{"id":3524,"date":"2011-06-07T11:31:07","date_gmt":"2011-06-07T09:31:07","guid":{"rendered":"https:\/\/cnz.to\/vf\/uncategorized\/tartine-dhuile-dolive-au-poivre-noir-recette\/"},"modified":"2017-01-30T18:01:43","modified_gmt":"2017-01-30T17:01:43","slug":"tartine-dhuile-dolive-au-poivre-noir-recette","status":"publish","type":"post","link":"https:\/\/cnz.to\/vf\/recettes\/sandwiches\/tartine-dhuile-dolive-au-poivre-noir-recette\/","title":{"rendered":"Tartine d’huile d’olive au poivre noir Recette"},"content":{"rendered":"

\u00ab\u00a0La d\u00e9couverte d’un mets nouveau fait plus pour le bonheur du genre humain que la d\u00e9couverte d’une \u00e9toile.\u00a0\u00bb<\/i><\/p>\n

Cet aphorisme<\/strong> est le neuvi\u00e8me des vingt que Jean Anthelme Brillat-Savarin<\/a> propose en prologue* de sa Physiologie du go\u00fbt<\/a>.<\/p>\n

S’il n’est pas tout \u00e0 fait aussi connu que l’aphorisme num\u00e9ro quatre (\u00ab\u00a0Dis-moi ce que tu manges, je te dirai ce que tu es\u00a0\u00bb), il est tout aussi juste, et il m’est revenu en m\u00e9moire il y a quelques jours, lorsque Maxence et moi avons conjointement d\u00e9couvert notre nouvel en-cas pr\u00e9f\u00e9r\u00e9<\/b>.<\/p>\n

\n

\t\t\tUn filet de tr\u00e8s bonne huile d’olive de Provence + quelques tours enthousiastes d’un poivre noir subtil et fruit\u00e9 sur un morceau de baguette coup\u00e9 en deux = des tartines \u00e0 se damner.\n\t\t<\/p><\/blockquote>\n

On avait un petit creux et de la baguette fra\u00eeche, mais ni beurre ni fromage sous la main. Par contre, on avait un petit bidon de tr\u00e8s bonne huile d’olive<\/b> de Provence, et un moulin nouvellement recharg\u00e9 avec un poivre noir<\/b> subtil et fruit\u00e9. Un filet de l’une + quelques tours enthousiastes de l’autre sur un morceau de baguette coup\u00e9 en deux = des tartines \u00e0 se damner.<\/p>\n

C’est d’une simplicit\u00e9 biblique<\/b> (les m\u00e9taphores religieuses pleuvent aujourd’hui) et je me doute bien que d’autres y ont pens\u00e9 avant nous. Mais au cours des (presque) trente-deux ann\u00e9es que j’ai pass\u00e9es sur cette plan\u00e8te, je n’ai jamais mang\u00e9 cette combinaison exacte d’ingr\u00e9dients sous cette forme exacte, donc dans mon monde, \u00e7a s’apparente effectivement \u00e0 (et m\u00eame \u00e7a surpasse, nous dit Jean Anthelme) la d\u00e9couverte d’une nouvelle \u00e9toile.<\/p>\n

Pour \u00eatre pr\u00e9cise, il s’agissait d’une baguette Piccola, notre pr\u00e9f\u00e9r\u00e9e de chez Coquelicot<\/a>. L’huile d’olive<\/a> est celle d’Hortense Meynier, vendue par Ecomus\u00e9e l’Olivier (anciennement Premi\u00e8re Pression Provence), et le poivre noir est un Indien de Malabar.<\/p>\n

Et vous, des d\u00e9couvertes r\u00e9volutionnaires<\/b> r\u00e9centes \u00e0 partager ?<\/p>\n

* Brillat-Savarin utilise en r\u00e9alit\u00e9 le terme de \u00ab\u00a0prol\u00e9gom\u00e8nes\u00a0\u00bb, que je me r\u00e9jouirais de voir utilis\u00e9 plus souvent, pourquoi pas comme pr\u00e9nom pour une petite fille.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ab\u00a0La d\u00e9couverte d’un mets nouveau fait plus pour le bonheur du genre humain que la d\u00e9couverte d’une \u00e9toile.\u00a0\u00bb Cet aphorisme […]<\/p>\n","protected":false},"author":2,"featured_media":5348,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[392,45],"tags":[618,613,617],"acf":[],"yoast_head":"\nTartine d'huile d'olive au poivre noir Recette | Chocolate & Zucchini<\/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:\/\/cnz.to\/vf\/recettes\/sandwiches\/tartine-dhuile-dolive-au-poivre-noir-recette\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tartine d'huile d'olive au poivre noir Recette | Chocolate & Zucchini\" 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