{"id":8635,"date":"2022-04-22T10:22:51","date_gmt":"2022-04-22T14:22:51","guid":{"rendered":"https:\/\/www.inaf.ulaval.ca\/?p=8635"},"modified":"2022-05-04T10:36:01","modified_gmt":"2022-05-04T14:36:01","slug":"master-classe-sur-les-insectes-comestibles","status":"publish","type":"post","link":"https:\/\/www.inaf.ulaval.ca\/en\/actualites\/master-classe-sur-les-insectes-comestibles\/","title":{"rendered":"\u00ab\u202fMaster Classe\u202f\u00bb\u202fsur les insectes comestibles"},"content":{"rendered":"<p>L&#8217;INAF a profit\u00e9 du passage du chef new-yorkais Joseph Yoon \u00e0 Qu\u00e9bec pour offrir une &#8220;master classe&#8221; sur les insectes comestibles \u00e0 ses<span data-contrast=\"none\"> \u00e9tudiants gradu\u00e9s, professionnels, chercheurs et des intervenants du secteur alimentaire. Une activit\u00e9 enlign\u00e9e avec la journ\u00e9e de la Terre et la promotion de la transition alimentaire \u00e0 travers un atelier de sensibilisation de l\u2019utilisation des insectes pour la gastronomie de demain. <\/span><span data-ccp-props=\"{&quot;335551550&quot;:6,&quot;335551620&quot;:6}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Le chef Joseph Yoon est un v\u00e9ritable ambassadeur de l\u2019entomophagie. Apr\u00e8s avoir fond\u00e9 <a href=\"https:\/\/www.brooklynbugs.com\/\">Brooklyn Bugs<\/a> en 2017, il a annonc\u00e9 rejoindre la <a href=\"https:\/\/www.mfoundation.org\/news\/tag\/nasa\">Methuselah Foundation<\/a> en tant que conseiller culinaire de la NASA pour le \u00ab\u202f<em>Deep Space Food Challenge<\/em>\u202f\u00bb. Quel plaisir de l\u2019accueillir dans le Complexe culinaire de l\u2019INAF afin de profiter de son expertise.<\/span><\/p>\n<blockquote><p><span data-contrast=\"auto\">I believe that I am able to empower everyone to believe that their actions and lifestyle choices can make a difference in the world<\/span><span data-ccp-props=\"{&quot;335551550&quot;:6,&quot;335551620&quot;:6}\"> &#8211; Chef Joseph Yoon <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8642\" src=\"https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/05\/Joseph_Yoon-252x300.png\" alt=\"\" width=\"154\" height=\"183\" srcset=\"https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/05\/Joseph_Yoon-252x300.png 252w, https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/05\/Joseph_Yoon.png 583w\" sizes=\"(max-width: 154px) 100vw, 154px\" \/><\/span><\/p><\/blockquote>\n<p><span data-contrast=\"auto\">En bin\u00f4me avec le chef Jean Soulard, grand collaborateur de notre Institut, M. Yoon a \u00e9duqu\u00e9 les sp\u00e9cialistes de l\u2019alimentation sur les meilleures fa\u00e7ons d\u2019int\u00e9grer les prot\u00e9ines d\u2019insectes dans notre r\u00e9gime alimentaire de fa\u00e7on qu\u2019elles deviennent une partie int\u00e9grante de nos modes de vie dans un contexte de durabilit\u00e9 et de s\u00e9curit\u00e9 alimentaire pour tous.<\/span><span data-ccp-props=\"{&quot;335551550&quot;:6,&quot;335551620&quot;:6}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"none\">L\u2019atelier s\u2019est d\u00e9roul\u00e9 en trois parties\u202f: la pr\u00e9sentation de diff\u00e9rents types d\u2019insectes comestibles, les d\u00e9monstrations culinaires et enfin la d\u00e9gustation des insectes cuisin\u00e9s.<\/span><span data-ccp-props=\"{&quot;335551550&quot;:6,&quot;335551620&quot;:6}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">\u00a0<\/span><span data-contrast=\"auto\"><strong>Au menu\u202fdu jour\u00a0:<\/strong><\/span><\/p>\n<ul>\n<li><span data-contrast=\"auto\"> Goug\u00e8res \u00e0 la farine de criquets<\/span><\/li>\n<li><span data-contrast=\"auto\"> Soupe de lentilles et pois \u00e0 la sauterelle<\/span><\/li>\n<li><span data-contrast=\"auto\"> Pudding ch\u00f4meur \u00e0 la farine de t\u00e9n\u00e9brion<\/span><\/li>\n<\/ul>\n<p><span data-contrast=\"auto\">Les chefs ont su relever le d\u00e9fi de revisiter des classiques des cuisines fran\u00e7aise et qu\u00e9b\u00e9coise pour pr\u00e9parer ce menu surprenamment d\u00e9licieux. Cette transition alimentaire fait son bout de chemin depuis plusieurs ann\u00e9es d\u00e9j\u00e0. L&#8217;int\u00e9gration de poudres d&#8217;insectes, p. ex. de grillons, est de plus en plus commune d\u00e9j\u00e0 pr\u00e9sente dans les aliments qui visent les sportifs et les animaux de compagnie et de ferme. Et les insectes entiers ? Une tendance gastronomique dans une optique \u00e9cologique qui est l\u00e0 pour rester, mais que chacun peut apprivoiser \u00e0 sa vitesse.\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">Nous remercions les chefs Joseph Yoon et Jean Soulard pour leurs d\u00e9monstrations culinaires enrichissantes et le partage de leurs expertises et convictions en cuisine\u202f.<\/span><\/p>\n<p><em>\u00a0Le Chef Joseph Yoon sera de nouveau de passage \u00e0 Qu\u00e9bec dans le cadre du congr\u00e8s international \u00ab <a href=\"https:\/\/ifw2020.org\/fr\" target=\"_blank\" rel=\"noopener\">Insects to feed the world 2022<\/a> \u00bb (12-16 juin). Des ateliers de d\u00e9gustation et d\u2019autres activit\u00e9s gratuites seront propos\u00e9s au \u00ab <a href=\"https:\/\/ifw2020.org\/fr\/programme\/marche-insectes-comestibles\" target=\"_blank\" rel=\"noopener\">March\u00e9 des insectes comestibles<\/a> \u00bb, au Grand March\u00e9 de Qu\u00e9bec (16-18 juin).<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8640 size-full aligncenter\" src=\"https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/05\/Article_Master_classe_22avril22.png\" alt=\"\" width=\"940\" height=\"788\" srcset=\"https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/05\/Article_Master_classe_22avril22.png 940w, https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/05\/Article_Master_classe_22avril22-300x251.png 300w, https:\/\/www.inaf.ulaval.ca\/wp-content\/uploads\/2022\/05\/Article_Master_classe_22avril22-768x644.png 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le vendredi 22 avril 2022, le chef new-yorkais Joseph Yoon a anim\u00e9, en bin\u00f4me avec le chef Jean Soulard, un atelier sur l&#8217;utilisation des insectes comestibles en gastronomie au Complexe culinaire de l\u2019INAF. <\/p>\n","protected":false},"author":131,"featured_media":8648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,16],"tags":[],"class_list":["post-8635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouvelles","category-blogue"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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