{"id":66341,"date":"2026-03-31T11:02:01","date_gmt":"2026-03-31T09:02:01","guid":{"rendered":"https:\/\/www.sosa.cat\/sosa-ingredients-a-asias-50-best-restaurants-2026\/"},"modified":"2026-03-31T11:16:00","modified_gmt":"2026-03-31T09:16:00","slug":"sosa-ingredients-a-asias-50-best-restaurants-2026","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/","title":{"rendered":"Sosa Ingredients \u00e0 Asia\u2019s 50 Best Restaurants 2026"},"content":{"rendered":"\n<p>En mars dernier, nous \u00e9tions \u00e0 <em>Hong Kong<\/em> pour la c\u00e9r\u00e9monie de remise des prix <strong>Asia&rsquo;s 50 Best Restaurants 2026<\/strong>, un \u00e9v\u00e9nement c\u00e9l\u00e9brant les meilleurs restaurants et chefs d\u2019Asie, dont beaucoup sont des clients et partenaires qui partagent notre passion pour l\u2019innovation gastronomique.<\/p>\n\n<h2 class=\"wp-block-heading\">Une semaine de c\u00e9l\u00e9bration gastronomique<\/h2>\n\n<p>Nous avons particip\u00e9 en tant que membre du groupe <strong>Valrhona Selection,<\/strong> aux c\u00f4t\u00e9s de marques partenaires qui partagent notre vision de l&rsquo;excellence technique. Ce fut une semaine intense, pleine d&rsquo;\u00e9v\u00e9nements, de d\u00e9monstrations et, surtout, de connexions avec la communaut\u00e9 gastronomique la plus influente d&rsquo;Asie. <\/p>\n\n<h2 class=\"wp-block-heading\">Collaboration et cr\u00e9ativit\u00e9 dans chaque d\u00e9tail<\/h2>\n\n<p>Nous avons travaill\u00e9 en \u00e9troite collaboration avec *Maison Kaviari. Les chefs de Valrhona **Natalie Leung, *Guillaume<em>Lopvet<\/em> et le <em>chef Alex<\/em> ont pr\u00e9par\u00e9 une s\u00e9rie de canap\u00e9s qui ont fusionn\u00e9 les techniques europ\u00e9ennes et les influences asiatiques : <\/p>\n\n<ul class=\"wp-block-list\">\n<li>Mousse au chocolat <em>Nyangbo 68%<\/em> avec du caviar Kaviari, une recette d\u00e9velopp\u00e9e par l&rsquo;\u00c9cole Valrhona.<\/li>\n\n\n\n<li><em>Gaufre aux \u0153ufs \u00e0<\/em> la mode de Hong Kong, avec un jaune d&rsquo;\u0153uf sal\u00e9 et un soft serve <em>Dulcey 35%.<\/em><\/li>\n\n\n\n<li>Chocolats <em>Matcha Tokyo<\/em> fabriqu\u00e9s avec la nouvelle couverture de chocolat <em>Matcha Inspiration<\/em>.<\/li>\n\n\n\n<li>Petits g\u00e2teaux de <em>Guanaja 70%<\/em> et un impressionnant troph\u00e9e en chocolat pour le gagnant du meilleur chef p\u00e2tissier d&rsquo;Asie.<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Menu : la technique au service de la saveur par SOSA<\/h3>\n\n\n\n<p>Notre<strong> <em>Chef Ambassadeur Leafy<\/em><\/strong> a mis au point des canap\u00e9s sucr\u00e9s-sal\u00e9s uniques fusionnant les influences asiatiques et les saveurs europ\u00e9ennes. C&rsquo;est l\u00e0 que nos ingr\u00e9dients techniques ont fait la diff\u00e9rence : <\/p>\n\n\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Canap\u00e9 au foie gras<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>G\u00e9noise \u00e0 <em>la pistache au micro-ondes<\/em> avec <a href=\"https:\/\/www.sosa.cat\/fr\/presentation-dalbuwhip-plein-air-une-albumine-plus-responsable\/albuwhip-plein-air-2-2\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/albuwhip-free-range-eggs\/\" target=\"_blank\" rel=\"noreferrer noopener\">Albuwhip,<\/a> Tr\u00e9halose et p\u00e2te de pistache, puis d\u00e9shydrat\u00e9e au four.<\/li>\n\n\n\n<li><em>Gel de cassis<\/em> utilisant <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gelcrem-froid\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gelcrem-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Froid<\/a> avec de la pur\u00e9e de cassis Adamance.<\/li>\n\n\n\n<li><em>Cr\u00e8me glac\u00e9e au foie gras<\/em> stabilis\u00e9e avec <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/profiber-stab-5\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/profiber-stab-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Profiber Stab 5,<\/a> ainsi que de la poudre de glucose, du <em>Tr\u00e9halose<\/em> et du <em>Dextrose<\/em> en tant que sucres techniques.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"alignnormal\"><div id=\"metaslider-id-66296\" style=\"width: 100%;\" class=\"ml-slider-3-106-0 metaslider metaslider-flex metaslider-66296 ml-slider has-dots-nav ms-theme-bubble\" role=\"region\" aria-label=\"50th Best Asia 2026\" data-height=\"700\" data-width=\"700\">\n    <div id=\"metaslider_container_66296\">\n        <div id=\"metaslider_66296\">\n            <ul aria-live='off' class='slides'>\n                <li style=\"display: block; width: 100%;\" class=\"slide-66319 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-6-700x700.png\" data-slide-type=\"image\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-6-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66319 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (6)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66320 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-7-700x700.png\" data-slide-type=\"image\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-7-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66320 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (7)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66317 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-4-700x700.png\" data-slide-type=\"image\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-4-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66317 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (4)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66318 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-5-700x700.png\" data-slide-type=\"image\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-5-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66318 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (5)\" \/><\/li>\n            <\/ul>\n        <\/div>\n        \n    <\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Verrine de Matcha<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Base de <em>Chawanmushi<\/em> \u00e0 base de kombu dashi, de <a href=\"https:\/\/www.sosa.cat\/fr\/descargable\/dossier-recetario-gracila-gel\/gracila-gel-2\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gracila-gel\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gracila Gel<\/a> et de Tr\u00e9halose, associ\u00e9e au <em>Matcha<\/em> *Inspiration de Valrhona<\/li>\n\n\n\n<li>Garniture d&rsquo;edamame marin\u00e9 et gel d&rsquo;olives noires avec <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gelcrem-froid\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gelcrem-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Froid<\/a> et Norohy <em>Tadoka<\/em><\/li>\n\n\n\n<li>Cr\u00e8me Chantilly avec <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/inuline-a-froid\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/inulina-en-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Inuline \u00e0 froid,<\/a> Tr\u00e9halose et distillat de champaca blanc.<\/li>\n\n\n\n<li>Finition avec de la poudre d&rsquo;algues.<\/li>\n<\/ul>\n\n<p><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">\u0152uf du si\u00e8cle<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Porridge de riz transform\u00e9 en <em>g\u00e2teau de riz \u00e0<\/em> l&rsquo;aide de <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/gomme-gellane\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/goma-gellan\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gomme Gellane,<\/a> flamb\u00e9 pour un ar\u00f4me fum\u00e9 suppl\u00e9mentaire.<\/li>\n\n\n\n<li>Sauce \u00e0 base de jaune d&rsquo;\u0153uf du si\u00e8cle, de Flaxfiber, <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/flaxfiber\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/flaxfiber\/\" target=\"_blank\" rel=\"noreferrer noopener\">de<\/a> sauce soja, d&rsquo;ail, de sauce d&rsquo;hu\u00eetre, d&rsquo;huile de tournesol et de vinaigre.<\/li>\n\n\n\n<li>Accompagn\u00e9 d&rsquo;une brunoise de poivrons et d&rsquo;un blanc d&rsquo;\u0153uf hach\u00e9.<\/li>\n\n\n\n<li>Mousse de riz gluant \u00e0 base de <a href=\"https:\/\/www.sosa.cat\/fr\/produit\/proespuma-froid\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/proespuma-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Proespuma Froid<\/a>.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Une reconnaissance bien m\u00e9rit\u00e9e<\/h3>\n\n<p>Nous avons eu le grand honneur d&rsquo;assister \u00e0 la remise du prix du meilleur p\u00e2tissier d&rsquo;Asie 2026. <em><strong>Meilleur p\u00e2tissier d&rsquo;Asie 2026<\/strong><\/em> \u00e0 <em>Ardika Dwitama<\/em>, parrain\u00e9 par Valrhona.<\/p>\n\n<p>Dwitama a fait \u00e9quipe avec le chef Hans Christian et le restaurateur Budi Cahyadi pour ouvrir le restaurant <em>August<\/em> en 2021, apportant sa vision pr\u00e9cise et imaginative de la p\u00e2tisserie \u00e0 la sc\u00e8ne gastronomique de Jakarta. Ses desserts sont modernes, complexes et profond\u00e9ment inspir\u00e9s par la culture et l&rsquo;environnement de l&rsquo;Indon\u00e9sie. <\/p>\n\n<p>Des \u00e9v\u00e9nements tels que les <strong>50 meilleurs restaurants d&rsquo;Asie<\/strong> nous rappellent pourquoi nous faisons ce que nous faisons : <em>fournir des outils techniques pr\u00e9cis qui permettent aux chefs d&rsquo;\u00e9lever leur cr\u00e9ativit\u00e9 \u00e0 un niveau sup\u00e9rieur<\/em>, sans fronti\u00e8res g\u00e9ographiques ou culturelles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En mars dernier, nous \u00e9tions \u00e0 Hong Kong pour la c\u00e9r\u00e9monie de remise des prix Asia&rsquo;s 50 Best Restaurants 2026, un \u00e9v\u00e9nement c\u00e9l\u00e9brant les meilleurs restaurants et chefs d\u2019Asie, dont beaucoup sont des clients et partenaires qui partagent notre passion pour l\u2019innovation gastronomique. Une semaine de c\u00e9l\u00e9bration gastronomique Nous avons particip\u00e9 en tant que membre [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":66291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[614],"tags":[],"class_list":["post-66341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sosa Ingredients \u00e0 Asia\u2019s 50 Best Restaurants 2026 - Sosa<\/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:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sosa Ingredients \u00e0 Asia\u2019s 50 Best Restaurants 2026 - Sosa\" \/>\n<meta property=\"og:description\" content=\"En mars dernier, nous \u00e9tions \u00e0 Hong Kong pour la c\u00e9r\u00e9monie de remise des prix Asia&rsquo;s 50 Best Restaurants 2026, un \u00e9v\u00e9nement c\u00e9l\u00e9brant les meilleurs restaurants et chefs d\u2019Asie, dont beaucoup sont des clients et partenaires qui partagent notre passion pour l\u2019innovation gastronomique. Une semaine de c\u00e9l\u00e9bration gastronomique Nous avons particip\u00e9 en tant que membre [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/\" \/>\n<meta property=\"og:site_name\" content=\"Sosa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SosaIngredients\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-31T09:02:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-31T09:16:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50th-best-asia.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"gabriela.bernal\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"gabriela.bernal\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/\"},\"author\":{\"name\":\"gabriela.bernal\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/#\/schema\/person\/4ed1bea25149301e66d0930276ab2e7f\"},\"headline\":\"Sosa Ingredients \u00e0 Asia\u2019s 50 Best Restaurants 2026\",\"datePublished\":\"2026-03-31T09:02:01+00:00\",\"dateModified\":\"2026-03-31T09:16:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/\"},\"wordCount\":619,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50th-best-asia.png\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/\",\"url\":\"https:\/\/www.sosa.cat\/fr\/sosa-ingredients-a-asias-50-best-restaurants-2026\/\",\"name\":\"Sosa Ingredients \u00e0 Asia\u2019s 50 Best Restaurants 2026 - 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