{"id":35154,"date":"2017-03-30T00:00:00","date_gmt":"2017-03-30T05:00:00","guid":{"rendered":"https:\/\/france-amerique.com\/thierry-rautureau-des-fourneaux-aux-plateaux-de-television\/"},"modified":"2023-11-02T14:19:35","modified_gmt":"2023-11-02T19:19:35","slug":"thierry-rautureau-des-fourneaux-aux-plateaux-de-television","status":"publish","type":"post","link":"https:\/\/france-amerique.com\/fr\/thierry-rautureau-des-fourneaux-aux-plateaux-de-television\/","title":{"rendered":"Thierry Rautureau, des fourneaux aux plateaux de t\u00e9l\u00e9vision"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"35154\" class=\"elementor elementor-35154\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-17297255 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"17297255\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6c9bf560\" data-id=\"6c9bf560\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-74705670 elementor-widget elementor-widget-text-editor\" data-id=\"74705670\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"import_post\"><p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong><em>France-Am\u00e9rique<\/em> : En r\u00e9f\u00e9rence au panama que vous portez et au livre de Dr. Seuss, les Am\u00e9ricains vous surnomment \u00ab\u00a0the Chef in the Hat\u00a0\u00bb. Se cr\u00e9er un personnage est-il important dans votre m\u00e9tier pour se faire un nom aux Etats-Unis ?<\/strong><\/span><\/p><p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong>Thierry Rautureau\u00a0:<\/strong> Les chefs am\u00e9ricains ont du mal \u00e0 percer, les \u00e9trangers doivent redoubler d\u2019efforts. Je suis arriv\u00e9 de Saint-Hilaire-de-Loulay, en Vend\u00e9e, avec douze dollars en poche. Je n\u2019avais rien \u00e0 perdre. Lorsque je me pr\u00e9sente aux gens avec mon chapeau et mon surnom brod\u00e9 sur ma veste de cuisine, ils sourient en pensant au livre <em>The Cat in the\u00a0Hat<\/em> et se souviennent de moi\u00a0! Si des opportunit\u00e9s se pr\u00e9sentent \u00e0 vous, il faut savoir\u00a0les saisir.<\/span><\/p><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-56b0085 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"56b0085\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d43815b\" data-id=\"d43815b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3f34257 elementor-widget elementor-widget-text-editor\" data-id=\"3f34257\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"import_post\"><p style=\"text-align: justify;\"><strong style=\"text-align: justify; font-size: var( --e-global-typography-text-font-size );\">Quelle importance votre carri\u00e8re m\u00e9diatique a-t-elle eu dans le succ\u00e8s\u00a0de vos\u00a0restaurants ?<\/strong><\/p><p style=\"text-align: justify;\"><span style=\"color: #000000;\">Les m\u00e9dias ont \u00e9t\u00e9 la cl\u00e9 de mon succ\u00e8s aux Etats-Unis. J\u2019ai ouvert mon premier restaurant, Rover&rsquo;s, \u00e0 Seattle en 1987. La cuisine fine se d\u00e9veloppait \u00e0 toute vitesse \u00e0 New York, mais personne sur la c\u00f4te est n\u2019avait entendu parler de bons restaurants dans l\u2019Etat de Washington. Avant Internet, la t\u00e9l\u00e9vision \u00e9tait le seul moyen de me faire conna\u00eetre dans l\u2019ensemble du pays. En 1989, j\u2019ai rencontr\u00e9 Graham Kerr, l\u2019animateur de l\u2019\u00e9mission culinaire des ann\u00e9es 1960 <em>The Galloping Gourmet<\/em>, et me suis jet\u00e9 \u00e0 l\u2019eau. Je suis pass\u00e9 plusieurs fois\u00a0dans <em>Good Morning America<\/em> et dans <em>Ready, Set, Cook!<\/em> A chaque fois que je passais par New\u00a0York pour tourner une nouvelle \u00e9mission, je sollicitais l\u2019attention les m\u00e9dias.<\/span><\/p><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-011e199 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"011e199\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9da94a0\" data-id=\"9da94a0\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4b1ec87 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"4b1ec87\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/france-amerique.com\/wp-content\/uploads\/2017\/03\/thierry-rautureau-seattle-french-chef-in-the-hat-boeuf-beef-bourguignon.jpeg\" class=\"attachment-full size-full wp-image-43135\" alt=\"\" srcset=\"https:\/\/france-amerique.com\/wp-content\/uploads\/2017\/03\/thierry-rautureau-seattle-french-chef-in-the-hat-boeuf-beef-bourguignon.jpeg 1000w, https:\/\/france-amerique.com\/wp-content\/uploads\/2017\/03\/thierry-rautureau-seattle-french-chef-in-the-hat-boeuf-beef-bourguignon-300x200.jpeg 300w, https:\/\/france-amerique.com\/wp-content\/uploads\/2017\/03\/thierry-rautureau-seattle-french-chef-in-the-hat-boeuf-beef-bourguignon-768x512.jpeg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Le b\u0153uf bourguignon, un incontournable du caf\u00e9 Luc \u00e0 Seattle. \u00a9 Michael Soike<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4f18549 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4f18549\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-fbfe99b\" data-id=\"fbfe99b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0baffd2 elementor-widget elementor-widget-text-editor\" data-id=\"0baffd2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"import_post\"><p style=\"text-align: justify;\"><strong style=\"text-align: justify; font-size: var( --e-global-typography-text-font-size );\">Comment choisissez-vous les programmes dans lesquels vous apparaissez ?<\/strong><\/p><p style=\"text-align: justify;\"><span style=\"color: #000000;\">Je choisis des \u00e9missions en ad\u00e9quation avec ma personnalit\u00e9. Les \u00e9missions comme <em>Top\u00a0Chef<\/em> ne m\u2019int\u00e9ressent pas\u00a0:\u00a0la cuisine est rel\u00e9gu\u00e9e au second plan par les histoires d\u2019amour\u00a0et les disputes. J\u2019ai particip\u00e9 plusieurs fois \u00e0 <em>Top Chef Master U.S.A.<\/em>, comme candidat puis\u00a0comme juge. Le programme reproduit la pr\u00e9paration d\u2019un restaurant avant le service. Les\u00a0candidats ont un temps limit\u00e9 pour discuter d\u2019un menu, se r\u00e9partir les t\u00e2ches et cuisiner.\u00a0Depuis 2015, les documentaires <em>Chef\u2019s Table<\/em> offrent aux chefs une visibilit\u00e9 consid\u00e9rable.\u00a0Chaque \u00e9pisode est tourn\u00e9 dans les cuisines des plus grands restaurants du monde et\u00a0diffus\u00e9 sur Netflix, une plateforme qui compte pr\u00e8s de cent millions d\u2019utilisateurs. Malgr\u00e9 le\u00a0succ\u00e8s de cette s\u00e9rie, les m\u00e9dias ne remplaceront jamais l\u2019honneur de recevoir une \u00e9toile\u00a0Michelin.<\/span><\/p><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-efd3fb0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"efd3fb0\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-170e3fa\" data-id=\"170e3fa\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7041991 elementor-widget elementor-widget-text-editor\" data-id=\"7041991\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"import_post\"><p style=\"text-align: justify;\"><strong style=\"text-align: justify; font-size: var( --e-global-typography-text-font-size );\">La Seattle Restaurant Week 2017 se tiendra du 2 au 13 avril prochains. Quels plats\u00a0recommanderiez-vous aux curieux qui voudraient d\u00e9couvrir votre caf\u00e9 ?<\/strong><\/p><p style=\"text-align: justify;\"><span style=\"color: #000000;\">Les rillettes de canard sont accompagn\u00e9es de d\u00e9s de pommes vertes r\u00e9colt\u00e9es localement.\u00a0Cet amuse-bouche acidul\u00e9 sera parfait pour commencer votre repas chez nous. En plat\u00a0principal, je vous conseille la truite, p\u00each\u00e9e dans les rivi\u00e8res du massif des Cascades \u00e0 l\u2019est\u00a0de Seattle. Pour le dessert, optez pour le feuillet\u00e9 \u00e0 la rhubarbe et sa cr\u00e8me p\u00e2tissi\u00e8re, servi\u00a0avec un sorbet \u00e0 la rhubarbe et saupoudr\u00e9 d\u2019amandes grill\u00e9es.<\/span><\/p><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3a8add4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3a8add4\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3c326d5\" data-id=\"3c326d5\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8cb7c71 elementor-widget elementor-widget-text-editor\" data-id=\"8cb7c71\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><br \/>Luc<br \/>2800 East Madison Street<br \/>Seattle, WA 98112<br \/>(206) 328-6645<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Les Am\u00e9ricains connaissent Thierry Rautureau par son surnom, \u00ab the Chef in the\u00a0Hat \u00bb. Install\u00e9 \u00e0 Seattle depuis trente ans, le cuisinier vend\u00e9en anime chaque semaine\u00a0un programme de radio et participe r\u00e9guli\u00e8rement aux \u00e9missions culinaires des\u00a0cha\u00eenes The Food Network, PBS et Bravo. Le petit \u00e9cran offre une seconde vitrine \u00e0\u00a0son caf\u00e9, Luc, qui participera \u00e0 la Restaurant Week de Seattle du 2 au 13 avril\u00a0prochain.<\/p>\n","protected":false},"author":322,"featured_media":43132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[253],"tags":[481,440,191,249,445],"class_list":["post-35154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bon-appetit","tag-restaurant","tag-restaurant-week","tag-restaurants","tag-seattle","tag-washington-state"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Thierry Rautureau, des fourneaux aux plateaux de t\u00e9l\u00e9vision<\/title>\n<meta name=\"description\" content=\"Install\u00e9 \u00e0 Seattle depuis trente ans, le cuisinier vend\u00e9en participe 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