{"id":25587,"date":"2019-01-02T11:01:49","date_gmt":"2019-01-02T16:01:49","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/poultrys-possibilities\/"},"modified":"2025-07-01T11:30:32","modified_gmt":"2025-07-01T15:30:32","slug":"pleins-feux-sur-la-volaille","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/poultrys-possibilities\/","title":{"rendered":"Pleins feux sur la volaille"},"content":{"rendered":"<h2>Avec un peu de cr\u00e9ativit\u00e9, on peut mettre le poulet, le canard et la dinde en valeur de bien des fa\u00e7ons.<\/h2>\n<p>Chicken rules the roost in the poultry category on menus\u2014it takes on flavour beautifully and is often a safe bet for diners seeking familiarity. Poultry&#8217;s possibilities are all about\u00a0leveraging that familiarity and making chicken craveable and on-trend. Duck is slowly moving beyond high-end restaurants and dining consumers are finally appreciating its flavour-rich dark meat in more applications. Turkey is making moves beyond holiday, with chefs tapping into its comforting, familiar, lean profile. All innovation in poultry puts flavour in focus, with chefs cleverly tapping into larger trends and applying them here.<\/p>\n<h3><a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/recette\/bao-au-poulet-et-cari-0\/\"><strong>Poulet<\/strong><\/a><\/h3>\n<p>Les gens s\u2019attendent \u00e0 voir du poulet au menu et adorent cette viande assez maigre. Les chefs l\u2019ont toujours mis en valeur gr\u00e2ce \u00e0 des farces, des sauces et des gla\u00e7ages riches et savoureux. Aujourd\u2019hui, ils proposent souvent de magnifiques assiettes <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/recette\/poulet-et-sauce-brune-aux-haricots-rouges\/\">de poulet entier pour deux<\/a>, with gorgeous tableside service of whole chickens for two\u2014maybe spatchcocked for faster cooking. \u201cFried chicken is also a huge opportunity,\u201d says Michael Viloria, Customer Solutions Specialist and Culinary Chef for Gordon Food Service\u00a0in Delta, B.C. \u201cIn Vancouver, we\u2019re seeing a lot of Nashville hot fried chicken, which is spicy-hot and delicious and craveable.\u201d<\/p>\n<p><strong>Exemples<\/strong><\/p>\n<ul>\n<li><strong>Poulet frit aux cornichons :<\/strong> servi avec pain turc frit, yogourt \u00e9pic\u00e9 et concombres \u2013 Model Milk, Calgary<\/li>\n<li><strong>Poulet Kung Pao  :<\/strong> sauce soya au gingembre, l\u00e9gumes et nouilles saut\u00e9s au wok, arachides \u2013 Earls, plusieurs endroits<\/li>\n<li><strong>Poulet frit au miel \u00e9pic\u00e9<\/strong>\u2013 Love Chix, Toronto<\/li>\n<\/ul>\n<h3>Peau de poulet<\/h3>\n<p>La peau de poulet gagne vraiment en popularit\u00e9 ces jours-ci. \u00ab Chez Husk, un restaurant de la Caroline du Nord, le chef Sean Brock propose de la peau de poulet bien croustillante et l\u00e9g\u00e8rement arros\u00e9e de sauce Buffalo \u00bb, mentionne Jason Kalinowski, responsable des solutions clients pour la division de Milton, en Ontario. \u00ab\u00ad On peut l\u2019utiliser de plein de fa\u00e7ons : comme grignotine au bar, garniture sur une salade ou un bol, etc. \u00bb.<\/p>\n<p>Michael Viloria, du m\u00eame avis, cite en exemple AnnaLena, \u00e0 Vancouver : \u00ab\u00ad Au moment d\u2019apporter la facture, ils servent de la peau de poulet frite tremp\u00e9e dans le chocolat et l\u00e9g\u00e8rement \u00e9pic\u00e9e. C\u2019est d\u00e9licieux\u2026 et m\u00e9morable. \u00bb<\/p>\n<p><strong>Exemples<\/strong><\/p>\n<ul>\n<li><strong>Chicketta  :<\/strong> poulet aux herbes de Rossdown Farms, a\u00efoli \u00e0 la salsa verde, peau de poulet croustillante, roquette, fils de piment \u2013 The Tucke Shoppe, Vancouver<\/li>\n<li><strong>Espadon crudo<\/strong> avec salicorne marin\u00e9e, piment de Trinidad, shiso, graines de moutarde et peau de poulet croustillante \u2013 The Commodore, Toronto<\/li>\n<\/ul>\n<h3><a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/recette\/baguette-au-canard-braise\/\">Canard<\/a><\/h3>\n<p>Savoureux et juteux, le canard confit et le canard laqu\u00e9 sont les grandes vedettes de cette cat\u00e9gorie. M\u00eame si cette viande brune a longtemps \u00e9t\u00e9 r\u00e9serv\u00e9e \u00e0 la haute gastronomie, les choses sont en train de changer. Beaucoup de chefs choisissent d\u2019exploiter son go\u00fbt unique dans des <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/recette\/tourte-au-canard\/\">plats plus accessibles<\/a>. \u00ab\u00ad Les ailes de canard rec\u00e8lent \u00e9norm\u00e9ment de possibilit\u00e9s, affirme Jason Kalinowski. Surtout quand on s\u2019\u00e9loigne des sauces traditionnelles et qu\u2019on mise sur le ponzu, le miel \u00e9pic\u00e9, la sauce soya, etc. \u00bb Tr\u00e8s populaires, les planches de charcuterie sont une autre belle occasion de mettre le canard \u00e0 l\u2019honneur, notamment en rillettes ou en prosciutto. \u00ab\u00ad Ils sont tous les deux d\u00e9licieux et leur c\u00f4t\u00e9 artisanal plaira \u00e0 beaucoup de gens \u00bb, ajoute Michael Viloria.<\/p>\n<p><strong>Exemples<\/strong><\/p>\n<ul>\n<li><strong>Nouilles au canard brais\u00e9 :<\/strong> cuisse de canard \u00e9lev\u00e9 en libert\u00e9, c\u00e9leri chinois et bok choy servis avec nouilles de Shanghai ou feuilles de riz \u2013 Fat Mao Noodles, Vancouver<\/li>\n<li><strong>Poitrine de canard r\u00f4tie servie :<\/strong> avec taboul\u00e9, orange, mandarine et papadums \u2013 Black Trumpet, London<\/li>\n<li><strong>Ailes de canard confites frites et glac\u00e9es \u00e0 la sauce soya et hoisin servies :<\/strong> avec concombre tranch\u00e9, oignon vert, coriandre et cr\u00eapes \u00e0 la chinoise \u2013 Little DaiLo, Toronto<\/li>\n<\/ul>\n<h3><a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/recette\/schnitzel-de-dinde\/\">Dinde<\/a><\/h3>\n<p>Lorsqu\u2019on met la dinde au menu, le plus grand d\u00e9fi consiste \u00e0 convaincre sa client\u00e8le de d\u00e9laisser le poulet \u00e0 l\u2019occasion, mentionne Jason Kalinowski. \u00ab Mais cela veut aussi dire que les plats vraiment uniques permettent de se d\u00e9marquer \u00bb poursuit-il. Il sugg\u00e8re de servir la dinde dans un pain bao, en satay ou en grillade. \u00ab Comme la dinde se marie \u00e0 presque tout, on peut s\u2019inspirer des cuisines de partout. \u00bb Michael Viloria propose quant \u00e0 lui de r\u00e9inventer la porchetta\u2026 avec de la dinde. \u00ab\u00ad Il suffit d\u2019utiliser la poitrine et de la viande brune, de saupoudrer le tout d\u2019assaisonnement \u00e0 porchetta, de le rouler, puis de le faire r\u00f4tir \u00bb. On peut ensuite servir la viande sur un pain ciabatta tartin\u00e9 de salsa verde ou d\u2019une sauce \u00e0 la canneberge.<\/p>\n<p><strong>Exemples<\/strong><\/p>\n<ul>\n<li><strong>Burger de dinde (viande brune) :<\/strong> servi avec pommes de terre r\u00f4ties, pomme, pignons et salade de mesclun \u2013 Mercuri Montreal, Montr\u00e9al<\/li>\n<li><strong>Clubhouse :<\/strong> galette de dinde, bacon, tomate, tartinade d\u2019avocat, laitue et mayo miel et ail \u2013 Wahlburger, Toronto<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Applying a little menu creativity to chicken, duck and turkey promises big opportunity. Chicken rules the roost in the poultry category on menus\u2014it takes on flavour beautifully and is often a safe bet for diners seeking familiarity. Poultry&#8217;s possibilities are all about\u00a0leveraging that familiarity and making chicken craveable and on-trend. Duck is slowly moving beyond [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26889,"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-25587","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":"<!-- 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>Poultry\u2019s Possibilities | 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\/pleins-feux-sur-la-volaille\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poultry\u2019s Possibilities\" \/>\n<meta property=\"og:description\" content=\"Applying a little menu creativity to chicken, duck and turkey promises big opportunity. Chicken rules the roost in the poultry category on menus\u2014it takes on flavour beautifully and is often a safe bet for diners seeking familiarity. Poultry&#8217;s possibilities are all about\u00a0leveraging that familiarity and making chicken craveable and on-trend. 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