{"id":25600,"date":"2018-09-21T08:09:51","date_gmt":"2018-09-21T12:09:51","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/the-modern-entree\/"},"modified":"2025-07-01T11:34:58","modified_gmt":"2025-07-01T15:34:58","slug":"des-plats-principaux-modernes","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/the-modern-entree\/","title":{"rendered":"Des plats principaux modernes"},"content":{"rendered":"<h2>S\u2019inspirant des autres sections du menu, les chefs actualisent les saveurs et la proposition de valeur des plats principaux<\/h2>\n<p>With so much attention paid to flavourful shareables, bowls and bar bites, consumers\u2019 expectations have shifted. Chefs are taking a second look at how they develop the modern\u00a0entr\u00e9e. In our most recent research tour we saw hundreds of examples. Based on observations from our research tours, we\u2019ve pinpointed a number of entr\u00e9e updates.<\/p>\n<h3>1) Fruits de mer en vedette<\/h3>\n<p>Consid\u00e9r\u00e9s comme des prot\u00e9ines saines, les poissons et <a href=\"https:\/\/www.gfs.com\/en-us\/ideas\/keep-seafood-top-mind-after-lent\">fruits de mer<\/a> sont \u00e0 l\u2019honneur dans des plats modernes tr\u00e8s go\u00fbteux.<\/p>\n<p>Nous avons vu des plats de saumon aux saveurs complexes cuits avec toutes sortes d\u2019aromates, servis avec des accompagnements uniques, pr\u00e9par\u00e9s selon plusieurs m\u00e9thodes de cuisson et pr\u00e9sent\u00e9s de fa\u00e7on soign\u00e9e et spectaculaire.<\/p>\n<p>Exemples :<\/p>\n<ul>\n<li>Duo de fl\u00e9tan et saumon de la Colombie-Britannique, risotto aux pois et bacon fum\u00e9, nage de ma\u00efs de Chilliwack \u2013 Flying Pig, Vancouver<\/li>\n<li>Saumon de l\u2019Atlantique l\u00e9g\u00e8rement poch\u00e9 et servi froid sur une salade de quinoa rouge, fenouil, gingembre confit et sauce \u00e0 l\u2019asperge \u2013 Le Select Bistro, Toronto<\/li>\n<\/ul>\n<p>Le poisson cuit principalement du c\u00f4t\u00e9 peau sur le gril ou \u00e0 la po\u00eale, pour un r\u00e9sultat bien croustillant, semble aussi avoir la cote.<\/p>\n<p>Exemples :<\/p>\n<ul>\n<li>Omble chevalier, pur\u00e9e de chou-fleur, copeaux de c\u00e9leri \u2013 Fairfax, New York<\/li>\n<li>Omble chevalier croustillant, nouilles soba, s\u00e9same grill\u00e9, poivrons r\u00f4tis et carottes marin\u00e9es \u2013 Chew, Winnipeg<\/li>\n<\/ul>\n<h3>2) Tout b\u0153uf<\/h3>\n<p>ll semble que beaucoup de plats s\u2019articulent autour de coupes \u00e9conomiques et de <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/des-grilladeries-canadiennes-qui-changent-de-cap\/\">petites portions servies avec des garnitures, <\/a>des sauces et des accompagnements intrigants.<\/p>\n<p>Les c\u00f4tes de dos, cuites tr\u00e8s lentement jusqu\u2019\u00e0 ce qu\u2019elles soient bien tendres, sont tr\u00e8s populaires. (Tout comme le steak de macreuse, une pi\u00e8ce provenant de l\u2019\u00e9paule qui a une texture similaire et dont le prix est raisonnable.)<\/p>\n<p>Exemples :<\/p>\n<ul>\n<li>C\u00f4tes de dos \u00e0 la sauce barbecue et goyave, chimichurri et oignons frits \u2013 La Cubana, Toronto<\/li>\n<li>Bol de c\u00f4tes de dos sur un lit de nouilles \u00e0 la patate douce \u2013 Gyodonya, Vancouver<\/li>\n<\/ul>\n<p>Les coupes \u00e9conomiques tr\u00e8s savoureuses comme le steak de hampe, la bavette de flanchet et la bavette de surlonge trouvent \u00e9galement leur place dans les plats modernes<\/p>\n<p>Exemples :<\/p>\n<ul>\n<li>Bavette de b\u0153uf servie avec chimichurri et laitue grill\u00e9e \u2013 Tanto, Toronto<\/li>\n<li>Bavette de b\u0153uf, beurre ma\u00eetre d\u2019h\u00f4tel, frites et l\u00e9gumes du jour \u2013 Taverne Gaspar, Montr\u00e9al<\/li>\n<\/ul>\n<h3>3) Porc r\u00e9invent\u00e9<\/h3>\n<p>Si nous avons vu l\u2019\u00e9paule de <a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/recette\/portuguese-pork-vina-dosh\/\">porc<\/a> brais\u00e9e tirer son \u00e9pingle du jeu, c\u2019est toutefois la c\u00f4telette qui vole la vedette.<\/p>\n<p>Exemples :<\/p>\n<ul>\n<li>Soc de porc \u00e0 la sauce \u00ab\u00ad sombre et orageuse \u00bb, pois rouges et pacanes frites \u2013  Roister, Chicago<\/li>\n<li>C\u00f4telette de porc double \u00e9paisseur avec pain \u00e0 l\u2019ail, cornichons \u00e0 l\u2019aneth et frites \u2013 Barberians, Toronto<\/li>\n<\/ul>\n<h3>4) Poulet \u00e0 volont\u00e9<\/h3>\n<p>Le poulet compte aussi parmi les prot\u00e9ines cuisin\u00e9es et pr\u00e9sent\u00e9es de fa\u00e7on \u00e9tonnante. Deux techniques se d\u00e9marquent.<\/p>\n<p>D\u2019abord, les chefs servent le poulet le plus entier possible, c\u2019est-\u00e0-dire en le pr\u00e9parant en crapaudine ou en l\u2019ouvrant et en le d\u00e9sossant \u00e0 moiti\u00e9, puis en le faisant r\u00f4tir, griller ou m\u00eame frire. Ils proposent \u00e9galement le poulet en version farcie. Par exemple, chez Eden (\u00e0 Chicago), on sert une poitrine de poulet avec la peau qui a \u00e9t\u00e9 garnie d\u2019une farce de viande brune, puis roul\u00e9e, et chez Roqa (\u00e0 New York), on offre une cuisse farcie de poulet hach\u00e9, puis r\u00f4tie.<\/p>\n<p>Exemples :<\/p>\n<ul>\n<li>Supr\u00eame de poulet farci aux \u00e9pinards et fromage de ch\u00e8vre, pommes de terre aux herbes, l\u00e9gumes du chef, demi-glace \u00e0 l\u2019ail confit \u2013 The Maple Leaf, Banff<\/li>\n<li>Poitrine de poulet farcie d\u2019\u00e9pinards, feta et aneth dans une sauce cr\u00e9meuse au vin blanc, servie avec un choix de pommes de terre et de l\u00e9gumes frais \u2013 The Cattle Baron, Alberta<\/li>\n<li>Supr\u00eame de poulet farci d\u2019\u00e9pinards, fromage de ch\u00e8vre, poivrons r\u00f4tis et pignons \u2013 Eden Trattoria, Toronto<\/li>\n<li>Chicken leg with za\u2019atar stuffing\u2014Fairfax, NYC<\/li>\n<\/ul>\n<h3>5) Canard d\u00e9licieusement raffin\u00e9<\/h3>\n<p><a href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/le-canard-a-son-meilleur\/\">Canard<\/a> au menu. Et pas que confite. On la propose notamment r\u00f4tie au four, pour une texture croustillante \u00e0 l\u2019ext\u00e9rieur et une viande tendre et juteuse \u00e0 l\u2019int\u00e9rieur.<\/p>\n<p>Exemples :<\/p>\n<ul>\n<li>Cuisse de canard fum\u00e9e et carottes, champignons marin\u00e9s \u00e0 la sauce soya et au miel, pois des champs, asperges et grenobloise aux pacanes fum\u00e9es \u2013 Laloux, Montr\u00e9al<\/li>\n<li>Pappardelle et rago\u00fbt de canard \u2013 Ask for Luigi, Vancouver<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Taking a cue from other menu parts, chefs amp up the flavour and value proposition for entr\u00e9es With so much attention paid to flavourful shareables, bowls and bar bites, consumers\u2019 expectations have shifted. Chefs are taking a second look at how they develop the modern\u00a0entr\u00e9e. In our most recent research tour we saw hundreds of [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69],"tags":[],"class_list":["post-25600","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"],"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>The Modern Entree | 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\/des-plats-principaux-modernes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Modern Entree\" \/>\n<meta property=\"og:description\" content=\"Taking a cue from other menu parts, chefs amp up the flavour and value proposition for entr\u00e9es With so much attention paid to flavourful shareables, bowls and bar bites, consumers\u2019 expectations have shifted. Chefs are taking a second look at how they develop the modern\u00a0entr\u00e9e. In our most recent research tour we saw hundreds of [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/des-plats-principaux-modernes\/\" \/>\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=\"2018-09-21T12:09:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:34:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Entree-Intro-Salmon-Idea-Center-695x375_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"695\" \/>\n\t<meta property=\"og:image:height\" content=\"375\" \/>\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=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Modern Entree | 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\/des-plats-principaux-modernes\/","og_locale":"fr_CA","og_type":"article","og_title":"The Modern Entree","og_description":"Taking a cue from other menu parts, chefs amp up the flavour and value proposition for entr\u00e9es With so much attention paid to flavourful shareables, bowls and bar bites, consumers\u2019 expectations have shifted. Chefs are taking a second look at how they develop the modern\u00a0entr\u00e9e. In our most recent research tour we saw hundreds of [&hellip;]","og_url":"https:\/\/gfs.ca\/fr-ca\/ideas\/des-plats-principaux-modernes\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2018-09-21T12:09:51+00:00","article_modified_time":"2025-07-01T15:34:58+00:00","og_image":[{"width":695,"height":375,"url":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Entree-Intro-Salmon-Idea-Center-695x375_0.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":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/des-plats-principaux-modernes\/#article","isPartOf":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/des-plats-principaux-modernes\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374"},"headline":"The Modern Entree","datePublished":"2018-09-21T12:09:51+00:00","dateModified":"2025-07-01T15:34:58+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/des-plats-principaux-modernes\/"},"wordCount":700,"publisher":{"@id":"https:\/\/gfs.ca\/en-ca\/#organization"},"image":{"@id":"https:\/\/gfs.ca\/fr-ca\/ideas\/des-plats-principaux-modernes\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Entree-Intro-Salmon-Idea-Center-695x375_0.jpg","articleSection":["Catering &amp; 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