{"id":25700,"date":"2017-06-30T10:06:43","date_gmt":"2017-06-30T14:06:43","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/oysters-some-like-them-hot\/"},"modified":"2023-01-11T15:38:28","modified_gmt":"2023-01-11T20:38:28","slug":"huitres-certains-les-aiment-chaudes","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/oysters-some-like-them-hot\/","title":{"rendered":"Les hu\u00eetres : Certains les aiment chaudes"},"content":{"rendered":"<h2>De plus en plus de restaurants d\u00e9contract\u00e9s et haut de gamme ajoutent des plats \u00e0 base d'hu\u00eetres chaudes \u00e0 leur carte.<\/h2>\n<p>Attention, amateurs de fruits de mer : Les hu\u00eetres ont le vent en poupe.<\/p>\n<p>Les chefs font preuve de plus de cr\u00e9ativit\u00e9 avec les hu\u00eetres. Pleines de saveur, les hu\u00eetres sont une excellente source de prot\u00e9ines et ajoutent du cachet et de la gourmandise aux menus.&nbsp;<\/p>\n<p>Et ce n'est pas seulement la popularit\u00e9 des hu\u00eetres qui s'accro\u00eet. Servir les hu\u00eetres chaudes est l'une des derni\u00e8res tendances en mati\u00e8re de fruits de mer.<\/p>\n<p>\u201cDe plus en plus de restaurants d\u00e9contract\u00e9s et haut de gamme ajoutent des plats d'hu\u00eetres chaudes \u00e0 leur menu et leur donnent une grande vari\u00e9t\u00e9 de nouveaux traitements alimentaires et gustatifs\u201d, d\u00e9clare Gerry Ludwig, CEC, Gordon Food Service Corporate Consulting Chef.<\/p>\n<p><strong>De nombreux facteurs expliquent les possibilit\u00e9s accrues de proposer des hu\u00eetres au menu :<\/strong><\/p>\n<ul>\n<li>G\u00e9n\u00e9ralement consid\u00e9r\u00e9es comme un produit de luxe ou une friandise, les hu\u00eetres ne sont pas faciles \u00e0 pr\u00e9parer \u00e0 la maison.<\/li>\n<li>Les hu\u00eetres conviennent parfaitement aux assiettes \u00e0 partager et aux hors-d'\u0153uvre.<\/li>\n<li>Les hu\u00eetres sont polyvalentes et se pr\u00eatent parfaitement \u00e0 une utilisation crois\u00e9e dans de nombreuses applications.<\/li>\n<li>Bien qu'elles ne soient pas bon march\u00e9, les hu\u00eetres peuvent \u00eatre propos\u00e9es \u00e0 un prix attractif.<\/li>\n<\/ul>\n<h3>Plonger dans<\/h3>\n<p>L'\u00e9largissement des options de produits frais et congel\u00e9s facilite l'approvisionnement, le stockage et la manipulation des hu\u00eetres en toute s\u00e9curit\u00e9.<\/p>\n<p>En ce qui concerne les hu\u00eetres fra\u00eeches, le vieux dicton qui veut que l'on ne mange des hu\u00eetres que les mois o\u00f9 il y a un \u2018r\u2019 n'est plus vrai. Gr\u00e2ce aux am\u00e9liorations apport\u00e9es \u00e0 la culture, \u00e0 la pasteurisation et \u00e0 la transformation, les hu\u00eetres sont toujours disponibles pour les op\u00e9rateurs.<\/p>\n<p>\u201cLes op\u00e9rateurs peuvent acheter des hu\u00eetres en demi-coquille qui ont \u00e9t\u00e9 \u00e9caill\u00e9es vivantes et imm\u00e9diatement congel\u00e9es par air puls\u00e9\u201d, note M. Ludwig. \u201cElles sont dodues et se tiennent bien dans la coquille.\u201d<\/p>\n<p>Mieux encore, les hu\u00eetres chaudes ne n\u00e9cessitent pas de pr\u00e9paration compliqu\u00e9e et laborieuse.<\/p>\n<p>\u201cIl s'agit plut\u00f4t d'une simple superposition d'ingr\u00e9dients savoureux\u201d, explique Ludwig. \u201cFaites cuire les hu\u00eetres jusqu'\u00e0 ce qu'elles soient \u00e0 peine chaudes. Il ne faut pas les dess\u00e9cher\u201d.\u201d<\/p>\n<h3>Les meilleures m\u00e9thodes de pr\u00e9paration des hu\u00eetres chaudes<\/h3>\n<p>Les hu\u00eetres, un aliment de base des r\u00e9gions c\u00f4ti\u00e8res, ont nag\u00e9 dans les chaudr\u00e9es, les rago\u00fbts et les ragouts. Qu'elles soient enrob\u00e9es de p\u00e2te \u00e0 frire et frites, incorpor\u00e9es dans des tartes, des farces et des trempettes, ou utilis\u00e9es pour garnir des bruschetta, les hu\u00eetres chaudes ont, sous une forme ou une autre, longtemps \u00e9t\u00e9 une denr\u00e9e tr\u00e8s pris\u00e9e. De nouvelles fa\u00e7ons de les servir chaudes permettent de satisfaire les amateurs d'hu\u00eetres tout en enrichissant les menus de fruits de mer.<\/p>\n<p>\u201cDans le cadre de nos recherches externes, poursuit M. Ludwig, nous voyons toutes sortes d'exemples permettant d'\u00e9largir les possibilit\u00e9s de go\u00fbt en combinant des m\u00e9thodes de cuisson plus agressives avec des sauces et des garnitures cr\u00e9atives.\u201d<\/p>\n<h3>Quatre m\u00e9thodes de pr\u00e9paration \u00e0 base d'hu\u00eetres en demi-coquille se distinguent :&nbsp;<\/h3>\n<p><strong>Grillades au bois.<\/strong> Recouvrir les hu\u00eetres crues de beurre ou d'huile aromatis\u00e9s fondus - ou de liqueur - et les faire griller juste assez longtemps pour que la chaleur impr\u00e8gne la coquille.<\/p>\n<p><strong>R\u00f4tissage au four.<\/strong> Cuire bri\u00e8vement les hu\u00eetres \u00e0 tr\u00e8s haute temp\u00e9rature dans un four \u00e0 convection, un four \u00e0 pizza au feu de bois ou un four ordinaire. Recouvrir d'une cro\u00fbte de chapelure pour que les hu\u00eetres restent dodues et juteuses.<\/p>\n<p><strong>Pan-fumeur. <\/strong>Ajoutez de la sciure, des copeaux de bois, du foin ou de la paille au fond d'une petite casserole en fonte, placez-y les hu\u00eetres et fumez-les bri\u00e8vement pour obtenir un plat \u00e0 la pr\u00e9sentation \u201cfum\u00e9 dans le plat de service\u201d.<\/p>\n<p><strong>Cuisson \u00e0 la po\u00eale.<\/strong> Retirer les hu\u00eetres de la demi-coquille ; r\u00e9server la coquille.<br \/>Roulez les hu\u00eetres dans la farine ou la chapelure, faites-les frire \u00e0 la po\u00eale, puis remettez-les dans leur coquille pour les saucer, les napper ou les garnir. Ludwig conseille de pr\u00e9f\u00e9rer la cuisson \u00e0 la po\u00eale \u00e0 la friture pour diff\u00e9rencier les menus.<\/p>\n<h3>Sauces et garnitures<\/h3>\n<p>Les options de saveurs pour les hu\u00eetres chaudes sont pratiquement illimit\u00e9es.&nbsp;<\/p>\n<p><strong>Sauces<\/strong><\/p>\n<ul>\n<li>A\u00efoli ou autres sauces \u00e0 base de mayonnaise.<\/li>\n<li>Beurres compos\u00e9s ou aromatis\u00e9s pr\u00e9par\u00e9s avec des aromates (par exemple, oignons, \u00e9chalotes, ail ou herbes), du vin ou de la liqueur.<\/li>\n<li>Sauces \u00e0 base de hollandaise.<\/li>\n<li>Salsas et sauces tomates, comme la marinara.<\/li>\n<li>Sauces Alfredo ou autres sauces \u00e0 base de cr\u00e8me.<\/li>\n<li>Sauces cr\u00e9oles riches.<\/li>\n<\/ul>\n<p><strong>Garnitures<\/strong><\/p>\n<ul>\n<li>L\u00e9gumes r\u00f4tis ou brais\u00e9s ou relishes de l\u00e9gumes, par exemple confiture de tomates ou d'oignons, ratatouille, piperade, etc.<\/li>\n<li>Baba ghanoush ou houmous onctueux avec un filet d'huile d'olive ou d'a\u00efoli.<\/li>\n<\/ul>\n<p><strong>Ar\u00f4mes \u00e0 base de liqueur<\/strong><\/p>\n<ul>\n<li>Liqueurs \u00e0 base d'anis : pastis (par exemple, Ricard), ouzo ou absinthe.<\/li>\n<li>Liqueurs aromatis\u00e9es \u00e0 l'orange ou au citron, par exemple Cura\u00e7ao ou Limoncello.<\/li>\n<li>Liqueurs l\u00e9g\u00e8rement plus sucr\u00e9es aromatis\u00e9es \u00e0 l'amande ou \u00e0 la noisette, telles que l'amaretto ou le Frangelico.<\/li>\n<li>Vins fortifi\u00e9s\u23afe.g., sherry et mad\u00e8re (ne les utilisez que juste avant de r\u00f4tir ou de griller).<\/li>\n<\/ul>\n<p><strong>Cro\u00fbtes et crumbles.<\/strong><\/p>\n<p>Saupoudrez-en les hu\u00eetres avant de les faire r\u00f4tir.<\/p>\n<ul>\n<li>Chapelure Panko.<\/li>\n<li>Miettes de pain de ma\u00efs s\u00e9ch\u00e9es et grill\u00e9es.<\/li>\n<li>Bretzels \u00e9cras\u00e9s ou \u00e9miett\u00e9s.<\/li>\n<li>Quinoa grill\u00e9.<\/li>\n<li>Fromage parmesan ou romano r\u00e2p\u00e9 ou r\u00e2p\u00e9.<\/li>\n<li>Oignons frits croustillants ou \u00e9chalotes frites.<\/li>\n<li>Prot\u00e9ines de viande \u00e9miett\u00e9es\u23afe.g., petits morceaux de bacon croustillant, salami sec, sopressata, chorizo hach\u00e9 ou saucisse de petit-d\u00e9jeuner \u00e0 la sauge.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>More casual and upscale-casual restaurants are adding hot-oyster dishes to their menu. Attention, seafood lovers: Oysters are a hot opportunity. Chefs are getting more creative with oysters. They&rsquo;re full of flavour, oysters are a great source of protein and they add cachet and indulgence to menus.&nbsp; And it&rsquo;s not just oysters&rsquo; popularity that&rsquo;s heating up. [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":4003,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68,111],"tags":[],"class_list":["post-25700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas","category-healthcare"],"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>Oysters: Some Like Them Hot | 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\/idees\/huitres-certains-les-aiment-chaudes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oysters: Some Like Them Hot\" \/>\n<meta property=\"og:description\" content=\"More casual and upscale-casual restaurants are adding hot-oyster dishes to their menu. Attention, seafood lovers: Oysters are a hot opportunity. Chefs are getting more creative with oysters. They&rsquo;re full of flavour, oysters are a great source of protein and they add cachet and indulgence to menus.&nbsp; And it&rsquo;s not just oysters&rsquo; popularity that&rsquo;s heating up. [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/idees\/huitres-certains-les-aiment-chaudes\/\" \/>\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=\"2017-06-30T14:06:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-11T20:38:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/oyster-food-trend.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\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":"Les hu\u00eetres : Certains les aiment chaudes | 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\/idees\/huitres-certains-les-aiment-chaudes\/","og_locale":"fr_CA","og_type":"article","og_title":"Oysters: Some Like Them Hot","og_description":"More casual and upscale-casual restaurants are adding hot-oyster dishes to their menu. Attention, seafood lovers: Oysters are a hot opportunity. Chefs are getting more creative with oysters. They&rsquo;re full of flavour, oysters are a great source of protein and they add cachet and indulgence to menus.&nbsp; And it&rsquo;s not just oysters&rsquo; popularity that&rsquo;s heating up. [&hellip;]","og_url":"https:\/\/gfs.ca\/fr-ca\/idees\/huitres-certains-les-aiment-chaudes\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2017-06-30T14:06:43+00:00","article_modified_time":"2023-01-11T20:38:28+00:00","og_image":[{"width":760,"height":400,"url":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/oyster-food-trend.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\/idees\/huitres-certains-les-aiment-chaudes\/#article","isPartOf":{"@id":"https:\/\/gfs.ca\/fr-ca\/idees\/huitres-certains-les-aiment-chaudes\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374"},"headline":"Oysters: Some Like Them Hot","datePublished":"2017-06-30T14:06:43+00:00","dateModified":"2023-01-11T20:38:28+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.ca\/fr-ca\/idees\/huitres-certains-les-aiment-chaudes\/"},"wordCount":740,"publisher":{"@id":"https:\/\/gfs.ca\/en-ca\/#organization"},"image":{"@id":"https:\/\/gfs.ca\/fr-ca\/idees\/huitres-certains-les-aiment-chaudes\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/oyster-food-trend.jpg","articleSection":["Culinary Ideas","Senior Living &amp; 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