{"id":62556,"date":"2024-06-21T13:50:09","date_gmt":"2024-06-21T11:50:09","guid":{"rendered":"https:\/\/www.fiftyandmemagazine.be\/fr\/?p=62556"},"modified":"2024-06-25T10:21:56","modified_gmt":"2024-06-25T08:21:56","slug":"le-comte-aop-star-du-challenge-sorry-not-sorry","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/le-comte-aop-star-du-challenge-sorry-not-sorry","title":{"rendered":"Le Comt\u00e9 AOP, star du challenge Sorry, Not Sorry"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"font-weight: 400;\">Appr\u00e9ci\u00e9 pour ses saveurs subtiles, le Comt\u00e9 AOP, pur produit jurassien, se distingue aussi par sa polyvalence. Utilis\u00e9 dans un plat ou un dessert, il apporte une touche d\u2019exception aux recettes. Cet atout explique sa pr\u00e9sence au sein du challenge Sorry, Not Sorry, avec des chefs renomm\u00e9s qui mettront en valeur le Comt\u00e9 AOP durant toute l\u2019ann\u00e9e avec des recettes in\u00e9dites. Une exp\u00e9rience culinaire unique pour tous les amateurs de fromage.<\/p>\n<h2 style=\"font-weight: 400;\">Le challenge \u00ab\u00a0Sorry, Not Sorry\u201d, de quoi s\u2019agit-il\u00a0?<\/h2>\n<p style=\"font-weight: 400;\">Cette ann\u00e9e 2024, le Comit\u00e9 Interprofessionnel de Gestion du Comt\u00e9 (CIGC) a r\u00e9uni des chefs influenceurs renomm\u00e9s pour leur laisser toute libert\u00e9 quant \u00e0 leur cr\u00e9ativit\u00e9 culinaire au sein du challenge \u00ab\u00a0Sorry, not Sorry\u00a0\u00bb. L\u2019objectif \u00e0 atteindre par ces chefs\u00a0? Imaginer des recettes savoureuses et in\u00e9dites, articul\u00e9es autour du Comt\u00e9 AOP. Toute libert\u00e9 laiss\u00e9e pour pr\u00e9senter des entr\u00e9es, des plats ou des desserts avec le Comt\u00e9 en vedette. Les recettes seront publi\u00e9es cette ann\u00e9e sur le site <a href=\"http:\/\/www.comte.be\/\">www.comte.be<\/a> et pourront \u00eatre d\u00e9gust\u00e9es au restaurant.<\/p>\n<h2 style=\"font-weight: 400;\">Pourquoi d\u00e9couvrir et aimer le Comt\u00e9\u00a0?<\/h2>\n<p style=\"font-weight: 400;\">Parler de sa saveur en bouche serait trop r\u00e9ducteur. Produit au c\u0153ur du Jura, le Comt\u00e9 constitue le premier fromage AOP de France, produit dans quelque 140 fromageries de village. Une fili\u00e8re bas\u00e9e sur des r\u00e8gles strictes \u00e0 suivre quant aux cahier des charges relatives \u00e0 la qualit\u00e9, \u00e0 la s\u00e9curit\u00e9 alimentaire et la durabilit\u00e9 environnementale. Un fromage produit \u00e0 partir du lait de vaches Montb\u00e9liarde et Simmental \u00e9lev\u00e9es dans les prairies riches en biodiversit\u00e9. Pour garantir la qualit\u00e9 des meules, une cotation sur 20 est effectu\u00e9e pour garantir le choix du meilleur produit.<\/p>\n<h2 style=\"font-weight: 400;\">Bryan Debouche, premier chef \u00e0 relever le d\u00e9fi<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-62558\" src=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2024\/06\/bryandebouche-comte-scaled.jpg\" alt=\"\" width=\"319\" height=\"478\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2024\/06\/bryandebouche-comte-scaled.jpg 1707w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2024\/06\/bryandebouche-comte-768x1152.jpg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2024\/06\/bryandebouche-comte-1024x1536.jpg 1024w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2024\/06\/bryandebouche-comte-1365x2048.jpg 1365w\" sizes=\"auto, (max-width: 319px) 100vw, 319px\" \/><\/p>\n<p style=\"font-weight: 400;\">Il n\u2019est jamais ais\u00e9 d\u2019essuyer les pl\u00e2tres, mais le jeune chef fran\u00e7ais Bryan Debouche n\u2019en fait pas tout un fromage. Il a accept\u00e9 de relever le d\u00e9fi du 20 juin au 13 juillet au sein du restaurant namurois \u00a0<em>P\u00e9pite-Cave \u00e0 Manger<\/em>. \u00ab\u00a0<em>Le Comt\u00e9 pour moi, c\u2019est toute une palette de souvenirs, c\u2019est un produit qui m\u2019inspire<\/em>\u00a0\u00bb explique Bryan Debouche.<br \/>\nSes recettes, nourries de ses racines jurassiennes, mettent en valeur le Comt\u00e9 AOP sous toutes ses formes. La sp\u00e9cialit\u00e9 du chef Bryan Debouche\u00a0? Le Comt\u00e9 Fleurette, un menu 100% Comt\u00e9 AOP.<\/p>\n<p style=\"font-weight: 400;\">Note\u00a0: Restaurant P\u00e9pite-Cave \u00e0 manger. Rue Notre Dame 44, 5000 Namur.<\/p>\n<p style=\"font-weight: 400;\">https:\/\/pepite-caveamanger.be\u00a0 Tel : 0476 62 01 82<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Appr\u00e9ci\u00e9 pour ses saveurs subtiles, le Comt\u00e9 AOP, pur produit [&hellip;]<\/p>\n","protected":false},"author":23,"featured_media":62557,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[1124,1120],"tags":[],"class_list":["post-62556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonnes-adresses","category-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Le Comt\u00e9 AOP, star du challenge Sorry, Not Sorry - Fifty &amp; 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