{"id":2084,"date":"2023-06-26T20:59:26","date_gmt":"2023-06-26T18:59:26","guid":{"rendered":"http:\/\/guyader-saveol.bzh\/?p=2084"},"modified":"2023-07-03T16:47:41","modified_gmt":"2023-07-03T14:47:41","slug":"douarnenez-revele-son-tresor-gourmand","status":"publish","type":"post","link":"https:\/\/guyader-saveol.bzh\/index.php\/2023\/06\/26\/douarnenez-revele-son-tresor-gourmand\/","title":{"rendered":"Douarnenez r\u00e9v\u00e8le son tr\u00e9sor gourmand : le sublime b\u0153uf de Kob\u00e9 !\u00a0"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2084\" class=\"elementor elementor-2084\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2aaa5744 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2aaa5744\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6200d503\" data-id=\"6200d503\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4ce16059 elementor-widget elementor-widget-text-editor\" data-id=\"4ce16059\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.7.8 - 02-10-2022 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#818a91;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#818a91;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p><!-- wp:table --><\/p><figure><h3 class=\"text-build-content\" style=\"color: #000000; font-family: Arial, sans-serif; font-style: normal; line-height: 23px; margin-top: 10px; margin-bottom: 10px; font-weight: normal;\" data-testid=\"9DO0BceSN9\"><span style=\"color: #0f2a51; font-family: Helvetica, Arial, sans-serif; font-size: 15px;\"><b>Marie Tabarly et Jean Galfione se joignent \u00e0 Yvon Morvan, chef* du restaurant le Vioben situ\u00e9 \u00e0 l&rsquo;Aber Wrac&rsquo;h, pour embarquer sur cette cinqui\u00e8me \u00e9tape des Escales Culinaires Guyader Sav\u00e9ol. Apr\u00e8s avoir explor\u00e9 la gastronomie li\u00e9e \u00e0 la mer, c\u2019est \u00e0 Douarnenez que chefs et marins vont d\u00e9couvrir la gastronomie du terroir \u00e0 la ferme de Kervillerm chez Claire et Fran\u00e7ois Caradec producteur de viande de Kob\u00e9.\u00a0<\/b><\/span><\/h3><\/figure><p><!-- \/wp:table --><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-10dbb243 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"10dbb243\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5b7966ba\" data-id=\"5b7966ba\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-46d7483e elementor-widget elementor-widget-text-editor\" data-id=\"46d7483e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p class=\"text-build-content\" style=\"margin-top: 10px; margin-bottom: 10px; caret-color: #000000; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: normal; text-size-adjust: auto; line-height: 24px;\" data-testid=\"fbYRcmnlO\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">Il y a sept ans, Claire et Fran\u00e7ois Caradec se sont lanc\u00e9s dans l&rsquo;\u00e9levage de boeufs de diff\u00e9rentes races, cherchant \u00e0 proposer une viande d&rsquo;exception. Ils ont notamment opt\u00e9 pour la race Takumi, obtenue par le croisement entre le boeuf Wagyu (boeuf de Kob\u00e9) et une race bovine fran\u00e7aise, qui conf\u00e8re \u00e0 la viande un d\u00e9licat go\u00fbt de persillade. Ils \u00e9l\u00e8vent \u00e9galement le boeuf Miyabi, repr\u00e9sentant de la pure race, dont la viande est r\u00e9put\u00e9e pour sa texture fondante et juteuse gr\u00e2ce \u00e0 son persill\u00e9. La viande de Kob\u00e9, d&rsquo;origine japonaise, \u00e9tait autrefois r\u00e9serv\u00e9e \u00e0 l&rsquo;\u00e9lite japonaise du 17e au milieu du 19e si\u00e8cle, mais s&rsquo;est depuis d\u00e9mocratis\u00e9e.\u00a0<\/span><i style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">\u00a0\u00bb Nous avons \u00e0 coeur de produire une viande dans les traditions et de qualit\u00e9 \u00ab\u00a0<\/i><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">\u00a0indique Fran\u00e7ois Caradec.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-626d2e44 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"626d2e44\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4f4defa2\" data-id=\"4f4defa2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-554bb9a0 elementor-widget elementor-widget-image\" data-id=\"554bb9a0\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.7.8 - 02-10-2022 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"200\" src=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/41-5.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/41-5.png 600w, https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/41-5-300x100.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-26545634 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"26545634\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5343a1a7\" data-id=\"5343a1a7\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-43f5619a elementor-widget elementor-widget-text-editor\" data-id=\"43f5619a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p class=\"text-build-content\" style=\"margin-top: 10px; margin-bottom: 10px; caret-color: #000000; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: normal; text-size-adjust: auto; line-height: 24px;\" data-testid=\"-tvZTvBQ5xLGgutz3kYgb\"><span style=\"color: rgb(44, 59, 99); font-family: Helvetica, Arial, sans-serif; font-size: 14px;\">Une ambiance joviale \u00e0 bord, Yvon Morvan \u00e9tait \u00e0 la manoeuvre pour la confection de l\u2019entr\u00e9e et du plat tout en transmettant ses astuces et anecdotes de cuisine aux deux marins. D\u00e9coupe des oignons nouveaux, des courgettes et de la viande de Kob\u00e9 les deux marins \u00e9taient plus que concentr\u00e9s pour la confection du d\u00e9jeuner. Pendant ce temps, Patrick Jeffroy, s\u2019est consacr\u00e9 \u00e0 la cr\u00e9ation d&rsquo;un dessert fruit\u00e9 : un d\u00e9licieux palet breton \u00e0 la farine de bl\u00e9 noir, accompagn\u00e9 d&rsquo;une onctueuse cr\u00e8me p\u00e2tissi\u00e8re aux fruits de la passion et au citron et de son accompagnement de fraises et p\u00eache blanche, pour le plus grand plaisir de l&rsquo;\u00e9quipage de l&rsquo;ORC50 Guyader Sav\u00e9ol.<\/span><br><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0e2dc50 elementor-widget elementor-widget-image\" data-id=\"0e2dc50\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"200\" src=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/42-3.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/42-3.png 600w, https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/42-3-300x100.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-754a5728 elementor-widget elementor-widget-image\" data-id=\"754a5728\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"200\" src=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/43-3.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/43-3.png 600w, https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/43-3-300x100.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-686ce1b elementor-widget elementor-widget-text-editor\" data-id=\"686ce1b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400;\"><span style=\"background-color: #d8bd00; color: #2c3b63; font-family: Helvetica, Arial, sans-serif;\"><b>Ils ont dit\u00a0<\/b><\/span><\/p><p class=\"text-build-content\" style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400;\" data-testid=\"R4IcGTupZqCqiTcWzn2qe\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\"><b>Jean Galfione, marin :\u00a0<\/b><i>\u00a0\u00bb La journ\u00e9e a \u00e9t\u00e9 extraordinaire, nous avons eu la chance de cuisiner aux c\u00f4t\u00e9s de chefs fabuleux et de rencontrer un \u00e9leveur passionn\u00e9 et captivant. J&rsquo;ai beaucoup appris tout au long de la journ\u00e9e. Ce qui est fantastique, c&rsquo;est que nous passons \u00e0 table pour d\u00e9guster les produits du producteurs. Nos papilles sont en \u00e9bullition ! C&rsquo;est ma deuxi\u00e8me participation aux Escales Culinaires et je trouve cela g\u00e9nial de m\u00ealer diff\u00e9rents m\u00e9tiers et cultures sur l&rsquo;eau.\u00a0\u00bb<\/i><\/span><\/p><p class=\"text-build-content\" style=\"margin-top: 10px; margin-bottom: 10px; color: #000000; font-family: Ubuntu, Helvetica, Arial, sans-serif; font-size: 15px; font-style: normal; font-weight: 400;\" data-testid=\"R4IcGTupZqCqiTcWzn2qe\"><span style=\"color: #2c3b63; font-family: Helvetica, Arial, sans-serif; font-size: 14px;\"><i><b>Yvon Morvan, chef* du restaurant le Vioben \u00e0 l&rsquo;Aber Wrac&rsquo;h :<\/b>\u00a0\u00a0\u00bb Les Escales Culinaires c\u2019est un bel \u00e9change entre marins et chefs, un moment de partage et de passion. Il y a beaucoup de moments marquants, mais le prochain sera certainement notre arriv\u00e9e \u00e0 l\u2019Aber Wrac\u2019h, car c\u2019est l\u00e0 d\u2019o\u00f9 je viens ! \u00ab\u00a0<\/i><\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6bd2fd7c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6bd2fd7c\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-65342fa\" data-id=\"65342fa\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6bef952e elementor-widget elementor-widget-image\" data-id=\"6bef952e\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"114\" src=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/Partenaires-Escales-Culinaires-2-300x114.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/Partenaires-Escales-Culinaires-2-300x114.png 300w, https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/Partenaires-Escales-Culinaires-2-768x291.png 768w, https:\/\/guyader-saveol.bzh\/wp-content\/uploads\/2023\/06\/Partenaires-Escales-Culinaires-2.png 913w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Marie Tabarly et Jean Galfione se joignent \u00e0 Yvon Morvan, chef* du restaurant le Vioben situ\u00e9 \u00e0 l&rsquo;Aber Wrac&rsquo;h, pour embarquer sur cette cinqui\u00e8me \u00e9tape des Escales Culinaires Guyader Sav\u00e9ol. Apr\u00e8s avoir explor\u00e9 la gastronomie li\u00e9e \u00e0 la mer, c\u2019est \u00e0 Douarnenez que chefs et marins vont d\u00e9couvrir la gastronomie du terroir \u00e0 la ferme &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/guyader-saveol.bzh\/index.php\/2023\/06\/26\/douarnenez-revele-son-tresor-gourmand\/\"> <span class=\"screen-reader-text\">Douarnenez r\u00e9v\u00e8le son tr\u00e9sor gourmand : le sublime b\u0153uf de Kob\u00e9 !\u00a0<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>\n","protected":false},"author":1,"featured_media":2088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[20],"tags":[],"class_list":["post-2084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-escales-culinaires"],"_links":{"self":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts\/2084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/comments?post=2084"}],"version-history":[{"count":5,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts\/2084\/revisions"}],"predecessor-version":[{"id":2095,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/posts\/2084\/revisions\/2095"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/media\/2088"}],"wp:attachment":[{"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/media?parent=2084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/categories?post=2084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guyader-saveol.bzh\/index.php\/wp-json\/wp\/v2\/tags?post=2084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}