{"id":29516,"date":"2012-08-12T20:49:45","date_gmt":"2012-08-12T18:49:45","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=29516"},"modified":"2012-08-12T20:49:45","modified_gmt":"2012-08-12T18:49:45","slug":"cuisine-et-passion-presence-remarquee-a-la-fete-du-bleu","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2012\/08\/12\/cuisine-et-passion-presence-remarquee-a-la-fete-du-bleu\/","title":{"rendered":"Cuisine et passion: pr\u00e9sence remarqu\u00e9e \u00e0 la f\u00eate du bleu"},"content":{"rendered":"<p><span style=\"color: #000080;\">C&rsquo;est une habitude, l&rsquo;association cuisine et passion participe activement \u00e0 la f\u00eate du bleu. <\/span><span style=\"color: #000080;\"><span style=\"color: #000080;\"><strong> <\/strong>C<\/span>ette association compos\u00e9e  d\u2019une quarantaine de membres du plateau du VERCORS, tous passionn\u00e9s de cuisine organise ou  participe \u00e0 des journ\u00e9es \u00e0 th\u00e8me sur la cuisine et les produits  gastronomiques, \u00e0 des d\u00e9monstrations culinaires, anime un atelier de  cuisine mensuel&#8230;organise la f\u00eate de la coquille St Jacques&#8230;<\/span><\/p>\n<p><span style=\"color: #000080;\">Cette ann\u00e9e, pour la f\u00eate du Bleu qui se d\u00e9roulait \u00e0 Vassieux en Vercors, le pr\u00e9sident Claude Ruel et son \u00e9quipe ont invit\u00e9 le chef Alain Berne, meilleur ouvrier de France, \u00e0 pr\u00e9parer un plat original. <\/span><\/p>\n<p><span style=\"color: #000080;\"><a href=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/08\/cuisse1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29518\" title=\"cuisse1\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/08\/cuisse1-1.jpg\" alt=\"cuisse1\" width=\"595\" height=\"446\" srcset=\"https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2012\/08\/cuisse1-1.jpg 595w, https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2012\/08\/cuisse1-1-300x225.jpg 300w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/span><\/p>\n<p><span style=\"color: #000080;\"><a href=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/08\/cuisse1-1.jpg\"><\/a>Celui ci a confectionn\u00e9 un cube carr\u00e9ment bleu. Il s&rsquo;agit d&rsquo;enrober des carr\u00e9s de Bleu du Vercors Sassenage de chocolat noir, fondu, \u00e0 la bonne temp\u00e9rature. <\/span><\/p>\n<p><span style=\"color: #000080;\">\u00a0\u00bb Pour moi le Bleu repr\u00e9sente le terroir, l&rsquo;identit\u00e9 du plateau du Vercors. L&rsquo;associer \u00e0 du chocolat est un coup de folie&#8230; mais il faut un brin de folie dans la cuisine, la p\u00e2tisserie. Il faut oser, savoir provoquer&#8230;\u00a0\u00bb<\/span><\/p>\n<p><span style=\"color: #000080;\">Alain Berne est admiratif devant les actions que m\u00e8nent les membres de cuisine et passion:\u00a0\u00bb ce sont des amateurs, des passionn\u00e9s qui mettent en avant les produits du terroir. ils trouvent beaucoup de plaisir \u00e0 se retrouver pour partager un bon plat&#8230; Ils assurent une sacr\u00e9e promotion de notre cuisine.\u00a0\u00bb <\/span><\/p>\n<p><span style=\"color: #000080;\"><a href=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/08\/cuisse-2-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29519\" title=\"cuisse 2\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/08\/cuisse-2-1.jpg\" alt=\"cuisse 2\" width=\"595\" height=\"488\" srcset=\"https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2012\/08\/cuisse-2-1.jpg 595w, https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2012\/08\/cuisse-2-1-300x246.jpg 300w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/span><\/p>\n<p><span style=\"color: #000080;\"> <\/span><\/p>\n<p><span style=\"color: #000080;\">Nous avons d\u00e9gust\u00e9 les cubes carr\u00e9ment bleus avec un vin original du domaine de Maupas, de Ch\u00e2tillon en Diois.. Un blanc issu de raisins oubli\u00e9s et r\u00e9colt\u00e9s en d\u00e9cembre. Un vrai r\u00e9gal&#8230;<\/span><\/p>\n<p><span style=\"color: #000080;\"><a href=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/08\/cuisse3-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29520\" title=\"cuisse3\" src=\"http:\/\/staging.sillon38.com\/wp-content\/uploads\/2012\/08\/cuisse3-1.jpg\" alt=\"cuisse3\" width=\"595\" height=\"446\" srcset=\"https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2012\/08\/cuisse3-1.jpg 595w, https:\/\/www.sillon38.com\/blog\/wp-content\/uploads\/2012\/08\/cuisse3-1-300x225.jpg 300w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&rsquo;association cuisine et passion a anim\u00e9 un stand lors de la f\u00eate du Bleu&#8230; avec comme recette originale: un cube carr\u00e9ment bleu&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90,71],"tags":[807,1695,5626],"class_list":["post-29516","post","type-post","status-publish","format-standard","hentry","category-bleu-du-vercors-sassenage","category-terroirs-gastronomie","tag-bleu-du-vercors-sassenage","tag-cuisine-et-passion","tag-vercors"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cuisine et passion: pr\u00e9sence remarqu\u00e9e \u00e0 la f\u00eate du bleu -<\/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.sillon38.com\/blog\/2012\/08\/12\/cuisine-et-passion-presence-remarquee-a-la-fete-du-bleu\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" 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