{"id":293209,"date":"2012-11-14T01:00:00","date_gmt":"2012-11-14T00:00:00","guid":{"rendered":"https:\/\/ac-franchise.be\/le-reseau-de-pizzas-fait-appel-aux-meilleurs-chefs-5472"},"modified":"2012-11-14T01:00:00","modified_gmt":"2012-11-14T00:00:00","slug":"le-reseau-de-pizzas-fait-appel-aux-meilleurs-chefs-5472","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/le-reseau-de-pizzas-fait-appel-aux-meilleurs-chefs-5472","title":{"rendered":"Le r\u00e9seau de pizzas fait appel aux meilleurs chefs"},"content":{"rendered":"
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La <\/b>franchise la Bo\u00eete \u00e0 Pizza<\/b><\/a> fait appel au chef \u00e9toil\u00e9 Thierry Verrat<\/b>, pour proposer deux recettes in\u00e9dites \u00e0 l’occasion des f\u00eates de fin d’ann\u00e9e 2012.
La franchise la Bo\u00eete \u00e0 Pizza, leader fran\u00e7ais de la vente \u00e0 emporter et de la livraison \u00e0 domicile de pizzas gourmets, renouvelle son op\u00e9ration \u00ab Pizza des Grands Chefs \u00bb en s’associant avec le chef \u00e9toil\u00e9 Thierry Verrat<\/b>. A l’occasion des f\u00eates, les deux partenaires mettent les bouch\u00e9es doubles avec le lancement de deux nouvelles recettes originales et savoureuses, d\u00e9clin\u00e9es en versions Terre et Mer.<\/p>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Deux recettes luxueuses sign\u00e9es Thierry Verrat dans le r\u00e9seau de pizzas<\/h3>\n
Pour s\u00e9duire aussi bien les amateurs de terroir que les amoureux de la mer,<\/b> avides de nouvelles sensations culinaires, le chef charentais a imagin\u00e9 deux cr\u00e9ations d\u00e9licieuses, la pizza \u00ab Confit de Canard, Brouillade aux saveurs de truffe \u00bb et la pizza \u00ab Saumon aux parfums d’iode et d’agrumes \u00bb.<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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\u00ab Pour la r\u00e9alisation de ces 2 pizzas, j’ai ainsi voulu traiter deux approches : Terre et Mer. La Terre avec la truffe car \u00e0 Jarnac et ses alentours nous en avons une forte production et nous avons un march\u00e9 aux truffes tous les hivers. La Mer avec les algues car j’aime bien le c\u00f4t\u00e9 iod\u00e9, le tout mari\u00e9 avec des p\u00e9pites de citron confit qui rehaussent la saveur du saumon<\/em> \u00bb, explique Thierry Verrat. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Recette version Terre <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Recette version Mer <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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(Recette version Terre <\/em>: Base brouillade d’ufs, pr\u00e9paration \u00e0 base de champignons et de truffe, confit de canard, pipette d’huile de truffe.
Recette version Mer<\/em> : Base cr\u00e8me fra\u00eeche, m\u00e9lange d’algues fra\u00eeches, mozzarella, citron confit, saumon, ufs de saumon en sortie de four.) <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Les deux recettes Terre et Mer seront propos\u00e9es \u00e0 la carte du r\u00e9seau La Bo\u00eete \u00e0 Pizza d\u00e8s novembre et jusqu’\u00e0 la fin de l’ann\u00e9e 2012<\/strong>. Elles seront accompagn\u00e9es d’une mise en avant des produits festifs de l’enseigne dans la \u00ab Foodcollection \u00bb, \u00e0 savoir le sandwich Rossini et les Pastas Foie gras aux senteurs de Truffe. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Un Chef passionn\u00e9 de voyages pour la Bo\u00eete \u00e0 Pizza<\/h3>\n
N\u00e9 \u00e0 Jarnac, Thierry Verrat parcourt le monde avec son p\u00e8re et reste marqu\u00e9 par l’Afrique et le Moyen Orient. Elu meilleur apprenti de Gironde, il poursuit sa formation \u00e0 New York, avant de revenir en France rejoindre l’espace d’un hiver les fourneaux de Bernard Loiseau.<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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En 1997, le chef d\u00e9croche sa premi\u00e8re \u00e9toile Michelin tandis que le Gault et Millau lui accorde 3 toques. \u00ab Pour atteindre le fragile \u00e9quilibre des saveurs, c’est dans l’\u00e9pure et le respect des produits que je cherche \u00e0 donner le meilleur d’un terroir d’exception \u00bb, pr\u00e9cise-t-il. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Thierry Verrat uvre \u00e9galement en tant que consultant \u00e0 l’\u00e9tranger et assure la promotion de la cuisine fran\u00e7aise et r\u00e9gionale avec les maisons de Cognac. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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La franchise la Bo\u00eete \u00e0 Pizza fait appel au chef \u00e9toil\u00e9 Thierry Verrat, pour proposer deux recettes in\u00e9dites \u00e0 l’occasion des f\u00eates de fin d’ann\u00e9e 2012.La franchise la Bo\u00eete \u00e0 Pizza, leader fran\u00e7ais de la vente \u00e0 emporter et de la livraison \u00e0 domicile de pizzas gourmets, renouvelle son op\u00e9ration \u00ab Pizza des Grands Chefs 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