{"id":29079,"date":"2026-08-26T12:58:04","date_gmt":"2026-08-26T10:58:04","guid":{"rendered":"https:\/\/www.sabarot.com\/actualites-et-recettes\/potimarron-farci-aux-spaghetti-et-a-la-sauce-tenebreuse-aux-trompettes-de-la-mort-2\/"},"modified":"2026-11-06T13:18:13","modified_gmt":"2026-11-06T11:18:13","slug":"le-traditionnel-taboule-revisite-par-regis-marcon","status":"publish","type":"post","link":"https:\/\/www.sabarot.com\/actualites-et-recettes\/le-traditionnel-taboule-revisite-par-regis-marcon\/","title":{"rendered":"Le traditionnel taboul\u00e9 revisit\u00e9 par R\u00e9gis Marcon !"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb30px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: center;\">R\u00e9inventer un classique avec le Petit \u00c9peautre du Velay, une c\u00e9r\u00e9ale locale et nutritive.<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbArial||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb20px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>Aujourd\u2019hui, le chef trois \u00e9toiles R\u00e9gis Marcon insuffle une fra\u00eecheur \u00e9clatante au traditionnel taboul\u00e9 d\u2019\u00e9t\u00e9. En lieu et place de l&rsquo;\u00e9ternelle semoule, c&rsquo;est notre tr\u00e9sor local, le Petit \u00c9peautre du Velay, qui vient magnifier cette recette avec son irr\u00e9sistible croquant et sa douceur dor\u00e9e !<\/strong><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_code _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<iframe loading=\"lazy\" width=\"1344\" height=\"756\" src=\"https:\/\/www.youtube.com\/embed\/jPNh0sO901E\" title=\"Recette Sabarot - Le traditionnel taboul\u00e9 revisit\u00e9 par R\u00e9gis Marcon !\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen=\"\"><\/iframe>[\/et_pb_code][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbTexte\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb37px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><strong>La recette qui donne le sourire<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbArial||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb20px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p>\u2022 La base : notre Petit \u00c9peautre du Velay, cuit et gard\u00e9 ti\u00e8de.<br \/>\u2022 L\u2019explosion aromatique : du persil, de la menthe fra\u00eeche et de la coriandre (vous n&rsquo;aimez pas la coriandre ? Remplacez-la simplement par du basilic !).<br \/>\u2022 De la fra\u00eecheur &amp; du croquant : de belles tomates juteuses, du concombre, un peu d&rsquo;oignon et quelques pistaches pour la touche croquante. (Variante : le poivron marche super bien aussi !).<br \/>\u2022 L\u2019assaisonnement parfait : du jus de citron vert, un bon filet d&rsquo;huile d&rsquo;olive, de l&rsquo;ail, du sel et du poivre.<\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=\u00a0\u00bbTexte\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb37px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><strong>Le dressage color\u00e9, pour en prendre plein les yeux avant de se r\u00e9galer<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbArial||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb20px\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p>\u2022 Quelques olives noires (pour la petite touche sal\u00e9e qui change tout !)<br \/>\u2022 Des feuilles de menthe et des morceaux de tomates fra\u00eeches<br \/>\u2022 Et pour la touche finale : une jolie fleur de mauve<\/p>\n<p>R\u00e9sultat ? Un plat hyper color\u00e9, plein de peps et tr\u00e8s parfum\u00e9 !&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=\u00a0\u00bbTexte\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb37px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><strong>Astuces<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbArial||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb20px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p>&nbsp;Comme les chaperons sont des \u00eatres de lumi\u00e8re, nous vous partageons les 2 astuces du Chef R\u00e9gis Marcon : <br \/>\u2022 Assaisonnez \u00e0 ti\u00e8de ! M\u00e9langez votre assaisonnement quand le Petit \u00c9peautre est encore ti\u00e8de : le grain va absorber toutes les saveurs.<br \/>\u2022 Pressez comme un pro ! Au lieu de couper vos citrons en deux, coupez-les en biais : vous r\u00e9cup\u00e9rerez deux fois plus de jus !&nbsp;<\/p>\n<p>Alors, \u00e7a vous donne envie de tester ce taboul\u00e9 revisit\u00e9 ?<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2026\/11\/Tabloule_marcon.jpg\u00a0\u00bb title_text=\u00a0\u00bbTabloule_marcon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.sabarot.com\/actualites-et-recettes\/wp-content\/uploads\/2025\/11\/petit-epeautre-du-velay-10min.jpg\u00a0\u00bb title_text=\u00a0\u00bbpetit-epeautre-du-velay-10min\u00a0\u00bb force_fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.27.5&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbSabarot Corps||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000&Prime; text_font_size=\u00a0\u00bb36px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p style=\"text-align: center;\"><strong>Petit \u00c9peautre du Velay<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbArial||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb20px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p data-path-to-node=\"3\">Cultiv\u00e9 \u00e0 plus de 800 m\u00e8tres d&rsquo;altitude au c\u0153ur de l&rsquo;Auvergne, notre Petit \u00c9peautre s&rsquo;\u00e9panouit sur les terres fertiles et escarp\u00e9es des plateaux du Velay. Cette c\u00e9r\u00e9ale mill\u00e9naire b\u00e9n\u00e9ficie d&rsquo;une fili\u00e8re 100% locale instaur\u00e9e par Sabarot, garantissant un mode de culture respectueux de l&rsquo;environnement et une tra\u00e7abilit\u00e9 exemplaire du champ \u00e0 votre assiette.<\/p>\n<p>[\/et_pb_text][et_pb_button button_url=\u00a0\u00bbhttps:\/\/www.sabarot.com\/petit-epeautre-du-velay\/496-petit-epeautre-du-velay-10min-3111952035174.html\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb button_text=\u00a0\u00bbJe commande mon Petit Epeautre du Velay\u00a0\u00bb button_alignment=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.9&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_button=\u00a0\u00bbon\u00a0\u00bb button_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb button_bg_color=\u00a0\u00bb#c39d63&Prime; button_border_width=\u00a0\u00bb0px\u00a0\u00bb button_font=\u00a0\u00bbSabarot Titre||||||||\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9inventer un classique avec le Petit \u00c9peautre du Velay, une c\u00e9r\u00e9ale locale et nutritive.Aujourd\u2019hui, le chef trois \u00e9toiles R\u00e9gis Marcon insuffle une fra\u00eecheur \u00e9clatante au traditionnel taboul\u00e9 d\u2019\u00e9t\u00e9. En lieu et place de l&rsquo;\u00e9ternelle semoule, c&rsquo;est notre tr\u00e9sor local, le Petit \u00c9peautre du Velay, qui vient magnifier cette recette avec son irr\u00e9sistible croquant et sa [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":29109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1225,76,1231,184],"tags":[],"class_list":["post-29079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-petit-epeautre-du-velay-2","category-recettes","category-entree","category-cereales","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le traditionnel taboul\u00e9 revisit\u00e9 par R\u00e9gis Marcon ! - Sabarot - Des produits bons, sains, naturels<\/title>\n<meta name=\"description\" content=\"R\u00e9inventer un classique avec le Petit \u00c9peautre du Velay, une c\u00e9r\u00e9ale locale et nutritive. 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