{"id":30396,"date":"2023-04-24T10:27:26","date_gmt":"2023-04-24T14:27:26","guid":{"rendered":"https:\/\/gfs.ca\/?p=30396"},"modified":"2025-12-23T15:57:33","modified_gmt":"2025-12-23T20:57:33","slug":"ne-manquez-pas-le-bateau-tirez-parti-des-plateaux","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/no-ones-bored-with-boards\/","title":{"rendered":"Ne manquez pas le bateau; tirez parti des plateaux!"},"content":{"rendered":"

Les repas en commun sont de retour, et les planches offrent de nombreuses possibilit\u00e9s de cr\u00e9er quelque chose que toute la tabl\u00e9e peut appr\u00e9cier.<\/p>\n\n\n\n

Ce concept existe depuis des ann\u00e9es et demeure populaire. On peut le comparer aux buffets offrant des options pour tout le monde. Pour les restaurateurs qui cherchent \u00e0 approfondir la chose, les possibilit\u00e9s sont aussi nombreuses que les aliments sur la planche.<\/p>\n\n\n\n

\u00abLorsque les planches de charcuterie sont apparues, nous avons imm\u00e9diatement essay\u00e9 de penser \u00e0 ce qui allait suivre\u00bb, indique Erin Copeland, sp\u00e9cialiste culinaire de Service alimentaire Gordon\u00ae, bas\u00e9e \u00e0 Houston.<\/p>\n\n\n\n

Les planches ont un attrait visuel et offrent des marges \u00e9lev\u00e9es, mentionne le sp\u00e9cialiste culinaire Kevin Green. Elles invitent \u00e9galement les clients \u00e0 essayer quelque chose d\u2019unique \u00e0 votre restaurant.<\/p>\n\n\n\n

\u00abJ\u2019adore les plateaux de charcuterie. Lorsque ma femme et moi allons au restaurant, nous les essayons souvent, souligne Kevin Green. C\u2019est vraiment l\u2019occasion de voir la cr\u00e9ativit\u00e9 des chefs.\u00bb<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Un canevas sans limites<\/h2>\n\n\n\n

Nos experts de Service alimentaire Gordon ont beaucoup d\u2019id\u00e9es et d\u2019observations \u00e0 partager sur la cr\u00e9ation de planches. En voici quelques exemples :<\/p>\n\n\n\n

Plateaux de fruits de mer.<\/strong> On peut y retrouver du saumon fum\u00e9 ou de l\u2019anguille, de la tartinade de poisson blanc ou une trempette au crabe, du thon en sashimi, des crevettes noircies, des olives enrob\u00e9es d\u2019anchois, des calmars, etc.<\/p>\n\n\n\n

\u00abQuand les gens mangent au restaurant, c\u2019est pour sortir de l\u2019ordinaire. Ils sont donc susceptibles de choisir quelque chose de cr\u00e9atif qu\u2019ils n\u2019essaieraient pas chez eux\u00bb, explique David Evans, sp\u00e9cialiste culinaire bas\u00e9 \u00e0 Toronto.<\/p>\n\n\n\n

Plateaux de l\u00e9gumes. <\/strong>Proposez des l\u00e9gumes frais ou marin\u00e9s, tels que des poivrons, du chou-fleur, des carottes multicolores, des radis, des pois mange-tout, des tranches de concombre, ainsi que du houmous m\u00e9lang\u00e9 \u00e0 de l\u2019assaisonnement pour bagels, de la trempette \u00e0 la betterave, etc.<\/p>\n\n\n\n

\u00ab\u00c0 l\u2019heure actuelle, les restaurants r\u00e9duisent les ingr\u00e9dients, mais les l\u00e9gumes sont toujours pr\u00e9sents\u00bb, souligne Michael Viloria, sp\u00e9cialiste culinaire bas\u00e9 \u00e0 Vancouver, en Colombie-Britannique. \u00abIls sont attrayants parce qu\u2019ils offrent une valeur ajout\u00e9e et une belle exp\u00e9rience de partage.\u00bb<\/p>\n\n\n\n

Plateaux de fromages.<\/strong> Utilisez la bi\u00e8re d\u2019une brasserie locale pour cr\u00e9er une trempette au fromage et servez des sp\u00e9cialit\u00e9s provenant de laiteries ou de fromageries r\u00e9gionales. Une version haut de gamme de ces planches peut inclure des pointes de fromages \u00e0 p\u00e2te ferme et molle, ainsi que de fromages forts (ou piquants). Accompagnez-les de craquelins, d\u2019une baguette, de fruits secs, etc.<\/p>\n\n\n\n

\u00abVoyez les planches comme des amuse-gueules de plus grande taille\u00bb, propose Derek Seigfried, sp\u00e9cialiste culinaire de la r\u00e9gion de Boston. \u00abDe plus, de nombreux fromages de qualit\u00e9 proviennent de la r\u00e9gion m\u00e9diterran\u00e9enne et peuvent donc faire partie de la progression vers d\u2019autres saveurs sur le menu.\u00bb<\/p>\n\n\n\n

Plateaux d\u00e9jeuner.<\/strong> Bouch\u00e9es de gaufres, b\u00e2tonnets de pain dor\u00e9, muffins miniatures, \u0153ufs durs, bacon confit, pointes de bagel, fromage \u00e0 la cr\u00e8me, fraises, framboises, bleuets, nutella, granola ... la liste est longue.<\/p>\n\n\n\n

\u00abIl s\u2019agit en quelque sorte d\u2019une palette vierge \u00e0 laquelle on peut ajouter des accompagnements qui attirent l\u2019\u0153il, indique Erin Copeland. Cela nous ram\u00e8ne aux m\u00e9dias sociaux. Tout le monde aime prendre son repas en photo, alors faites en sorte que vos planches soient dignes d\u2019Instagram.\u00bb<\/p>\n\n\n\n

Plateaux de desserts. <\/strong>Attirez les amateurs de sucreries avec des p\u00e9pites de chocolat, des biscuits, des bouch\u00e9es de petits g\u00e2teaux, des brownies, du g\u00e2teau au fromage, etc. Vous pouvez aussi opter pour des baies et des fruits, servis avec de la cr\u00e8me fouett\u00e9e ou une trempette au chocolat.\u00a0<\/p>\n\n\n\n

\u00abProposez une planche pour permettre \u00e0 vos clients de go\u00fbter \u00e0 votre carte des desserts ou pour satisfaire ceux qui ont envie de quelque chose de sucr\u00e9 et qui veulent se faire plaisir\u00bb, sugg\u00e8re David Evans.<\/p>","protected":false},"excerpt":{"rendered":"

Les planches de charcuterie et leurs variantes peuvent satisfaire tous les app\u00e9tits et convenir \u00e0 toutes les f\u00eates.<\/p>","protected":false},"author":20,"featured_media":30397,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,113],"tags":[],"class_list":["post-30396","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-university"],"acf":[],"yoast_head":"\nNo One\u2019s Bored With Boards | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Revitalize your appetizer menu with creative charcuterie board menu ideas. 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