{"id":10285,"date":"2019-12-04T11:21:00","date_gmt":"2019-12-04T10:21:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10285"},"modified":"2022-05-20T11:22:53","modified_gmt":"2022-05-20T09:22:53","slug":"dun-hotel-de-ville-a-un-autre","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/dun-hotel-de-ville-a-un-autre\/","title":{"rendered":"D\u2019un h\u00f4tel de ville \u00e0 un autre"},"content":{"rendered":"\n<p><strong>A Yverdon-les-Bains (VD), le boulanger S\u00e9verin Gerber et le chocolatier Gr\u00e9gory Wyss reprennent le restaurant de l\u2019H\u00f4tel de ville. Il est situ\u00e9 \u00e0 quelques m\u00e8tres de leur commerce. Les laur\u00e9ats de la couronne boulang\u00e8re 2018 y proposeront des mets r\u00e9gionaux et cuisin\u00e9s. Ouverture pr\u00e9vue en mars.<\/strong><\/p>\n\n\n\n<p>\u00ab\u2009Lorsque j\u2019ai vu que le restaurant de l\u2019H\u00f4tel de ville d\u2019Yverdon \u00e9tait \u00e0 remettre, j\u2019ai pos\u00e9 la question \u00e0 S\u00e9verin Gerber\u2009: \u00ab\u2009Est-ce qu\u2019on le reprend\u2009?\u2009\u00bb, raconte Gr\u00e9gory Wyss. \u00ab\u2009Le lendemain, nous entreprenions les d\u00e9marches.\u2009\u00bb Les deux associ\u00e9s qui se sont connus dans un autre h\u00f4tel de ville, celui de Crissier (VD), fonctionnent avant tout au feeling. \u00ab\u2009Nous ne sommes pas du genre \u00e0 r\u00e9aliser des \u00e9tudes de march\u00e9. Nous ressentons les choses. (\u2026) Lorsque des opportunit\u00e9s se pr\u00e9sentent dans la vie, il faut les saisir.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-table-a-partager-table-d-hotes\">Table \u00e0 partager, table d\u2019h\u00f4tes<\/h2>\n\n\n\n<p>Ce mode de fonctionnement semble plut\u00f4t leur r\u00e9ussir. Les artisans ont d\u00e9croch\u00e9 la couronne boulang\u00e8re 2018, une ann\u00e9e apr\u00e8s l\u2019ouverture de leur boulangerie-chocolaterie \u00e0 la rue du Four\u2009; rue dans laquelle se situe l\u2019\u00e9tablissement communal convoit\u00e9. Sur une dizaine de dossiers re\u00e7us, la commune a finalement retenu celui des artisans boulangers-confiseurs.<\/p>\n\n\n\n<p>\u00ab Lorsque des opportunit\u00e9s se pr\u00e9sentent dans la vie, il faut les saisir. \u00bb<br><br>L\u2019enseigne comprend une salle de 60 couverts et deux terrasses comptabilisant 75 places. A l\u2019int\u00e9rieur, les futurs restaurateurs ne garderont que deux tiers des assises. \u00ab\u2009Il y aura aussi une grande table \u00e0 partager en bois pour douze convives (\u2026) ainsi qu\u2019une table d\u2019h\u00f4te en cuisine.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients-locaux-avant-tout\">Ingr\u00e9dients locaux avant tout<\/h2>\n\n\n\n<p>La philosophie de la boulangerie-chocolaterie et celle du restaurant seront coh\u00e9rentes. \u00ab\u2009Ce sera du local, du r\u00e9gional, du bio si possible et du bon surtout\u2009!\u2009\u00bb, mart\u00e8le M. Wyss. \u00ab\u2009Nous nous approvisionnons avant tout ici. Le chocolat, nous n\u2019en trouvons pas chez nous, alors nous le prenons ailleurs, par exemple. (\u2026) Suffisamment de producteurs locaux peinent \u00e0 vivre.\u2009\u00bb<br>Bas\u00e9s sur le produit et le go\u00fbt, de nombreux plats seront traditionnels et cuisin\u00e9s, annonce le chocolatier. \u00ab\u2009C\u2019est facile de faire une bonne entrec\u00f4te, si vous avez une bonne viande. R\u00e9aliser un osso bucco ou un pot-au-feu, c\u2019est autre chose. Nous proposerons aussi des mets plus modernes, plus travaill\u00e9s.\u2009\u00bb Les associ\u00e9s souhaitent sortir des classiques\u2009: p\u00e2te et patates. \u00ab\u2009Il existe plein de f\u00e9culents et de l\u00e9gumes. Avoir trois accompagnements de saison bien travaill\u00e9s dans l\u2019assiette, c\u2019est un plus.\u2009\u00bb<br>Hormis la carte, un menu diff\u00e9rent est pr\u00e9vu chaque jour. \u00ab\u2009Il sera attractif, rapide et efficace afin de satisfaire la client\u00e8le press\u00e9e \u00e0 midi. Il comprendra plut\u00f4t un dessert boutique pr\u00e9par\u00e9 \u00e0 la boulangerie. Le soir, les desserts seront davantage \u00e0 l\u2019assiette.\u2009\u00bb Et du c\u00f4t\u00e9 des prix\u2009? \u00ab\u2009Il est clair, ce ne sera pas ceux d\u2019un restaurant \u00e9toil\u00e9, mais ceux d\u2019un bon restaurant r\u00e9gional.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-maitre-queuxet-maitre-d-hotel\">Ma\u00eetre-queuxet ma\u00eetre d\u2019h\u00f4tel<\/h2>\n\n\n\n<p>Douze collaborateurs composeront l\u2019\u00e9quipe, dont un chef \u00ab\u2009qui a travaill\u00e9 dans de tr\u00e8s grandes maisons\u2009\u00bb et un ma\u00eetre d\u2019h\u00f4tel. \u00ab\u2009L\u2019accueil est aussi important que la cuisine, si ce n\u2019est peut-\u00eatre encore plus. Les gens doivent se sentir les bienvenus\u2009\u00bb, ajoute Gr\u00e9gory Wyss qui n\u2019en dit pas plus sur l\u2019identit\u00e9 de son personnel.<br>Le restaurant sera ouvert du mardi au dimanche matin. Deux personnes serviront boissons et viennoiseries jusqu\u2019\u00e0 11 heures et entre les services de midi et du soir. L\u2019H\u00f4tel de ville d\u2019Yverdon-les-Bains devrait accueillir ses premiers clients en mars. \u00ab\u2009Nous arr\u00eaterons une date en d\u00e9but d\u2019ann\u00e9e, car nous devrons alors ouvrir notre carnet de r\u00e9servation.\u2009\u00bb<\/p>\n\n\n\n<p>www.boulangeriegerberwyss.ch<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Yverdon-les-Bains (VD), le boulanger S\u00e9verin Gerber et le chocolatier Gr\u00e9gory Wyss reprennent le restaurant de l\u2019H\u00f4tel de ville. Il est situ\u00e9 \u00e0 quelques m\u00e8tres de leur commerce. Les laur\u00e9ats de la couronne boulang\u00e8re 2018 y proposeront des mets r\u00e9gionaux et cuisin\u00e9s. Ouverture pr\u00e9vue en mars. \u00ab\u2009Lorsque j\u2019ai vu que le restaurant de l\u2019H\u00f4tel de ville d\u2019Yverdon \u00e9tait \u00e0 remettre, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10286,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-10285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"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>D\u2019un h\u00f4tel de ville \u00e0 un autre | 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\/dun-hotel-de-ville-a-un-autre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"D\u2019un h\u00f4tel de ville \u00e0 un autre\" \/>\n<meta property=\"og:description\" content=\"A Yverdon-les-Bains (VD), le boulanger S\u00e9verin Gerber et le chocolatier Gr\u00e9gory Wyss reprennent le restaurant de l\u2019H\u00f4tel de ville. 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