{"id":25468,"date":"2020-11-19T16:11:05","date_gmt":"2020-11-19T21:11:05","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/3-ways-to-make-your-holiday-menu-merry\/"},"modified":"2025-07-01T10:58:30","modified_gmt":"2025-07-01T14:58:30","slug":"trois-facons-de-bonifier-son-menu-des-fetes","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/3-ways-to-make-your-holiday-menu-merry\/","title":{"rendered":"Trois fa\u00e7ons de bonifier son menu des f\u00eates"},"content":{"rendered":"<h2>Permettez \u00e0 vos clients de se laisser aller \u00e0 la gourmandise en respectant votre budget et le leur.<\/h2>\n<p>Les f\u00eates sont souvent synonymes d\u2019opulence et d\u2019ingr\u00e9dients raffin\u00e9s. Les gens ont envie de se faire plaisir. N\u2019h\u00e9sitez donc pas \u00e0 leur proposer des id\u00e9es gourmandes qui respectent votre budget et le leur.<\/p>\n<p>Vous pouvez choisir de cr\u00e9er des recettes \u00e0 partir d\u2019ingr\u00e9dients d\u00e9j\u00e0 sur votre menu ou encore d\u2019utiliser certaines nouveaut\u00e9s qui permettront de bonifier votre offre sans trop ajouter \u00e0 l\u2019inventaire. Voici les id\u00e9es que les sp\u00e9cialistes culinaires de Service alimentaire Gordon ont \u00e0 vous sugg\u00e9rer.<\/p>\n<h3>1. Cr\u00e9ation de bo\u00eetes-repas<\/h3>\n<p>Partez d\u2019un plat de base, puis offrez-en une version classique, raffin\u00e9e et branch\u00e9e. Le chef Bobby Viel nous explique comment proc\u00e9der en utilisant des ingr\u00e9dients typiques des f\u00eates :<\/p>\n<ul>\n<li><strong>Classique<\/strong>. Proposez un sandwich aux \u00ab\u00adrestes de la veille\u00bb compos\u00e9 de pain aux noix et canneberges, de dindonneau, de farce et de gel\u00e9e de canneberges.<\/li>\n<li><strong>Raffin\u00e9<\/strong>. Prenez le m\u00eame sandwich et ajoutez-y un a\u00efoli fum\u00e9 ou une relish de canneberges ainsi qu\u2019un ingr\u00e9dient qui donnera de la texture et de la complexit\u00e9.<\/li>\n<li><strong>Branch\u00e9<\/strong>. Utilisez un m\u00e9lange \u00e0 muffin aux canneberges et ajoutez-y du ma\u00efs et du crabe pour en faire un pouding au pain en version sal\u00e9e.<\/li>\n<\/ul>\n<p>\u00ab\u00adCe genre d\u2019id\u00e9e aidera les restaurateurs \u00e0 passer \u00e0 un niveau sup\u00e9rieur en ajoutant un \u00e9l\u00e9ment qui cr\u00e9era une explosion de saveur, laisse savoir Bobby Viel. Un bon dessert pourrait aussi \u00eatre d\u00e9clin\u00e9 selon la m\u00eame approche.\u00bb<\/p>\n<h3>2. Utilisation multiple<\/h3>\n<p>Les petits ajouts au menu n\u2019ont pas \u00e0 co\u00fbter une fortune pour vous ou vos clients. La chef Rachel Mazur explique qu\u2019on peut impressionner ses clients gr\u00e2ce \u00e0 des id\u00e9es cr\u00e9atives qui permettent d\u2019employer un m\u00eame \u00e9l\u00e9ment dans plusieurs recettes. Elle nous propose ici trois id\u00e9es pour utiliser un potage de citrouille, pomme et bacon.<\/p>\n<ul>\n<li><strong>Sauce pour p\u00e2tes<\/strong>. Napper des fettuccini en utilisant la soupe comme sauce, puis garnir de pommes, de noisettes et de bacon.<\/li>\n<li><strong>Gratin de pommes de terre<\/strong>. Utiliser la soupe comme sauce sur les pommes de terre, parsemer le tout de fromage cheddar et gratiner.<\/li>\n<li><strong>Sauce \u00e0 pizza<\/strong>. \u00c9taler la soupe sur la p\u00e2te, y disposer de fines tranches de pommes de terre, puis saupoudrer de petits morceaux de pomme.<\/li>\n<\/ul>\n<p>\u00ab\u00adPeu importe la soupe que vous choisissez, celle-ci devient un ingr\u00e9dient, explique Rachel Mazur. Vous obtenez trois usages diff\u00e9rents sans m\u00eame l\u2019utiliser telle quelle sur le menu.\u00bb<\/p>\n<h3>Planche de fromage ou charcuterie<\/h3>\n<p>Dans le temps des f\u00eates, les bouch\u00e9es sont toujours appr\u00e9ci\u00e9es. Et les plateaux de fromage ou de charcuterie sont une fa\u00e7on simple et conviviale de donner un c\u00f4t\u00e9 festif aux repas en salle \u00e0 manger ou aux petits rassemblements familiaux. \u00ab\u00adLes planches de charcuterie sont vraiment populaires, affirme Rachel Mazur. Les gens aiment picorer. Et ils aiment la vari\u00e9t\u00e9!\u00bb Quelques points importants :<\/p>\n<ul>\n<li><strong>La vari\u00e9t\u00e9.<\/strong> Que vous offriez du fromage, de la viande ou les deux, pensez \u00e0 jouer sur les contrastes de textures et de saveurs.<\/li>\n<li><strong>La pr\u00e9sentation<\/strong>. Les fromages et la viande limitent les possibilit\u00e9s en ce qui concerne les couleurs. Ajoutez donc \u00e0 vos plateaux des fruits, des noix, des olives, des tartinades ou des l\u00e9gumes marin\u00e9s. Et n\u2019oubliez pas les craquelins et le pain pour le service.<\/li>\n<li><strong>Le c\u00f4t\u00e9 unique<\/strong>. Osez proposer des \u00ab\u00adcharcuteries\u00bb de la mer : nduja de thon, tartinade de poisson blanc, saumon fum\u00e9, rillettes de fruits de mer, etc. Comme vous ne pr\u00e9sentez pas le poisson en entier, vous pouvez utiliser des parties normalement moins int\u00e9ressantes.<\/li>\n<\/ul>\n<p>Ce qu\u2019il y a de bien avec les planches, fait savoir Bobby Viel, c\u2019est qu\u2019elles sont parfaites pour les f\u00eates, mais aussi en plat \u00e0 emporter ou \u00e0 livrer le reste de l\u2019ann\u00e9e. Il peut \u00e9galement \u00eatre avantageux de les mettre dans un comptoir o\u00f9 les gens pourront les voir.<\/p>","protected":false},"excerpt":{"rendered":"<p>Add the indulgence customers want without breaking your budget and theirs. The season calls for opulence and better ingredients. People want to indulge this time of year, so treat them with upscale ideas that fit your budget and theirs. To make it work, create new recipes using items already on your menu, or use plus-ones [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,111,113],"tags":[],"class_list":["post-25468","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","category-healthcare","category-university"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>3 Ways to Make Your Holiday Menu Merry | 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\/trois-facons-de-bonifier-son-menu-des-fetes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"3 Ways to Make Your Holiday Menu Merry\" \/>\n<meta property=\"og:description\" content=\"Add the indulgence customers want without breaking your budget and theirs. The season calls for opulence and better ingredients. People want to indulge this time of year, so treat them with upscale ideas that fit your budget and theirs. To make it work, create new recipes using items already on your menu, or use plus-ones [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/trois-facons-de-bonifier-son-menu-des-fetes\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-19T21:11:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T14:58:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Make-Your-Holiday-Menu-Merry-Idea-Center-760x400_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"3 Ways to Make Your Holiday Menu Merry | Gordon Food Service","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.ca\/fr-ca\/ideas\/trois-facons-de-bonifier-son-menu-des-fetes\/","og_locale":"fr_CA","og_type":"article","og_title":"3 Ways to Make Your Holiday Menu Merry","og_description":"Add the indulgence customers want without breaking your budget and theirs. 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