{"id":9792,"date":"2006-06-26T13:39:00","date_gmt":"2006-06-26T13:39:00","guid":{"rendered":"http:\/\/localhost\/thomasvino\/?p=9792"},"modified":"2006-06-26T13:39:00","modified_gmt":"2006-06-26T13:39:00","slug":"c-comme-chou","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=9792","title":{"rendered":"C comme Chou"},"content":{"rendered":"
Retour du march\u00e9 du Matin du samedi 25 f\u00e9vrier 2006<\/span>
B\u00eate comme chou<\/font>
Parler du chou, l\u00e9gume de transition entre l\u2019hiver et le printemps, ne para\u00eet gu\u00e8re sexy. Les grands cuisiniers l\u2019ont laiss\u00e9 choir. Pourtant Taillevent, p\u00e8re fondateur de la gastronomie fran\u00e7aise, en servait \u00e0 son roi, Charles VI, et Catherine de M\u00e9dicis imposa \u00e0 sa cour le \u00abchou de Milan\u00bb, \u00e9galement nomm\u00e9 Savoy. Un l\u00e9gume aux feuilles fris\u00e9es, parfait pour appr\u00eater ce classique franchouillard, le chou farci, recette illusr\u00e9e dans l\u2019\u00e9dition du Larousse gastronomique de Robert Courtine (1984) et recal\u00e9e dans celle de Jo\u00ebl Robuchon (1996). Ainsi va la mode!
Depuis 4'000 ans, en Europe, ce crucif\u00e8re a souffert. Les Romains lui attribuaient des vertus anti-spleen, peut-\u00eatre parce qu\u2019une soupe aux choux remet l\u2019estomac en place apr\u00e8s la gueule de bois. Ensuite, il assura l\u2019alimentation de base du bas peuple, avant d\u2019\u00eatre d\u00e9tr\u00f4n\u00e9 par la pomme de terre. Dommage pourtant de s\u2019en priver, car ce l\u00e9gume est une bombe de vitamine : la C, \u2014 davantage qu\u2019une orange ; les A, B, K, PP et U \u2014 mieux qu\u2019un citron. Sans oublier le calcium (plus que le lait), le soufre, le potassium, le zinc, le phosphore, le carot\u00e8ne, la riboflavine (pour renforcer les d\u00e9fenses immunitaires).
Pour en profiter, tentez ce gratin, sorti d\u2019un (autre) Larousse des l\u00e9gumes du march\u00e9 (1997). Il joue sur un double \u00abal dente\u00bb et \u00e9vite les d\u00e9sagr\u00e9ables odeurs de l\u2019hydrog\u00e8ne sulfur\u00e9 que le chou d\u00e9gage \u00e0 la cuisson. Prenez un petit chou vert, finement \u00e9minc\u00e9 cru ; ajoutez-y 25 g. de beurre, fondu dans une po\u00eale avec un oignon. Cuisez \u00abal dente\u00bb 350 g de p\u00e2tes (tagliattelle, fettucine ou penne). Egouttez-les et m\u00e9langez-les avec le l\u00e9gume. Disposez le tout dans un plat \u00e0 gratin beurr\u00e9. Versez un appareil \u00e0 gratin (50 g de gruy\u00e8re r\u00e2p\u00e9, 15 cl de cr\u00e8me, 30 cl de bouillon). Assaisonnez (sel, poivre, muscade, persil). Faites cuire \u00e0 couvert (sous du papier alu), 30 minutes au four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 ; enlevez le papier pour laisser dorer les 5 derni\u00e8res minutes. B\u00eate comme chou, dirait un grand chef\u2026<\/p>\n

Producteur<\/span>
Choux frais chez les mara\u00eechers romands.
En vente<\/span>
Sur tous les march\u00e9s de Suisse romande (chou de Milan, chou vert, chou blanc) jusqu\u2019\u00e0 fin mars.
Prix<\/span>
Vendu au poids, autour de 4 fr. le kilo. \u2014 un beau chou, bien ferme et serr\u00e9, p\u00e8se une livre de et demie.<\/p>\n

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

Retour du march\u00e9 du Matin du samedi 25 f\u00e9vrier 2006 B\u00eate comme chou Parler du chou, l\u00e9gume de transition entre l\u2019hiver et le printemps, ne para\u00eet gu\u00e8re sexy. Les grands cuisiniers l\u2019ont laiss\u00e9 choir. Pourtant Taillevent, p\u00e8re fondateur de la gastronomie fran\u00e7aise, en servait \u00e0 son roi, Charles VI, et Catherine de M\u00e9dicis imposa \u00e0 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[21],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"\nC comme Chou - thomasvino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thomasvino.ch\/?p=9792\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C comme Chou - thomasvino\" \/>\n<meta property=\"og:description\" content=\"Retour du march\u00e9 du Matin du samedi 25 f\u00e9vrier 2006 B\u00eate comme chou Parler du chou, l\u00e9gume de transition entre l\u2019hiver et le printemps, ne para\u00eet gu\u00e8re sexy. Les grands cuisiniers l\u2019ont laiss\u00e9 choir. 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Les grands cuisiniers l\u2019ont laiss\u00e9 choir. 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Mais, jusqu\u2019\u00e0 mercredi, ce jeune chef de 38 ans, fait partie de la brigade de Gastronomia qui sert au Palais de Beaulieu, \u00e0 Lausanne, un somptueux menu \u00e0\u2026","rel":"","context":"Dans "Adresses"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9844,"url":"https:\/\/thomasvino.ch\/?p=9844","url_meta":{"origin":9792,"position":5},"title":"R comme Rhubarbe (tarte \u00e0 la…)","date":"8 juillet 2006","format":false,"excerpt":"Retour du march\u00e9 du Matin du samedi 28 mai 2005 Rhubarbe \u00e0 la rue Plut\u00f4t \u00abrheu barbarum\u00bb, soit \u00abracine barbare\u00bb, ou \u00abrheum rhaponticum\u00bb, nom savant de la plante? Les linguistes se perdent en conjectures pour expliciter le mot rhubarbe. 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