{"id":10196,"date":"2020-02-04T13:43:00","date_gmt":"2020-02-04T12:43:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10196"},"modified":"2022-05-17T16:50:48","modified_gmt":"2022-05-17T14:50:48","slug":"ils-existent-encore-les-courageux-boulangers","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/ils-existent-encore-les-courageux-boulangers\/","title":{"rendered":"Ils existent encore, les courageux boulangers"},"content":{"rendered":"\n<p><strong>La recherche des meilleures boulangeries de France a apport\u00e9 des surprises au photographe gastronomique J\u00f6rg Lehmann. La raison : il n&#8217;y avait pas que du pain \u00e0 d\u00e9couvrir.<\/strong><\/p>\n\n\n\n<p>Pourquoi du pain\u2009? Le boulanger de Chinatown, \u00e0 Paris, qui s\u2019est install\u00e9 au rez-de-chauss\u00e9e m\u2019a ouvert les yeux non seulement sur la p\u00e2tisserie de l\u2019apr\u00e8s-midi, mais aussi sur le pain artisanal. J\u2019ai grandi avec du pain allemand et ma culture nord-allemande. Pendant mes ann\u00e9es \u00e0 Paris, quelques nouvelles fen\u00eatres culinaires se sont ouvertes pour moi. Alors qu\u2019en Allemagne, le paysage des boulangeries devenait de plus en plus d\u00e9sol\u00e9, \u00e0 Paris, les boutiques sortaient comme des champignons de la terre. Le pain est devenu une affaire d\u2019\u00c9tat et, avec le d\u00e9cret de 1993, la \u00ab\u2009Baguette de tradition fran\u00e7aise\u2009\u00bb n\u2019a pu \u00eatre vendue que dans les boulangeries o\u00f9 elle \u00e9tait produite. Avec ce merveilleux tour, l\u2019\u00c9tat prot\u00e8ge ses boulangers artisanaux et au moins une petite partie de la tradition boulang\u00e8re fran\u00e7aise.<br>Pour moi, c\u2019\u00e9tait clair\u2009: les deux croissants au beurre quotidiens sont d\u00e9sormais obligatoires, ainsi que la baguette qui accompagne le repas. La chance se d\u00e9finit ici de mani\u00e8re tr\u00e8s claire et d\u00e9cid\u00e9e\u2009!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-rendre-hommage-au-levain\">Rendre hommage au levain<\/h2>\n\n\n\n<p>Sur cette base, et parce que j\u2019ai suivi mon boulanger pr\u00e9f\u00e9r\u00e9 \u00ab\u2009intra muros\u2009\u00bb apr\u00e8s son d\u00e9m\u00e9nagement \u2013 afin de continuer \u00e0 profiter de sa gourmandise \u2013 je suis parti \u00e0 la recherche d\u2019entreprises similaires dans toute la France. Bien que la recherche n\u2019ait pas fait de moi un homme de pain et de beurre, elle a apport\u00e9 quelques surprises. Parce que\u2009: il n\u2019y avait pas que du pain \u00e0 d\u00e9couvrir\u2009! Derri\u00e8re chaque four, il y a une boulang\u00e8re (malheureusement trop peu nombreuses) ou un boulanger. Qu\u2019ils portent ou non le col de Meilleur ouvreur de France, ils existent toujours, les courageux jeunes et moins jeunes, qui rendent hommage au levain et donnent du temps \u00e0 la p\u00e2te. C\u2019est surtout en partant consciemment \u00e0 la recherche d\u2019une cro\u00fbte et d\u2019une mie d\u00e9licieuses que j\u2019ai rencontr\u00e9 des fous qui manipulent fi\u00e8rement la farine et pour qui le m\u00e9tier est un \u00ab\u2009\u00e9pi de ma\u00efs\u2009\u00bb. Les boulangers fran\u00e7ais ont accompli de grandes t\u00e2ches ces derni\u00e8res ann\u00e9es et ne doivent pas \u00eatre simplement r\u00e9duits \u00e0 des baguettes et du pain blanc. Dans de nombreuses boulangeries, les grandes miches de pain sont parfum\u00e9es et ont une cro\u00fbte croustillante. Et le levain est sur les l\u00e8vres de tout le monde et dans tous les fours.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-l-histoire-du-pain\">L\u2019histoire du pain<\/h2>\n\n\n\n<p>Il y a cinq ans, l\u2019id\u00e9e d\u2019un livre pour raconter l\u2019histoire du pain en Europe est n\u00e9e. Au m\u00eame moment, le c\u00e9l\u00e8bre boulanger am\u00e9ricain Dan Leader de Woodstock a eu la m\u00eame id\u00e9e. Gr\u00e2ce \u00e0 une amiti\u00e9 r\u00e9ciproque avec Jean-Philippe de Tonnac de Paris, l\u2019id\u00e9e est devenue r\u00e9alit\u00e9. Aux \u00c9tats-Unis, nous c\u00e9l\u00e9brons un grand succ\u00e8s. \u00ab\u2009Living Bread\u2009\u00bb est une r\u00e9f\u00e9rence pour les professionnels ainsi que pour les boulangers amateurs. Il raconte l\u2019histoire assez inhabituelle d\u2019un jeune chef am\u00e9ricain qui est devenu une star du milieu de la boulangerie biologique \u00e0 New York \u00e0 une \u00e9poque o\u00f9 ce sujet suscitait peu d\u2019int\u00e9r\u00eat en Europe.<\/p>\n\n\n\n<p>Les innombrables voyages, combin\u00e9s aux ann\u00e9es pass\u00e9es dans les h\u00f4tels et les restaurants, ont conduit le photographe culinaire allemand J\u00f6rg Lehmann dans le monde des cuisines et des caves \u00e0 vin. Il y a huit ans, il a d\u00e9m\u00e9nag\u00e9 un studio de Paris \u00e0 Berlin. Son sujet de pr\u00e9dilection : le pain. Non seulement quatre livres et plus de 80 projets photos en sont issus, mais il g\u00e8re \u00e9galement son profil Instagram <a href=\"https:\/\/www.instagram.com\/thebreadtourist\/?hl=de\">@thebreadtourist.<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.swissbaker.ch\/de\/panissimo-news\/swissbaker-blog\/\">swissbaker-blog<\/a><br>Les swissbaker-blogs refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La recherche des meilleures boulangeries de France a apport\u00e9 des surprises au photographe gastronomique J\u00f6rg Lehmann. La raison : il n&#8217;y avait pas que du pain \u00e0 d\u00e9couvrir. Pourquoi du pain\u2009? Le boulanger de Chinatown, \u00e0 Paris, qui s\u2019est install\u00e9 au rez-de-chauss\u00e9e m\u2019a ouvert les yeux non seulement sur la p\u00e2tisserie de l\u2019apr\u00e8s-midi, mais aussi sur le pain artisanal. J\u2019ai [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5963,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-10196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ils existent encore, les courageux boulangers | SBC<\/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:\/\/swissbaker.ch\/fr\/panissimo-news\/ils-existent-encore-les-courageux-boulangers\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ils existent encore, les courageux boulangers\" \/>\n<meta property=\"og:description\" content=\"La recherche des meilleures boulangeries de France a apport\u00e9 des surprises au photographe gastronomique J\u00f6rg Lehmann. La raison : il n&#8217;y avait pas que du pain \u00e0 d\u00e9couvrir. Pourquoi du pain\u2009? Le boulanger de Chinatown, \u00e0 Paris, qui s\u2019est install\u00e9 au rez-de-chauss\u00e9e m\u2019a ouvert les yeux non seulement sur la p\u00e2tisserie de l\u2019apr\u00e8s-midi, mais aussi sur le pain artisanal. 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