{"id":25596,"date":"2018-10-05T16:10:43","date_gmt":"2018-10-05T20:10:43","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/reaching-for-octopus\/"},"modified":"2025-07-01T11:32:59","modified_gmt":"2025-07-01T15:32:59","slug":"rubrique-culinaire-la-pieuvre","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/reaching-for-octopus\/","title":{"rendered":"Rubrique culinaire : la pieuvre"},"content":{"rendered":"

Cette vedette des fruits de mer se taille lentement une place au menu<\/h2>\n

La grande pr\u00e9sence de la pieuvre sur les menus a sans doute beaucoup \u00e0 voir avec la vague de popularit\u00e9 actuelle des fruits de mer<\/a> . De nombreux chefs exploitent les saveurs uniques de ces produits dans des assiettes \u00e0 partager, des entr\u00e9es et plus encore.<\/p>\n

Gordon Food Service\u00a0Corporate Consulting Chef Gerry Ludwig, CEC, points out the great opportunity with octopus. \u201cIt\u2019s extremely versatile, the price is reasonable and it offers great menu differentiation,\u201d he says. He also notes today\u2019s diners see it as more special than most seafood. Most consumers won\u2019t cook it at home, which adds to its menu allure.<\/p>\n

\u00ab Pour couronner le tout, la pieuvre, avec ses longs tentacules ondul\u00e9s, donne un c\u00f4t\u00e9 spectaculaire aux plats. \u00bb On peut la mettre en vedette dans les tacos ou encore les parathas ou les naans garnis.<\/p>\n

Au cours d\u2019une tourn\u00e9e de recherche des tendances, Gerry Ludwig et son \u00e9quipe ont visit\u00e9 des restaurants de Chicago, Los Angeles et New York et ont go\u00fbt\u00e9 \u00e0 de nombreux plats cr\u00e9atifs int\u00e9grant la pieuvre<\/a>. Voici, selon le chef, quelques avenues \u00e0 explorer.<\/p>\n

Mariage de fruits de mer<\/h3>\n

\u00ab\u00ad La pieuvre est d\u00e9licieuse dans les rago\u00fbts de fruits de mer comme le cioppino ou la bouillabaisse. Elle donne un c\u00f4t\u00e9 copieux \u00e0 ces plats \u00e0 base de bouillon. \u00bb Elle est \u00e9galement parfaite dans la paella et autres plats de riz ou encore dans les p\u00e2tes aux fruits de mer.<\/p>\n

Exemple :
\nBourride de fruits de mer contenant crevettes, p\u00e9toncles, pieuvre, thon, poireau, poivron et courgettes \u2013 Biff\u2019s Bistro, Toronto<\/p>\n

Sauces cr\u00e9meuses<\/h3>\n

\u00ab\u00ad La pieuvre est souvent accompagn\u00e9e de sauces riches et cr\u00e9meuses : mayonnaise, sauce \u00e0 la cr\u00e8me ou a\u00efoli, indique-t-il. Les beurres compos\u00e9s et sauces au beurre font aussi ressortir le c\u00f4t\u00e9 viandeux de la pieuvre grill\u00e9e. \u00bb<\/p>\n

Exemple :
\nPieuvre \u00e0 la galicienne : pieuvre poch\u00e9e \u00e0 l\u2019huile d\u2019olive, pommes de terre, a\u00efoli, piment d\u2019Espelette, paprika \u2013 Bocata, Montr\u00e9al<\/p>\n

Pur\u00e9es de haricots<\/h3>\n

Selon Gerry Ludwig, plusieurs \u00ab chefs pr\u00e9parent des pur\u00e9es de haricots tr\u00e8s savoureuses et les utilisent comme sauce de base pour accompagner la pieuvre \u00bb, mettant ainsi en valeur les aliments d\u2019origine v\u00e9g\u00e9tale et les saveurs m\u00e9diterran\u00e9ennes.<\/p>\n

Exemples :
\nPieuvre grill\u00e9e au zaatar, baba ganoush, hummus, labneh et arilles de grenade \u2013 Tuck Shop, Montr\u00e9al
\nPieuvre brais\u00e9e, ananas grill\u00e9, pur\u00e9e de haricots \u00e0 l\u2019encre de calmar, harissa et m\u00e9lange de verdures \u2013 Blu Ristorante, Toronto<\/p>\n

Viandes go\u00fbteuses<\/h3>\n

\u00ab Nous avons d\u00e9couvert que la pieuvre se marie bien aux viandes tr\u00e8s parfum\u00e9es comme la lingui\u00e7a, les jambons, la saucisse fum\u00e9e \u00bb, mentionne-t-il. Ces combinaisons sont courantes dans la cuisine espagnole.<\/p>\n

Exemples :
\nPieuvre grill\u00e9e et salade de farro, tomates cerises, chimichurri, salami au fenouil \u2013 Terroir Kitchen, Vancouver
\nPieuvre grill\u00e9e, flanc de porc, pur\u00e9e de panais, salade de pomme et chou fris\u00e9, lentilles croustillantes \u2013 Rasa, Toronto
\nPieuvre brais\u00e9e au vin rouge, flanc de porc fum\u00e9, aubergine grill\u00e9e et fenouil \u2013 L\u2019Abattoir, Vancouver<\/p>\n

Conseils de pr\u00e9paration<\/h3>\n

Pour un r\u00e9sultat tendre et exquis, Gerry Ludwig et son \u00e9quipe conseillent d\u2019employer la m\u00e9thode suivante :<\/p>\n

    \n
  • Utiliser un liquide de cuisson savoureux, mais qui ne masquera pas le go\u00fbt de la pieuvre, par exemple, un fumet agr\u00e9ment\u00e9 de mirepoix, d\u2019herbes et de vin rouge ou de vinaigre de x\u00e9r\u00e8s.<\/li>\n
  • Porter le liquide \u00e0 \u00e9bullition, y plonger rapidement les tentacules pour les saisir, puis r\u00e9duire le feu et ajouter les tentacules.<\/li>\n
  • Laisser mijoter la pieuvre \u00e0 feu tr\u00e8s doux en v\u00e9rifiant \u00e0 l\u2019occasion la cuisson \u00e0 l\u2019aide d\u2019une fourchette. Lorsqu\u2019on arrive \u00e0 percer la peau sans r\u00e9sistance, c\u2019est que c\u2019est pr\u00eat (il faut \u00e9viter la surcuisson, sans quoi les ventouses se d\u00e9tacheront).<\/li>\n
  • Faire griller ou revenir la pieuvre cuite jusqu\u2019\u00e0 ce qu\u2019elle soit bien croustillante.<\/li>\n<\/ul>\n

    En savoir plus<\/h3>\n

    Pour d\u00e9couvrir nos recettes \u00e0 base de pieuvre ou obtenir de l\u2019information sur nos produits de pieuvre surgel\u00e9e, renseignez-vous aupr\u00e8s de votre repr\u00e9sentant.<\/p>","protected":false},"excerpt":{"rendered":"

    Once a leading-edge dish, this star of modern seafood starts to latch on in mainstream dining. Octopus has gained traction on menus across the country, propelled by the modern seafood trend, which sees chefs applying flavour-forward techniques to seafood-centric shareables, snacks and more. Gordon Food Service\u00a0Corporate Consulting Chef Gerry Ludwig, CEC, points out the great […]<\/p>\n","protected":false},"author":19,"featured_media":26898,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112],"tags":[],"class_list":["post-25596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"\nReaching for Octopus | 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\/rubrique-culinaire-la-pieuvre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Reaching for Octopus\" \/>\n<meta property=\"og:description\" content=\"Once a leading-edge dish, this star of modern seafood starts to latch on in mainstream dining. 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