{"id":25441,"date":"2024-07-24T06:44:01","date_gmt":"2024-07-24T06:44:01","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=25441"},"modified":"2024-07-24T06:44:02","modified_gmt":"2024-07-24T06:44:02","slug":"foie-gras-2324","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/foie-gras-2324\/","title":{"rendered":"Le foie gras"},"content":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Le foie gras<\/h2>\n

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La socialisation, la mondialisation et l\u2019internationalisation de la gastronomie en Europe ont conduit \u00e0 une popularisation du foie gras, symbole historique de la cuisine d\u2019Occitanie. Le canard est \u00e9galement une volaille populaire dans les comarques du nord du pays, souvent comme plat de pr\u00e9dilection pour les jours de f\u00eate, cuisin\u00e9 avec des poires, des navets ou des salsifis, r\u00f4ti ou mijot\u00e9.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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 padding_top=\u00a0\u00bb0″ padding_bottom=\u00a0\u00bb15″ css=\u00a0\u00bb.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb2\/3″][vc_column_text el_class=\u00a0\u00bbtext_segell\u00a0\u00bb]<\/p>\n

Si pendant des si\u00e8cles, la production et la grande consommation de canards \u00e9taient limit\u00e9es \u00e0 la France, \u00e0 partir des ann\u00e9es 1970 et 1980, avec la mise en place du Guide Michelin<\/em> en Espagne et au Portugal, la situation a commenc\u00e9 \u00e0 changer. Justement, deux des premiers restaurants \u00e9toil\u00e9s se trouvaient dans l\u2019Empord\u00e0, l\u2019H\u00f4tel Duran et le Motel Empord\u00e0 de Figueras qui obtinrent leur \u00e9toile en 1974, tandis qu\u2019El Bulli, de Roses, a obtenu sa premi\u00e8re en 1976. C\u2019est pr\u00e9cis\u00e9ment en 1976 que remontent les origines de la production de foie gras de canard dans la r\u00e9gion, mais ce n\u2019est qu\u2019en 1983 que la soci\u00e9t\u00e9 Coll Verd lance la production de ce produit avec seulement seize canards achet\u00e9s \u00e0 d\u2019autres pionniers qui avaient \u00e9chou\u00e9.<\/p>\n

Cr\u00e9\u00e9e sous forme de coop\u00e9rative, Coll Verd f\u00eate ses quarante ans d\u2019entreprise leader en Catalogne, d\u00e9tenant plus de la moiti\u00e9 du march\u00e9 catalan, et elle est la deuxi\u00e8me plus grande entreprise \u00e0 l\u2019\u00e9chelle espagnole. La production du secteur ne se limite pas \u00e0 approvisionner le march\u00e9 du foie gras, pesant environ un demi-kilo, mais aussi \u00e0 transformer le canard pour en tirer le meilleur parti. Des produits frais \u00e0 la cinqui\u00e8me gamme, de la cuisine classique aux recettes les plus modernes et innovantes\u00a0: cuisses confites, magret marin\u00e9, g\u00e9siers en conserve, cous farcis, mousses,<\/em> p\u00e2t\u00e9s avec divers accompagnements, rillons, saucisses et charcuteries.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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\u00bbcenter\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb background_color=\u00a0\u00bb#000000″ padding_top=\u00a0\u00bb50″ padding_bottom=\u00a0\u00bb35″][vc_column][vc_column_text]<\/p>\n

Le foie gras labellis\u00e9s Girona Excel\u00b7lent 2023 – 2024<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb35px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb110″][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\u00bb25444″ img_size=\u00a0\u00bbmedium\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 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]L\u2019entreprise Collverd est le leader en Catalogne du secteur du foie gras et des produits d\u00e9riv\u00e9s du canard, avec plus de la moiti\u00e9 du march\u00e9, et la deuxi\u00e8me entreprise du secteur en Espagne. Son foie gras, frais et entier, de couleur uniforme, \u00e0 la texture soyeuse et compacte, est issu de canards \u00e9lev\u00e9s aux c\u00e9r\u00e9ales. Collverd recommande de consommer son foie gras extra juste saisi \u00e0 la po\u00eale, encore chaud, seul ou accompagn\u00e9 d\u2019une bonne viande.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

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

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

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Foie gras mi-cuit<\/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 Collverd, le foie gras entier mi-cuit est un classique incontournable de son catalogue. L\u2019entreprise le pr\u00e9pare au bain-marie avec du sel, du poivre et un peu de liqueur ou d\u2019eau de vie, g\u00e9n\u00e9ralement de l\u2019Armagnac. La fa\u00e7on la plus courante de consommer ce foie gras est sur du pain grill\u00e9, avec des pommes de terre au four et de la truffe, ou tout seul. Il est \u00e9galement g\u00e9n\u00e9ralement utilis\u00e9 dans la composition de plats \u00e0 base de riz ou de p\u00e2tes, et comme garniture ou en accompagnement des confitures, de figues ou d\u2019agrumes.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

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

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

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Foie gras Celler<\/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]Le foie gras Celler, pr\u00e9par\u00e9 sans aucune source de chaleur, uniquement avec du sel, est le produit phare de l\u2019entreprise familiale Sol\u00e0. Cette manipulation unique fait que les caract\u00e9ristiques du produit original sont parfaitement pr\u00e9serv\u00e9es, raison pour laquelle il est indispensable de travailler avec la meilleure mati\u00e8re premi\u00e8re. L\u2019\u00e9laboration de ce foie gras est un travail d\u2019orf\u00e8vre\u00a0: il faut retirer tous les vaisseaux sanguins, le nettoyer, le poivrer, l\u2019assaisonner et le recouvrir de sel pour l\u2019affiner. Il constitue la meilleure mani\u00e8re de consommer du foie gras naturel d\u2019oie ou de canard, soit directement, soit en petits morceaux ou en fines tranches.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

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

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

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Recettes <\/strong>associ\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 css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb55″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][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 css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] La socialisation, la mondialisation et l\u2019internationalisation de la gastronomie en Europe ont…<\/p>\n","protected":false},"author":1,"featured_media":17907,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[410],"portfolio_tag":[],"class_list":["post-25441","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2324-fr"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/25441","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=25441"}],"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=25441"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=25441"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=25441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}