{"id":17421,"date":"2023-01-24T15:30:27","date_gmt":"2023-01-24T14:30:27","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/?p=17421"},"modified":"2023-01-24T17:19:24","modified_gmt":"2023-01-24T16:19:24","slug":"participamos-en-el-sirha-2023-de-lyon","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/participamos-en-el-sirha-2023-de-lyon\/","title":{"rendered":"Participamos en el SIRHA 2023 de Lyon"},"content":{"rendered":"\n

Si eres profesional de este sector, seguro que has o\u00eddo hablar de Sal\u00f3n Internacional de Restauraci\u00f3n de Hosteler\u00eda y Alimentaci\u00f3n (SIRHA)<\/strong> en el que se celebra uno de los campeonatos m\u00e1s prestigiosos del mundo de la pasteler\u00eda, la Coupe du Monde<\/em><\/strong>.<\/p>\n\n\n\n

El pasado fin de semana viajamos hasta Lyon para asistir a la feria y participar en distintas demostraciones junto a marcas con las que trabajamos; Sosa<\/a> y Ravifruit<\/a>. Es un encuentro s\u00faper esperado por todos los profesionales del Food Service, la restauraci\u00f3n y la alimentaci\u00f3n.<\/p>\n\n\n\n

Durante la primera jornada, estuvimos en el stand de Ravifruit <\/strong>hablando sobre el presente y el futuro de la pasteler\u00eda y de c\u00f3mo nuestro m\u00e9todo B\u00b7Concept<\/a> nos puede ayudar a adaptarnos a los cambios que est\u00e1n por venir. \ud83c\udf3f \u00a1Aqu\u00ed<\/a> puedes verlo! <\/p>\n\n\n\n

Adem\u00e1s, explicamos en detalle la receta que preparamos para la ocasi\u00f3n; Tartaleta de Yuzu y almendras. \ud83c\udf4b sin gluten y sin lactosa. El merengue lo elaboramos a base de fibras, con un bajo contenido en az\u00facares, muy estable y 100% congelable. Por supuesto, utilizamos el pur\u00e9 de Yuzu de Ravifruit, el cual est\u00e1 hecho con yuzus de K\u00f4chi de Jap\u00f3n y tiene un aroma incre\u00edble. \ud83e\udd24<\/p>\n\n\n\n

Por otro lado, la marca de chocolates Valrhona <\/strong>y en especial, Fr\u00e9d\u00e9ric Bau, nos invitaron a su stand en un encuentro sobre “Gourmandise Raisson\u00e9e<\/em>“. Encontramos puntos en com\u00fan con nuestra visi\u00f3n de la pasteler\u00eda: m\u00e1s consciente, responsable e inclusiva. \ud83d\udc9a \u00a1Qu\u00e9 importante es hablar de nuestro papel y responsabilidad ante todos los cambios que estamos viviendo!<\/p>\n\n\n\n

\n
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Fr\u00e9d\u00e9ric Bau y Jordi Bordas<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Tartaleta de Yuzu y almendras<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Durante la segunda y la tercera jornada, \u00a1lleg\u00f3 uno de los momentos m\u00e1s esperados! <\/p>\n\n\n\n

Presentamos junto a Oscar Albi\u00f1ana el proyecto en el que llevamos trabajando m\u00e1s de un a\u00f1o; un manual pr\u00e1ctico sobre las fibras en pasteler\u00eda desarrollado con Sosa Ingredients<\/a>. <\/strong><\/p>\n\n\n\n

Explicamos qu\u00e9 tienen de especial las fibras en pasteler\u00eda y cu\u00e1l es la nueva gama. Para ello, preparamos varias recetas en las que plasmamos la investigaci\u00f3n realizada en este gran proyecto. En primer lugar, el cake de cobertura 64 %, pec\u00e1n y caf\u00e9, sin gluten y sin lactosa. Hemos utilizado fibra de lino (Flaxfiber)<\/strong> de Sosa en el cremoso por sus propiedades emulsionantes y espesantes. <\/p>\n\n\n\n

En segundo lugar, un entremets de almendra, albaricoque y vainilla. Gracias a la fibra de achicoria<\/strong> (Oligofruct)<\/strong> hemos reducido la cantidad de az\u00facar en la receta, potenciando as\u00ed el sabor de los ingredientes principales como la almendra.<\/p>\n\n\n\n

Finalmente, una tartaleta de pistacho, coco y grosella negra. \u00a1Totalmente vegana! <\/strong>\ud83c\udf31 Con una combinaci\u00f3n de diferentes texturizantes podemos lograr recetas veganas estables y deliciosas y una mousse tan aireada y esponjosa como \u00e9sta. <\/p>\n\n\n\n

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Jordi Bordas<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Manual de Fibras en pasteler\u00eda<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Tartaleta vegana<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Estamos muy felices de haber podido reencontrarnos tanto con chefs y amigos del sector como con alumnos de nuestra escuela con los que hemos coincidido y compartido momentos muy especiales. \ud83d\udc9a<\/p>\n\n\n\n

Si quieres aprender m\u00e1s sobre las fibras en pasteler\u00eda, inscr\u00edbete en nuestro Curso de pasteler\u00eda B\u00b7Concept online y extendido<\/a>. Para poder comprender el funcionamiento de una receta, es indispensable que conozcas, en primer lugar, cu\u00e1l es la composici\u00f3n molecular de los ingredientes que est\u00e1s utilizando. \u00a1Te esperamos! <\/p>\n","protected":false},"excerpt":{"rendered":"

Si eres profesional de este sector, seguro que has o\u00eddo hablar de Sal\u00f3n Internacional de Restauraci\u00f3n de Hosteler\u00eda y Alimentaci\u00f3n (SIRHA) en el que se celebra uno de los campeonatos m\u00e1s prestigiosos del mundo de la pasteler\u00eda, la Coupe du Monde. El pasado fin de semana viajamos hasta Lyon para asistir a la feria y participar […]<\/p>\n","protected":false},"author":8,"featured_media":17457,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[5,38],"tags":[82,25,84,71],"class_list":["post-17421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-eventos","tag-coupe-du-monde-de-la-patisserie","tag-ingredientes-de-pasteleria","tag-masterclass-de-pasteleria","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"\nParticipamos en el SIRHA 2023 de Lyon - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"El pasado fin de semana viajamos hasta Lyon para asistir a SIRHA y participar en distintas demostraciones junto a Sosa, Ravifruit y Valrhona.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jordibordas.com\/fr\/blog\/participamos-en-el-sirha-2023-de-lyon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Participamos en el SIRHA 2023 de Lyon - 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