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Chaque ann\u00e9e depuis 9 ans maintenant, le chef Christophe GR\u00c9GOIRE et son \u00e9pouse Jos\u00e9phine proposent \u00e0 ses clients Australiens un voyage gastronomique dans le Nord-Est de la France. Une des \u00e9tapes incontournables de ce \u00ab\u00a0Food & wine tour\u00a0\u00bb est bien entendu le lyc\u00e9e Jean-Baptiste Sim\u00e9on Chardin o\u00f9 le groupe s’est arr\u00eat\u00e9 ce jeudi.<\/strong><\/p>\n

$\"Christophe$ <\/a>
Christophe Gr\u00e9goire, (au centre) Fran\u00e7ais install\u00e9 en Australie o\u00f9 il re\u00e7oit r\u00e9guli\u00e8rement des \u00e9l\u00e8ves venus de sa r\u00e9gion d’origine afin de les former.<\/span><\/p><\/div>\n
L’\u00e9tablissement est incontournable \u00e0 plus d’un titre car Christophe Gr\u00e9goire a d’excellent souvenirs dans ses lieux qu’il a fr\u00e9quent\u00e9 de 1983 \u00e0 1986 et o\u00f9 il a obtenu son CAP de cuisine. Un tremplin et de solides bases qu’il a su utiliser pour devenir Meilleur Apprenti de France \u00e0 Guebwiller peu de temps apr\u00e8s. La suite, vous la connaissez peut-\u00eatre d\u00e9j\u00e0 : apr\u00e8s avoir jou\u00e9 les globe-trotters, le frenchie a pos\u00e9 ses casseroles en Australie o\u00f9 il a ouvert son restaurant, tout simplement baptis\u00e9 \u00ab\u00a0Le Tr\u00e8s Bon\u00a0\u00bb . Une excellente table de Bungadore, ville situ\u00e9e non-loin de Canberra, la capitale australienne.<\/p>\n
Durant une dizaine de jours, il emm\u00e8ne ainsi un groupe de gastronomes \u00e0 la d\u00e9couverte du terroir fran\u00e7ais, et plus pr\u00e9cis\u00e9ment celui de l’Alsace et de la Lorraine. Le terroir, une notion que les Australiens ne connaissent pas ou tr\u00e8s peu puisqu’elle n’existe tout simplement pas \u00e0 l’autre bout de la plan\u00e8te, au pays du footy, des kangourous et du Hellyer’s Road. Au programme du s\u00e9jour, on retrouve donc des visites chez des producteurs et artisans locaux, mais aussi dans des vignobles ou encore, plus surprenant, aux Termes\/bains romains de Plombi\u00e8res. Mais c’est bien au lyc\u00e9e des m\u00e9tiers de la restauration et de l’h\u00f4tellerie que les \u00ab\u00a0foodies\u00a0\u00bb mettent la main \u00e0 la p\u00e2te.<\/p>\n
$\"Atelier$ <\/a>
Atelier \u00ab\u00a0Madeleine de Commercy\u00a0\u00bb avec le chef Pierrel !<\/span><\/p><\/div>\n
Apr\u00e8s un petit tour du c\u00f4t\u00e9 du march\u00e9 d’o\u00f9 ils ont ramen\u00e9 du c\u00e9leri rave et des girolles, Christophe Gr\u00e9goire et sa troupe ont \u00e9t\u00e9 accueillis au restaurant d’application par messieurs Cherasse, Weingartner et Masson. Le groupe s’est ensuite scind\u00e9 en deux afin de proc\u00e9der \u00e0 un petit tour du propri\u00e9taire ainsi qu’\u00e0 un savoureux atelier consacr\u00e9 \u00e0 la madeleine et dirig\u00e9 par le chef Serge Pierrel, expert en la mati\u00e8re… Attention, le petit truc \u00e0 ne pas manquer dans cette recette : le beurre \u00ab\u00a0noisette\u00a0\u00bb . Trop cuit, il et canc\u00e9rig\u00e8ne, pas assez, il n’apporte pas ce petit truc en plus dans la saveur de votre madeleine, visitandine ou financier aux amandes… A noter que les apprentis p\u00e2tissiers ont en plus eu la chance de faire deux fourn\u00e9es diff\u00e9rentes : une nature et une aux mirabelles, parce qu’apr\u00e8s tout, nous sommes en Lorraine et le fameux fruit fait lui aussi partie du terroir.<\/p>\n
Le groupe a \u00e9galement fait un petit tour du c\u00f4t\u00e9 du fournil du lyc\u00e9e Chardin avec sa \u00ab\u00a0french baguette\u00a0\u00bb et ses bonnes odeurs de pain et viennoiseries, le tout avant de passer \u00e0 table sur place pour d\u00e9guster un fameux d\u00e9jeuner concoct\u00e9 par le chef J\u00e9r\u00f4me Marin et son \u00e9quipe. La grande classe, c’est que ce dernier avait m\u00eame pris le temps et la peine de cuisiner les petites girolles et le c\u00e9leri rave acheter quelques heures plus t\u00f4t au march\u00e9 par les \u00ab\u00a0Aussies\u00a0\u00bb afin que ces derniers puissent faire connaissance avec des saveurs nouvelles. Pas de doute, tous ont appr\u00e9ci\u00e9 ce s\u00e9jour dont ils ram\u00e8neront quelques souvenirs dans leurs valises : recettes, livres de cuisine, vin et… pas mal de v\u00eatements car la France est aussi le pays de la mode, pas que de la cuisine !<\/p>\n
$\"Pour$ <\/a>
Pour faire des madeleines digne de ce nom, il faut tout d’abord les bons moules!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"
Chaque ann\u00e9e depuis 9 ans maintenant, le chef Christophe GR\u00c9GOIRE et son \u00e9pouse Jos\u00e9phine proposent \u00e0 ses clients Australiens un […]<\/p>\n","protected":false},"author":42,"featured_media":21697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,25],"tags":[2555,2556,530,2557],"acf":[],"yoast_head":"\nPas de steak de kangourou ce midi ! - Gerardmer Info<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pas de steak de kangourou ce midi ! - Gerardmer Info\" \/>\n<meta property=\"og:description\" content=\"Chaque ann\u00e9e depuis 9 ans maintenant, le chef Christophe GR\u00c9GOIRE et son \u00e9pouse Jos\u00e9phine proposent \u00e0 ses clients Australiens un […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vi.si-developpement.fr\/gerardmerinfo\/2016\/09\/de-steak-de-kangourou-midi\/\" \/>\n<meta property=\"og:site_name\" content=\"Gerardmer Info\" \/>\n<meta property=\"article:published_time\" content=\"2016-09-22T14:25:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/vi.si-developpement.fr\/app\/uploads\/sites\/6\/2024\/07\/201609australiens-chardin-2016-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"QG\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"QG\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/vi.si-developpement.fr\/gerardmerinfo\/2016\/09\/de-steak-de-kangourou-midi\/\",\"url\":\"https:\/\/vi.si-developpement.fr\/gerardmerinfo\/2016\/09\/de-steak-de-kangourou-midi\/\",\"name\":\"Pas de steak de kangourou ce midi ! 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