{"id":20385,"date":"2026-05-06T14:17:41","date_gmt":"2026-05-06T12:17:41","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=20385"},"modified":"2026-05-19T21:43:57","modified_gmt":"2026-05-19T19:43:57","slug":"how-to-make-a-cheese-tuile","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/fr\/sinspirer\/how-to-make-a-cheese-tuile\/","title":{"rendered":"Comment r\u00e9aliser une tuile au fromage \u2013 Recette \u00e9toil\u00e9e Michelin par Claus Henriksen"},"content":{"rendered":"<h2 data-section-id=\"9zmvfe\" data-start=\"67\" data-end=\"122\">Recette de Tuile au Fromage pour la Haute Cuisine de <a href=\"https:\/\/www.restaurant-mota.com\/\">Restaurant MOTA<\/a><\/h2>\n<p data-start=\"124\" data-end=\"341\">Apprendre \u00e0 faire une tuile au fromage est l'un des moyens les plus simples d'am\u00e9liorer la pr\u00e9sentation dans la gastronomie moderne. Une tuile sal\u00e9e et croquante ajoute de la texture, de l'\u00e9l\u00e9gance et de la pr\u00e9cision visuelle aux plats sal\u00e9s comme aux desserts raffin\u00e9s.<\/p>\n<p data-start=\"343\" data-end=\"593\">Dans cette recette d'inspiration Michelin, <span class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"><span class=\"whitespace-normal\">Claus Henriksen<\/span><\/span> Le restaurant MOTA montre comment une simple tuile au fromage peut devenir un \u00e9l\u00e9ment embl\u00e9matique gr\u00e2ce \u00e0 la technique, \u00e0 la pr\u00e9sentation et \u00e0 des moules sur mesure d\u00e9velopp\u00e9s en collaboration avec Nordic Chefs.<\/p>\n<p data-start=\"595\" data-end=\"833\">Cette recette combine une tuile croustillante au fromage Skovland Maestro avec une mayonnaise \u00e0 la rogue de morue fum\u00e9e et montre comment les cuisines professionnelles utilisent des moules personnalis\u00e9s pour cr\u00e9er une pr\u00e9sentation coh\u00e9rente pendant le service. Certains diraient que ce snack au fromage incroyable a le go\u00fbt de Cheese Dippers.<\/p>\n<h2 data-section-id=\"1j8httg\" data-start=\"840\" data-end=\"865\">Qu'est-ce qu'une tuile au fromage ?<\/h2>\n<p data-start=\"867\" data-end=\"1093\">Une tuile au fromage est une garniture fine et croustillante utilis\u00e9e dans la restauration moderne pour ajouter de la texture et de la structure \u00e0 un plat. Les tuiles sal\u00e9es sont souvent faites de fromage, de farine, de beurre et de blancs d'\u0153ufs avant d'\u00eatre cuites dans des formes d\u00e9licates et croustillantes.<\/p>\n<p data-start=\"1095\" data-end=\"1131\">Les chefs utilisent couramment les tuiles de fromage pour :<\/p>\n<ul data-start=\"1132\" data-end=\"1257\">\n<li data-section-id=\"435xbw\" data-start=\"1132\" data-end=\"1156\">Ajouter du croquant et de la texture<\/li>\n<li data-section-id=\"133st16\" data-start=\"1157\" data-end=\"1182\">Pr\u00e9sentez la hauteur visuelle<\/li>\n<li data-section-id=\"1cf1x11\" data-start=\"1183\" data-end=\"1207\">Cr\u00e9er un dressage \u00e9l\u00e9gant<\/li>\n<li data-section-id=\"11ze6za\" data-start=\"1208\" data-end=\"1257\">Renforcer l'identit\u00e9 du restaurant avec des moules personnalis\u00e9s<\/li>\n<\/ul>\n<p data-start=\"1259\" data-end=\"1427\">Dans les cuisines de niveau Michelin, les tuiles sont souvent personnalis\u00e9es \u00e0 l'aide de moules en silicone ou de motifs de marque pour cr\u00e9er des pr\u00e9sentations uniques qui sont reproductibles pendant le service.<\/p>\n<h2 data-section-id=\"g22ezb\" data-start=\"1434\" data-end=\"1483\">Pourquoi les restaurants Michelin utilisent-ils des moules \u00e0 tuiles personnalis\u00e9s<\/h2>\n<p data-start=\"1485\" data-end=\"1677\">Au restaurant MOTA, Claus Henriksen a collabor\u00e9 avec Nordic Chefs pour mettre au point un <a href=\"https:\/\/nordic-chefs.com\/fr\/outils-de-chef-personnalises\/\"><strong data-start=\"1568\" data-end=\"1594\">moule pour tuile logo personnalis\u00e9<\/strong><\/a>, permettant \u00e0 l'identit\u00e9 visuelle du restaurant de faire partie de l'exp\u00e9rience client.<\/p>\n<p data-start=\"1679\" data-end=\"1752\">Les moules personnalis\u00e9s sont de plus en plus utilis\u00e9s dans les cuisines professionnelles car ils :<\/p>\n<ul data-start=\"1753\" data-end=\"1873\">\n<li data-section-id=\"1833j98\" data-start=\"1753\" data-end=\"1774\">Am\u00e9liorer la coh\u00e9rence<\/li>\n<li data-section-id=\"pre3tl\" data-start=\"1775\" data-end=\"1794\">Acc\u00e9l\u00e9rer le flux de travail<\/li>\n<li data-section-id=\"u172lq\" data-start=\"1795\" data-end=\"1824\">Cr\u00e9ez un dressage reconnaissable<\/li>\n<li data-section-id=\"7igqz4\" data-start=\"1825\" data-end=\"1873\">Aidez les restaurants \u00e0 cr\u00e9er des pr\u00e9sentations signature<\/li>\n<\/ul>\n<p data-start=\"1875\" data-end=\"2012\">Nordic Chefs d\u00e9veloppe des moules en silicone sur mesure, des syst\u00e8mes de croustades, des quenelle spoon et des outils de dressage destin\u00e9s aux restaurants gastronomiques du monde entier.<\/p>\n<h2 data-section-id=\"1d7iu13\" data-start=\"3370\" data-end=\"3402\">Techniques de dressage gastronomique<\/h2>\n<p data-start=\"3404\" data-end=\"3591\">Dans la gastronomie moderne, la pr\u00e9sentation est abord\u00e9e avec le m\u00eame niveau de pr\u00e9cision que la cuisson. Les garnitures d\u00e9licates comme les tuiles sal\u00e9es exigent une constance en \u00e9paisseur, en forme et en placement.<\/p>\n<p data-start=\"3593\" data-end=\"3622\">les chefs professionnels utilisent souvent :<\/p>\n<ul data-start=\"3623\" data-end=\"3782\">\n<li data-section-id=\"fxs10g\" data-start=\"3623\" data-end=\"3665\">Placage tweezers pour des r\u00e9glages pr\u00e9cis<\/li>\n<li data-section-id=\"10q37ug\" data-start=\"3666\" data-end=\"3703\">Cuill\u00e8res \u00e0 quenelle pour un fa\u00e7onnage \u00e9l\u00e9gant<\/li>\n<li data-section-id=\"1cc7jz1\" data-start=\"3704\" data-end=\"3744\">Spatules coud\u00e9es pour un placement d\u00e9licat<\/li>\n<li data-section-id=\"1yztsa5\" data-start=\"3745\" data-end=\"3782\">Moules personnalis\u00e9s pour un placage r\u00e9p\u00e9table<\/li>\n<\/ul>\n<p data-start=\"3784\" data-end=\"3895\">Ces outils aident les restaurants \u00e0 maintenir la coh\u00e9rence pendant le service tout en renfor\u00e7ant leur propre identit\u00e9 visuelle.<\/p>\n<p data-start=\"3897\" data-end=\"3922\">Explorez nos professionnels :<\/p>\n<ul data-start=\"3923\" data-end=\"4006\">\n<li data-section-id=\"1l98fjt\" data-start=\"3923\" data-end=\"3940\"><a href=\"https:\/\/nordic-chefs.com\/fr\/ustensiles-de-cuisine\/cuillere-a-quenelle\/\"><strong>Cuill\u00e8res \u00e0 quenelles<\/strong><\/a><\/li>\n<li data-section-id=\"1x9pkd8\" data-start=\"3941\" data-end=\"3959\"><a href=\"https:\/\/nordic-chefs.com\/da\/madpincet-2\/\"><strong>Placage tweezers<\/strong><\/a><\/li>\n<li data-section-id=\"80mquh\" data-start=\"3960\" data-end=\"3976\"><a href=\"https:\/\/nordic-chefs.com\/fr\/moules-en-silicone\/\"><strong>Moule en silicone<\/strong><\/a><\/li>\n<li data-section-id=\"imo8ii\" data-start=\"3977\" data-end=\"4006\"><a href=\"https:\/\/nordic-chefs.com\/fr\/fer-a-croustade-et-fer-a-rosette\/\"><strong>Syst\u00e8mes croustade et rosette<\/strong><\/a><\/li>\n<\/ul>\n<h2 data-section-id=\"dnko5y\" data-start=\"4013\" data-end=\"4050\">Tuiles au fromage en restauration fine moderne<\/h2>\n<p data-start=\"4052\" data-end=\"4142\">Les tuiles sal\u00e9es au fromage sont largement utilis\u00e9es dans les restaurants \u00e9toil\u00e9s au Michelin car elles combinent :<\/p>\n<ul data-start=\"4143\" data-end=\"4230\">\n<li data-section-id=\"1d371bg\" data-start=\"4143\" data-end=\"4158\">Texture croquante<\/li>\n<li data-section-id=\"lldvda\" data-start=\"4159\" data-end=\"4181\">Pr\u00e9sentation \u00e9l\u00e9gante<\/li>\n<li data-section-id=\"14rt431\" data-start=\"4182\" data-end=\"4206\">Fort contraste visuel<\/li>\n<li data-section-id=\"146vlcz\" data-start=\"4207\" data-end=\"4230\">Structure l\u00e9g\u00e8re<\/li>\n<\/ul>\n<p data-start=\"4232\" data-end=\"4366\">Ils peuvent \u00eatre associ\u00e9s \u00e0 des fruits de mer, des tartares, des cr\u00e8mes, des desserts ou des croustades pour cr\u00e9er des textures superpos\u00e9es et des compositions d'assiette raffin\u00e9es.<\/p>\n<h2 data-section-id=\"1d0e2ye\" data-start=\"4373\" data-end=\"4407\">Explorez d'autres recettes gastronomiques<\/h2>\n<p data-start=\"4409\" data-end=\"4475\">Vous cherchez d'autres recettes et techniques de dressage inspir\u00e9es par Michelin ?<\/p>\n<p data-start=\"4477\" data-end=\"4485\">Explorer :<\/p>\n<ul data-start=\"4486\" data-end=\"4703\">\n<li data-section-id=\"17ouk4v\" data-start=\"4486\" data-end=\"4566\">Le c\u00e9l\u00e8bre <a href=\"https:\/\/nordic-chefs.com\/fr\/sinspirer\/lobster-tail-dessert-michelin-recipe-from-restaurant-mota\/\"><strong data-start=\"4499\" data-end=\"4525\">Recette de dessert au homard<\/strong><\/a> par <span class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"><span class=\"whitespace-normal\">Claus Henriksen<\/span><\/span><\/li>\n<li data-section-id=\"1e7no3g\" data-start=\"4567\" data-end=\"4608\">Notre guide sur <a href=\"https:\/\/nordic-chefs.com\/fr\/sinspirer\/comment-faire-une-quenelle\/\"><strong data-start=\"4582\" data-end=\"4608\">Comment faire une quenelle<\/strong><\/a><\/li>\n<li data-section-id=\"1r20wha\" data-start=\"4609\" data-end=\"4660\">Le complet <a href=\"https:\/\/nordic-chefs.com\/fr\/sinspirer\/how-to-master-a-croustade-iron-a-simple-guide-for-professional-chefs\/\"><strong data-start=\"4624\" data-end=\"4660\">Guide de recette Croustade &amp; Rosette<\/strong><\/a><\/li>\n<li data-section-id=\"1q2f3kx\" data-start=\"4661\" data-end=\"4703\">Le meilleur <a href=\"https:\/\/nordic-chefs.com\/fr\/sinspirer\/comment-faire-des-bunuelos-avec-le-chef-eric-vildgaard-du-restaurant-jordnaer\/\"><strong>Recette de beignets<\/strong><\/a> par Eric Vildgaard<\/li>\n<\/ul>","protected":false},"featured_media":20389,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Cheese Tuile Recipe for Fine Dining | Michelin Chef Guide","_seopress_titles_desc":"How to make a crispy cheese tuile with this Michelin-inspired recipe by Claus Henriksen from 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Henriksen","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2026\/05\/dsc04208.jpg","_seopress_pro_rich_snippets_recipes_video":"https:\/\/youtube.com\/shorts\/CbWX5KLOr4M?si=Y2yD34TW9wq60A0h","_seopress_pro_rich_snippets_recipes_prep_time":"15","_seopress_pro_rich_snippets_recipes_cook_time":"15","_seopress_pro_rich_snippets_recipes_calories":"173","_seopress_pro_rich_snippets_recipes_cuisine":"nordic cuisine","_seopress_pro_rich_snippets_recipes_desc":"A Michelin-style cheese tuile recipe by Claus Henriksen from Restaurant MOTA, made with Skovland Maestro cheese and served with smoked cod roe mayonnaise using a custom Nordic Chefs tuile mold.","_seopress_pro_rich_snippets_recipes_img_attachment_id":"20389","_seopress_pro_rich_snippets_recipes_img_width":"976","_seopress_pro_rich_snippets_recipes_img_height":"1461","_seopress_pro_rich_snippets_recipes_ingredient":"150 g Skovland Maestro cheese 100 g wheat flour 100 g egg whites 50 g water 100 g salted butter 50 g smoked and salted cod roe 4 egg yolks Apple cider vinegar Salt Neutral oil","_seopress_pro_rich_snippets_recipes_instructions":"Blend the Skovland Maestro cheese until smooth. Add wheat flour, egg whites and water, then blend briefly until homogeneous. Emulsify the melted salted butter into the batter. Spread the batter evenly into the custom tuile mold. Bake at 150\u00b0C for 8\u201310 minutes until crisp. For the mayonnaise, blend the smoked cod roe until smooth. Add egg yolks, apple cider vinegar and salt, then blend on low speed. 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