{"id":55501,"date":"2026-02-05T14:30:38","date_gmt":"2026-02-05T13:30:38","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=55501"},"modified":"2026-02-11T09:58:10","modified_gmt":"2026-02-11T08:58:10","slug":"homard-europeen-celeri-rave-parmesan-liveche","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/homard-europeen-celeri-rave-parmesan-liveche\/","title":{"rendered":"Homard europ\u00e9en, c\u00e9leri rave, parmesan, liv\u00e8che"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/koen-somers-de-kristalijn\/\"><strong>Koen Somers<\/strong><\/a>, chef du restaurant <strong><a href=\"https:\/\/www.dekristalijn.be\/\" target=\"_blank\" rel=\"noopener\">De Kristalijn*<\/a><\/strong> \u00e0 Genk<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 class=\"p1\"><b>Homard\u00a0 <\/b><\/h2>\n<p class=\"p2\"><span class=\"s1\">Faites cuire un homard de 450 g pendant 4\u00a0minutes dans un court bouillon.<\/span><\/p>\n<h2 class=\"p1\"><b>P\u00e2tes\u00a0 <\/b><\/h2>\n<p class=\"p2\">200 g de farine 00, 2 \u0153ufs, filet d\u2019huile d\u2019olive<\/p>\n<h2 class=\"p1\"><b>Garniture pour les p\u00e2tes\u00a0<\/b><\/h2>\n<p class=\"p2\">400 g de c\u00e9leri-rave grill\u00e9, 160 g de Philadelphia, 60 g de parmesan, 5 g de poivre rose, 2 zestes de citron vert<\/p>\n<p class=\"p2\">Mixez tous les ingr\u00e9dients jusqu\u2019\u00e0 obtention d\u2019une cr\u00e8me. D\u00e9coupez ensuite des b\u00e2tonnets de c\u00e9leri-rave de 7 sur 2 cm, faites-les cuire sous vide dans de la graisse d\u2019oie pendant environ 12 min.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900&Prime; header_3_text_color=\u00a0\u00bb#E09900&Prime; header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 class=\"p1\"><b>Fond\u00a0<\/b><\/h2>\n<p class=\"p2\">1 cs de poivre de Cayenne, 1 cs de poudre de curry, 1 cs de garam masala, 2 feuilles de laurier, 2 branches de thym, 4 branches de c\u00e9leri blanc, 250 g de pur\u00e9e de tomates, 1 t\u00eate d\u2019ail, 4 carottes, 4 branches d\u2019estragon, 3 oignons espagnols, 150 g de pur\u00e9e de tomates, 1 l de cava, 250 g de Noilly Prat et 2 l de fond de poulet<\/p>\n<p class=\"p2\">Passez les parures des homards au moulin fin, faites revenir dans l\u2019huile d\u2019olive et laissez bien caram\u00e9liser, ajoutez les \u00e9pices et les l\u00e9gumes. Tomatez et mouillez, et laissez mijoter pendant 1 heure. Tamisez 2 fois, faites r\u00e9duire et finalisez avec de la cr\u00e8me aigre et du beurre.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Koen Somers, chef du restaurant De Kristalijn* \u00e0 GenkHomard\u00a0 Faites cuire un homard de 450 g pendant 4\u00a0minutes dans un court bouillon. P\u00e2tes\u00a0 200 g de farine 00, 2 \u0153ufs, filet d\u2019huile d\u2019olive Garniture pour les p\u00e2tes\u00a0 400 g de c\u00e9leri-rave grill\u00e9, 160 g de Philadelphia, 60 g de parmesan, 5 g de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":55470,"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":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-55501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homard europ\u00e9en, c\u00e9leri rave, 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