{"id":25846,"date":"2017-12-29T14:12:40","date_gmt":"2017-12-29T19:12:40","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/sharing-plates-a-menu-category-with-growing-opportunity\/"},"modified":"2025-07-01T11:55:38","modified_gmt":"2025-07-01T15:55:38","slug":"assiettes-a-partager-une-categorie-de-menu-en-pleine-expansion","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/sharing-plates-a-menu-category-with-growing-opportunity\/","title":{"rendered":"Assiettes \u00e0 partager \u2014 une cat\u00e9gorie de menu en pleine expansion"},"content":{"rendered":"<h2>Peu importe qu\u2019on les appelle assiettes \u00e0 partager, petites assiettes ou autrement, une chose est certaine, c\u2019est que le concept continue de gagner en popularit\u00e9. Voici cinq fa\u00e7ons de les int\u00e9grer au menu.<\/h2>\n<p>La cat\u00e9gorie des assiettes \u00e0 partager est une des grandes tendances de l\u2019heure dans l\u2019industrie des services alimentaires. Et elle continue d\u2019\u00e9voluer gr\u00e2ce \u00e0 la popularit\u00e9 des saveurs modernes et des habitudes alimentaires des consommateurs. Le concept est apparu pour la premi\u00e8re fois au cours des ann\u00e9es 1980, quand les tapas, originaires d\u2019Espagne, ont attir\u00e9 l\u2019attention de nombreux consommateurs. \u00ab\u2009Les gens aimaient l\u2019id\u00e9e d\u2019une exp\u00e9rience de repas unique ax\u00e9e sur la socialisation,\u2009\u00bb explique Michael Viloria, chef chez Service alimentaire Gordon\u00ae.&nbsp;<\/p>\n<p>De la folie des tapas, on est ensuite pass\u00e9 \u00e0 celle des mezz\u00e9s, ces petites assiettes typiquement m\u00e9diterran\u00e9ennes pleines de saveurs. Les restaurants au style \u00e9clectique, les pubs gastronomiques et les tavernes les ont rapidement adopt\u00e9s en raison de leur c\u00f4t\u00e9 sympathique et convivial. Mais qu\u2019est-ce qui a propuls\u00e9 les assiettes \u00e0 partager au rang de grande tendance? Ce sont les jeunes g\u00e9n\u00e9rations. Les mill\u00e9niaux et les Z aiment particuli\u00e8rement socialiser lors des repas. \u00ab\u2009Et ils font all\u00e8grement la promotion de ces plats qui cadrent bien avec l\u2019univers des m\u00e9dias sociaux\u2009\u00bb, laisse savoir M. Viloria.<\/p>\n<p>Actuellement, la tendance est aux assiettes \u00e0 partager qui mettent en vedette les ingr\u00e9dients de l\u2019heure.<\/p>\n<p>Pour les ajouter au menu, pas besoin de tout changer. Nombreux sont ceux qui se contentent de renommer et de bonifier leur s\u00e9lection d\u2019entr\u00e9es.<br \/>\n&nbsp;<br \/>\nVoici trois m\u00e9thodes possibles :<\/p>\n<ol>\n<li>\u00c9liminer les plats d\u2019accompagnement et les transformer en assiettes \u00e0 partager.<\/li>\n<li>Limiter la s\u00e9lection de plats principaux et veiller \u00e0 ce que ceux qui restent soient faciles \u00e0 partager.<\/li>\n<li>Donner un air moderne \u00e0 sa section d\u2019entr\u00e9es en la renommant petites assiettes ou assiettes \u00e0 partager.<\/li>\n<\/ol>\n<p>\u00ab\u2009L\u2019exploitation du concept est une excellente fa\u00e7on de servir des plats irr\u00e9sistibles pour lesquels la client\u00e8le reviendra encore et encore, soutient M. Viloria. Cela aide \u00e0 se d\u00e9marquer et \u00e0 am\u00e9liorer sa proposition de valeur.\u2009\u00bb<\/p>\n<h3>Cinq id\u00e9es pour un r\u00e9sultat garanti&nbsp;<\/h3>\n<p>Gr\u00e2ce \u00e0 nos recherches constantes, nous avons cibl\u00e9 cinq id\u00e9es de menu parfaitement adapt\u00e9es aux assiettes \u00e0 partager.<\/p>\n<p><strong>1. Tartinades et d\u00e9lices en pot :<\/strong> Les plats aux airs artisanaux qui permettent de tirer parti de plusieurs tendances, des viandes en pot aux fromages \u00e0 tartiner, gagnent en popularit\u00e9. Par exemple, le fromage au pimento interpelle autant les amateurs de cuisine sud-am\u00e9ricaine que les adeptes de bi\u00e8res de microbrasseries. Par ailleurs, les plats d\u2019inspiration moyen-orientale sont aussi tr\u00e8s appr\u00e9ci\u00e9s.<\/p>\n<p><strong>Au menu<\/strong><\/p>\n<ul>\n<li>Trio de trempettes : trempette de haricots blancs \u00e0 la proven\u00e7ale, tapenade, trempette de betteraves rouges r\u00f4ties, ail r\u00f4ti servi avec du pain grill\u00e9 au levain \u2014 Twisted Fork Bistro, Vancouver<\/li>\n<li>Labneh : fromage frais libanais servi avec du pain pita \u2014 Saj Mahal, Montr\u00e9al<\/li>\n<\/ul>\n<p><strong>2. Houmous r\u00e9invent\u00e9 : <\/strong>Le houmous se passe d\u00e9sormais de pr\u00e9sentation. De nombreux chefs misent sur sa popularit\u00e9 et le r\u00e9inventent \u00e0 leur fa\u00e7on pour en faire un plat unique\u2026 \u00e0 partager. Selon M. Viloria, on ne doit cependant pas se limiter aux pois chiches. Le houmous repr\u00e9sente une bonne fa\u00e7on d\u2019utiliser d\u2019autres l\u00e9gumineuses ou des l\u00e9gumes.&nbsp;<\/p>\n<p><strong>Au menu<\/strong><\/p>\n<ul>\n<li>Houmous de pois chiches frais et avocat contenant ail, tahini, citron, feta et menthe, le tout servi avec du pain pita maison \u2014 Belgard Kitchen, Vancouver<\/li>\n<li>Agneau au dukka : galettes d\u2019agneau po\u00eal\u00e9es, houmous de haricots blancs, relish marocaine, s\u00e9same et \u00e9miett\u00e9 de pois chiches \u2014 Tuc Craft Kitchen, Vancouver<\/li>\n<\/ul>\n<p><strong>3. Tartares et prot\u00e9ines crues :<\/strong> D\u2019origine hawa\u00efenne, le poke est tr\u00e8s populaire dans la restauration rapide haut de gamme. C\u2019est sans doute le signe que les consommateurs sont pr\u00eats \u00e0 d\u00e9couvrir les produits crus et marin\u00e9s. Tout en fra\u00eecheur et en simplicit\u00e9, le tartare, le ceviche et le poke s\u2019adaptent parfaitement au concept d\u2019assiette \u00e0 partager.<\/p>\n<p><strong>Au menu<\/strong><\/p>\n<ul>\n<li>Ceviche de homard, encre de calmar souffl\u00e9e, lait de tigre, poire asiatique \u2014 Copetin, Toronto<\/li>\n<li>Vivaneau \u00e0 queue jaune et piment poblano r\u00f4ti, citron Meyer, huile d\u2019olive Monti Iblei \u2014 Nightingale, Vancouver<\/li>\n<li>Carpaccio de b\u0153uf : faux-filet AAA, copeaux d\u2019Asiago, c\u00e2pres croustillantes, oignon espagnol, a\u00efoli au poivron rouge \u2014 BierCraft, Vancouver<\/li>\n<\/ul>\n<p><strong>4. Aliments frits :<\/strong> Difficile de trouver plus irr\u00e9sistible qu\u2019une bouch\u00e9e parfaitement croustillante. Comme on v\u00e9n\u00e8re ces jours-ci la cr\u00e9ativit\u00e9, il faut opter pour des plats qui permettent d\u2019en mettre plein la vue, tout en misant sur des valeurs s\u00fbres.<\/p>\n<p><strong>Au menu<\/strong><\/p>\n<ul>\n<li>Chou-fleur frit \u00e0 l\u2019assaisonnement de nouilles ramen, lime \u2014 Momofuku Noodle Bar, Toronto<\/li>\n<li>Brandade de morue frite et mayo \u00e9pic\u00e9e \u2014 Pullman, Montr\u00e9al<\/li>\n<\/ul>\n<p><strong>5. Plats de palourdes : <\/strong>En ce moment, la tendance est aux plats de fruits de mer simples et accessibles. Les palourdes, avec leur go\u00fbt d\u00e9licieusement sal\u00e9, sont parfaitement compatibles avec le concept. On servira les gros mollusques grill\u00e9s ou crus, et peut-\u00eatre m\u00eame garnis, puis r\u00f4tis, et les petits, dans un bouillon bien go\u00fbteux ou cuits \u00e0 la vapeur et ajout\u00e9s aux p\u00e2tes.<br \/>\n&nbsp;<br \/>\n<strong>Au menu<\/strong><\/p>\n<ul>\n<li>Palourdes et sofrito, chorizo, vin blanc, pain grill\u00e9 \u2014 Portland Variety, Toronto<\/li>\n<li>Palourdes de Manille cuites \u00e0 la vapeur avec citronnelle et basilic tha\u00ef, servies avec sauce nam jim \u2014 Maenam, Vancouver<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Call them what you want\u2014small plates, shareables\u2014they\u2019re still growing in popularity. Here are 5 on-trend ways you can incorporate them into your menu. The sharing plates category marks one of the largest macro trends in foodservice today. It continues to evolve, presenting new opportunities as both modern flavour trends and dining habits inform its creative, [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":4673,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,113],"tags":[],"class_list":["post-25846","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","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>Sharing Plates\u2014a Menu Category with Growing Opportunity | 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\/assiettes-a-partager-une-categorie-de-menu-en-pleine-expansion\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sharing Plates\u2014a Menu Category with Growing Opportunity\" \/>\n<meta property=\"og:description\" content=\"Call them what you want\u2014small plates, shareables\u2014they\u2019re still growing in popularity. Here are 5 on-trend ways you can incorporate them into your menu. The sharing plates category marks one of the largest macro trends in foodservice today. It continues to evolve, presenting new opportunities as both modern flavour trends and dining habits inform its creative, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/assiettes-a-partager-une-categorie-de-menu-en-pleine-expansion\/\" \/>\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=\"2017-12-29T19:12:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:55:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2022\/08\/ICStoryHeader_695x375_Sharing_Plates.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":"Sharing Plates\u2014a Menu Category with Growing Opportunity | 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\/assiettes-a-partager-une-categorie-de-menu-en-pleine-expansion\/","og_locale":"fr_CA","og_type":"article","og_title":"Sharing Plates\u2014a Menu Category with Growing Opportunity","og_description":"Call them what you want\u2014small plates, shareables\u2014they\u2019re still growing in popularity. 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