Les plats v\u00e9g\u00e9tariens cr\u00e9atifs abondent. \u00c0 Vancouver, Virtuous Pie sert une pizza enti\u00e8rement v\u00e9g\u00e9tarienne (baba ghannouj fum\u00e9, falafel maison, feta, poivron rouge r\u00f4ti, olives kalamata, chutney de menthe et oignon). Et \u00e0 Calgary, Veg-in YYC offre burritos, poutines et hamburgers v\u00e9g\u00e9tariens.<\/li>\n<\/ul>\nAvantage concurrentiel<\/h3>\n
La bonne nouvelle pour les restaurateurs, c\u2019est qu\u2019il n\u2019est pas n\u00e9cessaire de r\u00e9inventer son concept et de changer enti\u00e8rement le menu pour satisfaire la demande. On peut miser sur les offres pour un temps limit\u00e9 ou les plats du jour, int\u00e9grer certains plats mettant les l\u00e9gumes en vedette \u00e0 divers endroits du menu et exploiter les produits saisonniers, souvent plus abordables. En ajoutant une petite quantit\u00e9 de viande ou de bouillon \u00e0 base de viande ou de fruits de mer \u00e0 ces plats, on c\u00e9l\u00e8bre l\u2019apport des prot\u00e9ines animales tout en faisant la place belle aux fruits et l\u00e9gumes.<\/p>\n
Voici quelques fa\u00e7ons de mettre les l\u00e9gumes bien en valeur au centre de l\u2019assiette :<\/p>\n
Entr\u00e9es et assiettes \u00e0 partager.<\/strong> On mise sur des combinaisons inattendues pleines de couleurs et de saveurs. Exemples :<\/p>\n\u2022 Nectarines grill\u00e9es, tr\u00e9vise, roquette, burrata et prosciutto. <\/p>\n
\u2022 Pain artisanal grill\u00e9 garni de pur\u00e9e d\u2019aubergine fum\u00e9e, piment de Calabre, c\u00e9leri, olives et \u00e9chalote fran\u00e7aise marin\u00e9e.<\/p>\n
Sandwich.<\/strong> Une vari\u00e9t\u00e9 de l\u00e9gumes exquis dans un pain unique rivalisera ais\u00e9ment avec n\u2019importe quel autre sandwich. Le secret consiste \u00e0 cr\u00e9er des couches de saveurs. Exemples :<\/p>\n\u2022 Club aux l\u00e9gumes \u23af betterave marin\u00e9e, radis, concombre et fromage \u00e0 la cr\u00e8me aux herbes. <\/p>\n
\u2022 Sandwich \u00e0 la courge \u2012 quatre vari\u00e9t\u00e9s de courge, graines de courge r\u00f4ties, mozzarella fondue, herbes et croustilles \u00e9cras\u00e9es, le tout servi sur ciabatta.<\/p>\n
Plats principaux.<\/strong> On cherche \u00e0 atteindre l\u2019\u00e9quilibre entre plaisir coupable et saine alimentation. Exemples : <\/p>\n\u2022 Endives brais\u00e9es au bouillon de poulet et vin blanc servies entre de fines tranches de jambon paysan et de gruy\u00e8re fondu. <\/p>\n
\u2022 Poivrons farcis de quinoa ou d\u2019un autre grain ancien \u00e0 la mode. <\/p>\n
\u2022 Rubans de courgette servis avec une sauce pour p\u00e2tes maison. <\/p>\n
Des m\u00e9thodes de cuisson qui font ressortir les saveurs<\/h3>\n
\u201cBy holding vegetables in the high regard once reserved for proteins, chefs are using aggressive cooking techniques to bring out deep flavours in produce,\u201d says Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC. \u201cRoasting, grilling, smoking and charring add sophisticated layers of flavour in vegetables. The possibilities are virtually limitless\u2014but, please, just say \u2018no\u2019 to steaming.\u201d
\n <\/p>","protected":false},"excerpt":{"rendered":"
Veg-centric is growing in popularity. Here are a few ideas for incorporating it into your menu. The research firm Technomic Inc. reports that in 2016 the incidence of plant-based menu items, menus and restaurant concepts was on the rise in Canada. This is thanks to diner demand for options that allow them to forgo meat […]<\/p>\n","protected":false},"author":19,"featured_media":26948,"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-25661","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":"\n
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