{"id":25574,"date":"2019-03-15T15:03:03","date_gmt":"2019-03-15T19:03:03","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/fresh-takes\/"},"modified":"2025-07-01T11:25:33","modified_gmt":"2025-07-01T15:25:33","slug":"un-brin-de-nouveaute","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/fresh-takes\/","title":{"rendered":"Un brin de nouveaut\u00e9\u00a0"},"content":{"rendered":"

Des classiques r\u00e9invent\u00e9s pour mettre davantage les aliments v\u00e9g\u00e9taux en valeur.<\/h2>\n

Good news for everyone striving to make dishes healthier. More people are gravitating toward a\u00a0better-for-you eating lifestyle that focuses on vegetables, fruits, whole grains, legumes and nuts as the\u00a0foundation of dishes. For healthcare foodservice, the time to capitalize on that movement is now.<\/p>\n

integrate smaller, complementary portions. In many global dishes, meat is a flavouring agent\u2014akin to a condiment or garnish. Utilizing this practice in recipe makeovers gives a nod to North Americans who\u00a0crave meat. It increases perceived value, builds plate coverage using less-costly seasonal produce and\u00a0other foods from the soil that help keep plate costs within budget.<\/p>\n

L\u2019utilisation de cette m\u00e9thode pour revisiter certains classiques s\u2019av\u00e8re plut\u00f4t efficace, m\u00eame dans un pays o\u00f9 les gens raffolent de la viande. On obtient alors des plats dont la valeur per\u00e7ue est assez \u00e9lev\u00e9e, mais qui sont pr\u00e9par\u00e9s \u00e0 partir de fruits et l\u00e9gumes ou d\u2019autres produits saisonniers peu co\u00fbteux, ce qui permet de garder les co\u00fbts par assiette assez bas.\n\nSi vous choisissez de mettre les produits v\u00e9g\u00e9taux en valeur pour donner un caract\u00e8re plus sain \u00e0 vos plats, voici quelques strat\u00e9gies simples \u00e0 privil\u00e9gier :<\/p>\n

Miser sur l\u2019umami.<\/strong> L\u2019umami cr\u00e9e beaucoup de saveur, ce qui permet de r\u00e9duire l\u2019emploi de sel. Pensez \u00e0 utiliser de petites portions de viande, de poisson gras, de fromage, de champignons, de tomates et de sauce soya.<\/p>\n

Penser local.<\/strong> En vous procurant des aliments cultiv\u00e9s dans un rayon assez restreint, vous obtiendrez des produits de saison bien m\u00fbrs, donc \u00e0 leur fra\u00eecheur et leur saveur maximales.<\/p>\n

Donner de la texture. <\/strong>Tenez compte de la texture, y compris visuelle. Les gens adorent ces contrastes qui raffinent l\u2019exp\u00e9rience d\u00eenatoire.<\/p>\n

Employer les herbes et les bulbes.<\/strong> \u00c0 l\u2019approche de l\u2019\u00e9t\u00e9, les herbes fra\u00eeches comme le basilic, la menthe et la coriandre abondent. Bien dos\u00e9es et mari\u00e9es \u00e0 d\u2019autres plantes aromatiques comme l\u2019oignon, l\u2019ail et le fenouil, elles permettent aussi de r\u00e9duire l\u2019utilisation de sel.<\/p>\n

Exploiter les agrumes.<\/strong> Gr\u00e2ce \u00e0 leur acidit\u00e9, les agrumes donnent du piquant (et souvent de la douceur) aux plats et complexifient les saveurs. Si les agrumes frais sont trop chers, on peut les remplacer par du jus, mais sans sucre ajout\u00e9.<\/p>\n

Utiliser l\u2019huile d\u2019olive et les vinaigres.<\/strong> Contrairement au gras animal, l\u2019huile d\u2019olive est monoinsatur\u00e9e. De plus, l\u2019huile d\u2019olive extra vierge ne masque pas les autres saveurs. Comme elle contient autant de calories par gramme que les autres mati\u00e8res grasses, il faut toutefois l\u2019employer de fa\u00e7on strat\u00e9gique. Un filet de vinaigre balsamique, de x\u00e9r\u00e8s, de pomme ou autre viendra compl\u00e9ter le tout en cr\u00e9ant une l\u00e9g\u00e8re acidit\u00e9.<\/p>\n

Pimenter.<\/strong> Le piquant, qu\u2019il soit l\u00e9ger ou extr\u00eame, mais \u00e9galement la saveur des piments donnent du mordant aux plats et r\u00e9duisent les quantit\u00e9s de gras et de sel n\u00e9cessaires. Les sauces piquantes sont tout aussi efficaces (v\u00e9rifiez toutefois la quantit\u00e9 de sodium qu\u2019elles contiennent).<\/p>\n

Recettes en vedette :<\/h3>\n

\"Walleye<\/p>\n

Dor\u00e9 en papillote et taboul\u00e9 de quinoad<\/strong><\/a><\/p>\n

Ce poisson cuit \u00e0 la vapeur dans le papier parchemin est accompagn\u00e9 de quinoa ici rehauss\u00e9 de feta et d\u2019autres ingr\u00e9dients frais qui cr\u00e9ent une belle salade aux notes citronn\u00e9es.<\/p>\n

\"Steak<\/p>\n

Steak de chou-fleur grill\u00e9<\/strong><\/a><\/p>\n

D\u00e9gustez de grosses tranches de chou-fleur qui ont la tendret\u00e9 du steak, le gras et les calories en moins. Les saveurs intenses de la sauce romesco et les notes d\u2019agrumes de la salsa viennent compl\u00e9ter le tout.<\/p>\n

\"Pizza<\/p>\n

Pizza chou-fleur et saucisse italienne au poulet<\/strong><\/a><\/p>\n

D\u00e9couvrez cette cro\u00fbte sans gluten qui contient moins de glucides et de calories que celle \u00e0 base de farine de bl\u00e9. Ajoutez \u00e0 cela de la saucisse italienne au poulet et une sauce bien go\u00fbteuse, puis garnissez le tout de roquette pour un peu de \u00ab fra\u00eecheur du jardin \u00bb.<\/p>\n

\"Salade<\/p>\n

Salade de betterave et fenouil<\/strong><\/a><\/p>\n

Garnissez ce m\u00e9lange de l\u00e9gumes color\u00e9s d\u2019oignons marin\u00e9s, de pamplemousse et de feta bien cr\u00e9meuse, puis arrosez le tout d\u2019huile d\u2019olive extra vierge et d\u2019un peu de vinaigre balsamique.<\/p>\n

\"Gaspacho<\/p>\n

Gaspacho tomate et fraise<\/strong><\/a><\/p>\n

Tout en fra\u00eecheur, cette soupe froide qui ne contient aucun produit laitier est toutefois riche en saveurs. Les fraises donnent un petit air de nouveaut\u00e9 et des notes sucr\u00e9es \u00e0 ce classique de la cuisine espagnole.<\/p>\n

\"Aubergine<\/p>\n

Aubergine pan\u00e9e et salade de chou rouge et pomme<\/strong><\/a><\/p>\n

Voici une version v\u00e9g\u00e9tale de l\u2019escalope traditionnellement pan\u00e9e \u00e0 la po\u00eale. Dans ce cas-ci, l\u2019aubergine est grill\u00e9e au four, ce qui en intensifie les saveurs sans n\u00e9cessiter beaucoup d\u2019huile. Une savoureuse vinaigrette ti\u00e8de \u00e0 la moutarde de Dijon et au bacon vient compl\u00e9ter le tout.<\/p>","protected":false},"excerpt":{"rendered":"

Classics get a better-for-you makeover focusing on veg-centric eating. Good news for everyone striving to make dishes healthier. More people are gravitating toward a\u00a0better-for-you eating lifestyle that focuses on vegetables, fruits, whole grains, legumes and nuts as the\u00a0foundation of dishes. For healthcare foodservice, the time to capitalize on that movement is now. integrate smaller, complementary […]<\/p>\n","protected":false},"author":19,"featured_media":26878,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,111,113],"tags":[],"class_list":["post-25574","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-healthcare","category-university"],"acf":[],"yoast_head":"\nFresh Takes\u00a0 | 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\/un-brin-de-nouveaute\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fresh Takes\u00a0\" \/>\n<meta property=\"og:description\" content=\"Classics get a better-for-you makeover focusing on veg-centric eating. Good news for everyone striving to make dishes healthier. More people are gravitating toward a\u00a0better-for-you eating lifestyle that focuses on vegetables, fruits, whole grains, legumes and nuts as the\u00a0foundation of dishes. 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