{"id":27365,"date":"2020-04-24T08:49:46","date_gmt":"2020-04-24T06:49:46","guid":{"rendered":"https:\/\/caviar-de-neuvic.com\/parlons-caviar\/?post_type=inspiry_chef&amp;p=4868"},"modified":"2020-04-24T08:49:46","modified_gmt":"2020-04-24T06:49:46","slug":"patrick-brami-le-port-du-salut-a-paris","status":"publish","type":"inspiry_chef","link":"https:\/\/caviar-de-neuvic.com\/fr\/Chef\/patrick-brami-le-port-du-salut-a-paris\/","title":{"rendered":"Patrick Brami &#8211; \u00ab\u00a0Le Port du Salut\u00a0\u00bb \u00e0 Paris"},"content":{"rendered":"<p style=\"text-align: justify;\">Brami Patrick, Chef au restaurant <a href=\"https:\/\/www.auportdusalut.fr\">\u00ab\u00a0Le Port du Salut\u00a0\u00bb \u00e0 Paris.<\/a><br \/>\nUn des 8 participants \u00e0 notre premi\u00e8re \u00e9dition du Chefs Challenge 2020.<\/p>\n<h3 style=\"text-align: justify;\">Racontez-nous votre histoire et votre parcours de restaurateur en quelques mots.<\/h3>\n<p style=\"text-align: justify;\">J&rsquo;ai choisi l&rsquo;option cuisine pour passer un bac scientifique. Avocat pendant 17 ans et restaurateur depuis 8 ans avec amour et passion pour la cuisine et la convivialit\u00e9 autour d&rsquo;un repas.<\/p>\n<h3 style=\"text-align: justify;\">Qu\u2019est-ce qui a inspir\u00e9 le nom de votre \u00e9tablissement ?<\/h3>\n<p style=\"text-align: justify;\">Le Port du Salut avait son histoire et son pass\u00e9. Il n\u2019\u00e9tait pas question pour moi de changer l&rsquo;ambiance et l&rsquo;authenticit\u00e9 des lieux qui existent depuis le 17 \u00e8me si\u00e8cle. Sa d\u00e9coration est la m\u00eame depuis 1955.<\/p>\n<h3 style=\"text-align: justify;\">Quelle est votre d\u00e9finition de la gourmandise ?<\/h3>\n<p style=\"text-align: justify;\">La gourmandise est un instant de d\u00e9sir o\u00f9 toutes nos papilles et nos sens sont en \u00e9veil.<\/p>\n<h3 style=\"text-align: justify;\">Comment caract\u00e9risez-vous votre cuisine ?<\/h3>\n<p style=\"text-align: justify;\">Ma cuisine est une cuisine du terroir revisit\u00e9e avec quelques touches exotiques.<\/p>\n<h3 style=\"text-align: justify;\">Parlez-nous de la premi\u00e8re fois o\u00f9 vous avez go\u00fbt\u00e9 du caviar.<\/h3>\n<p style=\"text-align: justify;\">J&rsquo;avais 20 ans et c&rsquo;\u00e9tait \u00e0 la c\u00e9l\u00e8bre Maison de Caviar o\u00f9 j&rsquo;ai pu faire la diff\u00e9rence entre les caviars sur des pommes de terre chaudes avec de l&rsquo;aquavit ou de la <a href=\"https:\/\/caviar-de-neuvic.com\/parlons-caviar\/la-vodka-neuvik-nouveau-bijou-de-caviar-de-neuvic\/\">vodka<\/a>. Pour moi, go\u00fbter du caviar, c&rsquo;est une v\u00e9ritable Madeleine de Proust.<\/p>\n<h3 style=\"text-align: justify;\">Avez-vous d\u00e9j\u00e0 go\u00fbt\u00e9 du caviar Beluga ou du caviar Osci\u00e8tre ? Quelles sensations ? Une pr\u00e9f\u00e9rence particuli\u00e8re ?<\/h3>\n<p style=\"text-align: justify;\">Le Beluga est caract\u00e9ris\u00e9 par ses gros grains qui \u00e9clatent sous la dent en laissant \u00e9chapper son liquide sal\u00e9 et onctueux. Je trouve l\u2019Osci\u00e8tre plus doux et plus onctueux avec sa touche de noisette en fin de bouche.<\/p>\n\t\t<style>\n\t\t\t.blog_sticker{\n\t\t\t\tmargin-top: 50px !important;\n\t\t\t\tdisplay: flex;\n  \t\t\t\tjustify-content: center;\n\t\t\t\tflex-wrap: wrap;\n\t\t\t}\n\t\t\t.blog_sticker .product-miniature-list.row .span_1_of_3{\n\t\t\t\twidth: 100%!important;\n\t\t\t\tflex: 0 0 100%!important;\n\t\t\t\tmax-width: 400px!important;\n\t\t\t}\n\t\t\t.blog_sticker_right{\n\t\t\t\tmax-width: 400px;\n\t\t\t}\n\t\t\t.product-miniature-list.row {\n\t\t\t\tdisplay: flex;\n\t\t\t\tjustify-content: center;\n\t\t\t\tflex-wrap: wrap;\n\t\t\t}\n\t\t<\/style>\n\t\t<div class=\"blog_sticker d-flex flex-wrap\">\n\t\t\t<div class=\"blog_sticker_left col-sm-12 col-md-6 products-grid\">\n\t\t\t\t<div class=\"product-miniature-list row\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"blog_sticker_right col-sm-12 col-md-6\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\n<h3 style=\"text-align: justify;\">D\u00e9crivez bri\u00e8vement votre derni\u00e8re cr\u00e9ation au Caviar.<\/h3>\n<p style=\"text-align: justify;\">Sur une cr\u00e8me de parmesan chaude, des tagliatelles de courgettes ti\u00e8des et des \u00eelots de <a href=\"https:\/\/caviar-de-neuvic.com\/parlons-caviar\/la-roue-aromatique-du-caviar\/\">caviar<\/a>. C&rsquo;est un rappel de copeaux de parmesan.<\/p>\n<h3 style=\"text-align: justify;\">Quelles astuces conseillez-vous pour la d\u00e9gustation du caviar ?<\/h3>\n<p style=\"text-align: justify;\">Simplement sur une grosse demie pomme de terre vapeur avec un peu de cr\u00e8me fra\u00eeche pour les plus gourmands.<\/p>\n<h3 style=\"text-align: justify;\">Quel(s) vin(s) conseillez-vous pour la d\u00e9gustation du caviar ? Pouvez -vous nous donner le nom de votre vin coup de coeur avec du caviar ?<\/h3>\n<p style=\"text-align: justify;\">Je suis plus vodka avec le caviar. Nature ou poivr\u00e9e. Mais un vin l\u00e9ger et peu tannique me convient afin de ne pas alt\u00e9rer la saveur du caviar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brami Patrick, Chef au restaurant \u00ab\u00a0Le Port du Salut\u00a0\u00bb \u00e0 Paris. Un des 8 participants \u00e0 notre premi\u00e8re \u00e9dition du Chefs Challenge 2020. Racontez-nous votre histoire et votre parcours de restaurateur en quelques mots. J&rsquo;ai choisi l&rsquo;option cuisine pour passer un bac scientifique. Avocat pendant 17 ans et restaurateur depuis 8 ans avec amour et [&hellip;]<\/p>\n","protected":false},"featured_media":22651,"template":"","recipe-type":[447,446,449,448],"class_list":["post-27365","inspiry_chef","type-inspiry_chef","status-publish","has-post-thumbnail","hentry","recipe-type-beurre","recipe-type-caviar","recipe-type-epicerie","recipe-type-esturgeon","entry","has-media","owp-thumbs-layout-vertical","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Patrick Brami - &quot;Le Port du Salut&quot; \u00e0 Paris - Producteur Fran\u00e7ais De Caviar<\/title>\n<meta name=\"description\" content=\"Patrick Brami - &quot;Le Port du Salut&quot; \u00e0 Paris. 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