{"id":21359,"date":"2015-05-18T09:04:09","date_gmt":"2015-05-18T07:04:09","guid":{"rendered":"http:\/\/www.invarena.cz\/?p=21359"},"modified":"2015-05-18T09:04:09","modified_gmt":"2015-05-18T07:04:09","slug":"afp-francouzsti-sefkuchari-se-prizpusobuji-hostum-alergikum","status":"publish","type":"post","link":"https:\/\/www.invarena.cz\/?p=21359","title":{"rendered":"AFP: Francouz\u0161t\u00ed \u0161\u00e9fkucha\u0159i se p\u0159izp\u016fsobuj\u00ed host\u016fm alergik\u016fm"},"content":{"rendered":"<p><strong>Francouz\u0161t\u00ed \u0161\u00e9fkucha\u0159i ocen\u011bn\u00ed michelinsk\u00fdmi hv\u011bzdi\u010dkami se v pr\u016fb\u011bhu \u010dasu nau\u010dili p\u0159izp\u016fsobovat se alergi\u00edm, kter\u00e9 jsou u jejich host\u016f st\u00e1le \u010dast\u011bj\u0161\u00ed. &#8222;Vysok\u00e1 gastronomie&#8220; st\u00e1le uspokojuje mlsn\u00e9 jaz\u00fd\u010dky, ale bere v \u00favahu tyto nemoci, p\u00ed\u0161e agentura AFP.<\/strong><\/p>\n<p>    &#8222;P\u0159ed dvaceti lety jsme nev\u011bd\u011bli, co m\u00e1me d\u011blat, kdy\u017e n\u00e1s host informoval, \u017ee m\u00e1 n\u011bjakou alergii. Dostal arty\u010dok a n\u011bjak\u00fd sal\u00e1t. Dnes n\u00e1m to nep\u016fsob\u00ed \u017e\u00e1dn\u00e9 pot\u00ed\u017ee,&#8220; tvrd\u00ed Piet Hiet Huysentruyt, majitel restaurace Likok\u00e9 ve m\u011bst\u011b Les Vans na jihu Francie.<br \/>\n    Laurent Pourcel z restaurace Jardin des Sens v jihofrancouzsk\u00e9m Montpellieru p\u0159ipom\u00edn\u00e1, jak jsou dnes alergie roz\u0161\u00ed\u0159en\u00e9. &#8222;Jsou st\u00e1le \u010dast\u011bj\u0161\u00ed. Kdy\u017e m\u00e1te st\u016fl s p\u011bti \u010di \u0161esti osobami, pak jedna z nich bude ur\u010dit\u011b alergik,&#8220; \u0159\u00edk\u00e1. &#8222;Denn\u011b m\u00e1me jednoho nebo dva hosty s alergi\u00ed,&#8220; dod\u00e1v\u00e1.<br \/>\n    Alergiemi se v dubnu v Montpellieru zab\u00fdval i gastronomick\u00fd festival, jeho\u017e se z\u00fa\u010dastnili \u0161\u00e9fkucha\u0159i z deseti zem\u00ed St\u0159edomo\u0159\u00ed a jemu\u017e p\u0159edsedali slavn\u00ed \u0161\u00e9fkucha\u0159i Alain Ducasse a Jo\u00ebl Robuchon. Zd\u016fraznili, \u017ee st\u0159edomo\u0159sk\u00e1 kuchyn\u011b je v\u00fdborn\u00fd spojenec pr\u00e1v\u011b pokud jde o alergie.<br \/>\n    &#8222;Je v n\u00ed m\u00e9n\u011b ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, m\u00e1sla a brambor. Pou\u017e\u00edv\u00e1 se v\u00edce olivov\u00fd olej, ryby a zelenina,&#8220; uv\u00e1d\u00ed Hermance Jopletov\u00e1 z restaurace nov\u011b vyznamenan\u00e9 michelinskou hv\u011bzdi\u010dkou Le Castellaras nedaleko Cannes. &#8222;Olivov\u00fd olej je l\u00e9pe straviteln\u00fd, t\u011blo jej l\u00e9pe p\u0159ij\u00edm\u00e1,&#8220; potvrzuje nutri\u010dn\u00ed poradce Christian Recchia.<br \/>\n    Alain Ducasse ve sv\u00e9 restauraci Plaza Ath\u00e9n\u00e9e v Pa\u0159\u00ed\u017ei vy\u0161krtl z j\u00eddeln\u00ed\u010dku maso. V podniku Louis XV. v Monaku se pou\u017e\u00edv\u00e1 m\u00e9n\u011b soli, m\u00e9n\u011b cukru, m\u00e9n\u011b tuku a m\u00e9n\u011b \u017eivo\u010di\u0161n\u00fdch protein\u016f. Jinde kucha\u0159i na \u017e\u00e1dost host\u016f p\u0159izp\u016fsobuj\u00ed j\u00eddeln\u00ed\u010dek a m\u011bn\u00ed slo\u017een\u00ed sv\u00fdch om\u00e1\u010dek, pokud na je host na n\u011bjakou ingredienci alergick\u00fd. Pro ty, kdo nesn\u00e1\u0161ej\u00ed lepek, maj\u00ed v\u0161ichni kucha\u0159i v z\u00e1sob\u011b bezlepkov\u00fd chl\u00e9b, kter\u00fd si p\u0159edem p\u0159ipravuj\u00ed a skladuj\u00ed v ledni\u010dce.<br \/>\n    Vegetari\u00e1ni nemaj\u00ed \u017e\u00e1dn\u00e9 probl\u00e9my. Nejobt\u00ed\u017en\u011bj\u0161\u00ed jsou alergie na lakt\u00f3zu, konstatuje Fabien Lefebvre z nov\u011b vyznamenan\u00e9 restaurace Octopus v B\u00e9ziers na jihu zem\u011b. Olivov\u00fd olej m\u016f\u017ee nahradit m\u00e1slo. &#8222;\u0158e\u0161en\u00edm m\u016f\u017ee b\u00fdt tak\u00e9 va\u0159it bez tuk\u016f,&#8220; \u0159\u00edk\u00e1 Lefebvre, kter\u00fd host\u016fm mimo jin\u00e9 nab\u00edz\u00ed rybu va\u0159enou v p\u00e1\u0159e s mo\u0159sk\u00fdmi \u0159asami.<br \/>\n    &#8222;M\u016f\u017eeme sestavit t\u0159\u00edhv\u011bzdi\u010dkov\u00e9 menu, jestli\u017ee jsme v\u010das upozorn\u011bni. P\u0159ipravovat n\u011bco na posledn\u00ed chv\u00edli je mnohem t\u011b\u017e\u0161\u00ed,&#8220; p\u0159ipou\u0161t\u00ed Huysentruyt, kter\u00fd je s\u00e1m diabetik.<br \/>\n    Tento b\u00fdval\u00fd autor kulin\u00e1\u0159sk\u00fdch po\u0159ad\u016f ve vl\u00e1msk\u00e9 televizi a autor \u00fasp\u011b\u0161n\u00fdch kucha\u0159ek st\u00e1le hled\u00e1 nov\u00e9 cesty. Okoun mo\u0159sk\u00fd na s\u00e1dle s telec\u00edm moze\u010dkem a uzen\u00fdm masem se pro nemocn\u00e9ho zm\u011bn\u00ed na okouna s kv\u011bt\u00e1kov\u00fdm kr\u00e9mem a zeleninou.<br \/>\n    \u0160\u00e9fkucha\u0159\u016fm se ov\u0161em nel\u00edb\u00ed sm\u011brnice Evropsk\u00e9 unie, kter\u00e1 vstoupila v platnost loni v prosinci a kter\u00e1 zavazuje v\u00fdrobce potravin a kucha\u0159e, aby informovali hosty o p\u0159\u00edtomnosti 14 nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00edch alergen\u016f ve sv\u00fdch ingredienc\u00edch. Jsou to nap\u0159\u00edklad o\u0159\u00ed\u0161ky, s\u00f3ja, obilniny obsahuj\u00edc\u00ed lepek, kor\u00fd\u0161i, ml\u00e9ko nebo vejce.<br \/>\n    Zat\u00edm se jen m\u00e1lo v\u00fdznamn\u00fdch \u0161\u00e9fkucha\u0159\u016f tomuto na\u0159\u00edzen\u00ed pod\u0159izuje. &#8222;Na\u0161\u00edm c\u00edlem je, aby byli lid\u00e9 spokojeni. Z\u00e1kazn\u00edk zase opr\u00e1vn\u011bn\u011b p\u0159edpokl\u00e1d\u00e1, \u017ee ho nezrad\u00edme,&#8220; \u0159\u00edk\u00e1 Marc de Passoria Peyssard z restaurace Esprit de la Violette v Aix-en-Provence. <\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Francouz\u0161t\u00ed \u0161\u00e9fkucha\u0159i ocen\u011bn\u00ed michelinsk\u00fdmi hv\u011bzdi\u010dkami se v pr\u016fb\u011bhu \u010dasu nau\u010dili p\u0159izp\u016fsobovat se alergi\u00edm, kter\u00e9 jsou u jejich host\u016f st\u00e1le \u010dast\u011bj\u0161\u00ed. &#8222;Vysok\u00e1 gastronomie&#8220; st\u00e1le uspokojuje mlsn\u00e9 <a class=\"mh-excerpt-more\" href=\"https:\/\/www.invarena.cz\/?p=21359\" title=\"AFP: Francouz\u0161t\u00ed \u0161\u00e9fkucha\u0159i se p\u0159izp\u016fsobuj\u00ed host\u016fm alergik\u016fm\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-21359","post","type-post","status-publish","format-standard","hentry","category-zpravy"],"_links":{"self":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts\/21359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21359"}],"version-history":[{"count":0,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts\/21359\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}