{"id":6788,"date":"2017-12-09T11:00:55","date_gmt":"2017-12-09T10:00:55","guid":{"rendered":"https:\/\/www.fourniresto.com\/blog\/?p=6788"},"modified":"2022-03-09T12:49:26","modified_gmt":"2022-03-09T11:49:26","slug":"comment-composer-un-plateau-de-fruits-de-mer","status":"publish","type":"post","link":"https:\/\/www.fourniresto.com\/blog\/comment-composer-un-plateau-de-fruits-de-mer\/","title":{"rendered":"Comment composer un plateau de fruits de mer ?"},"content":{"rendered":"<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">D\u00e9couvrez nos id\u00e9es pour proposer \u00e0 vos clients des plateaux 100% crustac\u00e9s, coquillages et poissons\u2026 <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">A l\u2019approche des f\u00eates, n\u2019h\u00e9sitez pas \u00e0 mettre des plateaux de fruits de mer sur la carte de votre \u00e9tablissement. Les crustac\u00e9s et les coquillages sont des aliments particuli\u00e8rement appr\u00e9ci\u00e9s et tr\u00e8s bons pour la sant\u00e9. Il convient toutefois de les choisir avec<strong> grande attention<\/strong> afin de proposer des produits frais et d\u2019\u00e9viter les intoxications alimentaires. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Il existe une multitude de fruits de mer que vous pouvez mettre dans un plateau de fruits de mer. N\u2019h\u00e9sitez pas \u00e0 \u00eatre cr\u00e9atifs dans l\u2019esth\u00e9tisme et la pr\u00e9sentation de votre plateau de crustac\u00e9s et coquillages. <\/span><\/p>\n<h4 class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><b>Un plateau 100 % huitres <\/b><\/span><\/h4>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Certains pr\u00e9f\u00e9reront un produit s\u00fbr : les <strong>hu\u00eetres<\/strong>. Un plateau <a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/120262699.jpg\" rel=\"attachment wp-att-6789\"><img loading=\"lazy\" class=\"size-medium wp-image-6789 alignright\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/120262699-300x191.jpg\" alt=\"120262699\" width=\"300\" height=\"191\" srcset=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/120262699-300x191.jpg 300w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/120262699-370x236.jpg 370w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/120262699.jpg 612w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>d\u2019hu\u00eetres est indispensable dans la section fruits de mer de votre restaurant. 10 ou 20 hu\u00eetres, \u00e0 vous de proposer le nombre de hu\u00eetres que vous souhaitez. Pr\u00e9sentez les sur un l\u00e9ger lit de gla\u00e7ons pil\u00e9s pour qu\u2019elles restent fra\u00eeches. Les gla\u00e7ons pil\u00e9s peuvent \u00eatre faits \u00e0 l&#8217;aide d&#8217;une <a href=\"https:\/\/www.fourniresto.com\/184-machine-a-glace-pilee\" target=\"_blank\" rel=\"noopener noreferrer\">machine \u00e0 gla\u00e7ons professionnelle<\/a>. Bien s\u00fbr, soyez g\u00e9n\u00e9reux en citron ! Disposez-les un peu partout, entre les huitres. <\/span><\/p>\n<h4 class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><b>Le plateau de luxe <\/b><\/span><\/h4>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Proposez un plateau de grande taille \u00e0 d\u00e9guster avec plusieurs personnes : le plateau de fruits de mer XXL ou le plateau de fruits de mer de luxe. Ici, vous pouvez mettre de nombreux crustac\u00e9s mais le plus important est le <strong>homard<\/strong>. Il peut \u00eatre positionn\u00e9 au centre. Autour, \u00e0 vous d\u2019y mettre les fruits de mer que vous voulez : <strong>crevettes<\/strong>, <strong>\u00e9crevisses<\/strong>, <strong>pinces de crabe<\/strong>, <strong>moules<\/strong>, <strong>hu\u00eetres<\/strong>\u2026 <\/span><\/p>\n<h4 class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><b>Un&nbsp;plateau fruits de mer et poissons frais <\/b><\/span><\/h4>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Combinez des <strong>fruits de mer<\/strong> et du <strong>poisson<\/strong> en un seul plateau c\u2019est possible. Pour le poisson, vous pouvez opter pour des \u00e9minc\u00e9s de <strong>saumon<\/strong>, des <strong>sardines<\/strong> moyennes et des morceaux de <strong>thon cru<\/strong>. Agr\u00e9mentez le plateau avec des coquillages et crustac\u00e9s : <strong>gambas<\/strong>, <strong>coquilles saint-jacques<\/strong> et <strong>moules<\/strong> sont de rigueur dans ce plateau. Le plateau de fruits de mer et de poissons peut \u00eatre accompagn\u00e9 de citron et de sauce l\u00e9g\u00e8re au soja. <\/span><\/p>\n<h4 class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">Et le mat\u00e9riel ? <\/span><\/h4>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">La disposition des fruits de mer doit se faire dans un plateau particuli\u00e8rement robuste. Et pour le tenir, rien de mieux que d\u2019utiliser un <a href=\"https:\/\/www.fourniresto.com\/2044-support-pour-plateau-fruit-de-mer.html\" target=\"_blank\" rel=\"noopener noreferrer\">support pour plateau fruits de mer<\/a>. Le support est un outil tr\u00e8s solide qui ne fera pas tomber le plateau et le maintiendra en tout <strong>\u00e9quilibre<\/strong>. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">La coupe des crustac\u00e9s et des ciseaux n\u2019est pas une mince affaire. Les couteaux traditionnels ne sont pas conseill\u00e9s pour ouvrir des huitres, des gambas ou encore des coquilles Saint-Jacques. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\"><a href=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-a-huitre-pointu-75-cm-1.jpg\" rel=\"attachment wp-att-6790\"><img loading=\"lazy\" class=\"wp-image-6790 alignleft\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-a-huitre-pointu-75-cm-1-300x300.jpg\" alt=\"couteau-a-huitre-pointu-75-cm\" width=\"93\" height=\"93\" srcset=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-a-huitre-pointu-75-cm-1-300x300.jpg 300w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-a-huitre-pointu-75-cm-1-150x150.jpg 150w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-a-huitre-pointu-75-cm-1-370x370.jpg 370w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-a-huitre-pointu-75-cm-1-135x135.jpg 135w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/12\/couteau-a-huitre-pointu-75-cm-1.jpg 471w\" sizes=\"(max-width: 93px) 100vw, 93px\" \/><\/a>Pour les hu\u00eetres, il convient d\u2019utiliser un <a href=\"https:\/\/www.fourniresto.com\/796-couteaux-a-huitre\" target=\"_blank\" rel=\"noopener noreferrer\">couteau \u00e0 huitres professionnel<\/a>. La lame du couteau \u00e0 hu\u00eetres est tr\u00e8s adapt\u00e9e pour l\u2019ouverture des coquilles. Elle est <strong>courte<\/strong>, <strong>pointure<\/strong> et tr\u00e8s <strong>dure<\/strong> pour permettre d\u2019ouvrir des huitres sans ab\u00eemer la coque. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">La d\u00e9cortication des crevettes et des gambas peuvent se faire \u00e0 la main mais pour des raisons d\u2019hygi\u00e8ne il convient pour les professionnels de la restauration, mais aussi pour vos clients d\u2019utiliser des <a href=\"https:\/\/www.fourniresto.com\/8271-ciseaux-a-gambas.html\" target=\"_blank\" rel=\"noopener noreferrer\">ciseaux \u00e0 gambas<\/a>. Les ciseaux \u00e0 crevettes vont vous permettre de retirer tout ce qui ne peut pas \u00eatre mang\u00e9. <\/span><\/p>\n<p class=\"p1\" style=\"text-align: justify;\"><span class=\"s1\">N\u2019oubliez pas de proposer avec votre plateau de fruits de mer ou \u00e0 la fin de la d\u00e9gustation, des<a href=\"https:\/\/www.fourniresto.com\/727-lingettes\" target=\"_blank\" rel=\"noopener noreferrer\"> lingettes <\/a>afin que vos clients nettoient leurs mains.&nbsp;<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez nos id\u00e9es pour proposer \u00e0 vos clients des plateaux 100% crustac\u00e9s, coquillages et poissons\u2026 A l\u2019approche des f\u00eates, n\u2019h\u00e9sitez pas \u00e0 mettre des plateaux de fruits de mer sur&hellip;<\/p>\n","protected":false},"author":4,"featured_media":15554,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_uag_custom_page_level_css":""},"categories":[915],"tags":[740,137,748,747,66],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comment composer un plateau de fruits de mer ? - Le Blog FourniResto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fourniresto.com\/blog\/comment-composer-un-plateau-de-fruits-de-mer\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment composer un plateau de fruits de mer ? - Le Blog FourniResto\" \/>\n<meta property=\"og:description\" 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C","author_link":"https:\/\/www.fourniresto.com\/blog\/author\/rowana\/"},"uagb_comment_info":0,"uagb_excerpt":"D\u00e9couvrez nos id\u00e9es pour proposer \u00e0 vos clients des plateaux 100% crustac\u00e9s, coquillages et poissons\u2026 A l\u2019approche des f\u00eates, n\u2019h\u00e9sitez pas \u00e0 mettre des plateaux de fruits de mer sur&hellip;","_links":{"self":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/6788"}],"collection":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/comments?post=6788"}],"version-history":[{"count":5,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/6788\/revisions"}],"predecessor-version":[{"id":14706,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/posts\/6788\/revisions\/14706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/media\/15554"}],"wp:attachment":[{"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/media?parent=6788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/categories?post=6788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fourniresto.com\/blog\/wp-json\/wp\/v2\/tags?post=6788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}