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$\"Val\u00e9rian$ <\/a>

Val\u00e9r<\/strong>ian Privat \u00e0 la r\u00e9alisation de son nouveau pain<\/strong><\/span><\/p><\/div>\n

Il parait que tout ce qui est beau est sans doute bon et rare. Le pr\u00e9nom Val\u00e9rian est class\u00e9 en 23\u00a0140e position des pr\u00e9noms les plus donn\u00e9s en France. Alors Val\u00e9rian Privat serait-il aussi rare que bon derri\u00e8re un piano de cuisine ! En tout cas, le chef de Beau Rivage se coupe en quatre pour porter les valeurs de l’ASG Handball \u00e0 commencer par la section Handisport. En participant activement \u00e0 la vie du club pr\u00e9sid\u00e9 par Rachel Masson et\u00a0 en chevauchant\u00a0 un fauteuil roulant lors du tournoi de S\u00e9lestat afin de comprendre les difficult\u00e9s rencontr\u00e9es par les utilisateurs. Alors Val\u00e9rian Privat au grand c\u0153ur ne pouvait pas trouver mieux, en collaboration avec l’ASG Hand et l\u2019h\u00f4tel Beau Rivage, que de passer derri\u00e8re les fourneaux du 4 \u00e9toiles g\u00e9r\u00f4mois et de cuisiner pour la bonne cause.<\/p>\n

Entre la motivation de Rachel Masson et du chef, ce sont pas moins de 100 convives qui glisseront, ce vendredi soir, leurs pieds sous les tables du restaurant gastronomique install\u00e9 sur les bords du lac. Apr\u00e8s l\u2019assembl\u00e9e g\u00e9n\u00e9rale de la section sportive, les invit\u00e9s au repas d\u00e9couvriront la cuisine du d\u00e9odatien\u00a0 qui a fait ses classes \u00e0 l’auberge de l’Ill \u00e0 Illhaeusern<\/span>, aupr\u00e8s de Antoine Westermann au \u00ab\u00a0Buerehiesel\u00a0\u00bb\u00e0 Strasbourg ou encore au\u00a0 Grillon \u00e0 Paris. Au menu : Une salade C\u00e9sar parmesan roquette,\u00a0 suivie d’un cabillaud ou d’un paleron\u00a0 et pour conclure un dessert chocolat\u00e9.<\/p>\n

Bref, de quoi remplir les estomacs\u00a0 et surtout confirmer par les papilles les qualit\u00e9s du chef de 48 ans toujours $\"P1090016\"$ <\/a>passionn\u00e9 par son m\u00e9tier.<\/p>\n

\u00ab\u00a0 Je pense que mon amour pour la cuisine passe par l’amour des bons produits<\/em> \u00a0\u00bb confirme Val\u00e9rian Privat \u00e0 Beau Rivage depuis 6 ans\u00a0\u00bbnous avons la chance d’avoir des circuits courts int\u00e9ressants. La fili\u00e8re r\u00e9gionale est fructueuse \u00e0 l\u2019instar d’un b\u0153uf charolais d\u2019origine vosgienne qui va int\u00e9grer notre carte\u00a0\u00bb.<\/em><\/p>\n

Le chef s’inspire pourtant d’une autre cuisine plus lointaine. Son prochain burger de b\u0153uf\u00a0 sur la base d’un pain maison fa\u00e7onn\u00e9 \u00e0 sa mani\u00e8re fleure bon les \u00e9pices de \u00ab\u00a0l\u00e0-bas\u00a0\u00bb. En effet, chaque ann\u00e9e, Val\u00e9rian Privat s’envole vers le Maroc afin d’acheter sur place des senteurs exotiques.<\/p>\n

Quant \u00e0 l\u2019\u00e9toile Michelin \u00a0\u00bb ce n’est pas une fin en soi et surtout pas un objectif\u00a0<\/em> \u00a0\u00bb conclut le chef \u00ab\u00a0l\u2019essentiel est de faire plaisir\u00a0 aux personnes qui nous rendent visite avec des plats que je qualifierais plus de brasserie.\u00a0\u00bb.<\/em><\/p>\n

Comme ce vendredi soir, pour les handballeurs.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"