{"id":119110,"date":"2025-04-03T16:27:40","date_gmt":"2025-04-03T14:27:40","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=119110"},"modified":"2025-04-03T16:48:47","modified_gmt":"2025-04-03T14:48:47","slug":"lettre-a-monsieur-grimod-de-la-reyniere","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/lettre-a-monsieur-grimod-de-la-reyniere\/","title":{"rendered":"Lettre \u00e0 Monsieur Grimod de La Reyni\u00e8re"},"content":{"rendered":"\n<p><em>Dans ce swissbaker-blog, Philippe Ligron s\u2019adresse \u00e0 Alexandre Balthazar Laurent Grimod de La Reyni\u00e8re, gastronome, critique culinaire et \u00e9crivain fran\u00e7ais. N\u00e9 en 1758 et mort en 1837, il est souvent consid\u00e9r\u00e9 comme l&#8217;un des premiers \u00e0 avoir v\u00e9ritablement codifi\u00e9 la critique gastronomique en France. Il est connu pour son ouvrage \u00ab Almanach des gourmands \u00bb, anc\u00eatre des guides gastronomiques.<\/em><\/p>\n\n\n\n<p>Cher Alexandre Balthazar Laurent Grimod de la Reyni\u00e8re,<\/p>\n\n\n\n<p>Je me permets de vous \u00e9crire cette lettre car je n\u2019ai plus le plaisir d\u2019avoir de vos nouvelles au hasard de mes balades au travers de mes vieux grimoires de cuisine. Suite \u00e0 une mesure de confinement due \u00e0 une pand\u00e9mie, les gens se sont tourn\u00e9s vers leur alimentation. Si vous aviez vu cela: un v\u00e9ritable engouement presque hyst\u00e9rique pour chacun de faire son pain ou sa p\u00e2tisserie \u00e0 grand renfort de photographies toutes plus belles les unes que les autres: c\u2019\u00e9tait magique!<\/p>\n\n\n\n<p>Oui, je sais que cela doit vous sembler \u00e9trange mais de nos jours, le pain est bien diff\u00e9rent de votre \u00e9poque. Savez-vous que le pain d\u2019aujourd\u2019hui est g\u00e9n\u00e9ralement confectionn\u00e9 avec de la levure chimique et avec du bl\u00e9 qui n\u2019est bient\u00f4t pas plus haut que de la prairie? Il est vrai que de nos jours tout est une question d\u2019apparence avec l\u2019envie visc\u00e9rale de manger un pain avec une mie vaporeuse et une cro\u00fbte craquante comme une cro\u00fbte de sel au sortir du four! Est-ce bon? A vrai dire, je n\u2019en sais pas grand-chose car ce produit qui, apr\u00e8s 24\u202fheures, est aussi dur qu\u2019un manche de pioche ne me dit rien qui vaille et surtout, ne me demandez pas s\u2019il est bon sur la sant\u00e9\u2026 Je n\u2019en sais trop rien, mais en tout cas mes observations me laissent songeur vue le nombre croissant de gens qui ont des probl\u00e8mes d\u2019intol\u00e9rances\u2026<\/p>\n\n\n\n<p>En parlant d\u2019intol\u00e9rances, savez-vous, cher Alexandre, que nos m\u0153urs ont bien chang\u00e9 depuis votre Rocher de Cancale? Aujourd\u2019hui, les r\u00e9servations dans nos restaurants ressemblent plus \u00e0 des ordonnances m\u00e9dicales qu\u2019aux extravagances de vos contemporains! Il me pla\u00eet de penser \u00e0 vos contemporains et \u00e0 leur \u00e9tonnement lorsqu\u2019ils d\u00e9couvrirent ce repas s\u00e9pulcral que vous leur aviez concoct\u00e9 avec un cercueil plac\u00e9 au beau milieu de la table garni d\u2019une repr\u00e9sentation du corps de votre p\u00e8re en massepain et o\u00f9 la consigne \u0153dipienne proposait de: \u00abManger le corps de votre p\u00e8re\u00bb notable et fermier g\u00e9n\u00e9ral! Quelle audace qui nous vaudrait certainement de nos jours les foudres de notre soci\u00e9t\u00e9 bienpensante d\u2019hypocrisie et de fausse bienveillance\u2026<\/p>\n\n\n\n<p>De ce navrant constat, je me surprends \u00e0 vous admirer d\u2019avoir su jouer de tout, m\u00eame de la mort en publiant, le 7\u202fjuillet\u202f1812, votre d\u00e9c\u00e8s et en accueillant toutes les personnes pr\u00e9sentes \u00e0 un immense festin \u00e0 faire p\u00e2lir Lucullus! Bravo et merci cher ma\u00eetre, d\u2019avoir mis plein de folie dans l\u2019histoire gastronomique des Hommes. A bient\u00f4t l\u2019Ecrevisse!&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Philippe Ligron<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Chef passionn\u00e9, Philippe Ligron est Ma\u00eetre d\u2019enseignement professionnel dipl\u00f4m\u00e9 et chroniqueur sur Couleur3. Il se produit aussi dans un seul en sc\u00e8ne \u00abBon app\u00e9tit&#8230;\u00bb ainsi qu\u2019avec Nathalie Devanthay dans \u00abC\u2019est moi le chef, non c\u2019est moi\u00bb.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans ce swissbaker-blog, Philippe Ligron s\u2019adresse \u00e0 Alexandre Balthazar Laurent Grimod de La Reyni\u00e8re, gastronome, critique culinaire et \u00e9crivain fran\u00e7ais. N\u00e9 en 1758 et mort en 1837, il est souvent consid\u00e9r\u00e9 comme l&#8217;un des premiers \u00e0 avoir v\u00e9ritablement codifi\u00e9 la critique gastronomique en France. Il est connu pour son ouvrage \u00ab Almanach des gourmands \u00bb, anc\u00eatre des guides gastronomiques.<\/p>\n","protected":false},"author":5,"featured_media":119105,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-119110","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>Lettre \u00e0 Monsieur Grimod de La Reyni\u00e8re | 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\/lettre-a-monsieur-grimod-de-la-reyniere\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lettre \u00e0 Monsieur Grimod de La Reyni\u00e8re\" \/>\n<meta property=\"og:description\" content=\"Dans ce swissbaker-blog, Philippe Ligron s\u2019adresse \u00e0 Alexandre Balthazar Laurent Grimod de La Reyni\u00e8re, gastronome, critique culinaire et \u00e9crivain fran\u00e7ais. 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