{"id":19550,"date":"2018-12-03T08:32:40","date_gmt":"2018-12-03T08:32:40","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19550"},"modified":"2019-01-23T09:52:32","modified_gmt":"2019-01-23T09:52:32","slug":"foie-gras-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/foie-gras-1819\/","title":{"rendered":"Foie gras"},"content":{"rendered":"

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Le foie gras.<\/h2>\n

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Le secteur du foie gras ne se limite pas uniquement \u00e0 l’\u00e9levage des canetons Mulard pour la vente de foie cru. La comparaison avec le cochon devient in\u00e9vitable : tout y est bon. Chaque morceau du canard se transforme en d\u00e9lices gastronomiques tr\u00e8s appr\u00e9ci\u00e9s : confits, jambon, g\u00e9siers en conserve, cous farcis, mousses, p\u00e2t\u00e9s faits de divers m\u00e9langes, classiques, innovants ou tr\u00e8s cr\u00e9atifs. La production se concentre dans l’Empord\u00e0, La Selva et El Giron\u00e8s.<\/h6>\n

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La premi\u00e8re tentative de produire du foie gras en 1976 ne fut pas convaincante. Ce n’est qu’en 1982, que le secteur se consolide. C’est alors qu’un groupe de jeunes entrepreneurs se lan\u00e7a dans la production actuelle du foie gras, passant en contrebande des canetons Mulard, achet\u00e9s de l’autre c\u00f4t\u00e9 de la fronti\u00e8re fran\u00e7aise. L’adaptation de cette race hybride issue d’un croisement entre l’Am\u00e9rique et l’Asie, entre une cane de P\u00e9kin et un m\u00e2le de Barbarie, originaire des Andes, a \u00e9t\u00e9 assez simple. En fait, le canard et l’oie font partie de la tradition ancestrale avicole de G\u00e9rone : on les engraissait pour la f\u00eate patronale et pour les longues f\u00eates de No\u00ebl.<\/p>\n

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Le foie gras labellise\u0301 Girona Excel\u00b7lent 2018-2019<\/span><\/h2>\n

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Foie gras extra<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Collverd, une entreprise n\u00e9e en 1980 dans L’Empord\u00e0, pr\u00e8s du parc des Aiguamolls, \u00e9l\u00e8ve ses canards en plein air pendant quatorze semaines. Gr\u00e2ce \u00e0 un microclimat sp\u00e9cial, un r\u00e9gime \u00e0 base de c\u00e9r\u00e9ales et une manipulation chirurgicale, ils obtiennent un foie gras naturel, frais et entier, avec une couleur et un poids parfaits, livr\u00e9 sous forme compacte, avec une texture soyeuse et un go\u00fbt sucr\u00e9, grill\u00e9 et salin.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie:\u00a0Foie gras cru<\/p>\n

Soci\u00e9t\u00e9: Collverd Productes de l\u2019\u00c0nec, SA<\/p>\n

www.collverd.com<\/strong><\/a><\/p>\n

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Foie gras mi-cuit<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Pour l’\u00e9laboration du mi-cuit, il est imp\u00e9ratif de se procurer des foies de la plus haute qualit\u00e9. Collverd a r\u00e9ussi \u00e0 peaufiner l’\u00e9laboration de ce joyau de la cuisine classique : une juste cuisson dans une terrine plac\u00e9e au bain marie, avec seulement du sel et du poivre, pour obtenir cette semi-conserve douce, moelleuse, soign\u00e9e et aromatique.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie:\u00a0Foie gras mi-cuit<\/p>\n

Soci\u00e9t\u00e9: Collverd Productes de l\u2019\u00c0nec, SA<\/p>\n

www.collverd.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb19551″ img_size=\u00a0\u00bbfull\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Foie gras au sel<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]L’un des produits phares de Collverd est son foie gras assaisonn\u00e9 de sel, \u00e9labor\u00e9 \u00e0 l’ancienne en toute d\u00e9licatesse. Collverd, l’une des entreprises pionni\u00e8res en Espagne et la plus ancienne de Catalogne, d\u00e9di\u00e9e \u00e0 l’\u00e9levage de canards pour en obtenir du foie, a voulu donner \u00e0 cette pr\u00e9paration un nom \u00e9vocateur : celler<\/em>. Aujourd’hui, le foie gras celler est l’appellation la plus c\u00e9l\u00e8bre pour d\u00e9signer cette \u00e9laboration ancestrale et sans cuisson.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie: Foie gras au sel ou \u00e0 la cave<\/span><\/span><\/p>\n

Soci\u00e9t\u00e9: Collverd, SA<\/p>\n

www.collverd.com<\/a><\/strong><\/p>\n

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Foie gret <\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]L’appellation magret<\/em> d\u00e9signe exclusivement les poitrines de canards \u00e9lev\u00e9s pour obtenir du foie gras. Le jambon<\/em> de canard<\/em> est certainement l’une des transformations du magret les plus r\u00e9pandues. Le foie gret est bien plus tendre que le jambon cuit, car du foie gras y est ajout\u00e9. Le r\u00e9sultat est un produit agr\u00e9able et soign\u00e9, avec un gras qui fond en bouche.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Cat\u00e9gorie:\u00a0Foie gras,\u00a0spe\u0301cialite\u0301s innovantes<\/p>\n

Soci\u00e9t\u00e9: Collverd Productes de l\u2019\u00c0nec, SA<\/p>\n

www.collverd.com<\/strong><\/a><\/p>\n

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Le jury de la d\u00e9gustation de foie gras.<\/strong><\/h4>\n

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Andr\u00e9 Bonnaure
\n<\/strong><\/h6>\n

Chef expert en foie gras et canard[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19580″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pere Arpa
\n<\/strong><\/h6>\n

Chef du restaurant Ca l’Arpa \u00e0 Banyoles[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19584″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

S\u00edlvia Soto
\n<\/strong><\/h6>\n

Diffuseur gastronomique sur le blog cuinetes.cat<\/em><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19572″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isaac Gelabert
\n<\/strong><\/h6>\n

Promoteur gastronomique et directeur du salon Lactium[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19576″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isabel Junc\u00e0
\n<\/strong><\/h6>\n

Chef du restaurant Ca l’Enric, de la Vall de Bianya[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_separator type=\u00a0\u00bbnormal\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″][vc_empty_space height=\u00a0\u00bb75″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Recettes<\/strong>
\nassoci\u00e9es.<\/h4>\n

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Foie-gras amb poma, pera i garnatxa<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Carpaccio de botifarra de bolets amb foie-gras a la sal, micromesclum i pinyons<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Fetge d’\u00e0nec a la sal amb reducci\u00f3 de ratafia i ametllats<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Crem\u00f3s de moniatos amb fetge d’\u00e0nec, poma i reducci\u00f3 de ratafia<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb45px\u00a0\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] Le foie gras. [\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] Le secteur du foie gras ne se limite pas uniquement \u00e0 l’\u00e9levage…<\/p>\n","protected":false},"author":1,"featured_media":17907,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[315],"portfolio_tag":[],"class_list":["post-19550","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-fr"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/19550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=19550"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/17907"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=19550"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=19550"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=19550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}