{"id":4604,"date":"2022-05-03T14:11:10","date_gmt":"2022-05-03T12:11:10","guid":{"rendered":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/?p=4604"},"modified":"2022-05-03T14:14:12","modified_gmt":"2022-05-03T12:14:12","slug":"diner-de-gala-bien-dans-mon-assiette-au-lycee-flora-tristan","status":"publish","type":"post","link":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/2022\/05\/03\/diner-de-gala-bien-dans-mon-assiette-au-lycee-flora-tristan\/","title":{"rendered":"Diner de gala \u00ab\u00a0Bien dans mon assiette\u00a0\u00bb au lyc\u00e9e Flora Tristan"},"content":{"rendered":"

A l\u2019initiative de\u00a0St\u00e9phanie Bernhard\u00a0<\/strong>(professeur de cuisine),\u00a0Alain Herbert<\/strong>\u00a0(professeur de service et commercialisation) et\u00a0No\u00eblle Heynemans<\/strong>\u00a0(Professeure d\u2019arts appliqu\u00e9s), un d\u00eener de gala \u00e0 \u00e9t\u00e9 r\u00e9alis\u00e9 le mardi 15 mars au Lyc\u00e9e des m\u00e9tiers des services et de l’a\u00e9ronautique Flora Tristan de Camblanes et Meynac par la classe Terminales Bac professionnel cuisine et service en restauration avec l’aide de la classe de 1\u00e8re<\/sup>\u00a0du m\u00eame dipl\u00f4me, ainsi que de leurs enseignants\u00a0Julien S\u00e9chet<\/strong>\u00a0et\u00a0St\u00e9phane Coutant<\/strong>.<\/span><\/p>\n

\u00a0Le th\u00e8me\u00a0:<\/strong><\/span><\/p>\n

    \n
  1. L\u2019assiette au sein des arts de la table<\/span><\/li>\n
  2. La porcelaine Bernardaud de Limoges<\/span><\/li>\n
  3. D\u00e9coration personnalis\u00e9e d\u2019une assiette d\u2019apr\u00e8s un exercice encadr\u00e9 par No\u00eblle Heynemans, et par\u00a0Gw\u00e9nola Boullier<\/strong>, c\u00e9ramiste \u00e0 Sadirac<\/span><\/li>\n
  4. Mise en valeur de cette cr\u00e9ation par un diner de Gala de 40 couverts<\/span><\/li>\n<\/ol>\n

    Le menu a \u00e9t\u00e9 r\u00e9alis\u00e9 avec le\u00a0Chef St\u00e9phane Carrade<\/strong>\u00a0du Skiff Club, 2 \u00e9toiles Michelin, depuis 2016 au sein de l\u2019h\u00f4tel Haa\u00eftza, sur le bassin d\u2019Arcachon, et avec le\u00a0Chef p\u00e2tissier Alexandre Blay<\/strong>. La d\u00e9coration florale a \u00e9t\u00e9 confi\u00e9e \u00e0\u00a0Nathalie Barth\u00e9l\u00e9my<\/strong>, professeure d\u2019art floral.<\/span><\/p>\n

    \u00a0Le menu<\/strong><\/span><\/p>\n

    Amuse-Bouche<\/em>\u00a0: Coquilles St Jacques et petits pois \u00e0 la Fran\u00e7aise, cr\u00e9meux \u00e0 la menthe, \u00e9mulsion au Noilly Prat<\/span><\/p>\n

    Entr\u00e9e<\/em>\u00a0: Royale d\u2019asperges blanches au lait de coco, r\u00e9moulade et jaune d\u2019\u0153uf coulant, cr\u00e8me truff\u00e9e<\/span><\/p>\n

    Plat\u00a0<\/em>: Filet de Veau grill\u00e9 aux sarments de Vigne, Sauce daube et cacao. Tartare aux hu\u00eetres et carottes d\u2019hiver au jus<\/span><\/p>\n

    Dessert<\/em>\u00a0: Baba orange sanguine N\u00e9groni et verveine, supr\u00eames poch\u00e9es, Cr\u00e9meux citron zestes et jus confiture, cr\u00e8me vanill\u00e9e<\/span><\/p>\n

    Mignardises\u00a0<\/em>: Tartelette citron meringu\u00e9e \u2013 For\u00eat noire<\/span><\/p>\n

    Les articles Associ\u00e9s<\/strong><\/span><\/p>\n

    Article du Sud Ouest<\/a><\/p>\n

    Communication repas Gala 9-04-2019<\/a><\/p>\n

    Merci \u00e0 St\u00e9phanie BERNHARD<\/span><\/p>\n

    \"\"<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    A l\u2019initiative de\u00a0St\u00e9phanie Bernhard\u00a0(professeur de cuisine),\u00a0Alain Herbert\u00a0(professeur de service et commercialisation) et\u00a0No\u00eblle Heynemans\u00a0(Professeure d\u2019arts appliqu\u00e9s), un d\u00eener de gala \u00e0<\/p>\n","protected":false},"author":166,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4604","post","type-post","status-publish","format-standard","hentry","category-news-hr"],"_links":{"self":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/posts\/4604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/users\/166"}],"replies":[{"embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/comments?post=4604"}],"version-history":[{"count":3,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/posts\/4604\/revisions"}],"predecessor-version":[{"id":4607,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/posts\/4604\/revisions\/4607"}],"wp:attachment":[{"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/media?parent=4604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/categories?post=4604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ent2d.ac-bordeaux.fr\/disciplines\/hotellerie\/wp-json\/wp\/v2\/tags?post=4604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}