{"id":25383,"date":"2022-09-27T13:09:48","date_gmt":"2022-09-27T17:09:48","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/bread-butter-and-beyond\/"},"modified":"2025-12-18T10:35:04","modified_gmt":"2025-12-18T15:35:04","slug":"du-pain-du-beurre-et-bien-plus-encore","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/bread-butter-and-beyond\/","title":{"rendered":"Du pain, du beurre et bien plus encore"},"content":{"rendered":"

Un classique sur le menu des restaurants et un favori des clients<\/h2>\n\n\n\n

Bonne nouvelle : Les consommateurs qui disposent d\u2019un budget limit\u00e9 pour le temps des f\u00eates veulent quand m\u00eame se faire plaisir.<\/p>\n\n\n\n

Meilleure nouvelle : Servir un bon pain est une tendance populaire dans les restaurants qui veulent permettre aux clients de se faire plaisir sans devoir surcharger leur menu ou leur production.<\/p>\n\n\n\n

Des pains simples peuvent \u00eatre appr\u00eat\u00e9s de toutes sortes de fa\u00e7ons pour un menu des plus all\u00e9chants. Selon Nicholas Gonring, chef corporatif consultant chez Service alimentaire Gordon, un menu bien r\u00e9fl\u00e9chi permet d\u2019inclure du pain dans une vari\u00e9t\u00e9 de plats : les entr\u00e9es, les plats \u00e0 partager, les salades, les bouch\u00e9es, les plats principaux ou les desserts.<\/p>\n\n\n\n

\u200b\u00abLe pain peut occuper beaucoup d\u2019espace dans le cong\u00e9lateur, il faut donc r\u00e9fl\u00e9chir \u00e0 la fa\u00e7on dont il est utilis\u00e9 dans le menu\u00bb, d\u00e9clare-t-il.<\/p>\n\n\n\n

Pains... et beurres<\/h3>\n\n\n\n

Il existe de nombreuses vari\u00e9t\u00e9s de pain : miches enti\u00e8res, pain tranch\u00e9, baguettes, petits pains, croissants, brioches, etc. Pour satisfaire les amoureux du pain, Nicholas Gonring en sugg\u00e8re deux.<\/p>\n\n\n\n

1. Les pains au levain. <\/strong>\u200b\u00abLes gens appr\u00e9cient le go\u00fbt caract\u00e9ristique du processus de fermentation et le caract\u00e8re qu\u2019il apporte.\u00bb<\/p>\n\n\n\n

2. Les petits pains Parker House. \u200b<\/strong>\u200b\u00abUn ind\u00e9modable. Les chefs les pr\u00e9parent par groupe de six, les d\u00e9coupent comme un gros pain et cr\u00e9ent des petits burgers qu\u2019on peut s\u00e9parer et partager.\u00bb<\/p>\n\n\n\n

Ces deux pains sont id\u00e9aux pour \u00eatre tremp\u00e9s ou mang\u00e9s avec du beurre. Ils sont simples \u00e0 cuisiner et permettent d\u2019\u00e9lever le prix de la facture moyenne.<\/p>\n\n\n\n

\u200b\u00abPour rendre les choses plus int\u00e9ressantes, on peut utiliser des beurres compos\u00e9s (voir l\u2019encadr\u00e9), explique Nicholas Gonring. Il y a beaucoup de combinaisons de saveurs et ils sont faciles \u00e0 faire.\u00bb<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Pour stimuler les ventes, d\u00e9crivez-le sur le menu comme du beurre baratt\u00e9 \u00e0 la main, du beurre vieilli en cave ou du beurre de vaches nourries \u00e0 l\u2019herbe.<\/p>\n\n\n\n

Du pain sur le pouce et bien plus encore<\/h3>\n\n\n\n

On peut retrouver du pain sur l\u2019ensemble du menu. Lors d\u2019un passage \u00e0 Los Angeles dans le cadre d\u2019une r\u00e9cente tourn\u00e9e des nouvelles tendances culinaires, Nicholas Gonring a constat\u00e9 l\u2019\u00e9volution de deux plats qui \u00e9taient populaires avant la pand\u00e9mie.<\/p>\n\n\n\n

1. Le katsu sando<\/a>. <\/strong>. \u200b\u00abUn grand nombre de personnes utilisent du pain blanc au lait ultra moelleux \u00e0 coupe \u00e9paisse, avec ou sans la cro\u00fbte, pour cr\u00e9er des sandwichs garnis d\u2019une viande ou d\u2019une prot\u00e9ine v\u00e9g\u00e9tale pan\u00e9e \u00e0 la chapelure panko.\u00bb<\/p>\n\n\n\n

2. La gaufre croissant. <\/strong>\u200b\u00abElle a bien \u00e9volu\u00e9 depuis que nous l\u2019avions d\u00e9couverte dans une chocolaterie en 2019. Prenez un croissant d\u00e9j\u00e0 cuit, coupez-le en deux et garnissez-le d\u2019ingr\u00e9dients que vous serviriez au d\u00e9jeuner, au d\u00eener ou sur la carte des desserts, puis faites cuire le tout au gaufrier.\u00bb<\/p>\n\n\n\n

Voici la preuve que le pain peut parfaitement \u00eatre mang\u00e9 sur le pouce. De plus, Nicholas Gonring note que les petits pains sont un atout, puisque contrairement \u00e0 d\u2019autres vari\u00e9t\u00e9s, ils risquent moins de ramollir.<\/p>\n\n\n\n

\u200b\u00abLes petits pains font partie de presque tous les menus, d\u00e9clare-t-il. Un petit pain brioch\u00e9 de Sienna Boulangerie convient \u00e0 merveille aux hamburgers ou \u00e0 d\u2019autres sandwiches chauds qui peuvent devenir d\u00e9tremp\u00e9s quand ils sont emball\u00e9s dans du papier aluminium pour \u00eatre emport\u00e9s.\u00bb<\/p>\n\n\n\n

\"An<\/figure>\n\n\n\n

On trouve aussi le pain dans les hors-d\u2019\u0153uvre sous forme de crostinis, ou dans les salades comme cro\u00fbtons maison ou tuiles (des tranches de pain surgel\u00e9, cuites au four et \u00e9l\u00e9gamment enroul\u00e9es).<\/p>\n\n\n\n

Des restes de pain? Aucun probl\u00e8me<\/h3>\n\n\n\n

En parlant de salades, la panzanella<\/a> est parfaite pour utiliser des restes de pain. Les morceaux de pain sont coup\u00e9s en cubes et tremp\u00e9s dans la vinaigrette pour en absorber les saveurs. \u200b\u00abJe ne pense pas qu\u2019il y ait une saison o\u00f9 vous ne pouvez pas faire de salade panzanella, dit Nicholas Gonring. C\u2019est color\u00e9, unique et d\u00e9licieux.\u00bb<\/p>\n\n\n\n

Les restes de pain peuvent \u00e9galement \u00eatre utilis\u00e9s pour le brunch dans une strata ou pour un plat principal comme un pain de viande.<\/p>\n\n\n\n

\u200b\u00abUtilisez du pain blanc sans cro\u00fbte qui a eu le temps de s\u00e9cher. Il absorbera les \u0153ufs et vous n\u2019y verrez que du feu dans la strata; il permet d\u2019utiliser moins d\u2019\u0153ufs et ajoute de la texture au plat, explique Nicholas Gonring. Le pain permet aussi d\u2019utiliser moins de b\u0153uf dans le pain de viande.\u00bb<\/p>\n\n\n\n

On peut cuisiner un superbe pouding au pain avec des restes de croissants. \u200b\u00abAvec un croissant, on peut faire bien plus qu\u2019un simple sandwich \u00e0 la salade de poulet, souligne Nicholas Gonring. Le go\u00fbt de beurre est bien plus savoureux que celui du vieux pain rassis.\u00bb<\/p>","protected":false},"excerpt":{"rendered":"

This staple of the restaurant menu is a versatile customer favourite. Good news: Consumers on a tight holiday budget still want to treat themselves. Better news: Elevated bread service is a popular trend that lets guests indulge without overextending your restaurant menu or production capabilities. Simple breads used multiple ways add tempting menu offerings. Appetizers, […]<\/p>\n","protected":false},"author":19,"featured_media":26669,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69],"tags":[],"class_list":["post-25383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nBread, butter and beyond | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Go beyond the basics: Discover innovative bread and butter pairings and artisan bread menu ideas that elevate your culinary offerings and drive restaurant profitability.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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