{"id":25436,"date":"2021-08-31T11:08:25","date_gmt":"2021-08-31T15:08:25","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/the-beginnings-of-quebec-in-emulsion\/"},"modified":"2023-01-25T09:24:36","modified_gmt":"2023-01-25T14:24:36","slug":"les-debuts-de-quebec-en-emulsion","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/the-beginnings-of-quebec-in-emulsion\/","title":{"rendered":"Les d\u00e9buts de Qu\u00e9bec en \u00e9mulsion"},"content":{"rendered":"

<\/h2>\n

Obtenue habituellement par fouettage \u00e9nergique, l\u2019\u00e9mulsion correspond habituellement en cuisine \u00e0 l\u2019action de m\u00e9langer deux liquides ou substances qui, en principe, ne se m\u00e9langent pas. L\u2019un des deux liquides prend la forme de microgouttelettes dispers\u00e9es \u00e0 travers l\u2019autre. Pour stabiliser le m\u00e9lange, il est n\u00e9cessaire d\u2019ajouter un troisi\u00e8me ingr\u00e9dient, appel\u00e9 <\/span><\/span><\/span>\u00e9mulsifiant.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Bien ancr\u00e9 dans cette volont\u00e9 de se d\u00e9finir \u00e0 travers notre histoire culinaire, le milieu agroalimentaire s\u2019organise et collabore plus que jamais. De par notre savoir agricole acquis au fil des derni\u00e8res d\u00e9cennies, en passant par l\u2019audace de nos transformateurs alimentaires et jusqu\u2019\u00e0 l\u2019efficacit\u00e9 et la stabilit\u00e9 de notre r\u00e9seau de distribution, nous avons la recette id\u00e9ale pour bien progresser.    <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Comme c\u2019est le cas lorsque l\u2019on parle d\u2019\u00e9mulsion, l\u2019industrie agroalimentaire est un ensemble d\u2019\u00e9l\u00e9ments non homog\u00e8nes, complexes et entre lesquels l\u2019int\u00e9gration ne se fait pas ais\u00e9ment ou naturellement. Mais soyez sans crainte, quand on s\u2019y attarde avec cr\u00e9ativit\u00e9, minutie et une bonne dose de talent, le r\u00e9sultat est fascinant.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

La rencontre et les nombreux contacts entre nos fournisseurs qu\u00e9b\u00e9cois et nos restaurateurs sont primordiaux, voire vitaux. Il est donc essentiel que les distributeurs, comme Service alimentaire Gordon, jouent le r\u00f4le d\u2019agent de liaison entre tous les maillons de cette cha\u00eene agroalimentaire.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Voil\u00e0 l\u2019objectif de ce blogue qui, nous l\u2019esp\u00e9rons, saura vous envelopper dans cet univers tout sauf ordinaire qu\u2019est le milieu agroalimentaire qu\u00e9b\u00e9cois. \u00c0 vos marques, pr\u00eats, lisez!<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Notre \u00e9quipe, en partenariat avec Aliments du Qu\u00e9bec, a l\u2019intention d\u2019explorer durant tout le mois de septembre (mois du \u00ablocal\u00bb) plusieurs r\u00e9gions du Qu\u00e9bec afin d\u2019en conna\u00eetre davantage sur nos produits d\u2019ici. <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

En route, nous ferons la rencontre de plusieurs artisans, restaurateurs et gens passionn\u00e9s qui sauront nous en apprendre sur leur m\u00e9tier, leur passion et leur r\u00e9gion.  <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Arm\u00e9e de cam\u00e9ras, notre \u00e9quipe partira avec un carnet d\u2019adresses bien garni de lieux \u00e0 visiter. Nous d\u00e9sirons parcourir plus de 5000 kilom\u00e8tres sur les routes de notre belle province, de la Gasp\u00e9sie jusqu\u2019en Estrie en passant par Montr\u00e9al, la Mont\u00e9r\u00e9gie et Lanaudi\u00e8re, puis en terminant par la Capitale-Nationale.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

Le Qu\u00e9bec regorge d\u2019artisans qui se d\u00e9vouent \u00e0 cr\u00e9er des produits ou des mets authentiques qui parlent d\u2019eux-m\u00eames. Prenez la route avec nous et d\u00e9couvrez les saveurs de chez nous dans le confort de votre salon, ou de votre cuisine! <\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Obtained usually by vigorous whipping, emulsion usually corresponds in cooking to the action of mixing two liquids or substances which, in principle, do not mix. One of the two liquids takes the form of finite globules dispersed in the other. To stabilize the mixture, it is necessary to add a third ingredient, called emulsifier. Firmly […]<\/p>\n","protected":false},"author":19,"featured_media":26719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68,112],"tags":[],"class_list":["post-25436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas","category-restaurant-bars"],"acf":[],"yoast_head":"\nThe Beginnings Of Quebec In Emulsion | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/les-debuts-de-quebec-en-emulsion\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Beginnings Of Quebec In Emulsion\" \/>\n<meta property=\"og:description\" content=\"Obtained usually by vigorous whipping, emulsion usually corresponds in cooking to the action of mixing two liquids or substances which, in principle, do not mix. One of the two liquids takes the form of finite globules dispersed in the other. To stabilize the mixture, it is necessary to add a third ingredient, called emulsifier. 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