{"id":25498,"date":"2020-05-26T13:05:26","date_gmt":"2020-05-26T17:05:26","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/meat-shortage-no-problem-with-craveable-veg-centric-menu-options\/"},"modified":"2025-07-01T11:03:55","modified_gmt":"2025-07-01T15:03:55","slug":"il-y-penurie-de-viande-ca-ne-fait-rien-tant-que-vous-avez-des-plats-allechants-qui-en","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/meat-shortage-no-problem-with-craveable-veg-centric-menu-options\/","title":{"rendered":"Il y a p\u00e9nurie de viande? \u00c7a ne fait rien\u2026 tant que vous avez des plats all\u00e9chants qui en contiennent peu \u00e0 offrir."},"content":{"rendered":"<h2>\u00c9vitez les probl\u00e8mes d\u2019approvisionnement en cr\u00e9ant des plats pleins d\u2019umami autrement.<\/h2>\n<p>La pand\u00e9mie a entra\u00een\u00e9 une r\u00e9duction de la production dans les usines de porc, de b\u0153uf et de poulet. \u00c9tant donn\u00e9 la baisse de l\u2019offre et la hausse des prix, beaucoup de restaurants se demandent comment continuer de se distinguer tout en maintenant leur marge de profit. Les plats sans viande ou qui mettent principalement les l\u00e9gumes en vedette sont peut-\u00eatre la solution.<\/p>\n<p>Nous avons demand\u00e9 l\u2019avis de Nick Gonring, chef corporatif consultant chez Service alimentaire Gordon.<\/p>\n<h2><strong>Pourquoi ne pas simplement miser sur les galettes faites d\u2019ingr\u00e9dients d\u2019origine v\u00e9g\u00e9tale?<\/strong><\/h2>\n<p>\u00ab\u00adSi tout le monde offre ce type de burger, quel avantage les gens ont-ils \u00e0 choisir le v\u00f4tre?\u00bb, r\u00e9pond le chef. Et les statistiques semblent lui donner raison. Selon un sondage de Datassentials r\u00e9alis\u00e9 la premi\u00e8re semaine de mai, seuls 12 % des consommateurs opteraient pour un burger fait d\u2019une galette v\u00e9g\u00e9tale s\u2019il n\u2019y avait pas de b\u0153uf au menu.<\/p>\n<h2><strong>Quelles sont les autres options \u00e0 envisager?<\/strong><\/h2>\n<p>Les plats qui mettent les aliments d\u2019origine v\u00e9g\u00e9tale en vedette tout en contenant un peu de viande. Les choux de Bruxelles r\u00f4tis avec du bacon ou du gras de bacon en sont l\u2019exemple parfait. M\u00eame une petite quantit\u00e9 de viande suffit \u00e0 rehausser les saveurs. On peut aussi ajouter un peu de prosciutto, de pancetta ou de salami \u00e0 une salade de p\u00eaches, de prunes ou d\u2019abricots ou encore agr\u00e9menter des dumplings aux l\u00e9gumes ou du ma\u00efs grill\u00e9 de furikake ou bien de flocons de nori ou de bonite. Ce sont tous des ajouts simples qui donnent beaucoup d\u2019umami. Enfin, les l\u00e9gumes brais\u00e9s dans un bouillon d\u2019os sont \u00e9galement d\u00e9licieux.<\/p>\n<h2><strong>Par o\u00f9 commence-t-on?<\/strong><\/h2>\n<p>Utilisez les condiments que vous avez d\u00e9j\u00e0. Par exemple, la sauce hoisin, soya et aux hu\u00eetres peuvent \u00eatre employ\u00e9es comme assaisonnement. Vous pouvez aussi faire cuire du brocoli sur le gril et le badigeonner l\u00e9g\u00e8rement de bagna cauda (une sauce \u00e0 base d\u2019ail et d\u2019anchois). Ces petits d\u00e9tails surprenants augmentent la valeur per\u00e7ue d\u2019un plat.<\/p>\n<h2><strong>Quels sont les ingr\u00e9dients de l\u2019heure?<\/strong><\/h2>\n<p>La cuisine du monde se d\u00e9marque nettement. On peut employer le gochujang dans la sauce barbecue, la zaatar comme assaisonnement, le miso dans une marinade ou une vinaigrette, la choucroute ou le kimchi comme garniture, les miettes de chorizo frites \u00e0 la po\u00eale pour donner de la texture et les tomates s\u00e9ch\u00e9es dans les p\u00e2tes.&nbsp;<\/p>\n<h2><strong>Comment rendre ces plats irr\u00e9sistibles?<\/strong><\/h2>\n<p>\u00c9tudiez soigneusement la fa\u00e7on dont vous pr\u00e9parez les l\u00e9gumes et autres aliments v\u00e9g\u00e9taux. Appr\u00eatez-les comme la viande : grill\u00e9s, fum\u00e9s, marin\u00e9s, etc. Les carottes, le panais et le navet fum\u00e9s donnent des r\u00e9sultats merveilleux. Quant aux salades, elles ne passent jamais de mode. Avec la salade C\u00e9sar, l\u2019umami des anchois et du parmesan sont mis en valeur. On peut m\u00eame y ajouter un \u0153uf. Les pommes de terre r\u00f4ties \u00e0 l\u2019ail noir et au parmesan sont \u00e9galement succulentes.&nbsp;<\/p>\n<h2><strong>Qu\u2019en est-il du transport?<\/strong><\/h2>\n<p>Comme elles sont froides, les salades voyagent particuli\u00e8rement bien. Les l\u00e9gumes-racines coup\u00e9s en gros morceaux conserveront aussi leur texture dans ce contexte.<\/p>\n<h2><strong>Cette approche est-elle dispendieuse?<\/strong><\/h2>\n<p>Tout est une question de strat\u00e9gie et de gestion du menu. M\u00eame si le gaspillage et le co\u00fbt des produits ont tendance \u00e0 inqui\u00e9ter les gens, les ingr\u00e9dients secs se conservent longtemps et peuvent \u00eatre utilis\u00e9s de toutes sortes de fa\u00e7ons. De plus, la mise en vedette de l\u00e9gumes relativement peu co\u00fbteux est g\u00e9n\u00e9ralement rentable.&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Supply concerns can\u2019t disrupt the umami-packed flavour possibilities in your kitchen. The pandemic has reduced production at pork, beef and chicken plants. Facing supply shortages and price increases, restaurants wonder what\u2019s next when it comes to menu differentiation and maintaining margins. Craveable veg-centric and meatless options may be the answer. We asked Gordon Food Service [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26799,"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-25498","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>Meat Shortage? No Problem \u2026 with Craveable Veg-Centric Menu Options | 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\/il-y-penurie-de-viande-ca-ne-fait-rien-tant-que-vous-avez-des-plats-allechants-qui-en\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meat Shortage? No Problem \u2026 with Craveable Veg-Centric Menu Options\" \/>\n<meta property=\"og:description\" content=\"Supply concerns can\u2019t disrupt the umami-packed flavour possibilities in your kitchen. The pandemic has reduced production at pork, beef and chicken plants. Facing supply shortages and price increases, restaurants wonder what\u2019s next when it comes to menu differentiation and maintaining margins. Craveable veg-centric and meatless options may be the answer. We asked Gordon Food Service [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/il-y-penurie-de-viande-ca-ne-fait-rien-tant-que-vous-avez-des-plats-allechants-qui-en\/\" \/>\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=\"2020-05-26T17:05:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:03:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Untitled-1_21.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"730\" \/>\n\t<meta property=\"og:image:height\" content=\"384\" \/>\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":"Meat Shortage? No Problem \u2026 with Craveable Veg-Centric Menu Options | 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\/il-y-penurie-de-viande-ca-ne-fait-rien-tant-que-vous-avez-des-plats-allechants-qui-en\/","og_locale":"fr_CA","og_type":"article","og_title":"Meat Shortage? No Problem \u2026 with Craveable Veg-Centric Menu Options","og_description":"Supply concerns can\u2019t disrupt the umami-packed flavour possibilities in your kitchen. The pandemic has reduced production at pork, beef and chicken plants. Facing supply shortages and price increases, restaurants wonder what\u2019s next when it comes to menu differentiation and maintaining margins. Craveable veg-centric and meatless options may be the answer. We asked Gordon Food Service [&hellip;]","og_url":"https:\/\/gfs.ca\/fr-ca\/ideas\/il-y-penurie-de-viande-ca-ne-fait-rien-tant-que-vous-avez-des-plats-allechants-qui-en\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2020-05-26T17:05:26+00:00","article_modified_time":"2025-07-01T15:03:55+00:00","og_image":[{"width":730,"height":384,"url":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Untitled-1_21.jpg","type":"image\/jpeg"}],"author":"Cody Rivers","twitter_card":"summary_large_image","twitter_creator":"@cody.rivers@gfs.com","twitter_site":"@GFSDelivers","twitter_misc":{"\u00c9crit par":"Cody Rivers","Estimation du temps de lecture":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.ca\/en-ca\/ideas\/meat-shortage-no-problem-with-craveable-veg-centric-menu-options\/#article","isPartOf":{"@id":"https:\/\/gfs.ca\/en-ca\/ideas\/meat-shortage-no-problem-with-craveable-veg-centric-menu-options\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374"},"headline":"Meat Shortage? 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