{"id":6284,"date":"2016-04-28T08:44:48","date_gmt":"2016-04-28T06:44:48","guid":{"rendered":"http:\/\/www.lyceedechamalieres.fr\/?p=6284"},"modified":"2016-04-28T08:54:51","modified_gmt":"2016-04-28T06:54:51","slug":"presentation-du-wagyu-le-boeuf-japonais-au-lycee","status":"publish","type":"post","link":"https:\/\/lyceedechamalieres.fr\/?p=6284","title":{"rendered":"Pr\u00e9sentation du Wagyu, le boeuf japonais au lyc\u00e9e"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-6285\" src=\"http:\/\/www.lyceedechamalieres.fr\/wp-content\/uploads\/2016\/04\/img-4-150x150.png\" alt=\"img\" width=\"150\" height=\"150\" srcset=\"https:\/\/lyceedechamalieres.fr\/wp-content\/uploads\/2016\/04\/img-4-150x150.png 150w, https:\/\/lyceedechamalieres.fr\/wp-content\/uploads\/2016\/04\/img-4-144x144.png 144w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/>Le consul du Japon, Ryuichiro Kobayashi, accompagn\u00e9 d&rsquo;une d\u00e9l\u00e9gation se sont d\u00e9plac\u00e9s au lyc\u00e9e h\u00f4telier de Chamali\u00e8res pour pr\u00e9senter la viande de boeuf Wagyu. Une conf\u00e9rence pour pr\u00e9senter aux \u00e9l\u00e8ves de l&rsquo;\u00e9tablissement et \u00e0 diverses personnalit\u00e9s, les sp\u00e9cificit\u00e9s de cette viande<!--more--> : origine, alimentation (herbe \u00e0 volont\u00e9, r\u00e9sidus de canne \u00e0 sucre, de riz), plus de trente mois d&rsquo;\u00e9levage, toujours sans stress, et une maturation de quarante-cinq jours de maturation pour la viande. Au final, le produit devient exceptionnel, affichant 40 % de mati\u00e8res grasses.<\/p>\n<p>\u00ab\u00a0Nous n&rsquo;en avons pas travaill\u00e9, nous l&rsquo;avons juste vu, regrettent les \u00e9l\u00e8ves charg\u00e9 de pr\u00e9parer le buffet pour la d\u00e9l\u00e9gation, mais cela donne envie.\u00a0\u00bb Laurent Jury, chef de la Belle Meuni\u00e8re \u00e0 Royat et encadrant de la classe, explique : \u00ab\u00a0Cette viande est d\u00e9licate, il ne faut pas d\u00e9passer les 55 \u00b0C \u00e0 la cuisson. Mais elle est d\u00e9licieuse.\u00a0\u00bb Ce que confirme le conf\u00e9rencier, \u00e9leveur et cuisinier, Toshinori Kinj\u00f4, qui a r\u00e9alis\u00e9 les d\u00e9monstrations pour la d\u00e9gustation. Les prix sont en effet dissuasifs : l&rsquo;entrec\u00f4te se vend entre 100 et 150 \u20ac le kilo au Japon, o\u00f9 le Wagyu repr\u00e9sente 20 % de la consommation de boeuf. Mais les prix peuvent \u00eatre bien au-dessus en France et la capacit\u00e9 d&rsquo;exportation reste limit\u00e9e, ne visant que des march\u00e9s de niche, dont dans la restauration haut de gamme.<\/p>\n<p>Source : Pierre Boyer pour <a href=\"http:\/\/www.lhotellerie-restauration.fr\/journal\/formation-ecole\/2016-03\/Wagyu-le-boeuf-japonais-qui-vise-les-restaurateurs.htm\" target=\"_blank\">www.lhotellerie-restauration.fr<\/a><\/p>\n<p>Voici l&rsquo;album photo de l&rsquo;\u00e9v\u00e9nement (clici pour visualiser) :<\/p>\n<p><a target=\"_blank\" href=\"https:\/\/goo.gl\/photos\/cC5Cnn4zCY4TxkrW7\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6286\" src=\"http:\/\/www.lyceedechamalieres.fr\/wp-content\/uploads\/2016\/04\/beouf-img.png\" alt=\"beouf-img\" width=\"482\" height=\"323\" srcset=\"https:\/\/lyceedechamalieres.fr\/wp-content\/uploads\/2016\/04\/beouf-img.png 482w, https:\/\/lyceedechamalieres.fr\/wp-content\/uploads\/2016\/04\/beouf-img-300x201.png 300w, https:\/\/lyceedechamalieres.fr\/wp-content\/uploads\/2016\/04\/beouf-img-50x34.png 50w\" sizes=\"auto, (max-width: 482px) 100vw, 482px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le consul du Japon, Ryuichiro Kobayashi, accompagn\u00e9 d&rsquo;une d\u00e9l\u00e9gation se sont d\u00e9plac\u00e9s au lyc\u00e9e h\u00f4telier de Chamali\u00e8res pour pr\u00e9senter la viande de boeuf Wagyu. Une [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,1],"tags":[88,47,41],"class_list":["post-6284","post","type-post","status-publish","format-standard","hentry","category-hotellerie","category-lycee","tag-actualites","tag-gastronomie","tag-rencontre"],"_links":{"self":[{"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=\/wp\/v2\/posts\/6284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6284"}],"version-history":[{"count":3,"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=\/wp\/v2\/posts\/6284\/revisions"}],"predecessor-version":[{"id":6289,"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=\/wp\/v2\/posts\/6284\/revisions\/6289"}],"wp:attachment":[{"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lyceedechamalieres.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}