es dans l\u2019oubli au cours des derni\u00e8res d\u00e9cennies.<\/p>\n\u00ab Ma sauce classique favorite est l\u2019espagnole, une merveilleuse sauce de base qui a beaucoup de go\u00fbt (rires). Elle n\u2019a rien \u00e0 voir avec l\u2019Espagne. Dans une mirepoix, ajoutez un peu de pur\u00e9e de tomates, du bouillon brun et des \u00e9pices. Laissez bouillir, ajoutez du mad\u00e8re, du porto, une demi-glace, de l\u2019estragon, du persil, des truffes ou toute autre garniture et vous obtenez une merveilleuse sauce \u2018classique\u2019.<\/span><\/p>\n![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/06\/Scherm\u00adafbeelding-2024-06-17-om-16.02.30.jpg\")
<\/span><\/p>\n\u00ab A l\u2019origine, les velout\u00e9s de volaille et de poisson ne contenaient pas de cr\u00e8me mais bien un fond de volaille ou de poisson. La vraie cr\u00e8me fraiche est d\u2019ailleurs devenue tr\u00e8s rare. Les saveurs des sauces \u00e0 la cr\u00e8me \u00e9taient tr\u00e8s saisonni\u00e8res parce que la cr\u00e8me fraiche \u00e9tait diff\u00e9rente \u00e0 chaque fois. Les vaches qui broutaient dans les pr\u00e9s se nourrissaient diff\u00e9remment et leur lait, la cr\u00e8me donc, avait un aspect et un go\u00fbt diff\u00e9rents de celui qu\u2019elles produisaient lorsqu\u2019elles \u00e9taient nourries \u00e0 la ferme. Pour faire \u2018briller\u2019 la sauce, faites-y fondre du beurre. Ici aussi, optez pour du beurre \u2018frais\u2019, ce que vous mettrez peut-\u00eatre un certain temps \u00e0 trouver, mais avec un peu de pers\u00e9v\u00e9rance, c\u2019est possible.<\/p>\n
\u00ab La sauce froide classique est la vinaigrette : moutarde, vinaigre et huile. Pour ma part, j\u2019utilise du vinaigre de chardonnay et je n\u2019ajoute pas d\u2019huile. La mayonnaise est un m\u00e9lange classique de moutarde et de jaunes d\u2019\u0153ufs auquel vous ajoutez petit \u00e0 petit de l\u2019huile. Dans les ann\u00e9es \u201980 du si\u00e8cle pr\u00e9c\u00e9dent, les mayonnaises \u00e9taient pr\u00e9par\u00e9es \u00e0 base de jus de fruits de la passion et de g\u00e9latine. Aujourd\u2019hui, la g\u00e9latine est souvent remplac\u00e9e par de la farine de tapioca. Dans le Thermomix, cela donne une tr\u00e8s belle sauce. Je n\u2019utilise le Thermomix que pour pr\u00e9parer une hollandaise \u00e0 97\u00b0, que je monte ensuite avec du beurre (frais) clarifi\u00e9 \u00e0 la minute \u00bb.<\/p>\n
Les nouvelles sauces<\/b><\/span><\/h4>\nSi les classiques demeurent la base, les chefs aiment exp\u00e9rimenter d\u2019autres saveurs et \u00e9mulsions. Le pionnier, bien s\u00fbr, \u00e9tait Ferran Adria, qui s\u2019inspirait pour ses \u2018sauces\u2019 de ce qui \u00e9tait d\u00e9j\u00e0 connu dans l\u2019univers de la pharmacie pour la fabrication de pommades et autres produits similaires. Heston Blumenthal, quant \u00e0 lui, ne s\u2019est jamais trop \u00e9loign\u00e9 des classiques, mais les a transform\u00e9s en sauces tr\u00e8s originales et surprenantes. De nouveaux appareils et m\u00e9thodes, m\u00eame si certains n\u2019\u00e9taient pas si nouveaux et \u00e9taient d\u00e9j\u00e0 connus en dehors du monde culinaire, ont r\u00e9volutionn\u00e9 les saveurs et la transformation. Geert Gheysels – avec sa femme Kristien, pharmacienne, comme conseill\u00e8re – s\u2019est \u00e9galement pench\u00e9 sur les nouvelles tendances.<\/span><\/p>\n![\"\"](\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/06\/Scherm\u00adafbeelding-2024-06-17-om-16.03.05-scaled.jpg\")
<\/p>\n
Geert : \u00ab Je travaille g\u00e9n\u00e9ralement avec des sauces \u00e0 base de l\u00e9gumes. Le point de d\u00e9part est un jus naturel. Ce jus, je l\u2019obtiens en passant les l\u00e9gumes, tendres et durs, dans le slowjuicer, un Greenstar. Le jus et la pulpe sont s\u00e9par\u00e9s par les lames rotatives aiguis\u00e9es comme des rasoirs. Comme il n\u2019y a pas de friction, aucun \u00e9chauffement ne s\u2019op\u00e8re et le jus ne s\u2019oxyde donc pas et conserve sa couleur et sa valeur nutritionnelle. La masse restante peut facilement \u00eatre s\u00e9ch\u00e9e et r\u00e9duite en poudre dont vous pouvez ensuite saupoudrer votre plat en guise de touche finale. \u00c0 une \u00e9poque o\u00f9 il est important de ne pas gaspiller, tant pour l\u2019environnement que pour le porte-monnaie, c\u2019est tr\u00e8s appr\u00e9ciable \u00bb.<\/p>\n
[ Tine Bral ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Geert Gheysels, notre chef Taste du mois, est formel : la sauce est la base de toute cuisine. Dans la brigade classique, le saucier \u00e9tait l\u2019homme le plus important apr\u00e8s le chef, il d\u00e9terminait presque litt\u00e9ralement la saveur de chaque plat. Mais qu\u2019est-ce qu\u2019en fait la \u2018sauce\u2019 ? Citons bri\u00e8vement le primitif Larousse Gastronomique : […]<\/p>\n","protected":false},"author":5,"featured_media":46472,"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":[42,77],"tags":[],"class_list":["post-46640","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":"\n
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<\/p>\nQuelques sauces de base<\/b><\/span><\/h4>\nGeert Gheysels<\/strong> : \u00ab Dans la cuisine classique, vous aviez 8 sauces de base : hollandaise, b\u00e9arnaise, mayonnaise, vinaigrette, b\u00e9chamel, velout\u00e9, sauce tomate et sauce espagnole. Les quatre derni\u00e8res sont un peu tomb\u00e9es dans l\u2019oubli au cours des derni\u00e8res d\u00e9cennies.<\/p>\n\u00ab Ma sauce classique favorite est l\u2019espagnole, une merveilleuse sauce de base qui a beaucoup de go\u00fbt (rires). Elle n\u2019a rien \u00e0 voir avec l\u2019Espagne. Dans une mirepoix, ajoutez un peu de pur\u00e9e de tomates, du bouillon brun et des \u00e9pices. Laissez bouillir, ajoutez du mad\u00e8re, du porto, une demi-glace, de l\u2019estragon, du persil, des truffes ou toute autre garniture et vous obtenez une merveilleuse sauce \u2018classique\u2019.<\/span><\/p>\n<\/span><\/p>\n\u00ab A l\u2019origine, les velout\u00e9s de volaille et de poisson ne contenaient pas de cr\u00e8me mais bien un fond de volaille ou de poisson. La vraie cr\u00e8me fraiche est d\u2019ailleurs devenue tr\u00e8s rare. Les saveurs des sauces \u00e0 la cr\u00e8me \u00e9taient tr\u00e8s saisonni\u00e8res parce que la cr\u00e8me fraiche \u00e9tait diff\u00e9rente \u00e0 chaque fois. Les vaches qui broutaient dans les pr\u00e9s se nourrissaient diff\u00e9remment et leur lait, la cr\u00e8me donc, avait un aspect et un go\u00fbt diff\u00e9rents de celui qu\u2019elles produisaient lorsqu\u2019elles \u00e9taient nourries \u00e0 la ferme. Pour faire \u2018briller\u2019 la sauce, faites-y fondre du beurre. Ici aussi, optez pour du beurre \u2018frais\u2019, ce que vous mettrez peut-\u00eatre un certain temps \u00e0 trouver, mais avec un peu de pers\u00e9v\u00e9rance, c\u2019est possible.<\/p>\n
\u00ab La sauce froide classique est la vinaigrette : moutarde, vinaigre et huile. Pour ma part, j\u2019utilise du vinaigre de chardonnay et je n\u2019ajoute pas d\u2019huile. La mayonnaise est un m\u00e9lange classique de moutarde et de jaunes d\u2019\u0153ufs auquel vous ajoutez petit \u00e0 petit de l\u2019huile. Dans les ann\u00e9es \u201980 du si\u00e8cle pr\u00e9c\u00e9dent, les mayonnaises \u00e9taient pr\u00e9par\u00e9es \u00e0 base de jus de fruits de la passion et de g\u00e9latine. Aujourd\u2019hui, la g\u00e9latine est souvent remplac\u00e9e par de la farine de tapioca. Dans le Thermomix, cela donne une tr\u00e8s belle sauce. Je n\u2019utilise le Thermomix que pour pr\u00e9parer une hollandaise \u00e0 97\u00b0, que je monte ensuite avec du beurre (frais) clarifi\u00e9 \u00e0 la minute \u00bb.<\/p>\n
Les nouvelles sauces<\/b><\/span><\/h4>\nSi les classiques demeurent la base, les chefs aiment exp\u00e9rimenter d\u2019autres saveurs et \u00e9mulsions. Le pionnier, bien s\u00fbr, \u00e9tait Ferran Adria, qui s\u2019inspirait pour ses \u2018sauces\u2019 de ce qui \u00e9tait d\u00e9j\u00e0 connu dans l\u2019univers de la pharmacie pour la fabrication de pommades et autres produits similaires. Heston Blumenthal, quant \u00e0 lui, ne s\u2019est jamais trop \u00e9loign\u00e9 des classiques, mais les a transform\u00e9s en sauces tr\u00e8s originales et surprenantes. De nouveaux appareils et m\u00e9thodes, m\u00eame si certains n\u2019\u00e9taient pas si nouveaux et \u00e9taient d\u00e9j\u00e0 connus en dehors du monde culinaire, ont r\u00e9volutionn\u00e9 les saveurs et la transformation. Geert Gheysels – avec sa femme Kristien, pharmacienne, comme conseill\u00e8re – s\u2019est \u00e9galement pench\u00e9 sur les nouvelles tendances.<\/span><\/p>\n<\/p>\n
Geert : \u00ab Je travaille g\u00e9n\u00e9ralement avec des sauces \u00e0 base de l\u00e9gumes. Le point de d\u00e9part est un jus naturel. Ce jus, je l\u2019obtiens en passant les l\u00e9gumes, tendres et durs, dans le slowjuicer, un Greenstar. Le jus et la pulpe sont s\u00e9par\u00e9s par les lames rotatives aiguis\u00e9es comme des rasoirs. Comme il n\u2019y a pas de friction, aucun \u00e9chauffement ne s\u2019op\u00e8re et le jus ne s\u2019oxyde donc pas et conserve sa couleur et sa valeur nutritionnelle. La masse restante peut facilement \u00eatre s\u00e9ch\u00e9e et r\u00e9duite en poudre dont vous pouvez ensuite saupoudrer votre plat en guise de touche finale. \u00c0 une \u00e9poque o\u00f9 il est important de ne pas gaspiller, tant pour l\u2019environnement que pour le porte-monnaie, c\u2019est tr\u00e8s appr\u00e9ciable \u00bb.<\/p>\n
[ Tine Bral ]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Geert Gheysels, notre chef Taste du mois, est formel : la sauce est la base de toute cuisine. Dans la brigade classique, le saucier \u00e9tait l\u2019homme le plus important apr\u00e8s le chef, il d\u00e9terminait presque litt\u00e9ralement la saveur de chaque plat. Mais qu\u2019est-ce qu\u2019en fait la \u2018sauce\u2019 ? Citons bri\u00e8vement le primitif Larousse Gastronomique : […]<\/p>\n","protected":false},"author":5,"featured_media":46472,"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":[42,77],"tags":[],"class_list":["post-46640","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":"\n
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\u00ab Ma sauce classique favorite est l\u2019espagnole, une merveilleuse sauce de base qui a beaucoup de go\u00fbt (rires). Elle n\u2019a rien \u00e0 voir avec l\u2019Espagne. Dans une mirepoix, ajoutez un peu de pur\u00e9e de tomates, du bouillon brun et des \u00e9pices. Laissez bouillir, ajoutez du mad\u00e8re, du porto, une demi-glace, de l\u2019estragon, du persil, des truffes ou toute autre garniture et vous obtenez une merveilleuse sauce \u2018classique\u2019.<\/span><\/p>\n \u00ab A l\u2019origine, les velout\u00e9s de volaille et de poisson ne contenaient pas de cr\u00e8me mais bien un fond de volaille ou de poisson. La vraie cr\u00e8me fraiche est d\u2019ailleurs devenue tr\u00e8s rare. Les saveurs des sauces \u00e0 la cr\u00e8me \u00e9taient tr\u00e8s saisonni\u00e8res parce que la cr\u00e8me fraiche \u00e9tait diff\u00e9rente \u00e0 chaque fois. Les vaches qui broutaient dans les pr\u00e9s se nourrissaient diff\u00e9remment et leur lait, la cr\u00e8me donc, avait un aspect et un go\u00fbt diff\u00e9rents de celui qu\u2019elles produisaient lorsqu\u2019elles \u00e9taient nourries \u00e0 la ferme. Pour faire \u2018briller\u2019 la sauce, faites-y fondre du beurre. Ici aussi, optez pour du beurre \u2018frais\u2019, ce que vous mettrez peut-\u00eatre un certain temps \u00e0 trouver, mais avec un peu de pers\u00e9v\u00e9rance, c\u2019est possible.<\/p>\n \u00ab La sauce froide classique est la vinaigrette : moutarde, vinaigre et huile. Pour ma part, j\u2019utilise du vinaigre de chardonnay et je n\u2019ajoute pas d\u2019huile. La mayonnaise est un m\u00e9lange classique de moutarde et de jaunes d\u2019\u0153ufs auquel vous ajoutez petit \u00e0 petit de l\u2019huile. Dans les ann\u00e9es \u201980 du si\u00e8cle pr\u00e9c\u00e9dent, les mayonnaises \u00e9taient pr\u00e9par\u00e9es \u00e0 base de jus de fruits de la passion et de g\u00e9latine. Aujourd\u2019hui, la g\u00e9latine est souvent remplac\u00e9e par de la farine de tapioca. Dans le Thermomix, cela donne une tr\u00e8s belle sauce. Je n\u2019utilise le Thermomix que pour pr\u00e9parer une hollandaise \u00e0 97\u00b0, que je monte ensuite avec du beurre (frais) clarifi\u00e9 \u00e0 la minute \u00bb.<\/p>\n Si les classiques demeurent la base, les chefs aiment exp\u00e9rimenter d\u2019autres saveurs et \u00e9mulsions. Le pionnier, bien s\u00fbr, \u00e9tait Ferran Adria, qui s\u2019inspirait pour ses \u2018sauces\u2019 de ce qui \u00e9tait d\u00e9j\u00e0 connu dans l\u2019univers de la pharmacie pour la fabrication de pommades et autres produits similaires. Heston Blumenthal, quant \u00e0 lui, ne s\u2019est jamais trop \u00e9loign\u00e9 des classiques, mais les a transform\u00e9s en sauces tr\u00e8s originales et surprenantes. De nouveaux appareils et m\u00e9thodes, m\u00eame si certains n\u2019\u00e9taient pas si nouveaux et \u00e9taient d\u00e9j\u00e0 connus en dehors du monde culinaire, ont r\u00e9volutionn\u00e9 les saveurs et la transformation. Geert Gheysels – avec sa femme Kristien, pharmacienne, comme conseill\u00e8re – s\u2019est \u00e9galement pench\u00e9 sur les nouvelles tendances.<\/span><\/p>\n Geert : \u00ab Je travaille g\u00e9n\u00e9ralement avec des sauces \u00e0 base de l\u00e9gumes. Le point de d\u00e9part est un jus naturel. Ce jus, je l\u2019obtiens en passant les l\u00e9gumes, tendres et durs, dans le slowjuicer, un Greenstar. Le jus et la pulpe sont s\u00e9par\u00e9s par les lames rotatives aiguis\u00e9es comme des rasoirs. Comme il n\u2019y a pas de friction, aucun \u00e9chauffement ne s\u2019op\u00e8re et le jus ne s\u2019oxyde donc pas et conserve sa couleur et sa valeur nutritionnelle. La masse restante peut facilement \u00eatre s\u00e9ch\u00e9e et r\u00e9duite en poudre dont vous pouvez ensuite saupoudrer votre plat en guise de touche finale. \u00c0 une \u00e9poque o\u00f9 il est important de ne pas gaspiller, tant pour l\u2019environnement que pour le porte-monnaie, c\u2019est tr\u00e8s appr\u00e9ciable \u00bb.<\/p>\n [ Tine Bral ]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Geert Gheysels, notre chef Taste du mois, est formel : la sauce est la base de toute cuisine. Dans la brigade classique, le saucier \u00e9tait l\u2019homme le plus important apr\u00e8s le chef, il d\u00e9terminait presque litt\u00e9ralement la saveur de chaque plat. Mais qu\u2019est-ce qu\u2019en fait la \u2018sauce\u2019 ? Citons bri\u00e8vement le primitif Larousse Gastronomique : […]<\/p>\n","protected":false},"author":5,"featured_media":46472,"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":[42,77],"tags":[],"class_list":["post-46640","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":"\n<\/span><\/p>\nLes nouvelles sauces<\/b><\/span><\/h4>\n
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