{"id":12021,"date":"2022-04-02T20:46:28","date_gmt":"2022-04-02T18:46:28","guid":{"rendered":"https:\/\/www.aquanaria.com\/informations\/ponencia-lubina-premio-sostenibilidad\/"},"modified":"2023-01-16T13:32:01","modified_gmt":"2023-01-16T12:32:01","slug":"presentation-bar-prix-durabilite","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/fr\/informations\/presentation-bar-prix-durabilite\/","title":{"rendered":"PR\u00c9SENTATION \u00ab\u00a0LE BAR\u00a0: JOURNAL DE BORD\u00a0\u00bb ET REMISE DU PRIX \u00c0 LA DURABILIT\u00c9 AQUANARIA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La pr\u00e9sentation<strong>&nbsp;\u00ab&nbsp;Le bar : journal de bord&nbsp;\u00bb, donn\u00e9e par John Regefalk et Nahuel Pazos<\/strong>, chefs chercheurs de&nbsp;<a href=\"https:\/\/innovation.bculinary.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">BCC Innovation<\/a>&nbsp;&#8211; Centre technologique de gastronomie du Basque Culinary Center, et la remise du&nbsp;<strong>Prix \u00e0 la Durabilit\u00e9 Aquanaria<\/strong>, ont \u00e9t\u00e9 les&nbsp;<strong>activit\u00e9s centrales d\u2019Aquanaria au congr\u00e8s Madrid Fusi\u00f3n<\/strong>&nbsp;<strong>2022<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria est une<\/strong>&nbsp;<strong>entreprise sp\u00e9cialis\u00e9e dans l\u2019\u00e9levage en haute mer de bars de grande taille<\/strong>.&nbsp;<strong>Avec la durabilit\u00e9 comme priorit\u00e9, elle se pr\u00e9sente comme une solution de remplacement durable au bar sauvage dans la haute cuisine<\/strong>.&nbsp;En 2021, l\u2019entreprise a lanc\u00e9 un des projets dont elle est le plus fi\u00e8re : la&nbsp;<a href=\"https:\/\/www.aquanaria.com\/noticias\/bosque-aquanaria\/\" target=\"_blank\" rel=\"noreferrer noopener\">&nbsp;For\u00eat Aquanaria<\/a>. Son objectif est de contribuer \u00e0 la r\u00e9habilitation des versants ravag\u00e9s par les terribles incendies de l\u2019an dernier sur l\u2019\u00eele de Grande Canarie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">EXPOS\u00c9\u00a0: \u00ab\u00a0LE BAR\u00a0: JOURNAL DE BORD\u00a0\u00bb\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>John et Nahuel m\u00e8nent depuis plusieurs mois une \u00e9tude technique du bar d\u2019Aquanaria et de ses utilisations gastronomiques<\/strong>&nbsp;et ils ont expliqu\u00e9 leur exp\u00e9rience dans la&nbsp;<strong>pr\u00e9sentation \u00ab&nbsp;Le bar : journal de bord&nbsp;\u00bb&nbsp;<\/strong>avec une magnifique mise en sc\u00e8ne et un plan parfaitement structur\u00e9 en<strong>&nbsp;5 parties<\/strong>&nbsp;:<\/p>\n\n\n\n<h6 class=\"wp-block-heading\"><strong>1.\u00a0Techniques de conservation<\/strong><\/h6>\n\n\n\n<p class=\"wp-block-paragraph\">Ils les ont d\u2019abord \u00e9tudi\u00e9es puis&nbsp;<strong>appliqu\u00e9es au bar Aquanaria<\/strong>. Certaines de ces techniques sont inspir\u00e9es de traditions ancestrales,&nbsp;<strong>comme le&nbsp;<em>dry aging<\/em>&nbsp;auquel ils ont soumis les bars pr\u00e9alablement \u00e9caill\u00e9s selon la technique sukibiki<\/strong>.&nbsp;<\/p>\n\n\n\n<h6 class=\"wp-block-heading\"><strong>2.\u00a0Intensification des saveurs<\/strong><\/h6>\n\n\n\n<p class=\"wp-block-paragraph\">Gr\u00e2ce \u00e0 des techniques comme la salaison, le fumage \u00e0 chaud et la d\u00e9shydratation.<\/p>\n\n\n\n<h6 class=\"wp-block-heading\"><strong>3.\u00a0Proc\u00e9d\u00e9s d\u2019exaltation du go\u00fbt et de texturation<\/strong><\/h6>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9veloppement de produits comme le&nbsp;<strong>katsuobushi de bar<\/strong>&nbsp;pour faire du dashi et un savoureux&nbsp;<strong>bouillon d\u00e9shydrat\u00e9 \u00e9labor\u00e9 \u00e0 base de d\u00e9coupes de bar fum\u00e9es \u00e0 froid, assaisonn\u00e9es, lyophilis\u00e9es et mix\u00e9es<\/strong>&nbsp;avec du kombu, des shiitakes et de l&rsquo;extrait de levure en poudre.<\/p>\n\n\n\n<h6 class=\"wp-block-heading\"><strong>4.\u00a0Utilisations cr\u00e9atives<\/strong><\/h6>\n\n\n\n<p class=\"wp-block-paragraph\">Cette partie est sans doute celle qui a le plus attir\u00e9 l&rsquo;attention des assistants. Des propositions innovantes telles qu\u2019un&nbsp;<strong>snack de bar \u00e0 base de peau d\u00e9shydrat\u00e9e et frite ou encore la brioche au bar,<\/strong>&nbsp;pr\u00e9par\u00e9e avec de la graisse de bar \u00e0 la place du beurre. Les chanceux qui ont pu les go\u00fbter ont \u00e9t\u00e9 tr\u00e8s surpris. Tout aussi \u00e9tonnantes \u00e9taient les&nbsp;<strong>\u00e9cailles dess\u00e9ch\u00e9es et frites<\/strong>&nbsp;qui, pour la version sucr\u00e9e, sont ensuite caram\u00e9lis\u00e9es. John et Nahuel ont expliqu\u00e9 que les \u00e9cailles sont d\u2019abord trait\u00e9es \u00e0 l&rsquo;acide citrique pour \u00e9liminer les sels de calcium qui les recouvrent et ainsi les adoucir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/04\/ponencia-BCC-1-1024x683.jpg\" alt=\"\" class=\"wp-image-9059\" width=\"620\" height=\"413\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h6 class=\"wp-block-heading\">5. <strong>Pleine utilisation<\/strong><\/h6>\n\n\n\n<p class=\"wp-block-paragraph\">Tout est bon dans le bar. M\u00eame la bile et les branchies, malgr\u00e9 leur grande amertume\u00a0: en les mettant \u00e0 infuser dans de l\u2019alcool pur, ils ont obtenu un\u00a0<strong>gin \u00e0 l\u2019hibiscus<\/strong>. Ils ont \u00e9galement pr\u00e9sent\u00e9\u00a0\u00a0<strong>de la charcuterie, de la soubressade et de la mortadelle\u00a0<\/strong>\u00e9labor\u00e9es \u00e0 base de d\u00e9coupes de bar de haute qualit\u00e9 gastronomique. Les chefs ont mis en avant la qualit\u00e9 du foie de ce bar qui permet d\u2019\u00e9laborer une d\u00e9licieuse\u00a0<strong>terrine de foie gras.\u00a0<\/strong>Et enfin, un<strong>\u00a0garum<\/strong>, un condiment popularis\u00e9 \u00e0 Rome et qui est obtenu de la fermentation de visc\u00e8res de poisson.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" data-id=\"9069\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/04\/20220329_130218-1024x1024.jpg\" alt=\"\" class=\"wp-image-9069\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/04\/20220329_130218-980x980.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/04\/20220329_130218-480x480.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"9064\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/04\/carro-de-ponencia-819x1024.jpg\" alt=\"\" class=\"wp-image-9064\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toutes\u00a0<strong>les propositions ont \u00e9t\u00e9 pr\u00e9sent\u00e9es sur sc\u00e8ne sur un<\/strong>\u00a0<strong>chariot<\/strong>\u00a0<strong>qui a \u00e9veill\u00e9 l\u2019int\u00e9r\u00eat des assistants et qui a \u00e9t\u00e9 tr\u00e8s photographi\u00e9 pendant et apr\u00e8s la pr\u00e9sentation<\/strong>. Une belle preuve du brillant travail et des efforts fournis par les deux chercheurs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">REMISE DU PRIX \u00c0 LA DURABILIT\u00c9 AQUANARIA 2022<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 l\u2019occasion du congr\u00e8s Madrid Fusion 2022, Aquanaria a remis le&nbsp;&nbsp;<strong>Prix \u00e0 la durabilit\u00e9 Aquanaria<\/strong>&nbsp;au projet laur\u00e9at de la deuxi\u00e8me \u00e9dition. Ce prix&nbsp;<strong>vise \u00e0 r\u00e9compenser le<\/strong>&nbsp;<strong>projet, li\u00e9 au domaine de la gastronomie, faisant preuve de la meilleure int\u00e9gration des principes de d\u00e9veloppement durable du programme 2030 de l&rsquo;ONU dans sa philosophie d&rsquo;entreprise.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette ann\u00e9e, le prix a \u00e9t\u00e9 d\u00e9cern\u00e9 \u00e0 la&nbsp;<strong>coop\u00e9rative galicienne Artesans da pesca<\/strong>. Cette organisation de p\u00eacheurs utilise des engins de p\u00eache traditionnels et respectueux de la mer. Ainsi, ils sont la preuve que&nbsp;<strong>\u00ab&nbsp;tant dans la p\u00eache que dans l&rsquo;aquaculture il existe des projets responsables qui \u0153uvrent en faveur de la durabilit\u00e9 et du respect de la mer&nbsp;\u00bb<\/strong>, comme l\u2019a d\u00e9clar\u00e9 Pedro S\u00e1nchez, le directeur commercial d\u2019Aquanaria, \u00e0 l\u2019occasion de la c\u00e9r\u00e9monie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce prix consiste en une&nbsp;<strong>somme de 4000 \u20ac \u00e0 remettre \u00e0 l\u2019ONG de leur choix<\/strong>,&nbsp;<strong>une sculpture fabriqu\u00e9e \u00e0 partir de m\u00e9taux recycl\u00e9s par le sculpteur Mikel Aranburu et une invitation \u00e0 visiter les installations d\u2019Aquanaria aux \u00eeles Canaries<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u2019est&nbsp;&nbsp;<strong>Roberto Rodr\u00edguez, le g\u00e9rant de la coop\u00e9rative, qui a \u00e9t\u00e9 charg\u00e9 de recevoir le ch\u00e8que g\u00e9ant et la sculpture<\/strong>remis par Pedro S\u00e1nchez.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/04\/DSCF3520-1024x683.jpg\" alt=\"\" class=\"wp-image-9074\" width=\"700\" height=\"466\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">ENGAGEMENT AQUANARIA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La durabilit\u00e9 et l\u2019innovation sont les deux piliers fondamentaux d\u2019Aquanaria. C\u2019est pourquoi\u00a0<strong>nous continuerons de miser sur des initiatives comme le Prix \u00e0 la durabilit\u00e9<\/strong>\u00a0qui vient de c\u00e9l\u00e9brer sa deuxi\u00e8me \u00e9dition. De m\u00eame,\u00a0<strong>nous continuerons de soutenir la r\u00e9alisation d\u2019\u00e9v\u00e9nements de diffusion comme cette pr\u00e9sentation<\/strong>\u00a0issue de la collaboration d\u2019Aquanaria avec le Centre technologie de gastronomie du Basque Culinary Center depuis 2021. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pr\u00e9sentation&nbsp;\u00ab&nbsp;Le bar : journal de bord&nbsp;\u00bb, donn\u00e9e par John Regefalk et Nahuel Pazos, chefs chercheurs de&nbsp;BCC Innovation&nbsp;&#8211; Centre technologique de gastronomie du Basque Culinary Center, et la remise du&nbsp;Prix \u00e0 la Durabilit\u00e9 Aquanaria, ont \u00e9t\u00e9 les&nbsp;activit\u00e9s centrales d\u2019Aquanaria au congr\u00e8s Madrid Fusi\u00f3n&nbsp;2022.&nbsp; Aquanaria est une&nbsp;entreprise sp\u00e9cialis\u00e9e dans l\u2019\u00e9levage en haute mer de bars de [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":9082,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[117,2],"tags":[],"class_list":["post-12021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles-techniques","category-informations"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PR\u00c9SENTATION BAR JOURNAL DE BORD I Aquanaria | Aquanaria<\/title>\n<meta name=\"description\" content=\"Pr\u00e9sentation bar journal de bord. Prix \u00e0 la durabilit\u00e9 Aquanaria. Basque Culinary Center. Madrid Fusi\u00f3n 2022.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/noticias\/ponencia-lubina-premio-sostenibilidad\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PR\u00c9SENTATION BAR JOURNAL DE BORD I Aquanaria | Aquanaria\" \/>\n<meta property=\"og:description\" content=\"Pr\u00e9sentation bar journal de bord. Prix \u00e0 la durabilit\u00e9 Aquanaria. Basque Culinary Center. 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