La finale de la 13\u00e8me \u00e9dition du Troph\u00e9e Masse se tiendra le 25 janvier 2016 au salon Food\u2019in Sud \u00e0 Marseille, et disposera d\u2019un pr\u00e9sident du jury de choix en la personne du MOF et chef triplement \u00e9toil\u00e9 du restaurant Le Pr\u00e9 Catelan Fr\u00e9d\u00e9ric Anton.
Le foie gras, produit star de l<\/p>\n
\u2019\u00e9v\u00e9nement, se parera de saveurs m\u00e9diterran\u00e9ennes pour les deux \u00e9preuves du concours. Les pi\u00e8ces cocktail au foie gras devront en effet avoir pour th\u00e8me un pays du bassin m\u00e9diterran\u00e9en au choix du candidat, avec l\u2019utilisation de 3 techniques de cuisson ou de traitement du foie gras diff\u00e9rentes.
L\u2019\u00e9preuve du foie gras cuit entier (cuisson libre) devra comporter 3 accompagnements minimum respectant et mettant en valeur les l\u00e9gumes, fruits ou c\u00e9r\u00e9ales de saison, avec une utilisation obligatoire du safran.
D\u00e9coupe du foie gras et dressage \u00e0 l\u2019assiette se feront \u00e9galement devant le jury, qui notera, entre autres, la pr\u00e9sentation du plat et le dressage.<\/p>\n","protected":false},"excerpt":{"rendered":"
La finale de la 13\u00e8me \u00e9dition du Troph\u00e9e Masse se tiendra le 25 janvier 2016 au salon Food\u2019in Sud \u00e0 […]<\/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":[185,189],"tags":[],"class_list":["post-6281","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1Dj","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6281","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=6281"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6281\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}