{"id":49063,"date":"2014-04-17T08:45:00","date_gmt":"2014-04-17T11:45:00","guid":{"rendered":"https:\/\/tasteofnovascotia.com\/le-concours-de-chaudree-the-cutting-edge\/"},"modified":"2026-10-06T11:09:12","modified_gmt":"2026-10-06T14:09:12","slug":"le-concours-de-chaudree-the-cutting-edge","status":"publish","type":"post","link":"https:\/\/tasteofnovascotia.com\/fr\/le-concours-de-chaudree-the-cutting-edge\/","title":{"rendered":"Le concours de chaudr\u00e9e The Cutting Edge"},"content":{"rendered":"

\"Photo<\/a><\/p>\n

Notre concours de chaudr\u00e9e Taste of Nova Scotia<\/strong> met en vedette des chefs de toute la province qui s\u2019affrontent, chacun proposant sa propre version unique de la chaudr\u00e9e de la Nouvelle-\u00c9cosse. En utilisant les produits de la mer les plus frais de la Nouvelle-\u00c9cosse, ils auront 45 minutes pour cr\u00e9er un plat qui refl\u00e8te l\u2019unicit\u00e9 de notre terre et de notre mer.<\/p>\n

Chefs en comp\u00e9tition<\/b>
\nDix chefs de Taste of Nova Scotia ont confirm\u00e9 leur pr\u00e9sence pour notre concours de chaudr\u00e9e de trois jours sur la sc\u00e8ne culinaire de Taste of Nova Scotia lors de l\u2019exposition Saltscapes Expo<\/a> cette ann\u00e9e : Mark Gabrieau (Gabrieau\u2019s Bistro<\/a>), Craig Flinn (Chives Canadian Bistro<\/a> & 2 Doors Down<\/a>), Jason Lynch (Le Caveau Restaurant<\/a>), Kim Stacey (Emma\u2019s Eatery<\/a>), Jon Geneau (Rhubarb Restaurant<\/a>), Thomas Carey (Pictou Lodge Beachfront Resort<\/a>), Dave Smart (Front & Central<\/a>), Les Stevens (The Grand Banker<\/a>), Dale Nichols (Digby Pines<\/a>) et Shelley Steventon (Old Fish Factory<\/a>).<\/p>\n

\"Photo<\/a><\/p>\n

Concours de chaudr\u00e9e<\/b><\/i>
\nNotre concours de chaudr\u00e9e inaugural mettra en lumi\u00e8re les chefs de Taste of Nova Scotia (et leurs restaurants sur le Sentier de la chaudr\u00e9e<\/a>) ainsi que l\u2019authenticit\u00e9 et la fra\u00eecheur de nos produits de la mer de la Nouvelle-\u00c9cosse. Pour la comp\u00e9tition, les chefs apporteront tous leurs ingr\u00e9dients crus et pr\u00e9pareront leur chaudr\u00e9e signature de A \u00e0 Z devant le public et les juges \u00e0 Saltscapes Expo. Durant chaque duel, Alain Boss\u00e9, r\u00e9dacteur culinaire pour le Saltscapes Magazine<\/i>, assurera l\u2019animation et r\u00e9pondra aux questions de la foule.<\/p>\n

Vous souhaitez participer \u00e0 l\u2019action ? Un sous-chef sera s\u00e9lectionn\u00e9 dans le public pour chaque chef en comp\u00e9tition avant le d\u00e9but de l\u2019\u00e9preuve. La foule pourra ensuite d\u00e9guster la chaudr\u00e9e termin\u00e9e des deux chefs (chaque duel oppose deux des dix chefs) et voter pour son chef, sa recette et son exp\u00e9rience pr\u00e9f\u00e9r\u00e9s. Le chef ayant obtenu le plus grand nombre de points combin\u00e9s (juges et consommateurs) sera proclam\u00e9 vainqueur le dimanche 27 avril \u00e0 16h30.<\/p>\n

\u00ab Le secret de notre chaudr\u00e9e de la Nouvelle-\u00c9cosse est simple \u00bb, d\u00e9clare Janice Ruddock, directrice g\u00e9n\u00e9rale de Taste of Nova Scotia. \u00ab Des produits de la mer frais de la Nouvelle-\u00c9cosse issus de nos eaux froides et pures, associ\u00e9s aux produits de nos vall\u00e9es fertiles et luxuriantes, le tout orchestr\u00e9 par nos chefs passionn\u00e9s\u2026 nous utilisons ce que la nature nous a donn\u00e9 pour cr\u00e9er une exp\u00e9rience culinaire incroyable provenant de chaque c\u00f4te et de chaque vall\u00e9e de notre magnifique province. Il ne fait aucun doute dans mon esprit que nous avons la meilleure chaudr\u00e9e au monde. \u00bb<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Notre concours de chaudr\u00e9e Taste of Nova Scotia met en vedette des chefs de toute la province qui s\u2019affrontent, chacun proposant sa propre version unique de la chaudr\u00e9e de la Nouvelle-\u00c9cosse. En utilisant les produits de la mer les plus frais de la Nouvelle-\u00c9cosse, ils auront 45 minutes pour cr\u00e9er un plat qui refl\u00e8te l\u2019unicit\u00e9 de…<\/p>\n","protected":false},"author":19,"featured_media":47284,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2682,2300],"tags":[3334,3453,2750,3763,3427,3553,2765,2815,2813,3266,3597,3712,3506,2818],"class_list":["post-49063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenements","category-nouvelles","tag-2-doors-down","tag-chives-canadian-bistro","tag-digby-pines-resort","tag-emmas-eatery","tag-expo-saltscapes","tag-front-central-restaurant","tag-gabrieaus-bistro","tag-grand-banker-bar-grill","tag-le-caveau-restaurant","tag-nova-scotia-chowder-trail","tag-parcours-de-la-chaudree","tag-pictou-lodge","tag-rhubarb-at-the-oceanstone-resort","tag-the-old-fish-factory"],"acf":[],"yoast_head":"\nLe concours de chaudr\u00e9e The Cutting Edge<\/title>\n<meta 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