{"id":55654,"date":"2026-02-26T09:33:04","date_gmt":"2026-02-26T08:33:04","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=55654"},"modified":"2026-02-26T09:33:38","modified_gmt":"2026-02-26T08:33:38","slug":"streetfood-2-0-le-monde-sur-un-pain","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/streetfood-2-0-le-monde-sur-un-pain\/","title":{"rendered":"Streetfood 2.0 : le monde sur un pain"},"content":{"rendered":"

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Ce qui \u00e9tait \u00e0 l\u2019origine un en-cas rapide consomm\u00e9 lors de festivals ou de march\u00e9s s\u2019est largement r\u00e9pandu ces derni\u00e8res ann\u00e9es dans les sandwicheries, les caf\u00e9s branch\u00e9s et les restaurants : la streetfood est d\u00e9sormais incontournable sur les menus. Avec une vari\u00e9t\u00e9 toujours plus grande provenant des quatre coins du monde, l\u2019offre de sandwichs correspondants se diversifie \u00e9galement.<\/strong><\/p>\n

La streetfood permet aux chefs de surfer sur les tendances culinaires, l\u2019exp\u00e9rience et l\u2019innovation. Les hamburgers et les hot-dogs restent bien s\u00fbr les classiques par excellence, mais la streetfood vous permet de faire voyager vos clients \u00e0 travers le monde : des Balkans \u00e0 l\u2019Inde, de la Cor\u00e9e \u00e0 l\u2019Italie et bien plus encore.<\/p>\n

En outre, tous ces plats ont un point commun : ils peuvent \u00eatre servis rapidement, ce qui est avantageux pour le client, votre \u00e9quipe et votre business.<\/p>\n

Le pain comme vecteur de saveurs<\/h2>\n

Le pain occupe une place importante dans de nombreux plats de streetfood. Il apporte saveur, texture et exp\u00e9rience gustative. Alors que le bun classique pour hamburger ou hot-dog \u00e9tait la norme pendant des ann\u00e9es, on observe aujourd\u2019hui une grande diversit\u00e9.<\/p>\n

Le client du 21e si\u00e8cle attend des textures vari\u00e9es, des formes surprenantes, des influences internationales et une qualit\u00e9 sup\u00e9rieure qui r\u00e9siste aux garnitures riches, aux sauces \u00e9paisses et aux pr\u00e9parations chaudes.<\/p>\n

Pastridor \u00e9largit son offre<\/h2>\n

Pastridor r\u00e9pond \u00e0 la demande croissante en mati\u00e8re de vari\u00e9t\u00e9 et de qualit\u00e9, et propose un pain adapt\u00e9 \u00e0 chaque style et \u00e0 chaque chef. Quatre pains premium sous les projecteurs.<\/p>\n

Le lepinja<\/strong><\/a>, le pain plat traditionnel des Balkans, est cuit dans un four en pierre. Il pr\u00e9sente une mie a\u00e9r\u00e9e et une cro\u00fbte fine et croustillante qui lui permet d\u2019absorber les sauces et les garnitures sans devenir d\u00e9tremp\u00e9.<\/p>\n

Le Brioche bun<\/strong><\/a> a beau \u00eatre un grand classique, c\u2019est aussi l\u2019un des pains premium qui conna\u00eet la plus forte croissance sur les menus. Ces buns se distinguent par leur texture l\u00e9g\u00e8re et moelleuse et leur go\u00fbt subtilement sucr\u00e9. Il suffit de les d\u00e9congeler, ce qui permet un service rapide.<\/p>\n

\"\"<\/p>\n

La Pinsa<\/strong><\/a> fait d\u00e9sormais partie int\u00e9grante du menu. Avec ses 72 heures de fermentation et son processus de cuisson italien authentique, elle offre un \u00e9quilibre parfait entre croustillant et moelleux. Les possibilit\u00e9s de pr\u00e9paration infinies font de la pinsa un produit tr\u00e8s appr\u00e9ci\u00e9 en toutes saisons. Nouveaut\u00e9 chez Pastridor : une pinsa pli\u00e9e en deux.<\/p>\n

\"\"<\/p>\n

Quant au Naanta Pocket Bread<\/strong><\/a>, il combine le meilleur du naan et de la pita : riche en saveur, artisanal et polyvalent. En outre, ce pain triangulaire regorge de fibres et est pauvre en sel. Pr\u00e9d\u00e9coup\u00e9, solide et \u00e9tanche, le Naanta peut \u00eatre facilement garni sans se casser.<\/p>\n

\"\"<\/p>\n

Qu\u2019il s\u2019agisse de burgers premium, de cr\u00e9ations m\u00e9diterran\u00e9ennes ou de concepts cr\u00e9atifs \u00e0 emporter, Pastridor offre des produits pour tous les go\u00fbts et pour toutes les envies.<\/p>\n

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publireportage<\/p>\n

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Ce qui \u00e9tait \u00e0 l\u2019origine un en-cas rapide consomm\u00e9 lors de festivals ou de march\u00e9s s\u2019est largement r\u00e9pandu ces derni\u00e8res ann\u00e9es dans les sandwicheries, les caf\u00e9s branch\u00e9s et les restaurants : la streetfood est d\u00e9sormais incontournable sur les menus. Avec une vari\u00e9t\u00e9 toujours plus grande provenant des quatre coins du monde, l\u2019offre de sandwichs correspondants […]<\/p>\n","protected":false},"author":5,"featured_media":55644,"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-55654","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":"\nStreetfood 2.0 : le monde sur un pain | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Streetfood 2.0 : le monde sur un pain\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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