{"id":2380,"date":"2018-03-30T16:08:54","date_gmt":"2018-03-30T14:08:54","guid":{"rendered":"http:\/\/1234web.fr\/gourmediterranee3\/?p=2380"},"modified":"2020-11-12T23:57:51","modified_gmt":"2020-11-12T22:57:51","slug":"droit-au-but-avec-gourmediterranee-et-lom-fondation","status":"publish","type":"post","link":"https:\/\/www.gourmediterranee.org\/actualites\/droit-au-but-avec-gourmediterranee-et-lom-fondation\/","title":{"rendered":"Droit au but avec Gourm\u00e9diterran\u00e9e et l’OM Fondation"},"content":{"rendered":"

Le gala de l’OM Fondation<\/strong>, c\u2019\u00e9tait le mercredi 28 mars au Dock des Suds \u00e0 Marseille. Les chefs de Gourm\u00e9diterran\u00e9e ont pr\u00e9par\u00e9 \u00e0 cette occasion d’un d\u00eener d’exception.<\/p>\n

Tous les joueurs de l\u2019OM et quelques anciens \u00e9taient pr\u00e9sents, ainsi que plusieurs partenaires, chefs d’entreprises et personnalit\u00e9s marseillaises (Soprano, Titoff, Patrick Bosso, Camille Lellouche…).<\/p>\n

369.290 \u20ac ont \u00e9t\u00e9 r\u00e9colt\u00e9s<\/strong> gr\u00e2ce aux donations, aux ventes aux ench\u00e8res et \u00e0 la tombola.<\/p>\n

Les cr\u00e9ations des chefs<\/h2>\n

Bouch\u00e9es ap\u00e9ritives<\/h3>\n
    \n
  • Alexandre Mazzia\u00a0<\/strong>(AM par Alexandre Mazzia <\/em>\"\u2b50\ufe0f\"<\/em>, Marseille) : pistache grenade parmesan + croustiboeuf galanga Campari.<\/li>\n
  • Sylvain Robert<\/strong>\u00a0(L\u2019Aromat<\/em>, Marseille) : tartare de saint-pierre fa\u00e7on bouillabaisse, chips de pain et soupe de roche r\u00e9duite g\u00e9lifi\u00e9e.<\/li>\n
  • Fabien Rugi\u00a0<\/strong>(La Bo\u00eete \u00e0 Sardine<\/em>, Marseille) : coquillages de M\u00e9diterran\u00e9e.<\/li>\n
  • Christian Ernst<\/strong> (Restaurant Rowing Club<\/em>, Marseille) : tartelette de brandade de morue aux anchois de Boccerone, pesto d\u2019algues et citron confit.<\/li>\n<\/ul>\n

    Entr\u00e9e froide<\/h3>\n
      \n
    • Christian Ernst <\/strong>: cr\u00e8me brul\u00e9e \u00e0 la poutargue sur copeaux de p\u00e9lamide s\u00e9ch\u00e9e, jus aux agrumes et croustillant au caviar de hareng.<\/li>\n<\/ul>\n

      Entr\u00e9es chaudes<\/h3>\n
        \n
      • S\u00e9bastien Richard<\/strong>\u00a0(Le Panier de S\u00e9bastien<\/em>, Marseille) : oeufs et oursins en brouillade version 2018, poutargue pulv\u00e9ris\u00e9e.<\/li>\n
      • Guillaume Sourrieu<\/strong>\u00a0(L\u2019\u00c9puisette\u00a0\"\u2b50\ufe0f\",\u00a0<\/em>Marseille) : crevettes snack\u00e9es, espuma aux olives.<\/li>\n
      • Sylvain Robert<\/strong>\u00a0: cubes d\u2019encornet confits \u00e0 l\u2019huile d\u2019olive, fum\u00e9s minute aux aiguilles de pins + maki aux anchois.<\/li>\n<\/ul>\n

        Plats\u200b<\/h3>\n
          \n
        • S\u00e9bastien Richard<\/strong>\u00a0(Le Panier de S\u00e9bastien<\/em>, Marseille) : agneau de Crau en trilogie (\u00e9paule confite comme un tajine, gigot grill\u00e9 fum\u00e9 au foin, c\u00f4te cuite en basse temp\u00e9rature) + l\u00e9gumes du moment en textures diverses, jus de carcasse \u00e0 la presse, pistou menthe et coriandre.<\/li>\n
        • Guillaume Sourrieu<\/strong> : pav\u00e9 de loup cuit \u00e0 basse temp\u00e9rature + fleurs de courgette farcies \u00e0 la brousse, jus de ciboulette et huile d\u2019olive vierge.<\/li>\n<\/ul>\n

          Dessert et mignardises<\/h3>\n
            \n
          • Pierre Lamour<\/strong> (La Table Cinq<\/em>, Marseille) : biscuit recompos\u00e9 \u00e0 la navette, chocolat au lait pour entremet \u00e0 base de tiramisu, insert au cr\u00e9meux citron jaune et citron vert.<\/li>\n
          • Sylvain Depuichaffray<\/strong>\u00a0(P\u00e2tisserie Depuichaffray<\/em>, Marseille) : tarte revisit\u00e9e pamplemousse\/rose\/framboise + choux citron\/anis + feuille de chocolat\/passion\/noisette + chocolat en assortiment pour le caf\u00e9.<\/li>\n<\/ul>\n

            L’OM fondation a \u00e9t\u00e9 cr\u00e9\u00e9e pour soutenir l’\u00e9ducation, encourager l’entrepreneuriat et l’insertion professionnelle, d\u00e9velopper la pratique sportive chez les jeunes et promouvoir l’art contemporain.<\/p>\n

            Photo \u00a9 Caroline Dutrey \/ HELIOS IMAGE \/ OM.<\/pre>\n","protected":false},"excerpt":{"rendered":"
            Le gala de l’OM Fondation, c\u2019\u00e9tait le mercredi 28 mars au Dock des Suds \u00e0 Marseille. Les chefs de Gourm\u00e9diterran\u00e9e ont pr\u00e9par\u00e9 \u00e0 cette occasion d’un d\u00eener d’exception. Tous les joueurs de l\u2019OM et quelques anciens \u00e9taient pr\u00e9sents, ainsi que plusieurs partenaires, chefs d’entreprises et personnalit\u00e9s marseillaises (Soprano, Titoff, Patrick Bosso, Camille Lellouche…). 369.290 \u20ac […]<\/p>\n","protected":false},"author":13,"featured_media":2391,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[53,52],"yoast_head":"\nDroit au but avec Gourm\u00e9diterran\u00e9e et l'OM Fondation - Gourm\u00e9diterran\u00e9e<\/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:\/\/www.gourmediterranee.org\/actualites\/droit-au-but-avec-gourmediterranee-et-lom-fondation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Droit au but avec Gourm\u00e9diterran\u00e9e et l'OM Fondation - Gourm\u00e9diterran\u00e9e\" \/>\n<meta property=\"og:description\" content=\"Le gala de l’OM Fondation, c\u2019\u00e9tait le mercredi 28 mars au Dock des Suds \u00e0 Marseille. 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