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Concours international destin\u00e9 aux professionnels de la restauration, engag\u00e9s pour la pr\u00e9servation des ressources de la mer.<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.10.4″ text_font=\u00a0\u00bbPlayfair Display||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb21px\u00a0\u00bb text_line_height=\u00a0\u00bb1.8em\u00a0\u00bb text_orientation=\u00a0\u00bbjustify\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb85%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb custom_margin=\u00a0\u00bb|||-62px||\u00a0\u00bb text_text_align=\u00a0\u00bbjustify\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n Une recette gastronomique pr\u00e9par\u00e9e en 2h30, une autre maison en 30 min et un feu de questions sur la provenance, les stocks, la saison des ingr\u00e9dients choisis dans les recettes, telles \u00e9taient les 3 \u00e9preuves au cours desquelles les candidats du Concours Roellinger 2017 ont d\u00fb se d\u00e9marquer.<\/span><\/p>\n Organis\u00e9 \u00e0 l\u2019Unesco, la remise des prix s\u2019est d\u00e9roul\u00e9e en la pr\u00e9sence du parrain Olivier Roellinger, du chef de l\u2019Epi Dupin et pr\u00e9sident d\u2019Ethic Ocean Fran\u00e7ois Pasteau et d\u2019officiels comme Miguel Pena Castellot de la commission europ\u00e9enne, Ludovic Shultz du minist\u00e8re de la transition \u00e9cologique et solidaire.<\/p>\n S\u00e9bastien Rath, alors g\u00e9rant chef cuisinier de l\u2019Atelier Gourmand \u00e0 Al\u00e8s, et d\u00e9sormais chef du Restaurant Le Riche, a remport\u00e9 cette 6\u00e8me \u00e9dition pour les professionnels avec un cannelloni \u00e0 l\u2019encre de seiche, truite des fumades, risotto v\u00e9g\u00e9t\u2019algues pour son plat gastronomique et sa mousseline de truite, polenta d\u2019herbes pour la recette maison.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Concours international destin\u00e9 aux professionnels de la restauration, engag\u00e9s pour la pr\u00e9servation des ressources de la mer.Une recette gastronomique pr\u00e9par\u00e9e en 2h30, une autre maison en 30 min et un feu de questions sur la provenance, les stocks, la saison des ingr\u00e9dients choisis dans les recettes, telles \u00e9taient les 3 \u00e9preuves au cours desquelles les […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1920","spay_email":""},"categories":[13],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/posts\/1525"}],"collection":[{"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1525"}],"version-history":[{"count":12,"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/posts\/1525\/revisions"}],"predecessor-version":[{"id":1557,"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/posts\/1525\/revisions\/1557"}],"wp:attachment":[{"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.leriche.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}