Dans les coulisses de l’Atelier Nespresso – 2017

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p Que ce soit sous le soleil de a href="http://fraise-basilic.com/les-chefs-font-leur-cinema/" Cannes/a ou a href="http://fraise-basilic.com/une-petite-souris-dans-les-coulisses-de-latelier-nespresso/" tous les deux ans/a à Lyon à l’occasion du Sirah, Nespresso semble être passé maitre dans l’art de nous faire passer de délicieux moments gourmands pour le plus grand plaisir de nos papilles./p
p C’est cette fois au cœur du 9ème arrondissement, dans un lieu surprenant empreint d’histoire (les Ateliers de soierie de Marc Rozier) que a href="https://www.nespresso.com/evenements/atelier/" l’Atelier Nespresso/a a posé ses valises le temps d’une semaine en janvier dernier. Au programme, déjeuners, diners et workshop animés par 6 grands noms de la gastronomie, les chefs a href="http://www.yannick-alleno.com/fr/"Yannick Alleno/a, a href="http://www.lareserve-paris.com/fr/"Jérôme Banctel/a, a href="http://www.hotelducastellet.net/fr/restaurant-bar/restaurant-gastronomique-var.html"Christophe Bacquié/a, a href="https://www.relaischateaux.com/fr/chef/alessandro-negrini-fabio-pisani"Fabio Pisani, /a a href="http://www.krommewatergang.nl"Edwin Vinke/a ainsi que l’incontournable pâtissier Lyonnais a href="http://www.chocolatier-bouillet.com/" Sébastien Bouillet/a./p
p J’ai eu le plaisir d’être conviée au déjeuner du dimanche où officiait le chef doublement étoilé Jérôme Banctel. Avec un seul mot d’ordre, sublimer les deux nouveaux Grands Crus spécialement créés par Nespresso – Exclusive Selection Nepal Lamjung et Exclusive Selection Kilimanjaro Peaberry – le chef a conçu un menu subtil à mi-chemin entre classissisme et saveurs exotiques ramenées de ses voyages./p
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pimg data-attachment-id="52452" data-permalink="http://fraise-basilic.com/atelier-nespresso-2017/article-nespresso18/" data-orig-file="https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?fit=888%2C600" data-orig-size="888,600" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Article-nespresso18" data-image-description="" data-medium-file="https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?fit=300%2C203" data-large-file="https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?fit=888%2C600" class="alignnone size-full wp-image-52452" src="https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?resize=888%2C600" alt="" srcset="https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?w=888 888w, https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?resize=300%2C203 300w, https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?resize=500%2C338 500w, https://i0.wp.com/fraise-basilic.com/wp-content/uploads/2017/02/Article-nespresso18.jpg?resize=700%2C473 700w" sizes="(max-width: 888px) 100vw, 888px" data-recalc-dims="1" //p

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p Après un atelier surprenant en compagnie du sommelier Fabrice Sommier sur l’association champagne café avec les nouvelles éditions limitées Sélection Vintage et une découverte de la dernière née de Nespresso, la Vertuo, l’heure est venue de découvrir la scénographie spécialement imaginée pour ce déjeuner d’exception./p

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p Comme à chaque fois que j’ai eu le plaisir de participer à un atelier Nespresso tout est, de bout en bout, absolument parfait. Le menu imaginé pour l’occasion est une vraie réussite. L’expérience se vit autant dans les assiettes que derrière le pass où le chef finalise face aux convives ses assiettes avant de les envoyer. Et même si je ne suis pas une grande amatrice de café, j’aime la douceur et la rondeur qu’il apporte à un plat quand il s’y invite subtilement./p

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Mise en bouche

Maquereau cuit en bois de cèdre, quenelle de câpres,
concombre pickles et caviar

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diviBonbon de topinambour glacé,/ibr /
itruffes noires mélanosporum en impression/i/div
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St-Jacques de la baie de Seine, carbonara d’oignons doux des Cévennes,
Grand Cru Exclusive Sélection Kilimanjaro Peaberry

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diviCochon de lait de Burgos croustillant,/i iraviole de champignon au bouillon de kombu,/i/div
diviémulsion froide de câpres/i iGrand Cru Exclusive Sélection Nepal Lamjung/i/div
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Le Noisetier de Sébastien Bouillet
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Un grand merci à Nespresso pour cette invitation, à l’agence…