{"id":56478,"date":"2026-04-14T16:48:58","date_gmt":"2026-04-14T14:48:58","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56478"},"modified":"2026-04-14T18:15:17","modified_gmt":"2026-04-14T16:15:17","slug":"poireaux-confitssauce-yaourt-et-vinaigre-kalamansi-puree-dechalote-noire","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/poireaux-confitssauce-yaourt-et-vinaigre-kalamansi-puree-dechalote-noire\/","title":{"rendered":"Poireaux confits,sauce yaourt et vinaigre kalamansi, pur\u00e9e d\u2019\u00e9chalote noire"},"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;\"><em>Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/lionel-loic-rigolet-comme-chez-soi\/\"><strong>Lionel &amp; Lo\u00efc Rigolet<\/strong><\/a>, du restaurant Comme chez Soi*<\/em><\/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\"><span class=\"s1\">Ingr\u00e9dients\u00a0:<\/span><\/h2>\n<h2 class=\"p2\"><b>Bouillon poireaux\u00a0:<\/b><\/h2>\n<ul>\n<li class=\"p3\"><span class=\"s2\">80 g de parures de poireaux (vert+ blanc) bien nettoy\u00e9s<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">2 g de sel fin<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">1 g de boules de coriandre concass\u00e9es<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Cuisson poireaux\u00a0:<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">6 blancs de poireaux<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">120 g de bouillon de poireaux<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">20 g de beurre<\/span><\/li>\n<\/ul>\n<h2 class=\"p4\"><b>Gel poireaux\u00a0:<\/b><\/h2>\n<ul>\n<li class=\"p3\"><span class=\"s2\">50 g de parures de poireaux bien nettoy\u00e9s, cuits, \u00e9minc\u00e9s<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">100 g de bouillon de poireaux<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">0,5 g de coriandre moulue<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">1,2 g d\u2019agar-agar<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">2,5 gr de g\u00e9latine v\u00e9g\u00e9tale<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Gelcrem fred<\/span><\/li>\n<\/ul>\n<h2 class=\"p4\"><b>Huile verte de poireau\u00a0:<\/b><\/h2>\n<ul>\n<li class=\"p3\"><span class=\"s2\">75 g d\u2019huile de p\u00e9pins de raisins<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">75 g de verts de poireaux \u00e9minc\u00e9s et nettoy\u00e9s<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Un peu de fleur de sel<\/span><\/li>\n<\/ul>\n<h2 class=\"p4\"><b>Vinaigrette poireaux\u00a0:<\/b><\/h2>\n<ul>\n<li class=\"p3\"><span class=\"s2\">20 g d\u2019huile d\u2019olive Citrino<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">20 g d\u2019huile de p\u00e9pins de raisin<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">15 g de jus de citron vert<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Zeste r\u00e2p\u00e9 de \u00bd citron vert<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">5 g de vinaigre Chardonnay<\/span><\/li>\n<\/ul>\n<h2 class=\"p4\"><b>Sauce yaourt\u00a0:<\/b><\/h2>\n<ul>\n<li class=\"p3\"><span class=\"s2\">100 g de yaourt grec<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">15 g d\u2019eau de cuisson des poireaux<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">25 g de vert de poireaux \u00e9minc\u00e9s et nettoy\u00e9s<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">5 g de vinaigre kalamansi<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">15 g de mayonnaise<\/span><\/li>\n<\/ul>\n<h2 class=\"p4\"><b>Garnitures\u00a0:<\/b><\/h2>\n<ul>\n<li class=\"p3\"><span class=\"s2\">Poudre de vert de poireau<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Pur\u00e9e d\u2019\u00e9chalote noire<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Biscuit croquant<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Fleur<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Sel, poivre du moulin<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">Fleur de sel<\/span><\/li>\n<li class=\"p3\"><span class=\"s2\">M\u00e9lange Furikake Austral<\/span><\/li>\n<\/ul>\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\"><span class=\"s1\">M\u00e9thode\u00a0:<\/span><\/h2>\n<h2 class=\"p2\"><b>Bouillon poireaux\u00a0:<\/b><\/h2>\n<p class=\"p3\"><span class=\"s2\">Rassemblez dans une casserole 300 g d\u2019eau, les parures de poireaux, le sel, le poivre des templiers et les boules de coriandre. Portez \u00e0 \u00e9bullition et laissez cuire \u00e0 feu doux pendant 45 minutes.<\/span><\/p>\n<p class=\"p3\"><span class=\"s2\">Passez au chinois fin et laissez refroidir. R\u00e9servez.<\/span><\/p>\n<h2 class=\"p4\"><b>Cuisson poireaux\u00a0:<\/b><\/h2>\n<p class=\"p3\"><span class=\"s2\">Rassemblez dans un sac sous-vide les poireaux bien nettoy\u00e9s \u00e0 l\u2019eau, le bouillon de poireaux et le beurre. Assaisonnez l\u00e9g\u00e8rement. Faites cuire dans un four vapeur 96\u00b0C pendant +\/- 35 minutes selon la grosseur des poireaux. Faites refroidir dans un bain d\u2019eau glac\u00e9e. Sortez du sac sous vide et coupez en losanges. Gardez le jus pour la sauce et les parures pour le gel. Au moment du service badigeonnez les losanges de poireaux avec la vinaigrette. Saupoudrez de m\u00e9lange Furikake austral et de fleur de sel<\/span><\/p>\n<h2 class=\"p4\"><b>Gel poireaux\u00a0:<\/b><\/h2>\n<p class=\"p3\"><span class=\"s2\">Rassemblez dans une casserole les parures de poireaux cuits, le bouillon de poireaux et la coriandre moulue. Portez \u00e0 \u00e9bullition et ajoutez l\u2019agar-agar et la g\u00e9latine v\u00e9g\u00e9tale. Maintenez l\u2019\u00e9bullition pendant une bonne minute. Assaisonnez, d\u00e9barrassez sur une plaque et laissez refroidir. Passez au Thermomix et rectifiez l\u2019\u00e9paisseur avec du gelcrem Fred. Gardez en poche.<\/span><\/p>\n<h2 class=\"p4\"><b>Huile verte de poireaux\u00a0:<\/b><\/h2>\n<p class=\"p3\"><span class=\"s2\">Rassemblez dans le Thermomix les verts de poireaux, la fleur de sel et l\u2019huile de p\u00e9pins de raisins. Mixez sur 6 \u00e0 60\u00b0C pendant 6 minutes. Laissez \u00e9goutter dans un chinois fin au frigo et d\u00e9cantez si n\u00e9cessaire.<\/span><\/p>\n<h2 class=\"p4\"><b>Vinaigrette\u00a0:<\/b><\/h2>\n<p class=\"p3\"><span class=\"s2\">Rassemblez dans un bol l\u2019huile d\u2019olive citrino, l\u2019huile de p\u00e9pins de raisins, le jus de citron vert, le vinaigre de Chardonnay et les zestes de citron vert. Assaisonnez et gardez en pipette.<\/span><\/p>\n<h2 class=\"p4\"><b>Sauce yaourt\u00a0:<\/b><\/h2>\n<p class=\"p3\"><span class=\"s2\">Rassemblez dans le Thermomix le yaourt, le bouillon de poireaux, les verts de poireaux bien lav\u00e9s et \u00e9goutt\u00e9s, le vinaigre kalamansi et la mayonnaise. Mixez tr\u00e8s fin. Rectifiez l\u2019assaisonnement et d\u00e9barrassez en pipette.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Lionel &amp; Lo\u00efc Rigolet, du restaurant Comme chez Soi*Ingr\u00e9dients\u00a0: Bouillon poireaux\u00a0: 80 g de parures de poireaux (vert+ blanc) bien nettoy\u00e9s 2 g de sel fin 1 g de boules de coriandre concass\u00e9es Cuisson poireaux\u00a0: 6 blancs de poireaux 120 g de bouillon de poireaux 20 g de beurre Gel poireaux\u00a0: 50 g [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":56450,"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-56478","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Poireaux confits,sauce yaourt et vinaigre kalamansi, pur\u00e9e d\u2019\u00e9chalote noire | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Poireaux confits,sauce yaourt et vinaigre kalamansi, pur\u00e9e 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