{"id":48370,"date":"2024-10-25T12:59:45","date_gmt":"2024-10-25T10:59:45","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=48370"},"modified":"2024-10-25T13:00:18","modified_gmt":"2024-10-25T11:00:18","slug":"cremant-cuvee-grand-terroir-benoit-neusy","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/cremant-cuvee-grand-terroir-benoit-neusy\/","title":{"rendered":"Cr\u00e9mant Cuv\u00e9e Grand Terroir \/\/ Beno\u00eet Neusy"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#722138″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Le vin : Cr\u00e9mant Cuv\u00e9e Grand Terroir \u2013 Arthur Metz<\/b><\/span><\/h4>\n

La c\u00e9l\u00e8bre maison alsacienne Arthur Metz f\u00eate cette ann\u00e9e ses 120 ans ! Le Cr\u00e9mant Cuv\u00e9e Grand Terroir a \u00e9t\u00e9 soigneusement \u00e9labor\u00e9 \u00e0 partir des c\u00e9pages embl\u00e9matiques que sont le riesling, le pinot gris et le pinot noir.\u00a0 <\/span>Ces raisins proviennent de la colline du Schieferberg, id\u00e9alement situ\u00e9e entre Colmar et Strasbourg sur un sol de schiste bleu, vieux de 500 millions d’ann\u00e9es. Ce terroir exceptionnel conf\u00e8re \u00e0 cette cuv\u00e9e un caract\u00e8re unique et tr\u00e8s raffin\u00e9.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_4,3_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#722138″ custom_margin=\u00a0\u00bb20px||20px||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb30px|30px|30px|30px|false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/Scherm\u00adafbeelding-2024-10-25-om-12.46.14.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

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

La Cuv\u00e9e Grand Terroir d’Arthur Metz pr\u00e9sente en bouche une attaque droite et fine, avec une belle ampleur et des touches salines en finale sur des notes d’abricot et de mirabelle. Ce vin est une expression \u00e9l\u00e9gante du terroir, alliant finesse et complexit\u00e9.<\/strong><\/span><\/p>\n

 [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#722138″ custom_margin=\u00a0\u00bb||40px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

LE CHEF : Beno\u00eet Neusy \u2013 L\u2019Imp\u00e9ratif Eole<\/b><\/span><\/h4>\n

Comme ses parents, le chef Beno\u00eet Neusy a toujours appr\u00e9ci\u00e9 les bons produits. \u00ab J\u2019ai d\u2019abord suivi une formation \u00e0 l’\u00e9cole h\u00f4teli\u00e8re de Saint-Ghislain. Quand j\u2019ai eu \u00e0 peine 20 ans, j\u2019ai repris une poissonnerie o\u00f9 j\u2019ai cr\u00e9\u00e9 un service traiteur. Cela a influenc\u00e9 ma cuisine, inspir\u00e9e par le poisson et aussi les associations terre-mer, comme par exemple du homard avec des ris de veau. \u00bb pr\u00e9cise le\u00a0chef.<\/p>\n

En 1995, il ouvre un premier restaurant au centre de son village natal hennuyer. Et en 2013, \u00e0 l\u2019Imp\u00e9ratif, qu\u2019il a cr\u00e9\u00e9 \u00e0 Maisi\u00e8res, il obtient une double r\u00e9compense. Il est \u00e9lu \u2018Grand de demain\u2019 c\u00f4t\u00e9 Wallonie au Gault&Millau et honor\u00e9 d\u2019une premi\u00e8re \u00e9toile au guide Michelin. Quand il quitte Maisi\u00e8res pour le domaine d\u2019Arondeau \u00e0 Roucourt, avec son \u00e9quipe, il d\u00e9croche \u00e0 nouveau une \u00e9toile. Lorsque Hubert Ewbank, propri\u00e9taire du Domaine du Chant d\u2019Eole, lui propose de diriger le futur restaurant situ\u00e9 sur les chais du domaine viticole du Chant d\u2019\u00c9ole \u00e0 Qu\u00e9vy, le chef n\u2019h\u00e9site pas longtemps. Il explique : \u00ab Revenir sur mes terres me tenait \u00e0 c\u0153ur, l\u00e0 o\u00f9 tout a commenc\u00e9. \u00bb<\/p>\n

Aujourd’hui, le chef dirige la brasserie et consacre beaucoup de temps au restaurant gastronomique ainsi qu\u2019\u00e0 l\u2019espace \u00e9v\u00e9nementiel du Chant d\u2019Eole. \u00c0 52 ans, Beno\u00eet Neusy brille depuis fin f\u00e9vrier 2024 avec une troisi\u00e8me \u00e9toile au guide rouge. \u00ab Je n\u2019ai pas eu trois \u00e9toiles mais trois fois une ! \u00bb (rire) Sa cuisine est r\u00e9put\u00e9e pour \u00eatre gourmande et lisible, refl\u00e9tant son riche parcours professionnel.<\/span><\/p>\n

\"\"<\/span><\/p>\n

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

\u00ab Pour moi, l\u2019accord entre le vin et la recette \u00e9tait simple \u00e0 faire. L\u2019Imp\u00e9ratif Eole est au c\u0153ur d\u2019un vignoble o\u00f9 j\u2019aime mettre en avant nos produits. A chaque nouvelle carte, j\u2019essaie d\u2019\u00e9laborer un plat pour accompagner les cuv\u00e9es du domaine du Chant d\u2019Eole : le Blanc de Blancs, le Brut Ros\u00e9 ou m\u00eame l\u2019Elixir. Evidemment, l\u2019Alsace et la Belgique, ce sont des terroirs compl\u00e8tement diff\u00e9rents mais il y a aussi des similitudes \u2026 J\u2019ai pr\u00e9par\u00e9 une sole roul\u00e9e aux crevettes grises. Avec son go\u00fbt iod\u00e9, l\u00e9g\u00e8rement sucr\u00e9 avec quelques moules, un jus r\u00e9duit et des champignons de Paris ainsi qu\u2019une mousseline, comme un sabayon l\u00e9ger. Cette Cuv\u00e9e Grand Terroir apporte beaucoup de profondeur au plat. \u00bb<\/span><\/p>\n

\"\"<\/p>\n

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

\u00ab L\u2019Alsace revient en force. Il y a une vingtaine d\u2019ann\u00e9es, les vins contenaient pas mal de sucre. Les vignerons ont fait un superbe travail et il y a des vins magnifiques dans cette r\u00e9gion. Ce Cr\u00e9mant Grand Terroir brut \u00e9voque vraiment le terroir de schiste bleu, un c\u00f4t\u00e9 min\u00e9ral, bien sec. \u00bb<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#000000″ custom_padding=\u00a0\u00bb0px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/10\/Scherm\u00adafbeelding-2024-10-25-om-12.51.25-1024×678.jpg\u00a0\u00bb title_text=\u00a0\u00bbScreenshot\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_3_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_4_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_5_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb custom_padding=\u00a0\u00bb|30px|30px|30px|false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

LE ROULE DE SOLE, CREVETTES GRISES ET MOULES BOUCHOT, CHAMPIGNONS DE PARIS & MOUSSELINE AU CREMANT GRAND TERROIR ARTHUR METZ<\/h3>\n

<\/b>(10 personnes) :<\/span><\/p>\n

10 filets de sole \/ 200 g de crevettes grises \/ 1 kg de moules Bouchot \/ 300 g champignons de Paris \/ 1 oignon \/ 2 \u00e9chalotes \/ un peu de persil \/ 30 g de beurre \/ un peu de cr\u00e8me fraiche enti\u00e8re \/ sel et poivre<\/span><\/p>\n

Pour la mousseline :<\/strong><\/p>\n

1 bouteille de Chant d\u2019Eole brut Blanc de Blancs (75cl) \/ 15 jaunes d\u2019\u0153ufs \/ 1 \u00e9chalote hach\u00e9e \/ 1 kg de beurre (qui sera clarifi\u00e9) \/ 2 dl de cr\u00e8me fraiche (35-40% de mati\u00e8re grasse) \/ un peu de sel et de poivre blanc<\/span><\/p>\n

Pr\u00e9paration :<\/strong><\/p>\n

Pour pr\u00e9parer le poisson :
<\/strong>Rouler des filets de sole sur eux-m\u00eames et r\u00e9server au frais. Pr\u00e9parer une duxelles de champignons : en hachant finement les champignons, les oignons et les \u00e9chalotes et en faisant revenir le tout dans du beurre (\u00e0 feu doux) et ajouter du sel, du poivre, du persil et un peu de cr\u00e8me (selon les go\u00fbts). Faire cuire les moules Bouchot. Faire cuire les filets de sole \u00e0 la\u00a0vapeur.<\/p>\n

Pour r\u00e9aliser la mousseline :
<\/strong>Faire fondre le beurre pour obtenir un beurre clarifi\u00e9 (en le s\u00e9parant de son petit lait). Faire r\u00e9duire de moiti\u00e9 le Chant d\u2019Eole dans une casserole. Lorsque le Chant d\u2019Eole est r\u00e9duit de moiti\u00e9, ajouter la cr\u00e8me fraiche et le petit lait du beurre et porter \u00e0 \u00e9bullition. Verser cette pr\u00e9paration (encore chaude) sur les jaunes d\u2019\u0153uf en commen\u00e7ant \u00e0 battre. Placer ce m\u00e9lange au bain-marie et continuer \u00e0 battre jusqu\u2019\u00e0 ce que le m\u00e9lange cuise et ait l\u2019apparence d\u2019une cr\u00e8me anglaise. Y verser, petit \u00e0 petit, le beurre clarifi\u00e9 jusqu\u2019\u00e0 obtention d\u2019une mousseline. Ajouter un peu de sel et de poivre blanc.<\/span><\/p>\n

Dressage :
<\/strong>D\u00e9poser la duxelle de champignons au fond d\u2019une assiette creuse. Ajouter quelques crevettes grises, les moules et les filets de sole. Terminer par la mousseline au moment de servir.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

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

<\/span><\/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 : Cr\u00e9mant Cuv\u00e9e Grand Terroir \u2013 Arthur Metz La c\u00e9l\u00e8bre maison alsacienne Arthur Metz f\u00eate cette ann\u00e9e ses 120 ans ! Le Cr\u00e9mant Cuv\u00e9e Grand Terroir a \u00e9t\u00e9 soigneusement \u00e9labor\u00e9 \u00e0 partir des c\u00e9pages embl\u00e9matiques que sont le riesling, le pinot gris et le pinot noir.\u00a0 Ces raisins proviennent de la colline du […]<\/p>\n","protected":false},"author":5,"featured_media":48210,"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":[77,104],"tags":[],"class_list":["post-48370","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":"\nCr\u00e9mant Cuv\u00e9e Grand Terroir \/\/ Beno\u00eet Neusy | Horeca Magazine<\/title>\n<meta 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