{"id":3441,"date":"2014-01-10T10:47:23","date_gmt":"2014-01-10T08:47:23","guid":{"rendered":"http:\/\/www.restovisio.com\/blog\/?p=3441"},"modified":"2015-03-24T13:56:19","modified_gmt":"2015-03-24T12:56:19","slug":"la-recette-insolite-du-chef-christian-tetedoie","status":"publish","type":"post","link":"https:\/\/www.restovisio.com\/blog\/zoom-sur-un-chef\/la-recette-insolite-du-chef-christian-tetedoie\/","title":{"rendered":"La recette insolite du chef Christian Tetedoie"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Risotto aux champignons de saison et m\u00e9daillon de lotte r\u00f4ti, r\u00e9duction de bisque de homard<\/strong><\/p>\n<p style=\"text-align: center;\"><!--more--><\/p>\n<p style=\"text-align: center;\"><div class=\" block_video block_100\"><center>\n\t\t\t\t\t<iframe width=\"100%\" \n\t\t\t\t\t\theight=\"390\" \n\t\t\t\t\t\tborder=\"0\" \n\t\t\t\t\t\tframeborder=\"0\" \n\t\t\t\t\t\tscrolling=\"no\"\n\t\t\t\t\t\tallowfullscreen webkitallowfullscreen mozallowfullscreen\n\t\t\t\t\t\tsrc=\"http:\/\/www.restovisio.com\/api\/v2\/video\/embed.html?video_id=3258&source=embed&autostart=yes&format=hd&bgcolor=000\">\n\t\t\t\t\t<\/iframe>\n\t\t\t\t<\/center><\/div><\/p>\n<div class=\"  block_50\"><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" class=\"aligncenter wp-image-3442 size-medium\" src=\"http:\/\/static.restovisio.com\/uploads\/2014\/12\/img_tetedoie-300x167.jpg\" alt=\"img_tetedoie\" width=\"300\" height=\"167\" srcset=\"https:\/\/static.restovisio.com\/uploads\/2014\/12\/img_tetedoie-300x167.jpg 300w, https:\/\/static.restovisio.com\/uploads\/2014\/12\/img_tetedoie.jpg 672w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><\/div>\n<div class=\"  block_50\"><\/p>\n<p style=\"text-align: left;\"><em><strong>Pr\u00e9nom\u00a0<\/strong><\/em>: Christian<br \/>\n<em style=\"font-size: 13px;\"><strong>Nom<\/strong><\/em><span style=\"font-size: 13px;\">\u00a0: T\u00eatedoie<br \/>\n<\/span><em style=\"font-size: 13px;\"><strong>Age<\/strong><\/em><span style=\"font-size: 13px;\"> : 52<br \/>\n<\/span><em style=\"font-size: 13px;\"><strong>Taille\u00a0<\/strong><\/em><span style=\"font-size: 13px;\">: 1m74<br \/>\n<\/span><em style=\"font-size: 13px;\"><strong>Cheveux<\/strong><\/em><span style=\"font-size: 13px;\">\u00a0: blancs<br \/>\n<\/span><strong style=\"font-size: 13px;\"><em>Yeux\u00a0<\/em><\/strong><span style=\"font-size: 13px;\">: Marrons<br \/>\n<\/span><strong style=\"font-size: 13px;\"><em>Signes particuliers<\/em><\/strong><span style=\"font-size: 13px;\">\u00a0:\u00a0Passionn\u00e9<\/span><\/p>\n<p><\/div>\n<p>En f\u00e9vrier, c\u2019est \u00e0 Lyon que nous nous sommes rendus pour rencontrer le chef Christian T\u00eatedoie dans son restaurant, \u00ab <a href=\"http:\/\/www.restovisio.com\/restaurant\/tetedoie-254.htm\">Tetedoie<\/a> \u00bb, offrant une vue imprenable sur la ville. Meilleur ouvrier de France, Pr\u00e9sident des Ma\u00eetres Cuisiniers de France, 3 toques Gault &amp; Millau, 1 \u00e9toile Michelin. Son talent et sa cuisine sont incontestablement reconnus et appr\u00e9ci\u00e9s. Venez d\u00e9couvrir ce tr\u00e8s grand chef, dynamique, particuli\u00e8rement accessible, qui nous a transmis son envie de partager son amour pour la cuisine et la gastronomie au plus grand nombre !<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><strong>L&rsquo;INTERVIEW DU CHEF MARC DEPASSORIO\u00a0<\/strong><\/p>\n<p style=\"text-align: left;\"><em><strong style=\"font-size: 13px;\">Votre destination gastronomique ?<\/strong><\/em><\/p>\n<p>Le monde n\u2019est pas assez grand.<\/p>\n<p><em><strong>Votre livre \u00e0 lire\u00a0?<\/strong><\/em><br \/>\n<em>Entreprendre<\/em> de Pelisson et Dubrule<\/p>\n<p><em><strong>Votre musique \u00e0 \u00e9couter\u00a0?<\/strong><\/em><br \/>\nQueen<\/p>\n<p><em><strong>Votre voisin(e)\u00a0de voyage ?<\/strong><\/em><br \/>\nBarack OBAMA<\/p>\n<p><em><strong>Votre ingr\u00e9dient gastronomique emport\u00e9 ?<\/strong><\/em><br \/>\n<em>Le savoir faire<\/em><\/p>\n<p><strong><em style=\"font-size: 13px;\">Votre plat pour s\u00e9duire\u00a0?<\/em><\/strong><br \/>\nHTV pour Homard et T\u00eate de Veau<\/p>\n<p><em><strong>Votre plat pour rire\u00a0?<\/strong><\/em><br \/>\nLa blanquette de veau<\/p>\n<p><em><strong>Votre dernier verre\u00a0?<\/strong><\/em><br \/>\nCroze Hermitage 2005 Jaboulet<\/p>\n<p><em><strong>Votre p\u00e9ch\u00e9 mignon\u00a0?<\/strong><\/em><br \/>\nLe chocolat Valrhona<\/p>\n<hr \/>\n<div class=\"  block_50\"><\/p>\n<h3>LE MOT DU CHEF<\/h3>\n<p>MIJOTER : Faire cuire lentement et doucement une pr\u00e9paration \u00e0 feu doux.<\/p>\n<p><\/div>\n<div class=\"  block_50\"><\/p>\n<h3>L&rsquo;ASTUCE DU CHEF<\/h3>\n<p>Pour les cuissons des viandes, utiliser du beurre clarifi\u00e9 pour pouvoir les saisir davantage. Le beurre clarifi\u00e9 peut monter haut en temp\u00e9rature comme l\u2019huile et donc ne br\u00fble pas.<\/p>\n<p><\/div>\n\n<div class=\"  block_50\"><\/p>\n<h3>LE RESTAURANT EN CHIFFRES<\/h3>\n<p><b>20 000 bouteilles<\/b> en cave<\/p>\n<p><b>4 tonnes de homards<\/b> par an<\/p>\n<p><b>1300 kg de foie gras<\/b> par an<\/p>\n<p><b>2 tonnes de beurre<\/b> par an<\/p>\n<p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Risotto aux champignons de saison et m\u00e9daillon de lotte r\u00f4ti, r\u00e9duction de bisque de homard<\/p>\n","protected":false},"author":192,"featured_media":3442,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[121],"tags":[],"aioseo_notices":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/posts\/3441"}],"collection":[{"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/users\/192"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/comments?post=3441"}],"version-history":[{"count":4,"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/posts\/3441\/revisions"}],"predecessor-version":[{"id":3542,"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/posts\/3441\/revisions\/3542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/media\/3442"}],"wp:attachment":[{"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/media?parent=3441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/categories?post=3441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restovisio.com\/blog\/wp-json\/wp\/v2\/tags?post=3441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}