Enfant du Pays Basque, originaire d\u2019Urepel, Fabrice Idiart rend hommage \u00e0 son terroir \u00e0 travers un premier livre de cuisine intitul\u00e9 \u00ab Chipirons \u2013 encornets, supions, calamars & Cie <\/i>\u00bb.
Cet ancien disciple d\u2019Andr\u00e9 Ga\u00fcz\u00e8re, de Patrice Demangel et de Michel Sarran raconte ainsi comment choisir, vider, nettoyer, appr\u00eater et cuire ces produits embl\u00e9matiques de la cuisine basque, via 30 recettes \u00e0 son image.
Chacun pourra ainsi d\u00e9couvrir les cr\u00e9ations raffin\u00e9es, \u00e9pur\u00e9es, d\u00e9licates et savoureuses du chef du restaurant Ilura \u00e0 Saint-Jean-de-Luz, \u00e0 travers les Chipirons en tempura au patidou et gingembre confit ; ceux \u00e0 la luzienne, au piment d\u2019Anglet, accompagn\u00e9s d\u2019une b\u00e9arnaise au xupister\u2026 Ou encore des recettes plus exotiques, comme le Consomm\u00e9 de chipirons aux nouilles soba et galanga, et les Chipirons marin\u00e9s croustillants au bouillon de coco et \u00e0 la citronnelle.
Une belle aventure \u00e0 laquelle ont \u00e9galement particip\u00e9 neuf chefs basques amis de Fabrice Idiart, le tout illustr\u00e9 des photographies gourmandes de Claude Prigent.
\u00ab Chipirons \u2013 encornets, supions, calamars & Cie<\/i> \u00bb est disponible aux Editions Sud Ouest au prix de 15 euros.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Enfant du Pays Basque, originaire d\u2019Urepel, Fabrice Idiart rend hommage \u00e0 son terroir \u00e0 travers un premier livre de cuisine […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4430","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-19s","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4430"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4430\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}