{"id":59210,"date":"2026-09-16T15:15:34","date_gmt":"2026-09-16T13:15:34","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=59210"},"modified":"2026-09-16T15:22:49","modified_gmt":"2026-09-16T13:22:49","slug":"elien","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/elien\/","title":{"rendered":"Elien Verhulst &amp; Comt\u00e9"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px||56px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_video src=\u00a0\u00bbhttps:\/\/youtu.be\/zbQezR839w8&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb||60px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_video][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb header_3_text_color=\u00a0\u00bb#2da045&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\"><strong>Pourquoi le Comt\u00e9 AOP est-il un produit int\u00e9ressant \u00e0 travailler en cuisine professionnelle ? C\u2019est la question que nous avons pos\u00e9e \u00e0 Elien Verhulst, cheffe de Vlass \u00e0 Middelkerke.<\/strong><b><\/b><\/p>\n<p class=\"p1\">Le Comt\u00e9 AOP est un fromage \u00e0 p\u00e2te press\u00e9e cuite offrant une grande diversit\u00e9 de saveurs et d\u2019ar\u00f4mes. Chaque meule poss\u00e8de son propre profil aromatique, influenc\u00e9 notamment par son terroir au c\u0153ur du Massif du Jura, la saison de production et les conditions d\u2019affinage.<\/p>\n<p class=\"p1\"><span class=\"s1\">En cuisine, cette diversit\u00e9 se traduit par des profils gustatifs tr\u00e8s diff\u00e9rents selon le degr\u00e9 d\u2019affinage, qui peut aller de 4 mois \u00e0 plus de 36 mois. Cette richesse aromatique, associ\u00e9e \u00e0 ses qualit\u00e9s de texture et de fonte, en fait un produit particuli\u00e8rement int\u00e9ressant \u00e0 travailler pour les chefs cr\u00e9atifs.<\/span><\/p>\n<p class=\"p1\">\u00ab Le Comt\u00e9 est effectivement un produit tr\u00e8s agr\u00e9able \u00e0 travailler, explique Elien Verhulst. J\u2019appr\u00e9cie surtout son go\u00fbt de noisette, mais on y retrouve \u00e9galement une touche d\u2019umami. Je trouve aussi ses propri\u00e9t\u00e9s de fonte particuli\u00e8rement int\u00e9ressantes et j\u2019aime donc utiliser le Comt\u00e9 dans des sauces et des espumas. J\u2019aime \u00e9galement concevoir des plats compos\u00e9s de diff\u00e9rentes textures et couches, et le caract\u00e8re fondant du Comt\u00e9 s\u2019y pr\u00eate parfaitement. J\u2019appr\u00e9cie aussi de travailler des plats autour des l\u00e9gumes, par exemple avec des shiitak\u00e9s po\u00eal\u00e9s, ma\u00efs grill\u00e9, glace au babeurre et espuma de Comt\u00e9 dans lesquels le Comt\u00e9 s\u2019exprime particuli\u00e8rement bien. \u00bb<\/p>\n<h3 class=\"p2\"><span class=\"s2\"><i>\u00c0 quel stade d\u2019affinage pr\u00e9f\u00e9rez-vous utiliser le Comt\u00e9 AOP en cuisine ?<\/i><\/span><\/h3>\n<p class=\"p1\">\u00ab Le Comt\u00e9 pr\u00e9sente un profil gustatif tr\u00e8s vari\u00e9, ce qui est \u00e9videmment li\u00e9 \u00e0 ses diff\u00e9rents degr\u00e9s d\u2019affinage. Un Comt\u00e9 plus affin\u00e9 est plus ferme, plus cors\u00e9 et poss\u00e8de un caract\u00e8re bien affirm\u00e9. Personnellement, je pr\u00e9f\u00e8re toutefois une version plus jeune, car sa touche f\u00e9minine et \u00e9l\u00e9gante s\u2019y exprime davantage. C\u2019est d\u2019ailleurs un Comt\u00e9 jeune que j\u2019ai utilis\u00e9 dans l\u2019un des plats r\u00e9alis\u00e9s pour ce reportage\u00a0: un morceau de bar po\u00eal\u00e9 accompagn\u00e9 de cannelloni de concombre, d\u2019huile \u00e0 l\u2019aneth, de moules et d\u2019un croustillant \u00e0 l\u2019encre de seiche int\u00e9grant du Comt\u00e9. \u00bb<\/p>\n<h3 class=\"p2\"><span class=\"s2\"><i>Le Comt\u00e9 AOP est-il avant tout un fromage \u00e0 associer au vin, ou la bi\u00e8re constitue-t-elle \u00e9galement un bon accord ?<\/i><\/span><\/h3>\n<p class=\"p1\">\u00ab Les deux accords sont tout \u00e0 fait possibles, gr\u00e2ce au caract\u00e8re doux, l\u00e9g\u00e8rement gras et aux notes de noisette du Comt\u00e9. Cela offre \u00e9videmment de nombreuses possibilit\u00e9s lorsqu\u2019on le propose aux clients. Les amateurs de vin comme les amateurs de bi\u00e8re peuvent donc y trouver leur bonheur. \u00bb<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#edf7f1&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2026\/09\/HMVlass\u00a9JanBellen-HorecaMagazine-147_HR-web-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbHMVlass\u00a9JanBellen-HorecaMagazine-147_HR-web\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_font=\u00a0\u00bbM PLUS Rounded 1c||||||||\u00a0\u00bb header_2_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_2_font_size=\u00a0\u00bb28px\u00a0\u00bb background_color=\u00a0\u00bb#2da045&Prime; custom_padding=\u00a0\u00bb20px||10px||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h2 style=\"text-align: center;\">Bar \u2013 concombre \u2013 moules \u2013 Comt\u00e9 AOP<\/h2>\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\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#edf7f1&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb10px||20px|50px|false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_3_font=\u00a0\u00bbOpen Sans|700|||||||\u00a0\u00bb header_3_text_color=\u00a0\u00bb#2da045&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\"><span class=\"s1\">Cannelloni de concombre garni d\u2019un tartare de bar et d\u2019un morceau de bar po\u00eal\u00e9. Pr\u00e9parez le tartare de bar avec de la cr\u00e8me acidul\u00e9e, du Tomasu (sauce soja n\u00e9erlandaise plus \u00e9l\u00e9gante que la sauce soja classique), du zeste de citron vert, de la fleur de sel et du poivre du moulin.<\/span><\/p>\n<h3 class=\"p2\"><b>Concombre marin\u00e9<\/b><\/h3>\n<p class=\"p1\">200 g de concombre \/ 100 ml d\u2019eau \/ 100 ml de vinaigre de vin blanc \/ 100 g de sucre \/ 5 g de sel<\/p>\n<p class=\"p1\"><span class=\"s1\">\u00c9pluchez le concombre. Retirez les graines et coupez en petits d\u00e9s ou b\u00e2tonnets r\u00e9guliers. Porter l\u2019eau, le vinaigre, le sucre et le sel \u00e0 \u00e9bullition puis laissez refroidir. Mettez le concombre dans un sachet sous vide, versez la marinade, tirez sous vide puis r\u00e9servez. \u00c9gouttez avant utilisation.<\/span><\/p>\n<h3 class=\"p2\"><b>Moules nature<\/b><\/h3>\n<p class=\"p1\">1 kg de moules \/ 200 g de vin blanc \/ 100 g d\u2019\u00e9chalotes \/ 4 gousses d\u2019ail \/ 100 g de beurre noisette \/ 300 g d\u2019eau<\/p>\n<p class=\"p1\">Pr\u00e9parez le beurre noisette. Ajoutez les \u00e9chalotes, l\u2019ail et le vin blanc puis portez \u00e0 \u00e9bullition. Ajoutez les moules, couvrez et faites cuire jusqu\u2019\u00e0 leur ouverture. R\u00e9servez les moules d\u2019un c\u00f4t\u00e9 et le jus de cuisson de l\u2019autre. R\u00e9duisez le jus de moiti\u00e9.<\/p>\n<p class=\"p1\">Portez ensuite \u00e0 \u00e9bullition\u00a0: 500 g de jus de moules et 400 g de fond de volaille. Incorporez\u00a0: 250 g de beurre et 10 g de vinaigre de vin blanc. Mixez jusqu\u2019\u00e0 parfaite \u00e9mulsion.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb10px|50px|20px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_3_font=\u00a0\u00bbOpen Sans|700|||||||\u00a0\u00bb header_3_text_color=\u00a0\u00bb#2da045&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime; custom_padding=\u00a0\u00bb|25px||||\u00a0\u00bb]<\/p>\n<h3 class=\"p2\"><b>Huile d\u2019aneth<\/b><\/h3>\n<p class=\"p1\">150 g d\u2019huile de ma\u00efs \/ 50 g d\u2019aneth<\/p>\n<p class=\"p1\">Mixez dans un Thermomix, chauffez \u00e0 65 \u00b0C puis filtrez \u00e0 travers une \u00e9tamine.<\/p>\n<h3 class=\"p1\"><b>Tuile \u00e0 l\u2019encre de seiche et au Comt\u00e9<\/b><\/h3>\n<p class=\"p2\">120 g de beurre \/ 80 g de sucre \/ 176 g de blancs d\u2019\u0153ufs \/ 264 g de farine \/ 40 g de Comt\u00e9 r\u00e2p\u00e9 \/ Encre de seiche \/ Une pinc\u00e9e de sel<\/p>\n<p class=\"p2\">Mixez tous les ingr\u00e9dients au Thermomix. Vaporisez les tapis de cuisson avec un spray de d\u00e9moulage, \u00e9talez finement la p\u00e2te et faites-la cuire 5 min \u00e0 175 \u00b0C.<\/p>\n<h3 class=\"p1\"><b>Cr\u00e8me de Comt\u00e9<\/b><\/h3>\n<p class=\"p2\">100 g de Comt\u00e9 finement r\u00e2p\u00e9 \/ 100 g de cr\u00e8me \/ 50 g de lait \/ Sel et poivre \/ Jus de citron<\/p>\n<p class=\"p2\"><span class=\"s1\">Portez doucement la cr\u00e8me et le lait \u00e0 \u00e9bullition. Retirez du feu et incorporez le Comt\u00e9. Mixez au mixeur plongeant. Assaisonnez de sel, poivre et d\u2019un peu de jus de citron. Maintenez au chaud \u00e0 environ 55 \u00b0C.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#0f302d\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb custom_padding=\u00a0\u00bb|20px||20px|false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><em><strong>D\u00e9couvrez encore plus de recettes au Comt\u00e9 dans nos prochaines vid\u00e9os !<\/strong><\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px||127px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bb927c31ec-fa95-4524-8ee8-6d96d51a7cc5&Prime; custom_margin=\u00a0\u00bb30px||-30px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p>publireportage<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pourquoi le Comt\u00e9 AOP est-il un produit int\u00e9ressant \u00e0 travailler en cuisine professionnelle ? C\u2019est la question que nous avons pos\u00e9e \u00e0 Elien Verhulst, cheffe de Vlass \u00e0 Middelkerke. Le Comt\u00e9 AOP est un fromage \u00e0 p\u00e2te press\u00e9e cuite offrant une grande diversit\u00e9 de saveurs et d\u2019ar\u00f4mes. Chaque meule poss\u00e8de son propre profil aromatique, influenc\u00e9 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":59220,"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-59210","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":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Elien Verhulst &amp; Comt\u00e9 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Elien Verhulst &amp; Comt\u00e9\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/elien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elien Verhulst &amp; 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